Grandma’s Sweet Potato Pie
Introduction
Some recipes are more than just food—they’re memories. This Sweet Potato Pie is one of those treasured family recipes passed down through generations. With its silky smooth filling, warm spices, and buttery crust, it’s the kind of dessert that instantly brings comfort and nostalgia.
Often served during Thanksgiving, Christmas, or Sunday dinners, sweet potato pie is a Southern classic that rivals pumpkin pie in flavor and richness. Grandma’s version is simple, timeless, and always a crowd‑pleaser.
Why You’ll Love This Recipe
Family tradition: A recipe that feels like home.
Simple ingredients: Pantry staples come together beautifully.
Perfect texture: Creamy filling with a flaky crust.
Holiday favorite: Ideal for Thanksgiving or Christmas dessert tables.
Ingredients
For the Pie Filling
2 cups mashed cooked sweet potatoes
1 cup sugar
½ cup melted butter
2 large eggs
½ cup evaporated milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
Pinch of salt
For the Crust
1 unbaked 9‑inch pie crust (homemade or store‑bought)
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Step 2: Prepare Sweet Potatoes
Cook sweet potatoes until tender, then mash until smooth. Measure 2 cups for the filling.
Step 3: Mix Filling
In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Beat until smooth and creamy.
Step 4: Assemble Pie
Pour filling into the unbaked pie crust. Smooth the top with a spatula.
Step 5: Bake
Bake for 50–55 minutes, or until a knife inserted in the center comes out clean.
Step 6: Cool and Serve
Allow pie to cool completely before slicing. Serve plain or with whipped cream.
Baking Tips
Use freshly cooked sweet potatoes for the best flavor.
Don’t overbake—the pie should be set but slightly jiggly in the center.
For extra spice, add a pinch of ginger or allspice.
Let pie cool fully before slicing to avoid a runny filling.
Variations
Pecan Topping: Sprinkle chopped pecans on top before baking.
Coconut Twist: Add ¼ cup shredded coconut to the filling.
Maple Sweet Potato Pie: Replace sugar with maple syrup for a deeper flavor.
Mini Pies: Bake in muffin tins for individual servings.
Serving Ideas
Top with whipped cream or vanilla ice cream.
Dust with powdered sugar for a festive look.
Pair with hot coffee or spiced tea.
Serve alongside pecan pie for a Southern dessert spread.
FAQs
Q: Can I make this pie ahead of time?
Yes! Bake the pie a day ahead and store in the fridge.
Q: Can I freeze sweet potato pie?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
Q: Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes give the best flavor.
Q: How do I keep the crust from getting soggy?
Blind bake the crust for 10 minutes before adding filling.
Nutrition (Approx. per slice)
Calories: 320
Fat: 15g
Carbohydrates: 42g
Protein: 4g
Final Thoughts
Grandma’s Sweet Potato Pie is more than a recipe—it’s a tradition. With its creamy filling, warm spices, and flaky crust, it’s the kind of dessert that brings families together around the table. Whether you’re baking it for the holidays or just because, this pie is a reminder that the sweetest memories are made in the kitchen.