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Dive into the heartwarming tradition of Southern baking with Grandma’s Old Fashioned Sweet Potato Pie Recipe.
This isn’t just a dessert; it’s a journey back in time, a tribute to cozy family gatherings, holiday dinners for Thanksgiving and Christmas, and the timeless comfort only a grandmother’s recipe can offer.
If you love my Sweet Potato Casserole recipes, like my Sweet Potato Casserole with Marshmallows or the Pecan Sweet Potato Casserole, you’ll love this Old Fashioned Sweet Potato Pie! Imagine the aroma of baked sweet potato pie, spiced to perfection, wafting through your kitchen, promising a slice of nostalgia with every bite.
The sweet potato pie filling combines the rich, natural sweetness of fresh sweet potatoes with a blend of aromatic spices. It is encased in a buttery, flaky crust, perfect for the holiday season or cozy family gatherings.
Whether you’re a seasoned baker or a novice in the kitchen, Grandma’s Sweet Potato Pie Recipe is your ticket to a warm, welcoming slice of tradition.
Let’s roll up our sleeves and recreate the magic of yesteryear with every buttery, spiced, and lovingly crafted layer. Keep reading so you can bake not just a pie but memories as well.
Table of Contents
Why You’ll Love This Recipe
- Authenticity: This pie is a tribute to classic Southern cuisine, offering a taste that feels like home.
- Simplicity: Despite its gourmet taste, it’s straightforward to make, requiring simple ingredients, many of which you likely already have, and little effort.
- Versatility: Perfect for holidays, family gatherings, or just an after-dinner sweet treat.
- Taste: The sweet potato filling is so delicious, and its warm spices make it likely to become your favorite pie recipe!
Why This Recipe Works
- Balance: The key to this pie’s success lies in its balance.
- Sweet Potatoes: These provide a dense, naturally sweet base that differentiates it from its cousin, pumpkin pie.
- Spices: A careful blend of cinnamon, nutmeg, ginger, and cloves enhances the sweet potatoes’ natural flavors without overpowering them.
- Pre-Baking the Crust: This step ensures a perfectly cooked crust that complements the creamy filling without becoming soggy.
Equipment
- Baking sheet
- Electric mixer (Hand Mixer or Stand Mixer) or Food Processor (Optional)
- Large Mixing bowl
- Pie Plate
- Pie weights or dried beans for blind baking
- Rolling pin
- Aluminum foil
- Pie Server Spatula
- Dessert plates
Ingredients
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Pie Crust: Opt for a deep-dish, unbaked pie crust to hold the generous filling. You can use a store-bought pie crust or your homemade, flaky, buttery crust.
- Sweet Potatoes: Fresh sweet potatoes are peeled, boiled, or baked until tender, then mashed for a smooth texture. However, if you prefer, you could use canned sweet potatoes instead.
- Butter: Melted for a rich, smooth consistency.
- Evaporated Milk: Adds creaminess without diluting the flavor.
- Brown Sugar: For that caramelized, deep sweetness.
- Eggs: The eggs bind the ingredients and give structure to the pie. Start with room-temperature eggs.
- Vanilla Extract: Enhances the overall flavor profile. For the best flavor, use pure vanilla extract instead of imitation vanilla.
- Spices: Cinnamon, nutmeg, ginger, salt, and cloves for that warm, comforting aroma.
- Pecan Halves: For decoration and a crunchy contrast.
- Cool Whip or Whipped Cream: Optional for serving, adding a light, airy touch.
How To Make Sweet Potato Pie
Preheat the oven to 350° F. Cover the unbaked pie crust with foil. Add pie weights or dried beans on top of the foil. Bake the pie crust for 15 to 20 minutes until lightly golden in color. Remove and cool completely.
Bake the sweet potatoes until fork tender – 45 to 50 minutes. (Other options in the section above.)
Scoop out and mash the sweet potatoes. Place the sweet potatoes in a large bowl, add the melted butter, and beat with a hand mixer until combined.
Add the brown sugar, eggs, evaporated milk, vanilla, and spices and beat until combined.
Pour the sweet potato filling into the cooled pan. Add pecan halves over the pie to decorate.
Bake for 50 minutes to 1 hour. Poke a toothpick into the middle. If a toothpick comes out clean, the pie is done. There may be just a slight jiggle to the pie. Let the pie cool and top with Cool Whip or whipped cream, if desired.
Recipe Tips
- Mashing Techniques: Use a potato masher or fork for a rustic texture or blend for smoother results.
- Baking Time: Always check the pie with a toothpick to avoid overcooking.
Variations
- Maple Glaze: Drizzle with a homemade maple glaze for an extra layer of sweetness.
- Spiced Whipped Cream: Infuse your whipped cream with a hint of the same spices in the pie.
- Sweet Potato Empanadas – These are handheld pies with a sweet potato filling.
What to Serve with Sweet Potato Pie
- Vanilla Ice Cream: A scoop complements the warm pie.
- Coffee or Tea: Perfect for a dessert after a hearty meal.
FAQs
Yes, you can. Just drain the canned sweet potatoes well and mash.
Bake them at 350° F. for 45 to 55 minutes or microwave on high for 20-30 minutes. Test for doneness by poking a fork or knife into the thickest part. Continue cooking if needed.
Yes, you can bake it and then freeze it. Thaw it and serve at room temperature.
Prebaking the crust will ensure it is completely done and won’t be soggy from the pie filling.
Storage
Storing: Any leftover sweet potato pie can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: You can wrap individual pieces in plastic wrap and freeze the pie in a freezer-safe, airtight container for up to 3 months.
More Sweet Potato Recipes
- Sweet Potato Biscuits – Fluffy biscuits made with mashed sweet potatoes are a great way to use leftover sweet potatoes.
- Twice Baked Stuffed Sweet Potatoes – Individual sweet potatoes stuffed with a creamy, pumpkin pie-spiced sweet potato filling and topped with gooey marshmallows!
- Sweet Potato Toast – Sweet potato slices are toasted with bacon, apples, onions, and crumbled Gorgonzola cheese.
Remember this recipe, steeped in tradition, offers not just a treat for the palate but also a connection to the past, where every bite tells a story of warmth and love. Whether serving it at Thanksgiving, Christmas, or any special occasion, this pie stands out for its rich, hearty texture, making it a memorable addition to your dessert repertoire.
If you made and liked this Sweet Potato Pie recipe, leave a comment and rating to share your experience.
Recipe
Ingredients
- 1 prepared pie crust homemade or store bought (1 deep dish or 2 regular)
- 1 pound 2 medium sweet potatoes approx 2 ½ cups mashed
- 1/2 cup butter melted
- 2/3 cup evaporated milk
- 3/4 cup brown sugar packed
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup pecan halves
- 1 cup cool whip optional
Instructions
- Heat the oven to 350°. Bake the pie crust for 15 to 20 minutes, just until lightly golden in color. Remove and cool completely.
- Bake the sweet potatoes until fork tender – 45 to 50 minutes. (Other options in the section above.) Scoop out and mash the sweet potatoes.
- Place the sweet potatoes in a large bowl, add the melted butter and beat with hand mixer until combined.
- Add the evaporated milk, brown sugar, eggs, vanilla and spices and beat until combined.
- Pour the filling into the cooled pan. Add pecan halves over the pie to decorate.
- Bake for 50 minutes to 1 hour. Poke a toothpick into the middle. If a toothpick comes out clean the pie is done. There may be just a slight jiggle to the pie.
- Cool and serve with cool whip.
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