My FAVORITE Sweet Potato Pie (2024)

Say goodbye to bland, mushy, soggysweet potatopie! This classicsweet potatopie is so velvety, smooth, creamy, and generously spiced. It’ll make you wanna “slap yo mama and get knocked out!”

Three dishes just makeThanksgivingextra special for me:sweet potatopie, cornbread dressing, and cranberry sauce from a can (don’t judge me).

It’s simply not aThanksgivingfeast without those dishes sitting proudly on the table! Grandma Barb ALWAYS made thesweet potato piesforThanksgiving. It’s one of my favoriteThanksgivingdesserts, and I sure am thankful she left her recipe for the family to enjoy for generations to come.

I have many childhood memories of people stopping by the house the day beforeThanksgivingto pick up pies she’d made for them.

I still love my grandma Barb’ssweet potato pie recipe, but if she were here, she’d encourage me to tweak her recipe to make it my own.

When I used to call her to see if such and such wouldtastegood in a recipe, she always responded with, “Ohhh yeah, now I’ve never tried it, but try it and see.”

Then, a few days later, she’d call in to check the progress and give her advice. That was her style of teaching. Always encouraging me to “try it and see.” I smile when I think about our recipe conversations.

That’s exactly what I did with thissweet potato pie recipe, and my goodness, I’m IN LOVE!!!

The Best Southern sweet potato pie recipeI’ve ever had!

First things first. This pie is SWEET! If you don’t sweet, sweet potato pies then go to my other sweet potato pie recipes or the very first one I post on this site.

I have twosweet potato pie recipeson my blog, but this recipe is my FAVORITE!!

Why is thissweet potato pie recipeso good?

If you’ve been following me for all these years, then you know I don’t like to put too many twists on traditional Southern recipes. To me, it kinda takes away the charm and creates a newdish.

I try to make minor tweaks that enhance thetaste,texture,and appearance while still leaving the heart of the recipe intact.

Replacing theevaporated milkwith whole milk for thissweet potatopie creates a richertasteandtexture. And adding a littleheavy whipping creammade the finished filling velvety smooth!

As far asspices, I left thegingerout this time and upped the ground clove. Game changer! Why didn’t anyone tell me ground clove gave such a beautiful level offlavortosweet potatoes?? I’d typically only add a tiny pinch.

Finally, blending the batter made for one heck of a dreamy, melt-in-your-mouth filling. And, of course, I always add a bit of flour to mysweet potato pies. It’s not a traditional move but creates the best custardy yet perfectly firm filling. I don’t think I’ll ever NOT do this withsweet potatopie orpumpkin pie!

Enough yapping. Let’s dive in!

Make the homemade piecrust! It will rock your world!

You HAVE to make thishomemade pie crustthat goes with thissweet potatopie. Why? Because it’s a favorite, and it just might become yours too!

Thispie doughbakes up so golden and rustic; ittasteslike a biscuit! I get soooo many compliments on thispie crust; it really does elevate any pie!

A bomb filling + A bombpie crust= Pienirvana!

For this recipe, you’ll want to par-bake (blind-bake)thepie crust. Instructions on how to par-bakecan be found with thispie crustrecipe! I don’t normally parbake my pie crust because I actually prefer that slightly gummy layer in the crust. (Yes, I’m weird) But par-baking will ensure that the crust is perfectly crisp on the bottom.

So prepare and par-bakethecrust, and come back to this post!

What type ofsweet potatoesare best forsweet potatopie?

Ok, let’s get to the nitty gritty! There are several types ofsweet potatoes. Usually, the Jewel, Beauregard, or Garnett varieties are what you’ll find in the grocery store.

Whatspicesgo insweet potatopie?

The most common spice to add tosweet potatopie iscinnamon. Its warmth really complimentssweet potatopie. Other popularspicesyou’ll find insweet potatopie arenutmeg,ginger, allspice, and clove.

This recipe has plenty of groundcloves, and it’s one of my new FAVORITEspicesto add tosweet potatopie. Normally, I’d only add a pinch, if at all; what a shame! It’s sooooo good insweet potatopie and really does add a fantasticflavorprofile.

What is the best way to cooksweet potatoesforsweet potatopie?

Some folks swear by roasting, and more traditional recipes claim that boiled is the ticket! I’ve done them both ways for mysweet potato pies. Both ways create excellentsweet potato pies. However, I’m definitely a fan of roasting.

This introduces less water to the recipe, and I never have to worry about my pie being too wet or having to tweak the batter. The roastedsweet potatoeshave such a niceflavorand fluffytexture.

It does require a bit longer to cook, but it’s worth it.

You could also try steaming or microwaving! Just get it nice and fork-tender,and you’re good to go, Joe!

Does thistastelike Patti Labelle’ssweet potatopie?

I usually get a few types of responses when I serve this pie. They are usually along the lines of “Oh, this some black folks sweet potato pie or ” This is some slap-yo-mama sweet potato pie.” That line always makes me laugh, so I named the recipe that! Sweet potato pie really does have Southern soul doesn’t it? You can read about the rich history of sweet potato pie here.

I’ve also been told several times that this pie is reminiscent of a homemade version of “Patty Pie.” Since that pie has such mixed reviews, I’m never sure if it’s a compliment, LOL, But when they go back for seconds and ask if the recipe is on the blog yet, I take it as a good thing!

This pie is definitely generous on theclovesand sugar, like Patti’s pie, and it’s incredibly creamy and smooth, so maybe that’s what it is.

Love ya, Ms. Patti!

How to Make the BestSweet Potato Pie Recipe

INGREDIENTS (full recipe at bottom of post)

1 homemade 9-inchpie crust, parbaked (Use this BestHomemade Pie CrustRecipe. Get that recipe tutorial here. See notes below on parbaking)
Sweet potatoes- The king daddy of the recipe!Sweet potatoesgive the pie fantasticflavor, color, and signature creamytexture.
Unsaltedbutter- Adds a rich and creamyflavorto the pie.
Granulated sugar- Responsible for adding sweetness to the pie
All-purpose flour– Acts as a thickener to create a firmertexture.
Ground cinnamon– Adds complimentingflavorto the filling.
Groundcloves-Adds a different level of warmth to the filling.
Ground nutmeg- Adds a complimentingflavorto the filling.
Seasalt- Balances out the sweetness and enhances the overallflavor.
Whole milk– Creates a richerflavor.
Heavywhipping cream– Helps create a velvetytextureto the pie filling.
Vanilla extract- Adds a level of vanilla essence to the filling.
Large eggs- A binder that holds theingredientstogether and creates a rich, custard-like filling.

INSTRUCTIONS

Preheatovento 425. F.
Wash and dry thesweet potatoesand pierce them all over with a fork.
Place them on abakingsheet andbakefor 60 minutes or until fork-tender.
Remove them from theovenand reduce theovento 350 F.
Let thesweet potatoescool, and then cut them in half length-wise.
Scoop thesweet potato fleshout into a largebowland mash with a potato masher.
Stir in meltedbutter.
In a separate smallbowl,whisk together the sugar, flour,cinnamon, clove,nutmeg,andsalt.
Stir the dryingredientsin thesweet potatoesuntil combined.
Stir in whole milk, heavywhipping cream, andvanilla extract.
Pourthemixtureinto a high-powered blender and pulse until smooth and uniform in color. (this only takes a few seconds)
Pourthe filling back into thebowl.
Beat eggs with a fork until frothy and uniform in color (pale yellow)
Stir the eggs into the filling until thoroughly combined.
Pourbatter into parbakedpie crust.
Bakeon the middle rake for 45-50 minutes. ( the edges should be set, and the middle should be only slightly jiggly. The middle will firm as it cools.Total timemay vary.)
Remove fromovenand place on a cooling rack. Let the pie cool for 1-2 hours.
Cover withfoiland refrigerate for 3 hours or overnight. (This step is essential to allow the filling to firm up properly. Thetasteandtextureare incredible the next day!)
Sliceand serve plain, topped withcinnamonwhipped creamor vanilla ice cream!

Tips For A PerfectSweet PotatoPie Every Time

Use the rightsweet potatoes- Beauregard and Jewel varieties are easy to find in grocery stores. It’s usually labeled “sweet potatoes”. They have a beautiful orange flesh.
Roast thesweet potatoes. Roasting thesweet potatoeswill produce a bettertexturesince you aren’t introducing more water fromboilingor steaming.
Blend. Blending your pie filling will ensure that there are no stringy textures in your pie filling and creates a super smooth, velvety filling.
Don’t overbake. Overbaking can cause the pie to crack.Bakeuntil the edges are set, but the middle is still very slightly jiggly. The center will set as it cools, resulting in a super creamy pie filling.
Chill before serving. There’s a reasonsweet potatopies are better the next day. Thespiceshave time to hang out, and thetexturebecomes firm and creamy!

How to store andfreezesweet potatopie

Store thissweet potatopie covered in therefrigeratorfor up to three days.

If you choose tofreezeit, wrap it up tightly inplastic wrap, followed byfoilpaper.

For extra protection (because who likes afreezer-tasting pie), place it in a largefreezerbag and date it. It will last about three months in thefreezer.

When it’s time tothaw, place it in thefridgeovernight. You can warm it up by placing it in a 350 F.ovenfor about 20 minutes or placing it on the counter untilroom temperature.

Common Questions

What do I do if mysweet potato pie fillingis runny? One thing I love about thissweet potatopie is the addition of flour to get the perfecttexture. Also, be sure to chill the pie for at least 3 hours once it cools. This allows the filling to set.

Can I useevaporated milkinstead of whole milk? Yes! I love the old-fashioned vibes of usingevaporated milkforsweet potatopie. However, I think whole milk creates a much richertexture.

Can I uselight brown sugar? Yes, you can. I like to use regular granulated sugar to keep as much of the gorgeous bright orange color as possible.

Can I use anelectric mixerinstead of a blender? Yes, but the blender will give you a smoothertexture and break up any fibrous strings.

Get the Recipe:My FAVORITE Sweet Potato Pie

5 from 46 ratings

The best sweet potato pie! Made with a generous amount of spice! So sweet, creamy, and delicious! A Southern classic!

Prep Time: 30 minutes mins

Cook Time: 2 hours hrs

Chill Time: 3 hours hrs

Servings: 8

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Ingredients

1 9-inch deep pie crust, partially blind-baked, (See note for the pie crust recipe I like to use)
2 lbs sweet potatoes, (2 cups mashed)
6 tablespoons Unsalted butter, melted
1¼ cups granulated sugar
1½ tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
⅛ teaspoon sea salt
½ cup whole milk
2 tablespoons heavy whipping cream
½ teaspoon Vanilla extract (I use Mexican vanilla)
2 large eggs

Instructions

Bake the Potatoes

Preheatovento 425. F.
Wash and dry thesweet potatoesand pierce them all over with a fork.
2 lbs sweet potatoes
Place them on abakingsheet andbakefor 60 minutes or until fork-tender.
Remove them from theovenand reduce theovento 350 F.

Make the Filling

Let thesweet potatoescool, and then cut them in half length-wise.
Scoop thesweet potato flesh into a largebowland mash with a potato masher.
Stir in meltedbutter.
6 tablespoons Unsalted butter, melted
Whisk together the sugar, flour, cinnamon, clove, nutmeg, and salt in a separate small bowl.
1¼ cups granulated sugar, 1½ tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground clove, ⅛ teaspoon sea salt
Stir the dryingredientsin thesweet potatoesuntil combined.
Stir in whole milk, heavywhipping cream, andvanilla extract.
½ cup whole milk, 2 tablespoons heavy whipping cream, ½ teaspoon Vanilla extract (I use Mexican vanilla)
Pourthemixtureinto a high-powered blender and pulse until smooth and uniform in color. (this only takes a few seconds)
Pourthe filling back into thebowl.
Beat eggs with a fork until thick, frothy, and uniform in color (pale yellow)
2 large eggs
Stir the eggs into the filling until thoroughly combined.
Pourbatter into parbakedpie crust.
1 9-inch deep pie crust, partially blind-baked

Bake The Pie

Bakeon the middle rake for 45-50 minutes. ( the edges should be set, and the middle should be slightly jiggly. The middle will firm as it cools.Total timemay vary.)
Remove fromovenand place on a cooling rack. Let the pie cool for 1-2 hours.

Chill The Pie

Cover withfoiland refrigerate for 3 hours or overnight. (This step is essential to allow the filling to firm up properly. Thetasteandtextureare incredible the next day! You may need to gently blot the surface with a paper towel to remove any condensation when ready to serve)
Sliceand serve plain, topped withcinnamonwhipped creamor vanilla ice cream!

Video

Notes

Here’s the pie crust I used. There is also instructions on how to partially blind-bake it.

Cuisine: American, southern

Course: Dessert

Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.