“An old-fashioned, deep south sweet potato pie that’s creamy, delicious and full of flavor. Using brown butter and a hint of citrus to kick it up a notch without losing that old school flavor!
Watch me make this southern sweet potato pie from start to finish!
“Will you make me some black people food?” This was a question by my then 7-year-old niece Rayvn that still tickles me to this day! She is biracial and apparently that day she was needing her black people food fix.
She is 22 now and she still wants to know when I’m cooking something. Gotta love her! Apparently, she isn’t the only person requesting “black people food” because one of the top requests for the keywords “sweet potato pie” on google is “black folks sweet potato pie recipe”.
So yall want a black person’s sweet potato pie recipe huh? Ha! Too funny, but I think I might can help with that!
Let’s talk about this southern sweet potato pie right HERE! My grandmother makes a great sweet potato pie! And now that I think about…I don’t know too many people in my family who can’t make a decent sweet potato pie! I’ve had so many including this recipe that you guys seem to like so much.
However, NO sweet potato pie holds a candle to the sweet potato pie I use to have after church in Elberton, GA. I don’t know who use to make it but it was one of the first things I’d go to in the lunch line and I think I FINALLY figure out the secret ingredients!!!
I remember the pie tasting like it had nuts or maybe even some toffee in it but it was just as creamy and smooth as ever. The flavor was so deep & rich, sweet but yet somehow that fresh sweet potato flavor was still able to shine through.
What’s the secret? BROWN BUTTER and a splash of orange pineapple juice! Oh and roasting those sweet potatoes!!
Ok, so I’m pretty sure whoever made the pie many years ago at Holly Springs Church probably wasn’t browning butter or was she??? Maybe she was using maple, toffee or maybe she really did put ground nuts in it, heck all I know is that this sweet potato pie tastes so much like hers, maybe even a lil better!
The texture is so fluffy and creamy! It just kinda melts right there on your tongue. And that flavor!! Dear Lordt be some lipo for me today because I had 2 1/2 pieces!! So ashamed of myself….ok I’m over it. Off to get more pie! : ) jk (but not really)
Brown butter has pretty much changed my sweet potato, pecan, and pumpkin pies life. It adds such a deep, nutty, slightly caramel-ish flavor! And yep, roasting sweet potatoes for sweet potato pie is pretty much the only way I roll these days. It brings out such a rustic, naturally sweet flavor.
It’s so good yall!
Now let’s talk CRUST for a minute. Use my Buttery Deluxe Pie Crust recipe. Sorry if I’m being bossy but that’s what you need to use. It’s still hands down my favorite pie crust ever! A flavorful crust + A flavorful sweet potato pie….catch my drift here!! It’s an overload of good stuff for your mouth…you’re seriously standing close to the edge of marriage proposal territory. The best part is that it’s crazy easy to make so no excuses people!! “Make the crust Annie-Mae!!!”
Even though brown butter is easy to make, I don’t make it all the time for my pies. Usually only for holidays or if someone is paying me to make them one. It’s just a little extra layer of flavor (and love) to add in if you have the time. So worth it though!
When I first made this pie last year, I was curious to see what my hubby thought of it. He is team Patti Labelle’s sweet potato pie all the way, but took one bite and gave me two thumbs up. He coined it the best homemade sweet potato pie he’s ever had (over my normal sweet potato pie) and “Patti Pie” still holds the place for the best store-bought pie in his book.
I guess I can live with that…not unless I decide to introduce my own line of desserts. Watch out, Patti! : )
Enjoy!
Southern Sweet Potato Pie
Ingredients
- 1 Homemade Deluxe Buttery Pie Crust see my recipe
- 1/2 cup unsalted butter cut into cubes or slices
- 2 lb. sweet potatoes washed & dried equals about 2 cups pureed
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup evaporated milk
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- tiny pinch clove optional
- 2 tablespoons orange or pineapple juice I use a mixture of both
- 1 1/2 tablespoons all-purpose flour
Instructions
- Preheat oven to 425 F.
- Pierce sweet potatoes with a fork several times.
- Place on foil-lined baking sheet.
- Bake for 45 minutes or until very tender.
- Let cool while preparing the brown butter.
- To make the brown butter, add butter to a heavy-bottom skillet over medium heat.
- Once butter has melted it will begin to foam a bit, whisk continuously while scraping the bottom of the pan.
- The butter will begin to turn golden and form golden brown bits on the bottom of the pan, keep whisking.
- Once the aromas become nutty (almost like the smell of caramel) and the solids in the bottom of the pan are golden brown remove from heat. (see note)
- Pour into a glass dish (including the brown solids) and set aside to let cool.
- In a large bowl, scoop out the flesh of the cooled sweet potatoes.
- Mix until creamy and smooth, adding a few splashes of water(or milk) until you have the texture of a very thick puree. (don't get it too watery, just use enough water to make mixing easier)
- Mix in the cooled brown butter until smooth.
- Mix in the brown sugar, white sugar, evaporated milk, eggs (see note before adding), vanilla extract, cinnamon, nutmeg, ginger, clove (if using), juice, and flour until well combined.
- Pour into pie crust shell and smooth the top.
- Preheated oven 350 F. and bake for 55 minutes.
- Remove from oven and let cool completely until the middle is firmly set.
- Refrigerate until ready to serve. (You can absolutely serve it warm, but I like for it to sit in the fridge for a few hours for a denser, creamier texture.)
- Serve with sweetened whipped cream or vanilla ice cream.
Video
Notes
Adding the eggs: It's important that you taste your mixture once you've added all the ingredients so that you can adjust the spices to your liking. If you are nervous about tasting the filling with the raw egg in it then add all the other ingredients except the eggs, taste and adjust your spices and then add the eggs once you are content with the flavor.
Adapted from sweet potato pie.
Want more sweet potato goodness?
So, I loves me some sweet potato pie but haven’t tried making one before. I can almost taste this one, the brown butter seems like an inspiration. But up here in the Pacific Northwest, our stores have what they call yams and what they call sweet potatoes. The sweet potatoes are supposed to have a little sweeter flavor, and are shaped exactly like the yams, but are light skinned and almost potato-white in the flesh. I just can’t see a pie made from those turning out the lovely brown-orange tone of all the sweet potato pie I’ve had, or like your pictures.
So it seems like maybe people are making pie from what our groceries here call yams, and are actually just an more deeply-colored, orange, variety. Can you confirm that you’re using the deep orange ones, and do you ever see them called “yams” in your neck of the woods? (I know they aren’t technically a yam at all, but the insistence on calling them that here has me a little uncertain about using them. I’ve never hear of “yam pie.”
Thanks!
I just put two of these pies into the oven. Doubled the ingredients of course. Sure tasted good, the pre-cooked version. I mean reeeall good! Hopefully I re-post after dinner. I am taking these pies to a friends home for thanksgiving dinner.
Major error. Says preheat oven to 425 then says 325. Burnt the pie thanks to that
Judy there are two different oven temperatures needed for this recipe. The first (425) is for roasting the sweet potatoes the 325 is for baking the pie, as stated.