My FAVORITE Sweet Potato Pie
Say goodbye to bland, mushy, soggy sweet potato pie! This classic sweet potato pie is so velvety, smooth, creamy, and generously spiced. It’ll make you wanna “slap yo mama and get knocked out!”
Three dishes just make Thanksgiving extra special for me: sweet potato pie, cornbread dressing, and cranberry sauce from a can (don’t judge me).
It’s simply not a Thanksgiving feast without those dishes sitting proudly on the table! Grandma Barb ALWAYS made the sweet potato pies for Thanksgiving. It’s one of my favorite Thanksgiving desserts, 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 before Thanksgiving to pick up pies she’d made for them.
I still love my grandma Barb’s sweet 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 would taste good 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 this sweet potato pie recipe, and my goodness, I’m IN LOVE!!!
The Best Southern sweet potato pie recipe I’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 two sweet potato pie recipes on my blog, but this recipe is my FAVORITE!!
Why is this sweet potato pie recipe so 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 new dish.
I try to make minor tweaks that enhance the taste, texture, and appearance while still leaving the heart of the recipe intact.
Replacing the evaporated milk with whole milk for this sweet potato pie creates a richer taste and texture. And adding a little heavy whipping cream made the finished filling velvety smooth!
As far as spices, I left the ginger out this time and upped the ground clove. Game changer! Why didn’t anyone tell me ground clove gave such a beautiful level of flavor to sweet 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 my sweet 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 with sweet potato pie or pumpkin pie!
Enough yapping. Let’s dive in!
Make the homemade pie crust! It will rock your world!
You HAVE to make this homemade pie crust that goes with this sweet potato pie. Why? Because it’s a favorite, and it just might become yours too!
This pie dough bakes up so golden and rustic; it tastes like a biscuit! I get soooo many compliments on this pie crust; it really does elevate any pie!
A bomb filling + A bomb pie crust = Pienirvana!
For this recipe, you’ll want to par-bake (blind-bake) the pie crust. Instructions on how to par-bake can be found with this pie crust recipe! 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-bake the crust, and come back to this post!
What type of sweet potatoes are best for sweet potato pie?
Ok, let’s get to the nitty gritty! There are several types of sweet potatoes. Usually, the Jewel, Beauregard, or Garnett varieties are what you’ll find in the grocery store.
They are perfect for making traditional sweet potato pies because they have a beautiful orange color. However, I tend to reach for the plump Beauregard for sweet potato pies!
If you feel like being unique, you can try a purple sweet potato for your sweet potato pie!
What spices go in sweet potato pie?
The most common spice to add to sweet potato pie is cinnamon. Its warmth really compliments sweet potato pie. Other popular spices you’ll find in sweet potato pie are nutmeg, ginger, allspice, and clove.
This recipe has plenty of ground cloves, and it’s one of my new FAVORITE spices to add to sweet potato pie. Normally, I’d only add a pinch, if at all; what a shame! It’s sooooo good in sweet potato pie and really does add a fantastic flavor profile.
What is the best way to cook sweet potatoes for sweet potato pie?
Some folks swear by roasting, and more traditional recipes claim that boiled is the ticket! I’ve done them both ways for my sweet potato pies. Both ways create excellent sweet 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 roasted sweet potatoes have such a nice flavor and fluffy texture.
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 this taste like Patti Labelle’s sweet potato pie?
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 the cloves and 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 Best Sweet Potato Pie Recipe
INGREDIENTS (full recipe at bottom of post)
- 1 homemade 9-inch pie crust, parbaked (Use this Best Homemade Pie Crust Recipe. Get that recipe tutorial here. See notes below on parbaking)
- Sweet potatoes- The king daddy of the recipe! Sweet potatoes give the pie fantastic flavor, color, and signature creamy texture.
- Unsalted butter- Adds a rich and creamy flavor to the pie.
- Granulated sugar- Responsible for adding sweetness to the pie
- All-purpose flour– Acts as a thickener to create a firmer texture.
- Ground cinnamon– Adds complimenting flavor to the filling.
- Ground cloves -Adds a different level of warmth to the filling.
- Ground nutmeg- Adds a complimenting flavor to the filling.
- Sea salt- Balances out the sweetness and enhances the overall flavor.
- Whole milk– Creates a richer flavor.
- Heavy whipping cream– Helps create a velvety texture to the pie filling.
- Vanilla extract- Adds a level of vanilla essence to the filling.
- Large eggs- A binder that holds the ingredients together and creates a rich, custard-like filling.
INSTRUCTIONS
- Preheat oven to 425. F.
- Wash and dry the sweet potatoes and pierce them all over with a fork.
- Place them on a baking sheet and bake for 60 minutes or until fork-tender.
- Remove them from the oven and reduce the oven to 350 F.
- Let the sweet potatoes cool, and then cut them in half length-wise.
- Scoop the sweet potato flesh out into a large bowl and mash with a potato masher.
- Stir in melted butter.
- In a separate small bowl, whisk together the sugar, flour, cinnamon, clove, nutmeg, and salt.
- Stir the dry ingredients in the sweet potatoes until combined.
- Stir in whole milk, heavy whipping cream, and vanilla extract.
- Pour the mixture into a high-powered blender and pulse until smooth and uniform in color. (this only takes a few seconds)
- Pour the filling back into the bowl.
- Beat eggs with a fork until frothy and uniform in color (pale yellow)
- Stir the eggs into the filling until thoroughly combined.
- Pour batter into parbaked pie crust.
- Bake on 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 time may vary.)
- Remove from oven and place on a cooling rack. Let the pie cool for 1-2 hours.
- Cover with foil and refrigerate for 3 hours or overnight. (This step is essential to allow the filling to firm up properly. The taste and texture are incredible the next day!)
- Slice and serve plain, topped with cinnamon whipped cream or vanilla ice cream!
Tips For A Perfect Sweet Potato Pie Every Time
- Use the right sweet 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 the sweet potatoes. Roasting the sweet potatoes will produce a better texture since you aren’t introducing more water from boiling or 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. Bake until 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 reason sweet potato pies are better the next day. The spices have time to hang out, and the texture becomes firm and creamy!
How to store and freeze sweet potato pie
Store this sweet potato pie covered in the refrigerator for up to three days.
If you choose to freeze it, wrap it up tightly in plastic wrap, followed by foil paper.
For extra protection (because who likes a freezer-tasting pie), place it in a large freezer bag and date it. It will last about three months in the freezer.
When it’s time to thaw, place it in the fridge overnight. You can warm it up by placing it in a 350 F. oven for about 20 minutes or placing it on the counter until room temperature.
Common Questions
What do I do if my sweet potato pie filling is runny? One thing I love about this sweet potato pie is the addition of flour to get the perfect texture. Also, be sure to chill the pie for at least 3 hours once it cools. This allows the filling to set.
Can I use evaporated milk instead of whole milk? Yes! I love the old-fashioned vibes of using evaporated milk for sweet potato pie. However, I think whole milk creates a much richer texture.
Can I use light 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 an electric mixer instead of a blender? Yes, but the blender will give you a smoother texture and break up any fibrous strings.
Get the Recipe: My FAVORITE Sweet Potato Pie
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
- Preheat oven to 425. F.
- Wash and dry the sweet potatoes and pierce them all over with a fork.2 lbs sweet potatoes
- Place them on a baking sheet and bake for 60 minutes or until fork-tender.
- Remove them from the oven and reduce the oven to 350 F.
Make the Filling
- Let the sweet potatoes cool, and then cut them in half length-wise.
- Scoop the sweet potato flesh into a large bowl and mash with a potato masher.
- Stir in melted butter.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 dry ingredients in the sweet potatoes until combined.
- Stir in whole milk, heavy whipping cream, and vanilla extract.½ cup whole milk, 2 tablespoons heavy whipping cream, ½ teaspoon Vanilla extract (I use Mexican vanilla)
- Pour the mixture into a high-powered blender and pulse until smooth and uniform in color. (this only takes a few seconds)
- Pour the filling back into the bowl.
- 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.
- Pour batter into parbaked pie crust.1 9-inch deep pie crust, partially blind-baked
Bake The Pie
- Bake on 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 time may vary.)
- Remove from oven and place on a cooling rack. Let the pie cool for 1-2 hours.
Chill The Pie
- Cover with foil and refrigerate for 3 hours or overnight. (This step is essential to allow the filling to firm up properly. The taste and texture are incredible the next day! You may need to gently blot the surface with a paper towel to remove any condensation when ready to serve)
- Slice and serve plain, topped with cinnamon whipped cream or vanilla ice cream!
I Love sweet potato pie. We grew up with my mom making them for her restaurants. She did not use any spices at all. Lots of vanilla though. People loved them. I might could get a taste for cinnamon and nutmeg. I can’t handle cloves.
Your pie looks great!