Grandma’s Legendary Sweet Potato Pie

There are some recipes that transcend mere sustenance, becoming a cherished tradition and a symbol of comfort. My Grandma’s Sweet Potato Pie recipe is precisely one of those culinary treasures. Each time a new person tries a slice, their eyes light up, and the inevitable question follows: “Can I please have that recipe?” This isn’t just any sweet potato pie; it’s a masterpiece of flavor, featuring a divinely homemade, flaky crust that cradles a rich, velvety filling of perfectly sweetened sweet potatoes infused with an irresistible blend of warm, autumnal spices. It’s more than just a dessert; it’s a slice of home, a taste of tradition, and a memory in the making.

Sweet potato pie naturally takes center stage during the crisp, vibrant days of fall. It’s an indispensable part of our holiday celebrations, particularly as a magnificent dessert following our Thanksgiving feast. Beyond the main holiday event, we always ensure a fresh pie (or two!) is available throughout the week, especially when the kids are enjoying their school break. It’s a wonderful way to keep hungry appetites satisfied with wholesome, homemade goodness. Let’s be honest, feeding a house full of energetic children during the holidays can be a challenge, and having this delicious pie on hand is not only a delightful treat but often a more economical option than constantly raiding the snack pantry!

Why This Grandma’s Sweet Potato Pie Recipe is the Absolute Best

When you’re searching for the perfect sweet potato pie, you want something that’s not only delicious but also practical and memorable. This old-fashioned sweet potato pie recipe truly checks all the boxes, making it a beloved staple in our family and soon to be in yours too!

• Budget-Friendly Ingredients: One of the many joys of this recipe is its affordability. Sweet potatoes are generally inexpensive, especially during their peak season, and the other ingredients are common pantry staples. This means you can whip up a comforting, gourmet-ttasting dessert without breaking the bank, a definite bonus for holiday meal planning.
• Utilizes Pantry Staples: You likely already have most of the essential items needed for this recipe right in your kitchen. From flour and sugar to basic spices, these are ingredients that are regularly stocked, making it incredibly convenient to decide on a whim to bake this delightful pie. No special trips to multiple stores required!
• The Unforgettable Homemade Pie Crust: While some might shy away from making pie crust from scratch, our method is surprisingly simple and yields consistently outstanding results. Once you experience the flaky, tender, and buttery texture of this homemade crust, you’ll be convinced it’s worth the minimal effort. It elevates the entire pie experience, providing the perfect counterpoint to the creamy filling. Master this easy technique, and you’ll never go back to store-bought!
• Perfect for Any Fall Gathering: This isn’t just a Thanksgiving showstopper; it’s the ideal dessert for any fall occasion. Whether it’s a cozy potluck with friends, an office party that needs a touch of homemade charm, or a large family gathering, this sweet potato pie is guaranteed to impress. Its comforting flavor profile and beautiful presentation make it a crowd-pleaser every time.

Essential Groceries: Ingredients for Your Southern Sweet Potato Pie

Crafting the perfect sweet potato pie begins with selecting high-quality ingredients. Here’s a visual overview of what you’ll need to gather for this incredible recipe. Remember, using fresh, good quality ingredients will always yield the most flavorful results.

For precise quantities and a detailed list, please refer to the complete recipe card at the bottom of this post. We’ll be using fresh sweet potatoes, real butter, and a blend of classic fall spices to create that authentic Southern sweet potato pie flavor.

Recipe Walkthrough: Step-by-Step Instructions for a Perfect Pie

This section provides a comprehensive overview of each step involved in making Grandma’s Sweet Potato Pie, ensuring both the crust and the filling come together beautifully. For detailed measurements and a printable version, please scroll down to the full recipe card at the very end of this post.

1. Prepare and Bake the Sweet Potatoes: Begin by thoroughly washing your sweet potatoes. Pierce each potato several times with a fork or knife to allow steam to escape during baking. Place the pierced sweet potatoes on a baking sheet, then cover the entire sheet securely with aluminum foil. This helps to steam the potatoes, making them incredibly tender and easy to peel. Bake in a preheated oven at 350°F (175°C) for approximately 1 hour, or until the potatoes are fork-tender and easily squeezed. Once baked, remove them from the oven, keep them covered with foil, and allow them to cool completely. Cooling is crucial as warm potatoes can affect the texture of your pie filling.
2. Start Your Homemade Pie Crust – Dry Ingredients: While the sweet potatoes are baking, you can begin preparing the star of the show: the homemade pie crust. In a medium-sized mixing bowl, combine your all-purpose flour, salt, and 1½ teaspoons of granulated sugar. Use a whisk to thoroughly mix these dry ingredients, ensuring they are well combined.
3. Incorporate Frozen Butter for Flakiness: This is the secret to an incredibly flaky crust! Using a cheese grater, grate a whole stick of *frozen* unsalted butter directly into the flour mixture. As you grate, occasionally stir the butter into the flour with your hands or a fork. This prevents the butter from clumping together and ensures that each tiny piece of butter is coated in flour, which is key to creating those desirable flaky layers.
4. Form the Dough with Ice Water: Once all the frozen butter has been grated and lightly incorporated, gradually add the 3 tablespoons of ice water to the mixture. Use your hands to gently mix and knead the ingredients together. The goal is to bring the dough together until it just forms a cohesive ball, not to overwork it. Overworking the dough will develop the gluten too much, resulting in a tough crust. Shape the dough into a flat disk, wrap it tightly with cling film (plastic wrap), and place it in the refrigerator for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll.
5. Roll Out and Flute the Pie Crust: After chilling, remove the dough from the refrigerator. Lightly flour a clean work surface and your rolling pin. Roll out the dough from the center outwards, rotating it frequently to ensure an even thickness and to prevent sticking, until it’s about 1/8 inch thick and large enough to fit your 9-inch pie dish with some overhang. Carefully drape the rolled dough over your 9-inch pie dish. Trim any excess dough, then use your fingers and thumbs to create a beautiful, decorative fluted edge around the rim of the pie. This not only looks elegant but also helps to contain the filling.
6. Chill the Fluted Crust: To prevent the crust from shrinking or losing its shape during baking, pop the pie dish with the fluted crust into the freezer for about 15 minutes. This quick freeze helps the butter firm up again, creating a stronger structure for the crust.

Pro Tip: When you remove the pie crust from the freezer to fill it, work quickly! You want the crust to remain as cold and firm as possible before it goes into the hot oven. A cold crust is less likely to melt, wilt, or shrink, resulting in those desirable flaky layers.

7. Preheat Oven and Prepare for Filling: While your pie crust is chilling in the freezer, preheat your oven to 400°F (200°C). This ensures the oven is at the correct temperature for the initial bake of the pie. Now, you can begin preparing the luscious sweet potato filling.
8. Cream Butter and Sugars: In a large mixing bowl, add the remaining 5 tablespoons of softened unsalted butter along with the ½ cup of white granulated sugar and ¼ cup of light brown sugar. Using an electric mixer (handheld or stand mixer), beat these ingredients together until the mixture is light, fluffy, and creamy, which should take about 3 minutes. This creaming process incorporates air, making the filling wonderfully smooth.
9. Add Eggs, Sweet Potatoes, and Liquids: Add the large eggs one by one to the creamed butter and sugar mixture, beating well after each addition until fully incorporated. Then, add the cooled, peeled sweet potatoes. With the mixer still running on medium speed, gradually pour in the heavy cream, vanilla extract, cinnamon, nutmeg, allspice, and ginger. Continue to beat for another minute or two, ensuring all ingredients are thoroughly combined and the filling is smooth and free of lumps.
10. Fill the Pie Crust: Carefully remove the unbaked pie crust from the freezer. Immediately spoon the prepared sweet potato mixture into the cold pie crust, spreading it evenly with a spatula. Ensure the filling is level.
11. Initial High-Heat Bake: Place the filled pie into the preheated 400°F (200°C) oven. Bake for 10 minutes at this higher temperature. This initial burst of heat helps to set the crust and begin the caramelization process, creating a lovely texture and color.
12. Lower Temperature and Complete Baking: After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes. The pie is done when the center is set – a slight jiggle is okay, but it should not be liquid. You can also insert a knife into the center, and if it comes out clean, your pie is perfectly baked.
13. Cool Completely Before Serving: Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely to room temperature. This cooling period is absolutely essential for the filling to fully set and achieve its perfect texture. Patience is key here! Serve your magnificent sweet potato pie as is, or with a dollop of freshly whipped cream.

Recipe Variations and Delicious Substitute Ideas for Your Sweet Potato Pie

While Grandma’s classic recipe is perfect as is, sometimes you might want to experiment or make small adjustments based on preference or pantry availability. Here are some common variations and substitute ideas to inspire your sweet potato pie creation:

• Store-bought Pie Crust: For those days when time is short or you prefer to simplify the baking process, a good quality frozen or refrigerated store-bought pie crust can be a convenient alternative to making one from scratch. While our homemade crust is truly exceptional, a pre-made crust still allows you to enjoy the delicious filling with less effort. Just be sure to follow the package instructions for baking.
• Corn Syrup for Added Sweetness and Texture: Some traditional Southern sweet potato pie recipes incorporate corn syrup (light or dark) instead of, or in addition to, granulated sugar. This can contribute a slightly different texture and a unique depth of sweetness. If you choose to experiment, you might reduce the granulated sugar slightly to balance the sweetness. Start with a small amount and adjust to your taste.
• Evaporated Milk as a Cream Substitute: You might encounter older recipes that call for evaporated milk in place of heavy cream. This practice often stems from periods like the war and the Great Depression when fresh dairy was scarce or expensive, making shelf-stable evaporated milk a common, economical substitute. While it will still yield a tasty pie, heavy cream generally provides a richer, creamier texture and a more luxurious mouthfeel, which is why we prefer it in our Grandma’s recipe.
• Pumpkin Pie Spice Blend for Convenience: Instead of measuring individual spices like cinnamon, nutmeg, allspice, and ginger, you can use a pre-mixed pumpkin pie spice blend. This offers a convenient way to achieve a similar warm, autumnal flavor profile. Check the blend’s ingredients and adjust the total amount to match the intensity you desire.
• Boiling Sweet Potatoes for Speed: Baking sweet potatoes, as instructed in this recipe, allows for a slight caramelization of their natural sugars, which enhances the overall flavor and results in a less watery filling. However, if you’re in a hurry, boiling the sweet potatoes until tender is a quicker alternative. Just be sure to drain them thoroughly and allow them to cool completely before mashing, as excess moisture can lead to a runny filling. For best results, we highly recommend baking them.
• Add a Pecan Topping: For an extra layer of flavor and crunch, consider adding a simple pecan streusel topping. Combine chopped pecans, a little brown sugar, melted butter, and a pinch of cinnamon, then sprinkle it over the pie filling before baking.

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Necessary Gear: Equipment for Baking Your Sweet Potato Pie

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Having the right tools can make all the difference in your baking experience. Here’s a list of the essential equipment I used to create this beloved old-fashioned sweet potato pie:

• Glass Mixing Bowls: A set of various sizes is incredibly useful for separating ingredients and mixing different components of the recipe without cross-contamination.
• Baking Sheet: Essential for roasting your sweet potatoes evenly and thoroughly.
• Aluminum Foil: Used to cover the baking sheet, ensuring the sweet potatoes steam and become perfectly tender.
• Cheese Grater: The secret weapon for grating frozen butter, which is key to achieving a beautifully flaky pie crust.
• Whisk: For combining dry ingredients and ensuring they are lump-free before adding wet components.
• Rolling Pin: Indispensable for rolling out your homemade pie dough to the perfect thickness and size.
• 9-inch Pie Dish: The standard size for this recipe, ensuring the pie bakes evenly and presents beautifully. Glass pie dishes are great for observing the crust as it browns.
• Electric Hand Mixer: While a stand mixer can also be used, a hand mixer is perfect for creaming the butter and sugars, and then smoothly incorporating all the filling ingredients.
• Cling Wrap (Plastic Wrap): For wrapping the pie dough while it chills, preventing it from drying out.
• Wire Rack: Crucial for cooling the pie completely and allowing air circulation, which prevents a soggy bottom crust.
• Rubber Spatula: Useful for scraping bowls clean and evenly spreading the pie filling.

More Delightful Pie Recipes You’ll Love

If you’re a pie enthusiast like us, you’re always looking for new flavors and comforting classics. Here are some other fantastic pie recipes from our kitchen that we think you’ll absolutely adore:

• Amish Pumpkin Pie Recipe – A truly old-fashioned pumpkin pie recipe that has stood the test of time, offering comforting flavors and a smooth, classic texture.
• White Pumpkin Pie – Discover a surprisingly elegant and subtly different take on the traditional pumpkin pie, perfect for adding a unique touch to your dessert spread.
• Amish Pie Crust Recipe – Master the art of a perfect pie with this no-fail crust recipe that is incredibly versatile and ideal for almost any sweet or savory pie creation.

How to Store Leftovers and Enjoy Your Sweet Potato Pie Later

Proper storage is key to keeping your sweet potato pie fresh and delicious for days after baking. Once the pie has completely cooled to room temperature, it’s essential to store it in the refrigerator. You can either place the entire pie in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out or absorbing other odors from your fridge. Stored this way, the pie will remain fresh for up to 3-4 days.

If you prefer to serve your pie with whipped cream, remember to add it just before serving each slice. This keeps the whipped cream fresh and prevents it from becoming watery or dissolving into the pie filling during storage.

Melanie’s Kitchen Notes and Tips for Sweet Potato Pie Perfection

For the smoothest, most delectable filling, try to find sweet potatoes that are shorter and fatter, or more rounded in shape. The long, skinny sweet potatoes tend to have a more stringy texture, which can slightly affect the creamy consistency of your pie.

Beyond choosing the right sweet potatoes, remember that patience is a virtue in pie making. Allowing the baked sweet potatoes to cool completely before incorporating them into the filling prevents the mixture from becoming too runny. Similarly, letting the finished pie cool to room temperature before slicing is crucial for a perfectly set filling and clean cuts. These small details make a big difference in achieving a truly exceptional sweet potato pie, worthy of Grandma’s approval!

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