Description
A silky, Southern-style pie made from roasted sweet potatoes, warm spices, and sweetened condensed milk. This grandma old fashioned sweet potato pie recipe from scratch delivers flavor, nostalgia, and comfort in every bite. It’s the kind of pie that brings people together around the table—and keeps them coming back for seconds.
Ingredients
Scale
- 2 cups mashed sweet potatoes (about 2 large roasted potatoes)
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar (for a deeper caramel flavor)
- 2 eggs, room temperature
- 1/2 cup evaporated milk (or condensed milk for extra creaminess)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- Pinch of salt
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil to catch any spills.
- Roast sweet potatoes (if not using canned): Wash, pierce, and bake at 400°F for 45–50 minutes. Once tender, cool, peel, and mash until smooth.
- In a large bowl, cream butter and sugars until fluffy and light.
- Add the mashed sweet potatoes and blend until fully combined.
- Beat in eggs one at a time, making sure they’re fully incorporated.
- Stir in evaporated milk, heavy cream, vanilla extract, and all the spices.
- Pour the velvety filling into the unbaked pie crust.
- Bake for 60–70 minutes, until the center is set and a toothpick comes out nearly clean.
- Cool on a wire rack for 10–15 minutes before serving.
Notes
- For an ultra-smooth filling, use a hand mixer or food processor.
- A splash of bourbon adds a grown-up twist—use it for a bit of depth.
- Store covered in the fridge for up to 4 days.
- Prep Time: 25
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Cuisine: Southern, Soul Food