Here’s a classic, Grandma’s Southern Sweet Potato Pie—rich, creamy, warmly spiced, and just like it’s been passed down for generations 💛
Grandma’s Southern Sweet Potato Pie
Ingredients
Filling
- 2 cups mashed sweet potatoes (about 2–3 medium, cooked & peeled)
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional but traditional)
- 1/4 teaspoon salt
Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Cook sweet potatoes:
Boil or bake sweet potatoes until fork-tender. Peel and mash until very smooth (no lumps). - Preheat oven:
Set oven to 350°F (175°C). - Make the filling:
In a large bowl, mix mashed sweet potatoes, sugar, melted butter, and evaporated milk.
Add eggs, vanilla, spices, and salt. Stir or whisk until smooth and creamy. - Fill the crust:
Pour filling into the unbaked pie crust and smooth the top. - Bake:
Bake for 50–60 minutes, or until the center is set and a knife inserted comes out mostly clean. - Cool:
Let cool completely before slicing. The pie will firm up as it cools.
Grandma’s Tips
- Extra smooth: Run the filling through a blender or food processor.
- Deeper flavor: Baking sweet potatoes instead of boiling gives a richer taste.
- Less sweet: Reduce sugar to 3/4 cup if you prefer.
- Best served: Slightly warm or chilled, with whipped cream.
If you’d like, I can also share:
- Old-school sweet potato pie with brown sugar
- Sweet potato pie with a pecan topping
- Dairy-free version
Just tell me!
