Grandma’s Sweet Potato Pie
Creamy, rich, warmly spiced, and wonderfully comforting, this Grandma’s Sweet Potato Pie is a classic Southern dessert made with mashed sweet potatoes, brown sugar, butter, cinnamon, nutmeg, and vanilla. The filling bakes up smooth and custardy inside a flaky pie crust.
🥧 Ingredients
Makes 2 pies
- 2 cups mashed cooked sweet potatoes
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup evaporated milk
- ⅓ cup butter, melted
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 2 unbaked 9-inch pie crusts
👩🍳 Instructions
- Prepare the sweet potatoes:
Cook sweet potatoes until very tender. Peel and mash until smooth. Measure out 2 cups and allow them to cool slightly. - Preheat the oven:
Heat oven to 350°F (175°C). - Make the filling:
In a large bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, melted butter, evaporated milk, eggs, cinnamon, nutmeg, and vanilla. - Mix until smooth:
Beat with a hand mixer or whisk until the filling is creamy and well combined. For an extra-smooth pie, you can blend the mixture in a food processor or blender. - Fill the crusts:
Place the two unbaked pie crusts on a baking sheet. Divide the sweet potato filling evenly between them. - Bake:
Bake at 350°F for 50–60 minutes, or until the edges are set and the center has only a slight jiggle when gently shaken. - Cool completely:
Remove from the oven and place on a cooling rack. Let the pies cool for at least 2 hours before slicing so the filling can fully set. - Serve:
Slice and serve at room temperature or chilled. Add a dollop of whipped cream for an extra-special Southern touch.
⭐ Grandma’s Tips
- Use well-drained sweet potatoes so the filling isn’t watery.
- Freshly cooked sweet potatoes give the best flavor, but canned sweet potatoes can work in a pinch.
- Don’t overbake—the center should have a gentle jiggle when the pie comes out.
- Refrigerate leftovers, covered, for up to 4 days.
Prep: 20 minutes | Bake: 50–60 minutes | Makes: 2 (9-inch) pies