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Homemade Sweet Potato Pie

Some recipes don’t just taste good—they feel like home. For me, that’s my grandmother Nanny’s sweet potato pie. Her pies were more than dessert; they were tradition. Every holiday season, we’d look forward to her perfectly sweet, cinnamon-spiced filling and that buttery, flaky crust she made with so much love.

Nanny didn’t just bake pies for us—she made extras for church friends, neighbors, and anyone who asked. She loved sharing her food, but sharing her exact measurements? That wasn’t her thing. Over time, I’ve figured out how to replicate her recipe, and now, I’m passing it on to you.

This sweet potato pie is a bonus recipe straight from my soulful holiday cookbook, so you can carry Nanny’s tradition to your family’s table. Let’s vibe and bake some #foodlove memories together.

Should You Pre-Bake Your Pie Crust?

When making a sweet potato pie, one of the biggest decisions you'll face is whether to partially bake your crust (blind baking) before adding the filling or to bake everything together all at once. Each method has its benefits, and the choice depends on the texture and structure you’re aiming for in your final pie.

The Benefits of Blind Baking Your Pie Crust

Blind baking involves partially baking the crust before adding the sweet potato filling. Here’s why you might want to consider this approach:

Avoid a Soggy Bottom: Sweet potato filling is rich, creamy, and moist. Blind baking helps create a barrier so the crust stays crisp instead of absorbing moisture.
Evenly Baked Crust: Pre-baking ensures the bottom crust has a head start, preventing the all-too-common undercooked, doughy texture.
Elevates the Presentation: A properly baked crust looks golden and flaky, which enhances the overall appearance of your pie.

To blind bake:

Roll out your crust and place it in the pie pan.
Use pie weights or dried beans to keep the crust from puffing up while baking.
Bake it at 375°F for 10–12 minutes until just slightly golden. Let it cool before adding the filling.

Baking Your Pie Crust and Filling Together

If you prefer a simpler, one-step process, you can bake your crust and filling together. This method works perfectly fine and is more traditional for sweet potato pie recipes. Here are some key considerations:

Moist, Homestyle Texture: Baking the crust and filling together allows the filling to cook gently while bonding with the crust, creating a seamless, classic texture.
Less Time and Fewer Steps: Skipping the blind baking process saves time and is great if you’re in a rush or don’t want extra dishes.
Soft Bottom Crust Appeal: Some folks enjoy a tender, softer crust that absorbs just a little bit of the filling—it’s part of the charm of a homestyle pie.

Which Method is Best for Sweet Potato Pie?

If you’re going for a pie that looks bakery-perfect with a crisp crust, blind baking is your friend. However, if you’re all about the nostalgic, soft, and comforting texture of a classic sweet potato pie, baking it all at once is a tried-and-true option.

No matter which method you choose, covering the edges of your pie crust with foil during the bake will ensure you get perfectly golden (not burnt!) edges. And for either method, take care not to overbake—your pie should be set but still jiggle slightly in the center when it’s ready.

Now it’s up to you—team blind bake or team all-at-once? Either way, your sweet potato pie is bound to be delicious!

Top 5 Pro Tips for the Perfect Pie

Roast, Don’t Boil: Roasting caramelizes the natural sugars in the sweet potatoes, giving you a deeper, sweeter flavor.

Cut the Ends Off: After roasting, cutting off the ends removes any stringiness for a smooth filling.

Add Lemon Juice: A splash of acidity brightens the flavors without overpowering the pie.

Avoid Blenders: Stick with an electric hand mixer for the perfect texture—smooth, not baby-food mush.

Foil the Crust: Cover the edges with foil to keep them golden brown, not burnt.

How Sweet Potato Pie Became a Southern Black Food Tradition

Sweet potato pie has deep roots in the Southern Black food tradition, tracing its origins back to West African culinary practices. Enslaved Africans brought their knowledge of cooking with yams—similar to sweet potatoes—across the Atlantic, adapting the recipes to the ingredients available in the Americas.

Sweet potatoes became a versatile staple in Southern kitchens, used in both savory and sweet dishes. The pie itself evolved as a way to showcase the vegetable’s natural sweetness, combined with spices and rich ingredients like butter and sugar.

Over time, sweet potato pie became more than just a dessert—it became a symbol of community and tradition. Passed down through generations, it was often made for Sunday dinners, church gatherings, and special holidays. For many Black families, sweet potato pie is a reminder of resilience, creativity, and the powerful connection between food and heritage.

Sweet Potato Pie vs. Pumpkin Pie: Which One Reigns Supreme?

Sweet potato pie and pumpkin pie are both holiday favorites, but they each bring unique flavors and textures to the table. Sweet potato pie, a staple in Southern kitchens, has a naturally rich, earthy sweetness thanks to the roasted sweet potatoes. Its texture is silky yet substantial, making it a crowd-pleaser for those who prefer a pie that isn’t overly spiced.

Pumpkin pie, on the other hand, relies heavily on warm spices like cinnamon, nutmeg, and cloves to enhance the flavor of the pumpkin, which is milder than sweet potato. The texture is slightly denser and creamier, often leaning on canned pumpkin puree for convenience.

While pumpkin pie might dominate Northern holiday tables, sweet potato pie is undeniably the star of the South. The natural sweetness of sweet potatoes paired with buttery crust and subtle spices makes it a flavorful, nostalgic choice for many families.

The Great Debate: Cold vs. Warm Sweet Potato Pie

If you’re a sweet potato pie fan, you’ve probably heard (or participated in) the debate: should it be enjoyed warm or cold?

Warm Sweet Potato Pie: Many prefer their slice warm, freshly out of the oven or gently reheated. A warm pie enhances the flavors of cinnamon, nutmeg, and sweet potato, and the filling becomes soft and velvety. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible dessert.

Cold Sweet Potato Pie: Others swear by eating their pie cold, straight from the fridge. The flavors become more concentrated, and the texture firms up for a smooth, almost custard-like bite. A cold slice is refreshing and pairs beautifully with a hot cup of coffee or tea.

Ultimately, there’s no wrong way to enjoy sweet potato pie. Whether warm or cold, it’s a slice of Southern comfort that brings people together during the holidays.

The Secret to a Perfect Sweet Potato Pie

Can I make this pie ahead of time?
Yes!

Sweet potato pie can be made a few days in advance. Store it in the refrigerator and let it come to room temperature before serving.

Can I freeze sweet potato pie?

Absolutely. Once cooled, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Why is my filling too soft?

This could be due to undercooking the pie. Make sure the filling is set and slightly puffed before removing it from the oven.

Can I use canned sweet potatoes?

While fresh roasted sweet potatoes are best for flavor, canned sweet potatoes can be a quick substitute. Just make sure they’re drained well.

What’s the best way to serve sweet potato pie?

Sweet potato pie is perfect as is, but a dollop of whipped cream or a drizzle of caramel sauce takes it to the next level.

Do I have to make the pie crust from scratch?

Not at all! While scratch made pie crust definitely elevates the dessert, the quality of store-bought crusts has increased and makes for an equally tasty sweet potato pie!

The Sweet Truth About Sweet Potato Pie

Myth: Sweet potato pie and pumpkin pie taste the same.

While similar in spices, sweet potato pie has a richer, earthier sweetness and a smoother texture compared to pumpkin pie.

Myth: You have to boil sweet potatoes for the filling.

Boiling dilutes the flavor. Roasting enhances the natural sweetness and richness of the potatoes.

Myth: You can’t make sweet potato pie without a food processor.

A hand mixer works just as well and keeps the filling from becoming overly processed.

Myth: Lemon juice doesn’t belong in sweet potato pie.

A small amount of lemon juice enhances the overall flavor without making the pie taste citrusy.

Myth: The crust doesn’t matter as much as the filling.

A buttery, flaky crust is just as important as the filling—it’s the foundation of the pie!

And Just Like That... It's Too Easy!

Sweet potato pie isn’t just a dessert—it’s a tradition, a memory, and a slice of love passed down through generations. With Nanny’s tips and techniques, you can bring this soulful classic to life in your own kitchen. From perfectly roasted sweet potatoes to the rich, spiced filling and golden crust, every detail of this recipe is crafted to deliver warmth and nostalgia. Whether you enjoy it warm or chilled, this pie is a true celebration of Southern Black food heritage and holiday joy. So gather your ingredients, follow the tips, and share a slice (or two) with loved ones. Let your pie tell a story of family, flavor, and tradition. And just like that... it’s too easy!

recipe

Nanny’s Sweet Potato Pie Recipe