grandma old fashioned sweet potato pie recipe

Written ByJenny Smyth Posted on
grandma old fashioned sweet potato pie recipe
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The Best grandma old fashioned sweet potato pie recipe

I’m so excited to share my grandma’s old-fashioned sweet potato pie recipe with you all. This recipe has been passed down through generations of my family, and it’s a staple at every holiday gathering and family dinner.

I remember helping my grandma in the kitchen as a kid, watching her expertly peel and chop the sweet potatoes, and then carefully mixing in the spices and sugar. The aroma of this pie baking in the oven is just heavenly, and it’s always a crowd-pleaser.

I love how the sweet potatoes add a lovely sweetness to the filling, without being too overpowering. And let’s not forget the flaky crust – it’s the perfect complement to the creamy filling.

My kids adore this pie, and it’s always a hit at school bake sales and potlucks. But what I love most about this recipe is that it’s not just a delicious dessert; it’s also incredibly healthy.

Sweet potatoes are packed with vitamins A and C, and they’re also rich in fiber and antioxidants. Plus, using less sugar than most recipes is a bonus for those who are watching their sugar intake.

I’ve made this recipe countless times over the years, but I still get excited every time I take it out of the oven and let it cool – it’s just one of those magical recipes that never fails to impress.

Grandma's Old Fashioned Sweet Potato Pie

Grandma’s Old Fashioned Sweet Potato Pie

4.7 from 1473 votes

A classic Southern dessert with a creamy, spiced sweet potato filling baked in a flaky, buttery crust. This old fashioned recipe uses roasted sweet potatoes for natural sweetness and a velvety texture.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

For the Filling

2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/2 cup evaporated milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 425°F.
2Pierce the sweet potatoes several times with a fork, then place them on a baking sheet and roast for 45 to 60 minutes until very tender when pierced.
3Let cool, then peel and mash the flesh until smooth; measure out 2 cups.
4In a large bowl, whisk together the flour and salt for the crust.
5Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
6Sprinkle ice water over the flour mixture, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
7Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
8On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
9Gently transfer to a 9-inch pie dish, pressing into the bottom and up the sides.
10Trim the overhang to 1/2 inch, fold it under, and crimp the edges with a fork or your fingers.
11Line the crust with parchment paper and fill with pie weights or dried beans.
12Bake at 425°F for 12 minutes, then remove the paper and weights and bake for another 5 to 7 minutes until the crust is lightly golden.
13Reduce the oven temperature to 350°F.
14In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, beaten eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt.
15Whisk until the mixture is smooth and well combined.
16Pour the filling into the pre-baked crust and smooth the top.
17Bake at 350°F for 45 to 55 minutes, until the center is set and a knife inserted near the center comes out clean.
18The edges should be slightly puffed and the top lightly browned.
19Cool the pie completely on a wire rack for at least 2 hours before slicing.
20Serve at room temperature or chilled, optionally with whipped cream.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Fork
Parchment paper
Pie weights or dried beans
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 6g

📝Notes

For deeper flavor, roast the sweet potatoes a day ahead and refrigerate. If the crust edges brown too quickly, cover them with foil halfway through baking the pie.

Watch Video Of How Grandma’s Old Fashioned Sweet Potato Pie Works

To store this grandma old fashioned sweet potato pie, let it cool completely then cover it with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to four days. For longer storage, you can freeze the whole pie or individual slices for up to two months.

To reheat, place slices in a 350 degree oven for about 10 minutes or microwave them for 30 seconds. Serve it warm with whipped cream or a scoop of vanilla ice cream. This pie is also delicious cold straight from the fridge.

I like to serve it at family gatherings because it is easy to transport and everyone loves it. It works well for Thanksgiving, Christmas, Easter, or just a Sunday dinner. The recipe is simple and the results are always good.

I hope you make this pie for your family and create your own memories with it.

❓ Frequently Asked Questions About Grandma’s Old Fashioned Sweet Potato Pie

1. Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes in a pinch. Just drain them well and mash them. The texture might be a little softer and the flavor less intense than roasted fresh sweet potatoes. For the best taste, I recommend roasting fresh sweet potatoes.

2. Do I need to prebake the pie crust?

No, you do not need to prebake the crust for this recipe. The pie filling is thick and bakes slowly, which allows the crust to cook through without getting soggy. Just make sure to crimp the edges well to prevent shrinking.

3. How do I know when the pie is done?

The pie is done when the center is set but still slightly jiggly. Insert a knife near the center; if it comes out clean, it is ready. The edges should be firm and the top lightly golden. Overbaking can cause cracks, so watch it closely.

4. Can I make this pie ahead of time?

Absolutely. You can make the pie a day in advance. Let it cool completely, then cover and refrigerate. It actually tastes better the next day as the flavors meld. Bring it to room temperature before serving or warm it slightly in the oven.

5. What is the best way to store leftovers?

Store leftover pie in the refrigerator covered with plastic wrap or foil. It will keep for up to 4 days. You can also freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw in the fridge overnight before serving.

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