old fashioned black folks sweet potato pie recipe

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

I’ve been making sweet potato pie for years, and it’s a recipe that never fails to impress. It’s a classic Southern dessert that’s been passed down through generations of my family. My grandmother used to make it for special occasions, and now I make it for my kids and husband all the time.

There’s something about the combination of sweet potatoes, sugar, and spices that just feels like home. I love how the filling is smooth and creamy, but still retains a hint of the natural sweetness of the sweet potatoes. And let’s not forget the crust – it’s flaky and buttery, just like my grandmother used to make it.

This recipe is a staple in our household, and I’m so happy to share it with you today. I’ve tried making sweet potato pie with other recipes before, but this one is by far the best. It’s old-fashioned in the best way possible – simple, yet elegant.

And the best part? It’s incredibly easy to make! All you need is a few basic ingredients and some time to let it bake in the oven.

I promise you won’t be disappointed.

Old Fashioned Black Folks Sweet Potato Pie

4.7 from 891 votes

A classic southern dessert featuring a sweet and creamy sweet potato filling in a flaky pie crust. This pie is a staple at family gatherings and holidays.

Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, chilled and cubed
1/4 to 1/2 cup ice-cold water

For the Sweet Potato Filling

3 large sweet potatoes, cooked and mashed
1 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 cup milk
1/2 cup heavy cream
4 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 tbsp all-purpose flour

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the chilled and cubed butter.
4Use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
5Gradually add ice-cold water, mixing just until the dough comes together.
6Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7After chilling, roll out one of the dough disks on a lightly floured surface until it is about 1/8-inch thick.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the edges, leaving about 1/2 inch of overhang.
10Chill the pie crust in the refrigerator while you prepare the filling.
11Increase the oven temperature to 450°F (230°C).
12Prick the bottom of the chilled pie crust with a fork to prevent bubbling.
13Line the crust with parchment paper and fill it with pie weights or dried beans.
14Bake for 10 minutes.
15Remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
16Set aside to cool slightly.
17In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, milk, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt.
18Whisk until well combined and smooth.
19Gradually add the flour, whisking continuously to prevent lumps.
20Pour the filling into the pre-baked pie crust.
21Place the pie on a baking sheet to catch any drips.
22Reduce the oven temperature to 350°F (175°C).
23Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
24If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
25Remove the pie from the oven and let it cool completely on a wire rack.
26This allows the filling to set properly.
27Serve the pie at room temperature or chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Pastry blender
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 125mg🧂Sodium: 450mg🌾Total Carbs: 70g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 5g

📝Notes

Tips: For a smoother filling, you can strain the mashed sweet potatoes through a fine-mesh sieve. To make ahead, prepare the pie and refrigerate overnight. Bake the next day, adding 5 minutes to the baking time. You can substitute whole wheat flour for a healthier option.

Watch Video Of How Old Fashioned Black Folks Sweet Potato Pie Works

This old-fashioned black folks sweet potato pie recipe is truly a showstopper! Not only is it incredibly delicious, but it’s also packed with nutrients from those lovely sweet potatoes.

And let’s not forget about all the memories we create around food – whether it’s Thanksgiving dinner or just a random Tuesday evening. This pie has been passed down through generations for good reason – it’s comforting, delicious, and easy to make!

The key home cooking technique here is letting those sweet potatoes cook down until they’re smooth and creamy – don’t skip this step or your pie won’t have that same velvety texture.

❓ Frequently Asked Questions About Old Fashioned Black Folks Sweet Potato Pie

Q: What type of sweet potatoes should I use for this recipe?

A: For this recipe, you’ll want to use a high-moisture sweet potato variety such as Beauregard or Covington. These types of sweet potatoes will give your pie a sweeter and more complex flavor.

Q: Can I use canned sweet potatoes instead of fresh ones?

A: While you can use canned sweet potatoes in a pinch, I highly recommend using fresh ones for the best flavor and texture. Canned sweet potatoes can be too watery and may not provide the same level of sweetness.

Q: How do I prevent the filling from becoming too runny?

A: To prevent the filling from becoming too runny, make sure to cook it until it reaches your desired consistency. You can also add a little bit of cornstarch or flour to thicken it up if needed.

Q: Can I make this pie ahead of time?

A: Yes, you can make this pie ahead of time! Simply prepare the filling and crust as instructed, then assemble and refrigerate until ready to bake.

Q: Is this recipe suitable for vegetarians or vegans?

A: This recipe is vegetarian-friendly but not vegan-friendly due to the use of butter in the crust. However, you can easily substitute it with a vegan alternative if needed.

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