Black Folks' Sweet Potato Pie
A buttery, crispy crust filled with sweet mashed potatoes and warm spices make this sweet potato pie recipe the only one you'll ever need. The beloved traditional Southern dessert has been passed down for generations. It's economical, easy, and downright delicious.
Many folks make this deliciousness for Thanksgiving, but I indulge all year round. This sweet potato pie is so good that it might just become your new favorite dessert. (Sorry, pumpkin pie!)
FAQs
Why, yes, you can. But! I highly recommend baking the sweet potatoes for the tastiest sweet potato pie you have ever tried. The potato's sugars caramelize in the oven, giving you a sweeter, more flavorful mash in the end. Plus, the extra water in boiled sweet potatoes can affect the texture of your pie and cooking times.
Your best option for this pie is to serve it slightly warm, at room temperature, or chilled. Just don't try to eat it straight out of the oven; otherwise, you'll be dealing with a melty mess. Allow it cool for about half an hour before topping it with whipped cream, or if you want a little extra, some vanilla ice cream. Yum!
Recipe Ingredients
- Sweet Potatoes - Two pounds of these from-the-ground tubers will be plenty to fill up your pie. Look for firm sweet potatoes with smooth skin and no blemishes or cracks.
- Dairy - Butter and evaporated milk help make the sweet potato filling creamy and add richness to the overall flavor.
- Eggs - This ingredient helps bind the pie filling together to give it the perfect texture.
- Vanilla Extract - Just a couple of teaspoons enhance this recipe's other warm flavors.
- Spices - Ginger, nutmeg, cloves, and cinnamon create a warm spiciness your whole family will rave about.
- Sugar - Brown and white sugar come together to make this pie perfectly sweet.
- Pie Crust - A store-bought pie crust will save you time and tastes excellent, but you can certainly use a homemade pie crust if you prefer!
How to Make Sweet Potato Pie
- Prepare the Sweet Potatoes - Wash and dry the sweet potatoes using a paper towel. Pierce them with a fork several times. Then, put them on the baking sheet. Bake them for 45 minutes or until very tender, then remove them from the oven and let them cool.
- The Pie Crust - Next, grease a 9-inch pie pan using a baking spray, add the pie crust and set it aside.
- Make Puree - When your sweet potatoes are cool to the touch, peel them and discard the skin. Place the sweet potatoes in a mixing bowl, and mash them using a handheld mixer.
- Add Butter - Next, add the softened butter and continue mixing until thoroughly combined, about one minute.
- Add More Stuff - Then, add the eggs and mix to combine. After the eggs, add the white sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, and salt. Continue mixing until everything is fully incorporated.
- Final Stretch - Finally, add the evaporated milk and vanilla, and continue mixing until everything looks smooth and creamy.
- Assemble the Pie - Pour the filling into the crust and bake at 350℉/177℃ for 50-60 minutes, or until the top is nicely browned or a skewer inserted in the middle of the pie comes out clean.
- Cool - Remove it from the oven and allow it to cool for about 30 minutes.
- Garnish with whipped cream and cinnamon sprinkled on top.
- Serve warm, and enjoy!
Tips and Tricks
- Don't skip washing and drying your sweet potatoes before you bake them. Sweet potatoes often have some residual dirt that needs to be removed.
- Another way to tell that your sweet potato pie is cooked to perfection is to check for a slight jiggle right in the middle of the pie. If you see that the outer areas are firm, the center just wiggles a bit, and a knife or skewer comes out moist but clean, your pie is done!
- You can increase the amount of spices in this recipe if you like your pie with some extra fall flavors, but I like it with the noted amounts. With just the right amount of spice, the sweet potato flavor can still shine through beautifully.
Make-Ahead and Storage Instructions
You can make sweet potato pie up to three days in advance. Just let it cool, then store it in a covered container in the fridge until you are ready to serve it. You can also freeze sweet potato pie in a freezer-safe container for up to three months. Yay for make-ahead dishes.
Always store sweet potato pie in the fridge in an airtight container. Since it contains dairy, it will spoil rather quickly if left out.
More Delectable Sweet Potato Recipes
Black Folks' Sweet Potato Pie
Ingredients
- 2 pounds sweet potatoes, washed (equals about 3 cups when softened and peeled)
- 4 ounces unsalted butter, softened
- 2 large eggs
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 1 9-inch pie crust
Instructions
- Preheat the oven to 425℉/218℃. Line a baking sheet with foil and spray with baking spray.
- Wash and dry sweet potatoes using a paper towel. Pierce them with a fork several times, place them on the prepared baking sheet and bake for 45 minutes or until very tender.
- Grease a 9-inch pie pan using a baking spray, add pie crust, and set it aside.
- Once the sweet potatoes are ready, take them out of the oven and let them cool. After they're cool to the touch, peel and discard the skin.
- Place potato in a mixing bowl and mash using a handheld mixer. Next, add the softened butter and continue mixing till thoroughly combined, about a minute. Next, add eggs and mix to combine.
- Add white sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, and salt. Continue mixing until everything is fully incorporated. Finally, add evaporated milk and vanilla, and mix until fully combined.
- Pour the filling into the pie crust and bake at 350℉/177℃ for about 50-60 minutes or until the top is nicely browned or a skewer inserted in the middle of the pie comes out clean.
- Remove it from the oven, and allow it to cool for at least 30 minutes.
- Garnish with whipped cream and cinnamon sprinkled on top.
- Serve warm, and enjoy!
Notes
- Don't skip washing and drying your sweet potatoes before you bake them. Sweet potatoes often have some residual dirt that needs to be removed.
- Another way to tell that your sweet potato pie is cooked to perfection is to check for a slight jiggle right in the middle of the pie. If you see that the outer areas are firm, the center just wiggles a bit, and a knife or skewer comes out moist but clean, your pie is done!
- You can increase the amount of spices in this recipe if you like your pie with some extra fall flavors, but I like it with the noted amounts. With just the right amount of spice, the sweet potato flavor can still shine through beautifully.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
- Evaporated milk is used as a thickener and contains little water content. If you use regular milk it will significantly alter the texture and success of the recipe.
Nutrition
You will also love our Fried Green Tomatoes.
I don’t understand the name of this pie. I am not black, nor were my parents. However, we have made this sweet potato pie for generations. It just seems like an odd title to give something in this day and time. Also, it sort of makes me feel like I don’t deserve to have this on my repertoire!
Hi Laura check out our About Us page that tells the story of the Black women sharing our ancestral recipes. https://blackpeoplesrecipes.com/about-us/
@Laura, much if not most of what is loved about southern food and American comfort cuisine is Black in origin.
White people enjoy a whole lot of things that they didn't invent but love to take credit for.
You headed to a French crepes recipe next to comment that you German family has enjoyed them for years and you don't see why people calm them French crepes?
Dang
@Laura, Sweet potato pie is rooted in blackness. Don't overthink it, just enjoy the recipe.
Don't worry. Be happy. Rename your family's version to "Grandma's" or something. The Sweet Potato is not a yam, nor a squash (like pumpkin). Peruvians were eating them at least 5K years ago.
I will compare this version, here, with an old Creole recipe I love. It will require many taste tests, perhaps 3-4 a month. hahaha
Thanks for sharing!
@Laura,
😂😂😂😂😂😂😂😂😂😂😂
@Laura,
The Italians have a pastry called Bombolini, so do the Austrians it is called Krapfen. Americans, have donuts.
Essentially it is all a similar cream filled donut. However, do you venture onto European food blogs and question why they simply don’t call it donuts because as an American you make something similar?
Go touch some grass and stop picking bits with the title.
@Laura, yall don't want us to have nothing why take it personal it's a pie I personally googled Black folks sweet potatoe pie with no racial exclusion not only because I'm black but that's what I wanted smh Laura child take a seat and have a slice of pie girl bye.
Hey @Laura,
I understand that this post is a few years old, but it prompted me to send you a few questions for you to think about. Maybe some questions you should ask yourself. Do you question the name "French" fries? Baked Alaska? Egg Foo Yung? Or any other dish named after a person, place, or thing? So why do you feel the need to comment about this title?
It seems you took offense to the title. Why? Why did the name of this recipe prompt you to have such a response? Honestly, it shouldn't matter what the name is, should it? This creator could have named it Zaza's Sweet Potato Pie, Memaw's Sweet Potato Pie, or the German People's Yam Pie of America. So why does this particular name stick in your craw? Maybe it's not so much the name but a deeper issue you need to address within yourself.
Please have a great 2025.
White people wanna be oppressed SOOO bad. You don't even want black people to have a pie without having a nut??
@Laura,
So why did you bother Loki g at the recipe???? Girl bye 👋🏾
@Laura, who cares what the name is?! Why are you taking it personal - it's not about you. #whitefragility
What is the white folks sweet potato pie? Oh yeah I remember its pumpkin.
haha! Check out our About Us page. https://blackpeoplesrecipes.com/about-us/
@Precious, pumpkin pie is pumpkin pie. Period. Sweet potato pie, sweet potato pie, two different recipes. And not the same thing.
@Precious, LMAO!!
@Precious, that is the one with the raisins lol
@Precious, HAHA!!! As an Asian this made me 🤣 laugh
@Precious,
Right ON, Miss Precious!!!!
Like yo title
Thank you Nellie!
@Brandi Crawford,
@Dolly crawford hill,
Ain't nothing finer than a piece of sweet potato pie. I don't care what the title is called. I'm a white guy but tell u what I ain't never liked that pumpkin stuff. I wish I grew up down south y'all be throwing down with that southern cooking. Give me some smoked ham hocks n beans with cornbread and greens. And finish it with sweet potato pie. LORD HAVE MERCY!!! Y'all got me drooling over here lol.
haha! Thank you, Michael. Love it.
@Michael, yes that sound so good, make me want to add it to my dinner.
Yes!
@Michael, Stop it! You are making me very hungry!!!! LOL!
Perfection! Perfect amount of spice to sweet potato ratio. Adding this to my recipe collection and will make it again and again.
So happy to hear this , Christina. Thanks for taking time out to let us know.
Hi! Would regular milk work as a substitute for the evaporated milk?
Hi! Regular milk is mostly water around 85%. Evaporated milk is used as a thickener and contains little water content. If you use regular milk it will significantly alter the texture and success of the recipe.
@Brandi Crawford,
Thanks for sharing insight on the evap milk vs regular. Good one. 🙂 What would you recommend as a non-diary substitute for evaporated milk? I’ve tried evaporated coconut milk but added almond milk which has 98% water - I just learned. :-). My pies come out nicely but the texture/thickness I now realize is being compromised by the almond milk. What do you suggest?
I don't have a recommendation. Non dairy milks are super thin, so I have never tested this.
This is a good recipe! Oh course my Auntie Neeta’s is better*, but yours is genuinely swinging.
I especially enjoyed your blending steps and I’m just mad I didn’t think of them first!
I riffed a little in that I used a ginger snap crust and a little heavy cream in the filling. But I’m certain this would be a bangin pie as written.
Thanks!!!
Wali
(And btw, I understand EXACTLY the name of this pie and thank you more for that!)
* yours is actually better, but don’t ever tell Auntie Neeta that.
@Wali Gomes, Lips sealed . ...our little secret .
Thanks for taking time out to provide feedback.
AS A BLACK COOK...I DON'T KNOW ANY OF MY BLACK FOLK WHO ADD ANY MORE THAN CINNAMON, A LIL NUTMEG AND VANILLA TO FLAVOR A SWEET POTATO PIE! ADDING THE OTHER SPICES MAKES IT A PSEUDO PUMPKIN PIE, WHICH SHOULD STAND ON ITS OWN! LET'S ALLOW THEM TO HAVE THEIR OWN IDENTITIES, WITHOUT CROSSING THE FLAVORS! AT THANKSGIVING, IT'S ALL ABOUT A PLETHORA OF AROMAS AND FLAVORS, COMING TOGETHER IN A GLORIOUS APPLAUSE!
Thanks for sharing!
@D William,
Thank you for this comment. I was looking gor a good recipie and yours is it. Simple and southern.
@D William,
My mother has always put the spices in this recipe in her sweet potato pies and we definitely do not eat pumpkin pie. Also the original pumpkin pies contained pepper and were meant to be savory and not a dessert. The spices in this recipe are delicious and the recipe tastes almost like my mom’s (from Tampa) and my mother-in-law’s (from New Orleans). When my mom tasted this pie she said it tasted just like her mother’s. The two pies can have similar spices (sans the pepper), it’s ok. We all know sweet potatoes are superior anyway…they taste good plain, but I can’t say the same for pumpkin. However, I do enjoy pumpkin bread.
Thank you for this delicious sweet potato pie recipe. Had a 9"x6" sweet potato from my garden and made this pie. Actually have enough left over for another pie. Yeah! Love the recipe and love the title.
Thanks so much Linda! Glad you enjoyed the pie 🙂
Why would you grease the pie plate prior to putting the pie crust in? I just have never heard of doing this.
Hi Denise ! Just for extra precaution to make sure the pie comes off easy. You really don't have to. Hope this helps
Can we cheat & use a frozen pie crust? This pie sounds delicious (even if we have to do a little extra work when it comes to the shell/crust)!
Sure, if you want!
Thanks for the question @Val, I had the same question! and to piggyback, if we used a frozen crust, would we preheat (blind) bake it like you suggested?
Hi Nyekah,
It is best to check the package instructions; some frozen crusts require pre-baking, others do not. If pre-baking prick the bottom with a fork, use pie weights, and bake as per crust’s instructions until lightly golden.
Cool Before Filling: Let the crust cool before adding the sweet potato filling.
Hope this helps.
Thank you for this recipe. I had used another with only two cups of sweet potato. This one was so much better. And actually it truly was the name that drew me to it. I always say, go to the experts. 🙂
Yes! Experts won't steer you wrong!
Delicious! Only change I made was to use condensed milk instead of evaporated to avoid a trip to the store. Result was so very delicious. Thank you for sharing this great recipe!
You're welcome. We are so glad to hear you enjoyed it!
I did not like the clove in this pie at all. In fact, it made it taste like a traditional pumpkin pie which is not all that bad, but not what I was going for. Recipe overall pretty classic minus the clove and ginger.
I used this recipe for sweet potato pie, but I attended a purple passion party for my Gram’s birthday. Everything was purple inspired! I tried this recipe with Ube(purple sweet potato)! The Ube is definitely sweeter than the sweet potato so I cut the sugar by 1/2 cup. Can I just say…The pie was a hit!!
Cheri,
We're so happy that you enjoy this and love the tip you added to help others substitute purple sweet potato in this recipe!
Brandi, I followed the recipe as written and it was pure perfection! I normally use melted butter in my sweet potato pies, but I think the softened butter created a better result. Thanks girl! 👌🏽
I'm thrilled to hear that you found it to be pure perfection! It's always exciting to try out new techniques and ingredients in familiar recipes, and I'm glad that using softened butter worked out well for your sweet potato pie. . Thanks again, and happy baking! 👩🍳🥧
I love the name of this pie. I'm making it for a Co- worker that is African American. That is what drew me to this pie. Can't wait for the results. Let you know!!
I can't wait to hear what you think.
I only made sweet potato pie once in my life and the sad thing about it I love sweet potato pie so for thanksgiving I’m going to make 3 I love to cook and I love to bake also I’m going to follow your recipe to a T I’m just not gone use Cloves nor Ginger.
Thanks, Crystal! We love it, too. I hope you enjoy the recipe 🙂
Thanks for the recipe! I want to make the filling ahead of time and then bake the day of, and I imagine this will affect the bake time. I was wondering how much time I should add since the filling will be cold from the fridge.
Hi Niecey,
Making the sweet potato pie filling ahead of time is a great way to manage your baking schedule more efficiently. When you bake the pie with filling that has been refrigerated, you will need to adjust the baking time slightly. Here are some guidelines:
Let the Filling Warm Up: Before baking, take the filling out of the fridge and let it sit at room temperature for about 30 minutes to an hour. This helps to reduce the temperature difference.
Baking Time Adjustment: Depending on your oven and the depth of the pie, you might need to add an additional 10-15 minutes to the baking time. However, this can vary.
Checking for Doneness: The best way to check if your pie is done is to look for cues like the filling being set (it should not wobble too much) and the crust turning golden brown. You can also insert a knife near the center of the pie; if it comes out clean, the pie is done.
Oven Temperature: Keep the oven temperature the same as the recipe recommends. Altering the temperature can affect the texture and cooking of the pie crust and filling.
Remember, ovens can vary, so these are general guidelines. It’s always good to keep an eye on the pie as it bakes. Happy baking!
I love this recipe! I have made it exactly by the recipe and made tarts as well. Delicious every time.
Thanks for sharing!
You're welcome!
My friend - I’m waiting for your cookbook!😊. Recipe is perfection and name is as important as it is perfect. White mom of an adopted Black daughter who is learning (trying to) the varied and delicious cuisine of her powerful, resilient, brilliant ancestors and culture. I’ve got down a few (according to her biological cousins), but my spp was still missing. Now I’ve got it thanks to you! 🫶
So happy to hear you enjoyed it. Thanks so much. Hopefully Soon
Is it ok if I use dark brown sugar?During and before the holiday season the few store I go around , they be outta stock except for the dark brown
Hi Misunderstood, dark brown should work fine. It'll just have a litle bit of a richer taste.
I made this last year was super good my father loved it. Question a co worker said to add lemon juice can i do that if so how much do i recommend?
I'm so glad your father loved it! ❤️ Yes, you can add lemon juice to sweet potato pie—it helps brighten the flavors and balance the sweetness. I recommend 1 to 2 teaspoons of fresh lemon juice to avoid overpowering the pie.
This is fantastic. I made it and it GOOOD!
Yay! Thanks so much, Miranda.
I will be making this pie for Thanksgiving instead of evaporated milk I'm going to try sweetened condensed milk. I will come back with my comment. Happy Thanksgiving!!
Hi Nana,
So happy to hear this. How did it turn out ?
I’d like to make this without a crust. Baking ideas please.
Thx
Hi Karen!
Bake your crustless sweet potato pie in a well-greased dish at 350°F (175°C) for 35-40 minutes until just set. For a silky texture, use a water bath. Let it cool completely before refrigerating for the best consistency. You can also bake in ramekins for individual servings. Enjoy! 😊🥧
I feel confused because I followed this recipe but it somehow provided me with enough filling for two pies. Also my filling seemed thick. Did i do something wrong, maybe use too much sweet potatoes? I’m worried my pies won’t taste good tomorrow so I don’t know if I should try again.
Hi Lisa,
I hear you! If you ended up with enough filling for two pies, it’s possible that the sweet potatoes you used were on the larger side. Some varieties also hold more moisture than others, which could affect the thickness of the filling.
A thick filling isn’t necessarily a bad thing—it just means your pie might be extra rich and dense. If you’re worried, you can try adding a little bit more milk or another splash of your liquid ingredient (like evaporated milk or cream) to loosen it up slightly next time.
As for the taste, sweet potato pie actually gets even better the next day as the flavors meld together! I’d recommend giving it a taste before deciding to start over. You might be pleasantly surprised! Let me know how it turns out. 😊🥧
@Imma, well I am back a year later using this recipe again! Even though I was worried that my filling was a little too thick last year it ended up delicious and a huge hit! Thank you so much for sharing this recipe so others can experience the wonderful and delicious taste. Enjoy your holidays! Lisa
Thank you so much for this recipe. It was delicious. It was my first time making sweet potato pie. Being a white woman I definitely wanted to seek out an authentic recipe. I tried the filling before putting it in the crust because I just wanted to be sure I had not forgotten any ingredients. I was stopped dead in my tracks it was so delicious. The finished pie was beautiful and tasty. I wish you much success!
Hi Shira, I'm so happy you loved the recipe and that your first sweet potato pie was such a success! 🥰 Sweet potato pie is all about warmth, love, and tradition, and it means so much that you sought out an authentic version. I love that you tasted the filling first—that’s the best way to make sure all the flavors are just right! Wishing you many more delicious bakes and thank you so much for your kind words and support. ❤️🥧
My mother suffers from dementia so I wanted to find a recipe as quickly as possible because her memory of the family recipe is slipping. I tried this recipe and let her taste it. Her reaction: Oh hellll yesss!!! 🙌🏾🥹 btw we are black and I love the authenticity of the name 🥰 Thank you so much!!
Hey Tee,
Oh, this absolutely made my day! 🥹🙌🏾 I’m so glad your mom loved it—what a beautiful moment to share with her. Food has such a powerful way of connecting us to memories, and I’m honored that this recipe could bring back that familiar taste for her. Wishing you and your family many more cherished moments around the table. ❤️✨ Thank you so much for sharing! 🥰🍽️
I just wrote a great review of this pie and poof, it just disappeared!
Hi Teresa, thanks so much for your feedback and comment. We appreciate it. So happy you liked the pie recipe.
Thank you for sharing this recipe. I can already tell, I will be returning for more tasty recipes. Great directions and easy to put together.
Making this pie for a friend that needs cheering up, and sweet potato pie is her favorite.
I tasted the mix before adding the eggs and whooooo-wheeee it was shore delicious!
I know she will love it!
Thanks Celia! So happy you liked the flavor of the pie. I hope your friend loved it as well.
Thank you so much for this recipe. Last year I made sweet potato pie for the first time, having made pumpkin for years. I was nervous but I trusted in the recipe and followed the directions exactly.
This recipe did not disappoint! It was amazing. My whole family was blown away at how delicious it turned out.
Thanks so much ShiraR! So happy you enjoyed the pie recipe and that the whole family loved it!
The only changes white girl happened to do is, use heavy cream instead of evaporated milk. I don't like the way evaporated milk taste and I can always taste it... so heavy cream it is. And have a blessed Thanksgiving.
Oh, I just realized I didn’t have any evaporated milk. Can I use cream? I never did that before.
Hi Loo, cream should work fine a sub. It may change the texture a bit, but I've used cream in my sweet potato pies with much success.
My grandma passed away in 1968,l have spent years trying to get a sweet potato pie like grandma's, really liked the ingredients in this recipe so l decided to try it, God bless you, black or white l don't care, first sweet potato pie l ever made and this is what l was raised on, absolutely delicious, brought back so many memories, gotta try this with white sweet potatoes, thank you so much....
Thank you Tommy! So happy you liked the recipe.
I'm so grateful that you guys shared this "Black Folk Sweet Potato Pie" with everyone. I made it twice in a two week span because it was soooo Goooood.
However I would like to comment on why some non malinated people feel uncomfortable about this recipe be called Black Folk Sweet Potato Pie.
The reason being is Black Folks cook so much different than non malinated folks. Our food date back far before slavery and Black folks had to be creative with what we given to make a meal out of. We took the scaps and turned them into great creations call Soul Food.