Skip to Content

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.

A slice of sweet potato pie with whipped cream on top

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

Can you boil the sweet potatoes for sweet potato pie?

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.

Do you eat sweet potato pie hot or cold?

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!

A whole sweet potato pie fresh from the oven

Recipe Ingredients

What you need to make sweet potato pie
  • 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

Baking the sweet potatoes and starting the filling
Finishing the filling and putting it in the crust
  1. 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.
  2. The Pie Crust – Next, grease a 9-inch pie pan using a baking spray, add the pie crust and set it aside.
  3. 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.
  4. Add Butter – Next, add the softened butter and continue mixing until thoroughly combined, about one minute. 
  5. 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. 
  6. Final Stretch – Finally, add the evaporated milk and vanilla, and continue mixing until everything looks smooth and creamy.
  7. 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.
  8. Cool – Remove it from the oven and allow it to cool for about 30 minutes.
  9. Garnish with whipped cream and cinnamon sprinkled on top.
  10. Serve warm, and enjoy!
Sweet potato pie slice

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. 

Sliced sweet potato pie topped with whipped cream

More Delectable Sweet Potato Recipes

Sliced sweet potato pie topped with whipped cream
Print Pin
4.75 from 31 votes

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.
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 300kcal

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

Serving: 1slice | Calories: 300kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Fiber: 2g | Sugar: 22g | Calcium: 79mg
Recipe Rating




Christina

Wednesday 22nd of November 2023

I love this recipe! I have made it exactly by the recipe and made tarts as well. Delicious every time. Thanks for sharing!

Brandi Crawford

Monday 4th of December 2023

You're welcome!

Crystal Robinson

Monday 13th of November 2023

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.

Tanya

Wednesday 15th of November 2023

Thanks, Crystal! We love it, too. I hope you enjoy the recipe :)

Pamela Loe

Saturday 14th of October 2023

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!!

Brandi Crawford

Wednesday 25th of October 2023

I can't wait to hear what you think.

D Y

Wednesday 5th of July 2023

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! 👌🏽

Imma

Wednesday 12th of July 2023

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! 👩‍🍳🥧

Cheri Williams

Sunday 29th of January 2023

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!!

Davinah Cenou Montezuma

Monday 30th of January 2023

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!