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Soul Food Sweet Potato Pie

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A classic Southern sweet potato pie, done soul food style—entirely from scratch! All the warm spices of the holidays, a fluffy filling, and a buttery crust.

A single slice of sweet potato pie sits on a square white plate. The pie is a gorgeous burnt-orange color with a dense, moist textured filling.


 

Hey y’all! I’ve been getting a ton of requests for a homemade soul food-style sweet potato pie. You know, the kind with a flaky & buttery crust made completely from scratch? The type of sweet potato pie recipe that reminds you of your grandmother’s?

Well, let me tell you that I have tried many sweet potato recipes in my life, but I do have a favorite pie recipe. Which one is my favorite? I would go with the OG Southern sweet potato pie recipe that I shared back in 2012. A truly Southern sweet potato pie consists of ginger, cinnamon, nutmeg, and other simple ingredients. But over the years, I have changed a few ingredients and perfected my soul food sweet potato pie recipe into this updated version.

Sweet potato pie has a history in the deep South, y’all. The origins of sweet potato pie can be traced back to early America.

A soul food sweet potato pie has always been a staple in Black families—served on holidays, special occasions, you name it. Most Southern households have one family member that is the ONLY one allowed to make sweet potato pie for the holidays. For many, the Southern delicacy holds strong memories and family histories. It’s undoubtedly a classic Southern dessert to be treasured and respected. So, in the spirit of our Southern grandmas, let me show and tell you how I make my new-and-improved Southern soul food-style sweet potato pie recipe!

A whole sweet potato pie with one slice missing sits in a glass pie dish on the corner of a blue and white gingham tablecloth.

Ingredients You Need for Sweet Potato Pie

Now, everyone is going to have their preferences when it comes to what ingredients to use in sweet potato pie. However, as always, I recommend following this recipe as written for the best results! You can make little changes (we’ll get into that later), but an authentic Southern sweet potato pie must have some staple ingredients. So here’s what you need!

Ingredients for a Homemade Pie Crust

I changed my classic pie shell recipe for my old-fashioned sweet potato pie. This time, it will be more flavorful! I added more sugar and a combination of butter and butter-flavored shortening. I love a nice buttery crust when it comes to my sweet potato pies, so that’s why I use real butter. I also like a nice flaky pie crust, and the combination of shortening and butter always gives me the best results!

To make a buttery, flaky homemade pie crust, you need the following:

  • Cold butter and butter-flavored shortening. These two ingredients make the pie crust so perfectly buttery and flaky.
  • Cold water. Allow the water to get extra cold with a few ice cubes.
  • All-purpose flour, salt, vanilla extract, and white granulated sugar.

Of course, you can use a store-bought pie crust to save time—I have done so a few times over the years! No judgment here, boo boo!

Ingredients for Sweet Potato Pie Filling

A single slice of sweet potato pie is served on a white square plate. The fluffy, creamy sweet potato pie filling is a gorgeous deep-orange color, flavored with warm spices of cinnamon, nutmeg, and ginger.

Now, onto the star of the show: the sweet potato filling. That trademark sweet potato flavor comes from a glorious mix of warm spices, vanilla, and perfectly cooked sweet potatoes. As I mentioned before, I revised this recipe over the years. I still use many of the same ingredients, but I also use several different ingredients. Here’s what you’ll need:

  • Sweet potatoes: I use yams, which are still technically sweet potatoes in the US. (What’s the difference? I talked a bit about it in my sweet potato muffins post.)
  • Evaporated milk: In my old recipe, I used half-and-half, which you can sub in if you don’t have evaporated milk. Sweetened condensed milk would also work, but it might make it sweeter.
  • Vanilla extract: I use bourbon vanilla extract, but regular vanilla is fine as long as y’all aren’t using imitation!! You know Cousin Rosie does NOT allow that in her house!
  • Sweet potato pie spices: Arguably, the essential ingredients in a sweet potato pie are the classic spices—cinnamon, nutmeg, and ginger. You can leave out the ginger if you don’t like it. I’ve seen people use lemon juice for that same acidic kick. I also have a hand-crafted yams spice mix from Rosamae Seasonings that is perfect for sweet potato pie.
  • Eggs and sugar: The final ingredients for the pie filling. I use two large eggs (my video tutorial only shows one egg, but I promise it’s two!) and granulated white sugar.

How to Cook Sweet Potatoes for Sweet Potato Pie

What’s the best method for cooking sweet potatoes? Well, Cousins, I have cooked sweet potatoes all different ways for this recipe. Boil, bake, roast—what’s the best? In my original recipe, I boiled whole sweet potatoes. Then I switched to peeled and chopped boiled sweet potatoes because it was much faster. These days, I bake sweet potatoes instead of boiling them—I think the flavor and the texture are much better that way! However, I’ll provide instructions for both methods, and you can do what works for you!

A whole sweet potato pie in a glass pie dish with one slice removed sits in the forefront of the image. In the background, a single slice of pie is served on a white square plate with a fork. The pie is set out on a blue and white gingham-patterned tablecloth.

Boiling Sweet Potatoes:

  • Wash and peel the skins of the sweet potatoes and chop them up into about 1-inch cubes.
  • Put the sweet potatoes in a pot with enough water to cover them completely (about 4-6 cups.
  • Boil the sweet potatoes until they are fork-tender, about 15-20 minutes.

Baking Sweet Potatoes:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Pierce the sweet potatoes with a fork, then place on a baking sheet and cook—with the skin on—until fork-tender. The time really depends on how big they are, but it should take about 35 minutes.
  • Scoop out the insides of the sweet potatoes into a large bowl, and allow them to cool completely.

How to Make the Best Soul Food Sweet Potato Pie Recipe

To see exactly how I make my sweet potato pie, watch my YouTube video tutorial. For complete instructions and exact measurements, make sure to read and print out the recipe card below. Here are the steps:

  1. Make the pie crust. Combine flour, salt, sugar, vanilla, butter, butter-flavored shortening, and ice-cold water in a stand mixer. Mix until well combined into a dough. You’ll want to wrap the dough in plastic wrap and allow it to chill in the fridge until you’re ready to roll it out. You could also use a food processor to make the dough.
  2. Next, cook the sweet potatoes by your preferred method. I allow my sweet potatoes to cool completely before I make the pie filling.
  3. In a large bowl or stand mixer, whip the sweet potatoes until they’re fluffy and creamy—no lumps! You can either use a hand mixer (electric mixer) or the whisk attachment of your stand mixer.
  4. Next, add the rest of the sweet potato pie filling ingredients—eggs (make sure they’re at room temperature), sugar, spices, vanilla, evaporated milk, and butter (also at room temperature). Mix these ingredients until well combined. You want your pie filling to be almost fluffy—that gives this sweet potato pie its iconic texture.
  5. Next, roll out the cold pie dough. For best results, you should use a 9-inch pie plate. I do blind-bake my pie crust at 350 degrees for just 10 minutes before adding the filling.
  6. Finally, add the sweet potato pie filling. Smooth it in that crust, then bake for 45-50 minutes. It will look weird and puffy when it comes out but allow it to cool, and it’ll settle.

That’s it! You’ve got yourself a perfectly done soul food-style sweet potato pie. This is definitely my favorite sweet potato pie recipe. It’s easy and calls for simple ingredients. It makes the perfect holiday or any occasion dessert for your family.

Sweet Potato Pie FAQs: How to Make the Best Sweet Potato Pie

In the foreground of the image, a single slice of sweet potato pie is served on a white plate with a fork. On the gingham-covered table is the rest of the sweet potato pie in a round glass pie plate.

Now, I get that y’all might have questions, so I will provide some answers. If you have any more questions, leave a comment below!

How long should a sweet potato pie sit before slicing?

Let the sweet potato pie cool for at least 30 minutes, up to 2-4 hours, until it’s at room temperature. This will allow the pie filling to set completely, so it’s the perfect fluffy texture.

How do you know when sweet potato pie is done baking?

Your sweet potato pie is done when the center of the pie is just a little bit jiggly, and if you do the knife test, the knife should come out clean.

How do you avoid a stringy sweet potato pie?

Nothing is worse than a stringy texture in your sweet potato pie. To avoid this, make sure the sweet potato pie filling is well mixed, with no large lumps of un-mashed or un-whipped sweet potatoes. All of the ingredients will make your sweet potato pie filling nice and creamy, leaving no stringy texture.

What’s the difference between sweet potato pie and pumpkin pie?

Pumpkin pie and sweet potato pie are two holiday table staples, especially in Southern homes. They may appear similar, but there are definitely a few key differences between them. Pumpkin pies call for a few different spices, namely, allspice and clove. Pumpkin pies rely heavily on seasoning since pumpkins are less flavorful, whereas sweet potatoes bring a lot of natural sweetness and flavor to the table. Pumpkin pies are often made with canned pumpkin or pumpkin puree. I always recommend using fresh sweet potatoes for a more authentic flavor.

What other recipes can you make with sweet potatoes?

Oh honey, am I glad you asked! I have a ton of sweet potato recipes. If you want to go the sweet route, try a sweet potato cobbler or a Dutch sweet potato pie. I also have recipes for a marshmallow-topped sweet potato casserole and sweet potato fudge. For side dishes, try my honey sweet potato dinner rolls, slow cooker candied yams, or bourbon yams.

Soul Food Sweet Potato Pie Recipe Card + Video Tutorial

An overhead shot of a piece of sweet potato pie served on a white square plate with a silver fork. The plate sits on a light blue and white gingham patterned tablecloth.

Okay, Cousins, y’all are now entrusted with my favorite sweet potato pie recipe—now get in that kitchen and make me proud! Whether you’re making this classic sweet potato pie for a holiday gathering, a family dinner, or as a sweet treat for a special someone, this recipe is sure to please. If you tried it and loved it, let me know in the comments below!

Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.

A slice of Southern Sweet Potato Pie

Soul Food Sweet Potato Pie

Southern Sweet Potato Pie made completely from scratch. Baked sweet potatoes give this holiday classic a rich flavor, paired perfectly with a buttery, flakey pie crust.
Watch Video Print Recipe Pin Recipe
Course Dessert
Cuisine holiday, Soul Food, Southern
Keyword Sweet Potato Pie
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

Filling

Pie Crust

Instructions

Make the Pie Crust

  • Sprinkle in 1 1/4 cup of all purpose flour into a large mixing bowl.
  • Add in the cold butter, butter flavored shortening, 2 tbsp of sugar, 1 tsp salt, and 1 tsp of vanilla extract.
  • Mix the ingredients until it forms into a dough, then wrap with plastic wrap and store the dough in the refrigerator.

Cook the Sweet Potatoes

  • To boil: toss the peeled and chopped sweet potatoes into a medium-sized pot, and pour in about 4-6 cups of water. Place the pot over high heat, and boil the potatoes until they are fork-tender (about 15-20 minutes). Once the potatoes are done, drain the water, and let the potatoes cool completely.
  • To bake: Pierce the sweet potatoes with a fork, then place on a baking sheet and cook—with the skin on—until fork-tender. The time really depends on how big they are, but it should take about 35 minutes. Scoop out the insides of the sweet potatoes into a large bowl, and allow them to cool completely.

Make the Sweet Potato Pie Filling

  • Toss the cool sweet potatoes into a mixing bowl and whisk until the potatoes are nice and creamy.
  • Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
  • Next, add two medium-sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
  • Whisk until the mixture is nice creamy and airy.
  • Remove the dough from the refrigerator, flatten it out, then place it into a 9 inch pie pan.
  • Bake the pie shell for 7-10 minutes on 325 F.
  • Remove the shell from the oven, then turn the heat up to 350 F.
  • Start adding the sweet potato pie filling into the pie shell, and smooth it out.
  • Bake the pie for 45-50 minutes.
  • Let the pie cool until it is room temperature.
  • Enjoy!

Video

Notes

Substitutions: 
  • If you are not a fan of ginger, you can leave it out. Or use equal parts lemon juice. 
  • You can use sweetened condensed milk or half-and-half in place of evaporated milk, but it may change the sweetness and consistency of the pie filling.
  • You can use bourbon vanilla extract or plain vanilla extract.
  • Light or dark brown sugar can be subbed for white sugar if desired.
If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2023 I Heart Recipes
Recipe by: I Heart Recipes

Try these sweet dessert recipes as well!

Old Fashioned Buttermilk Pie is an additional southern favorite.Old Fashioned Buttermilk Pie

Peach Cobbler Bread Pudding combines two of the things the South is known for.Peach Cobbler Bread Pudding

Soul Food Peach Cobbler gives a nod to Atlanta with this sweet treat.Soul Food Peach Cobbler

Sweet Potato Cinnamon Rolls combines two favorite recipes together.

Sweet Potato Pie Cinnamon Rolls

 

 

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  2. Looks so good!
    I’ll try this pie in the near future.
    If I may ask, how does one put such a “recipe box” on the blog? Seems very smart!

    Greetings,
    Therese in Sweden.

    Reply

  3. I was just wanting to know what is flavored shortening, I know of the original shortening but I have never heard of the flavored. Also if I want to do more than one pie should I just double the ingredients?

    Reply

  5. Hi Rosie. On the video, it shows you adding both the butter and the butter flavored shortening, yet on the recipe it says 1/4 cup butter OR 1/4 cup shortening. So, is it 1/2 cup total on the fat for the crust or just 1/4 cup? I really want to try your recipe because the pie sounds so good, but I don’t want to waste my time and mess it all up. Thanks!!!!!

    Reply

      • For some reason, after I had copied the text over to a pdf to print, the word “shredded” was not on there…so it just looked like “use butter, diced OR …shortening”. Great! I’m going to make for Thanksgiving, because your recipe looks so much dense and dry, thus more carmelized than other recipes I’ve tried. Thanks and Happy Thanksgiving!

        Reply

          • Yay! now I know I’m not losing my mind, well except for choosing to use the word “dry” where no one would ever want a pie described as “dry” right? haha So, not overly fluffy and wet, but dense and firm with less moisture. That’s what I’m looking for. BTW, have you ever experimented with increasing the baking time on this pie where the crust gets darker (yet not burnt) and the filling less moist? I’m always afraid to overcook a custardy pie beyond recommended time, but I end up with a mushier/wetter filling than I wanted and wish I let it bake longer.

  6. Hey Rosie,

    Greetings from Nairobi, Kenya. My name is Rozie too. Made my 1st sweet potato pie using your recipe, great results, thank you.

    Reply

  7. 5 stars
    I haven’t tasted the Patti pies just yet….. But after making this pie, three times since the recipe came out… ROSIE!!!! RRRROOOOSSIEE!!! Omg this is the best sweet potato pie!

    Reply

  8. 5 stars
    Hi, Rosie! Thank you so much for this very tasty recipe. I have recently come to US from Romania, where there are no sweet potatoes. I bought a box from supermarket, but I didn’t know how to cook them. Searching online for a recipe, I found yours and tried it. It’s easy to make, cheap, and delicious. Many thanks and a happy 2016!

    Reply

  10. 5 stars
    Hi Rosie!
    I looooove sweet potatoes and I want to try this pie asap. BUT.
    In my country (Italy) no shortening exists. I searched for it in the international food market too. It is nowhere to be found.
    What do you suggest I do?

    Reply

  12. 5 stars
    Hey Rosie I have a few questions…. Soooo I’m going to try and make this piece for thanksgiving however my husband is used to a lemon flavored sweet potatoe pie ( if that makes sense) so if I was to add some extract to the receipe how much? And should I take or switch anything from the receipe??? Also the ginger is the flavor in the pie Loud where someone could tell it there ??? I just asked because I’m cooking for peaky eaters lol … Thanks you for your help

    Reply

  14. 5 stars
    Hi, I’m really looking forward to making this for thanksgiving. just wondering how well it would work to make in advance? For example, could I make it the night before and just re-heat it? If so, what would be the best way to re-heat it?

    Reply

  15. For Baking instead of Boiling the Sweet Potatoes, how long do you find that it takes to bake them, and at what temperature?

    Thanks!

    Reply

  16. Hi Rosie,

    Going to try to make it your sweet potato pie….one question, can I make it today and freeze the pie until the night before and actually Bake it or bake and then freeze?

    Thanks in Advance,
    Mary

    Reply

  17. Hi, this recipe looks fabulous! I will be making it tomorrow. Can I use canned sweet potatoes? And if so, how much?

    Thanks much!

    Reply

  18. Hi Rosie, you are awesome!! I have a question. In your recipe it calls for 2 medium eggs and your video says 1 large egg, so which do I use.

    Thanks in advance

    Reply

  19. Omg Ms Roooosieeeee, This recipe is the Bomb Diggity!
    I’ve baked these pies for over 30 years and have NEVER added Ground Ginger to my sweet potato pie recipe,..What was I ever thinking?.. (lol) my life has changed forever, I LOOOOOVE the kick of flavor that it gives. Thank a million times for sharing your gift of life to my pies!

    Reply

  20. Love your website and blog! I have 2 questions…
    I am bad with measurements, could you tell me how many cups are in 1 pound of sweet potatoes? Is 1 pound about 3 medium?
    Last question…After making this pie, should it be left out or refrigerated if I am not eating it right away?
    Thank you!

    Reply

  22. 5 stars
    Made this recipe tonight with my nieces, and they loved it.
    I’m sure it will be a hit with the rest of my family tomorrow. Thank you for sharing!!

    Reply

  23. 4 stars
    Hi Rosie:
    That pie crust is awesome! It tastes like a grammar school butter cookie. I followed the recipe faithfully and to be honest it was a little too sweet. Baking the sweet potatoes brings out more of the natural sugar and flavor of the potato that the cup of sugar doesn’t allow the potato to shine. My mother would use lemon extract, and I think that helps complement that lovely potato flavor. She would also put flour and baking powder in it though, which I think ruins the pie. Your way is much simpler and which allows the sweet potato to be the star.

    Reply

  24. 5 stars
    OH MY GOODNESS this pie is the most amazing recipe ever!!! I added mini marshmallows on top and it was a HIT. I made two of them 🙂 That butter crust is no joke. Thank you for your recipes!!

    Reply

  25. 5 stars
    Awesome recipe! Made for Thanksgiving and received rave reviews. Not only is filling delicious but the crust is the best. Thank you!

    Reply

  26. 5 stars
    Really love this recipe! Am making it for the second time today since we enjoyed it so much at Thanksgiving. Thanks, Rosie!

    Reply

  27. Hi Rosie,

    In regards to baking the potatoes, do you peel the skin off and cut them like you did when you boiled them or do you just bake them whole? Also, for the crust, I don’t have the appliance that you have, so what would you recommend?

    Reply

  28. Thanks Rosie for your recipe. I am a baker, but when it comes to sweet potato pie, I could never get the consistency just right, until I ran across your recipe to bake the potatoes. I made the pies for Thanksgiving and they were delicious. Keep up the good work!!

    Reply

  30. 5 stars
    Rosie,
    Hey!! Listen, just wanted to comment that I went on ahead a boiled my sweet potatoes. I prefer doing that over the baking actually. I thank you. I have done the baking and I hate . It’s just too much of a mess for me and I think it makes the potatoes stringy? So boiling will be the way to go for me from now on.

    The pie is still so so good and smooth tasting!!! YAY!!!

    Reply

  31. 5 stars
    Thanks for he recipe. I tried this, and my pie was a HIT. I decided to leave out the ginger. I accidentally put too much cinnamon, but it actually worked out well. I also used half & half. I had someone who didn’t even like potato pie like this one. Thanks!

    Reply

  38. Hi Rosie,
    I have attempted sweet potato piesin the past but I’ve always ran into the problem of it being stringy. I want to try your recipe, but how can I guarantee that I won’t have this problem?

    Thanks

    Reply

    • Hi Moneice! Try using a electric mixer. The strings will gather on the mixers, attachments. Be sure to remove the strings from the attachments periodially ( while off of course).

      Reply

  39. Hi Rosie,
    I’m looking forward to making your sweet potato pie, your recipes never disappoint. Do you have any recommendations for substituting turbinado sugar for the granulated?

    Reply

  42. 5 stars
    Hello, when you say bake the potatoes how exactly is it that you do it? Do you put any water on them? Or just sit them in the oven? And how long do you bake them and at what temperature?

    Reply

    • I bake them like regular potatoes. In the oven, on 350 F. Pierce the potatoes with a fork, then place on a baking sheet, and cook until tender. The time really depends on how big they are.

      Reply

      • 5 stars
        Wow! I made this yesterday and it was a hit. My first time ever making a pie and I must say it was good. I boiled the potatoes like you did in the video and just saw the suggestion for baking so may do that next time. Thanks so much!

        Reply

  45. 5 stars
    Hey Rosie I tried this yesterday and it came out pretty good. I messed up with the crust because on the ingredient list it says 1/2 tsp of salt but in the directions it says 1 tsp of salt. I used 1 tsp of salt in the directions but I found it too salty. Looking back i should have did 1/2 tsp and then taste tested it too see if more was needed especially with the salted butter. To compensate i added more sugar but then i noticed the dough becoming thinner. Also, my pie pan is 9.5 inches. How much more ingredients should I have added to adjust for the larger crust size? The filing tasted great, and i added 1/4 tsp of ground cloves. I also used rum extract (couldn’t find bourbon extract). Thank you for the recipe I will try this again!

    Reply

  46. 5 stars
    Hi Rosie,

    You are doing great justice to these recipes! I just had a quick question. After the sweet potatoes are done, how many exact cups is that for the recipe? Also, how many pies does the filling in this recipe make?

    Thank you for your time

    Jesse

    Reply

  49. 5 stars
    I came across your blog this past Wednesday and followed this recipe just in time for Thanksgiving Day dinner. Your sweet potato pie was easy to make, excellent to taste and soothed the soul just right.

    Reply

  50. Rosie thank you for this recipe the video and comments. I made your sweet potato pie recipe on thanksgiving day 2018. The pie was declious. I added 1/2 cup Carnation milk and i use 1/2 cup of great value half and half. I saw heard you say on your recipe you used use the evaporated milk. I decided to use half cup of evaporates milk. Because i had it to make your cream mashed potato. The half and half and evaporated Carnation milk together was great combination and addition. I had to stir it alot more. I boiled Potaoes on stove until it was puree like kind you can buy at grocery store or feed baby. I made mashed potatoes your soul food yams your creamest mashed potaotes, cornbread stuffing, lemon pound cake.Thanks tonyou dinner was declious.

    Reply

  51. 5 stars
    Hey Rosie! I used your baked candied yams recipe this Thanksgiving and everyone was in love!!! ❤ So, thanks for that… I was wondering if there was a way to turn the baked candied yams into a pie? Since all the ingredients are pretty much the same! Just a thought… What’s your advice?

    Reply

  52. In your comments just before the recipe, you mention Bourbon Vanilla, but in the ingredients list you list it as just pure vanilla. I personally have not seen bourbon vanilla before but sounds interesting. So, bourbon vanilla or just vanilla? If bourbon vanilla is correct could you just add 1/2 tsp of bourbon & 1/2 tsp vanilla?

    Reply

  53. 5 stars
    Rosie this sweet potato pie was the bomb.com the pies were Absolutely delicious for Thanksgiving! Thanks so much for the recipe! I’m looking forward to trying more recipes from you. I just used lemon juice instead of ginger!

    Reply

  54. 5 stars
    This was sooooo good. My mom’s recipe is the same as yours with the exception of the ginger. I decided to make a sweet potato pie and decided to follow yours by adding the ginger and I usually use a store bought crust but made a pie crust from scratch using your recipe. I will not buy store bought again and will just make mine from scratch. This was a really good pie omg. I kept going back to have more (should have made two). The ginger does make a difference. Your recipe was the only one I found that was exactly my mom’s recipe (with exception of ginger). I will be using your recipe for the pie and crust from here on out. Delicious!! Definitely will be making a few for Thanksgiving and Christmas dinner!! Thank you so much for sharing.

    Reply

  56. 5 stars
    I made this pie for Thanksgiving and it was amazing! Wouldn’t change a thing. I never thought I could make a sweet potato pie from scratch but the recipe was easy to follow and the video was very helpful.

    Reply

  57. Thank you so much Rosie! I’m a 68 year old white northerner with a life long love of sweet potato pie. Fortunately in my job I have been blessed with a number of sweet potato pie slices from my coworkers, their mothers and their grandmothers. But I never tried to make my own. This Thanksgiving I had invited my friend and his mother who is 94 a from the South. I knew she would be a tough critic, but I took a chance on your recipe and followed it exactly. She loved it! I loved it! Thank you again.

    Reply

  60. 5 stars
    THE BEST SWEET POTATO PIE I HAVE EVER HAD !!!! I USED HALF BOURBON/VANILLA .I HAVE BEEN TRYING TONS OF RECIPE AND NOW I FINALLY FOUND IT THANK YOU SO MUCHHHHHHHH

    Reply

  64. 5 stars
    Oh my goodness, 1 million thank yous for posting this amazing sweet potato pie recipe. I baked two last weekend and now there’s just one very thin slice left. This was the best sweet potato pie I’ve ever eaten and my husband loved it too! Thanks again!

    PS- I made your baked macaroni and cheese tonight… just half because there’s just two of us, and it was very creamy, well-seasoned, easy to pull together, and absolutely delicious!

    Reply

  65. Hi Rosie,
    In your recipe update you said you used 2 large eggs instead of 1 (video) but the under ingredients it lists 2 medium eggs. Will you clarify the size eggs you used please? Thanks. I can’t wait to try this recipe! Take care.

    Reply

  67. 5 stars
    Hey cousin my favorite of your are
    1 gumbo
    2 seafood
    3 beef roast
    4 your oxtails
    5 corn bread dressing
    6 soup
    7 Mac & cheese
    Baked turkey wings
    My name is Danielle Guidry

    Reply

  68. 5 stars
    Hey cousin I’m entering your Thanksgiving contest my name is Danielle Guidry
    1 seafood gumbo
    2 southern oxtails
    3 seafood boil
    4 slow cooked jambalaya
    5 hamburger soup
    6 slow cooked smothered roast
    7 collard greens
    8 Baked macaroni & cheese
    9: southern green beans
    10 Southern smothered cabbage
    11 smoked turkey

    Reply

  69. 5 stars
    First of all, I just want to say that I don’t like sweet potato pie. Matter fact, I don’t like any pie. Omg. But this pie!!!! Life changing!!

    My husband thanks you too bc he loves pie, but since I don’t, I had always just gotten him the store-bought kind Well, I made two of these last night for family that came in, and they’re already gone!! He said he’s never been more proud of me, haha! Thanks Love!!

    Reply

  70. 5 stars
    Hey cousin happy Thanksgiving I’m entering your Thanksgiving contest my name is Danielle Guidry
    1 seafood gumbo
    2 southern oxtails
    3 southern seafood boil
    4 slow cooked jambalaya
    5 hamburger soup
    6 slow cooked smothered roast
    7 collard greens
    8 Baked macaroni & cheese
    9: southern green beans
    10 Southern smothered cabbage
    11 smoked turkey

    Reply

  73. I love this recipe! All of the recipes I’ve seen thus far are fire, but it’s the Sweet Potato Pie recipe that has my heart!
    Cherise Howard

    Reply

  74. This is one of my favorite recipes of yours as well as the southern smothered oxtails! My name is Monica Straite. Wishing you an amazing & blessed holiday season cousin. Love ya

    Reply

  75. 5 stars
    Hey cousin i made this for Thanksgiving it was so good it went really fast next time I know to make more because I need a pie just for me thanks for sharing this great recipe xoxoxo

    Reply

  76. 5 stars
    Hey cousin I’m entering your Thanksgiving contest my name is Danielle Guidry my favorite recipes are
    1 sweet potato pie
    2 faux gumbo
    3 southern seafood boil
    4 southern oxtails
    5 soul food collards
    6 slow cooked beef roast
    7 jambalaya
    Southern Mac & cheese

    Reply

  77. 5 stars
    Hey cousin I’m entering your Thanksgiving contest my name is Danielle Guidry my favorite recipes are
    1 sweet potato pie
    2 faux gumbo
    3 southern seafood boil
    4 southern oxtails
    5 soul food collards
    6 slow cooked beef roast
    7 jambalaya
    ❤️⭕❤️⭕❤️⭕

    Reply

  78. Hello, Rosie
    And thank you for sharing your wonderful Soulfood Southern recipes. I am a Southern girl
    I cook and bake a lot as well, taken after my mom. You bake your Sweet Potato Pie almost
    the same as i do. I leave out the Ginger, and I use Sweeten Condense Milk.

    Reply

  79. 5 stars
    This is my second time making this . I wanted to compare the boiled potatoes vs baked. However, both were awesome. The pie is very easy and each time was fun to create such a delicious masterpiece lol. Family loves the outcome and wants me to stick with this one. They are tired of my experiments hahaha , but lucky for them, I don’t have to look any further . Thanks so much for sharing this cuz, another winner!!

    Reply

  81. Thanks for the recipe. It’s very similar to my Mother’s minus the ginger. I made it tonight and it was wonderful.

    Reply

  85. I was looking for a sweet potato pie recipe and came across yours. It reminds me of my mother’s. Thanks so much loved it.

    Reply

  88. 5 stars
    Loved this recipe. I did substitute lemon juice for ginger. There were lots of strings and I had to do a lot to remove those strings. All in all this was delicious and i will prepare again minus the strings

    Reply

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