Southern Sweet Potato Pie, Soul Food Style made completely from scratch!
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 kind of sweet potato pie recipe that reminds you of your grandmothers. Well, let me tell you that I have tried many sweet potato recipes in my life, but I do have a favorite one. Which one is my favorite? I would have to go with the recipe that I shared back in 2012. That recipe consist of ginger, cinnamon, nutmeg, and a few other simple ingredients. These past couple years, I have changed a few ingredients , and I have totally perfected it.
Let me show and tell you how I make my revised sweet potato pie recipe!
For my sweet potatoes, I use yams, which in the USA, are still sweet potatoes, but they have orange flesh. I think using yams makes a prettier sweet potato pie, because of the color. I also think that it tastes better!
As mentioned, this is my revised recipe for my sweet potato pie that I uploaded back in 2012. I use a lot of the same ingredient, however I also use a couple of different ingredients as well!
- Instead of using half & half, I use evaporated milk
- I use less eggs. For this pie, I used 2 large eggs ( in the video I said one egg, but its 2 eggs!).
- I use bourbon vanilla extract, but you can use regular vanilla extract ( use real vanilla, not imitation.)
I changed my pie crust recipe up for old fashioned sweet potato pie. This time it will be more flavorful! I added more sugar, a combination of butter & 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 crust, and the combination of shortening and buttery always result in having a buttery flaky pie crust.
These days (for the filling) instead of boiling whole sweet potatoes, I wash, peel, and chop the sweet potatoes in cubes. I find that it cooks faster, and it’s actually a lot easier that way.
This is definitely my favorite sweet potato pie recipe. It’s easy, and doesn’t call for a lot of ingredients. It makes the perfect holiday or any occasion dessert
Watch the tutorial!
*****2016 Update: I bake the sweet potatoes instead of boiling them. I think that the flavor and texture is much better this way! Other than that, I still use the same ingredients listed below..
- Filling
- 1 lb sweet potatoes, peeled & chopped
- 2 medium sized eggs
- ½ cup evaporated milk
- 1 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 cup granulated sugar
- 8 tbsp salted butter, softened
- Pie Dough/crust
- 1¼ cup all purpose flour
- ½ tsp salt
- ¼ cup cold salted butter, diced or shredded
- ¼ cup butter flavored shortening
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1½ tbsp ice water
- Sprinkle in 1¼ 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.
- 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.
- Once the potatoes are done, drain the water, and let the potatoes cool.
- Toss the cool sweet potatoes into a mixing bowl, and whisk until the potatoes are nice and creamy.
- Sprinkle in 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, and 1 cup granulated sugar.
- Next, add in two medium sized eggs, ½ 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!
Love sweet potatoes…so this pie is perfect! Pinned. Thanks for sharing!
Thank you for pinning it Mary! XOXO
Rosie, I’m in love with you! I LOVE how you are so CREATIVE with your recipes! I get so TIRED of the SAME OLE, SAME OLE! I am so HAPPY that I STUMBLED across your site! THANK YOU, THANK YOU & THANK YOU!
Glad that you found my site as well!
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.
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?
Butter flavored shortening is shortening flavored like butter. And yes.
Hey Rosie quick question so I am making the dough once I make the dough in the mixer it’s not going to really formed together right? Now that it is done it doesn’t really feeling like dough is that because it’s not refrigerated yet??? Please help lol
Knead the dough on a lightly floured flat service. It should form into pie dough.
If I do not prepare the crust from scratch, can I use a frozen one?
Yes
If I use a frozen crust, how do I modify that to the recipe?
You shouldn’t have to modify the recipe.
Rosie, can I use canned yams?
I don’t recommend it.
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!!!!!
Please review the recipe. It says 1/4 cup of each. Thanks 😀
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!
After your last comment, I did catch the error and fixed it! LOL. This pie isn’t “dry” LOL. But I think I know what you’re saying. haha
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.
Hey Rosie,
Greetings from Nairobi, Kenya. My name is Rozie too. Made my 1st sweet potato pie using your recipe, great results, thank you.
Thanks for trying my recipe!
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!
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!
unbelievably good- thanks for sharing!
Thanks for coming by Sandi!
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?
Feel free to use a store bought crust, or you can use unsalted butter. 🙂
Hi, How do you bake your sweet potatoes for the sweet potato pie?
Hi Gina! I simply bake them in the oven until tender, then once done, scoop out the filling.
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
Hi Tabby. The ginger isn’t too strong. If you’d like to omit it, you can. As for the other ingredients, you’d have to play around with it to customize it for your husband, sorry.
Ok thanks I’ll try … thanks
Hi there. At what point do I add the cold water in the dough mixture?
Please be sure to watch the video tutorial
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?
I usually make it the day of. If you make it a day before, cover & refrigerate. I personally would reheat, but if that’s your preference you can
I’ve never been served warmed sweet potato pie, but since you mention re-heating…….is it supposed to be eaten warm??
For Baking instead of Boiling the Sweet Potatoes, how long do you find that it takes to bake them, and at what temperature?
Thanks!
Depends on how big the potatoes are. I baked mine on 350 F for about 35 minutes.
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
I have never froze mine before hand. I’m unsure of the results.
Hi, this recipe looks fabulous! I will be making it tomorrow. Can I use canned sweet potatoes? And if so, how much?
Thanks much!
I recommend using fresh potatoes
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
The written recipe is correct.
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!
Hi Sipp!! SO glad that you like the recipe. Happy Holidays!
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!
Hi Serina. Buy a pound of sweet potatoes, for this recipe. The pie will have to be refrigerated.
Hi,
In the video when you where making crust. You stated you were making 2 pies. Is 1lb potatoes enough for 2 pies?
It makes one pie.
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!!
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.
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!!
Awesome recipe! Made for Thanksgiving and received rave reviews. Not only is filling delicious but the crust is the best. Thank you!
Hi Susan! Glad that you liked it!
Really love this recipe! Am making it for the second time today since we enjoyed it so much at Thanksgiving. Thanks, Rosie!
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?
Hi Lisa, you can make the crust using your hands, or a fork. Also, leave the skin on the potatoes while baking 🙂
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!!
I can’t wait to try this recipe! Thanks for sharing!
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!!!
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!
Glad that you were able to adjust it to your taste! XOXO
Will this recipe work for a 10 inch pie pan? Its the only size I have.
Thanks (:
Hi Justinn. It will be look a little flat, but should work.