Sweet Potato Pie Just Like Grandma Made is one of those nostalgic recipes that instantly takes you back to family gatherings, Sunday dinners, and holidays filled with love. This pie is more than just dessert—it’s tradition. Every slice carries with it the memory of kitchens warmed by the smell of baking spices and the comfort of knowing a sweet treat would follow a hearty meal. With its creamy filling, golden crust, and the perfect blend of cinnamon and nutmeg, this recipe truly captures the essence of homemade comfort food.
Grandma’s sweet potato pie is a Southern classic, passed down through generations. It’s a dish that tells a story—of resourcefulness, of family togetherness, and of celebrating the harvest. Unlike pumpkin pie, which is often spiced heavily, sweet potato pie lets the natural flavor of the sweet potatoes shine through, complemented by subtle notes of spice and vanilla. Whether you grew up eating this pie or are trying it for the first time, this recipe promises that old-fashioned, home-baked taste that feels like a hug in every bite.
Why You’ll Love Sweet Potato Pie Just Like Grandma Made
- Old-fashioned flavor – Nostalgic taste with traditional spices that remind you of family holidays.
- Creamy, smooth filling – Sweet potatoes blended with butter, milk, and eggs for a custard-like texture.
- Perfectly spiced – Cinnamon and nutmeg add warmth without overpowering the sweet potatoes.
- Easy to make – Simple, no-fuss recipe with common pantry staples.
- Crowd-pleaser – Always a favorite at Thanksgiving, Christmas, or potlucks.
- Make-ahead friendly – The pie tastes even better the next day after chilling.
Ingredients You’ll Need
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) – The star of the pie; roasted or boiled, then mashed until smooth.
- 1 cup granulated sugar – Sweetens the filling.
- 1/2 cup brown sugar – Adds depth and a hint of molasses flavor.
- 1/2 cup milk – Makes the filling creamy.
- 1/2 cup unsalted butter, melted – Richness that enhances the sweet potatoes.
- 3 large eggs – Provide structure and help the pie set.
- 1 teaspoon vanilla extract – Adds warmth and flavor.
- 1 teaspoon ground cinnamon – Classic spice pairing with sweet potatoes.
- 1/2 teaspoon ground nutmeg – Adds subtle depth.
- 1/4 teaspoon salt – Balances sweetness.
- 1 unbaked pie crust (store-bought or homemade) – Holds the filling and adds a flaky contrast.
Step-by-Step Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish, crimping or decorating the edges if desired. - Prepare the sweet potatoes
If you haven’t already, cook your sweet potatoes by roasting or boiling until tender. Peel and mash until completely smooth. - Mix sugars and sweet potatoes
In a large bowl, combine the mashed sweet potatoes with granulated sugar and brown sugar. Stir until smooth and well blended. - Add wet ingredients
Mix in the milk, melted butter, eggs, and vanilla extract. Whisk until the mixture is silky and uniform. - Incorporate spices
Stir in cinnamon, nutmeg, and salt until evenly distributed. - Fill the crust
Pour the filling into the prepared pie crust. Smooth the top with a spatula for even baking. - Bake
Bake for 55–60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The center should be slightly jiggly but not liquid. - Cool and serve
Allow the pie to cool completely on a wire rack. This step is important, as it allows the filling to firm up for perfect slices.
Serving and Storage Tips
- Serving ideas:
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Sprinkle with a pinch of cinnamon or nutmeg for presentation.
- Serve at room temperature or chilled, depending on preference.
- Storage:
- Store covered in the refrigerator for up to 4 days.
- Freeze whole or sliced pie (well wrapped) for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating:
- Warm slices in the microwave for 15–20 seconds if you prefer it warm.
- For a freshly baked feel, reheat in a 300°F (150°C) oven for 10 minutes.
Helpful Notes
- Sweet potato prep: Roasting sweet potatoes instead of boiling concentrates their natural sweetness.
- Smooth texture tip: Use a hand mixer or food processor to blend the filling until creamy.
- Don’t overbake: The pie should still have a slight jiggle in the center when you take it out.
- Crust care: Cover the pie crust edges with foil halfway through baking if they brown too quickly.
- Spice variations: Add a pinch of ground ginger, allspice, or cloves for a deeper spice profile.
- Make it dairy-free: Substitute dairy-free butter and almond milk for a plant-based option.
Frequently Asked Questions
- Can I use canned sweet potatoes?
Yes, canned sweet potatoes or yams can be used. Just be sure they’re not candied or packed in syrup. - How do I know when the pie is done?
Insert a knife near the center—if it comes out mostly clean and the center jiggles slightly, it’s done. - Do I need to blind-bake the crust?
No, since the filling bakes along with the crust, blind baking isn’t necessary. - What’s the difference between pumpkin pie and sweet potato pie?
Pumpkin pie is often spicier, while sweet potato pie is smoother, richer, and lets the natural sweetness of the potatoes shine. - Can I make sweet potato pie ahead of time?
Absolutely! Bake the pie a day before, refrigerate, and serve chilled or at room temperature.
Final Thoughts
Sweet Potato Pie Just Like Grandma Made is a timeless dessert that represents comfort, tradition, and the beauty of simple ingredients. With its smooth, creamy filling and perfectly spiced flavor, this pie has been bringing families together for generations. Whether it’s on the Thanksgiving table, part of a holiday feast, or simply enjoyed on a quiet Sunday, it’s a dessert that never goes out of style.
Try making this recipe the next time you want to share a taste of tradition with your loved ones. From the first bite to the last, it’s sure to remind you why Grandma’s way is often the best way. Share it with family, savor it with friends, and pass the recipe down so future generations can enjoy this classic Southern favorite.
