Grandma Old Fashioned Sweet Potato Pie Recipe
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Grandma’s old-fashioned sweet potato pie is more than just dessert… It’s a legacy. This soul food classic carries the traditions of West African culinary roots, passed lovingly from one African American generation to the next. Every slice tells a story, seasoned with memory, heritage, and heart.
Often called the more soulful sister to pumpkin pie, sweet potato pie brings a deeper flavor with warm spices like cinnamon, nutmeg, and cloves, along with brown sugar and sweet vanilla, just the way Grandma made it!
Making sweet potato pie Grandma’s way
My grandma’s (and my mama’s) sweet potato pies have always been the heart of our family dessert table. Their old-fashioned recipe introduced the warm, comforting spice of cinnamon and clove, blended with silky evaporated milk for that smooth, soulful finish we all grew up loving.
The difference between this classic legacy pie and my adapted Black folks’ sweet potato pie is simple… Grandma kept it traditional. No modern kick of ginger here. This version is her pure, nostalgic, soulful recipe, just like she used to make it, with a big warm hug and love in every bite!
Ingredients
Knowing what mistakes to avoid when making sweet potato pie is key to honoring the legacy of this classic Southern dessert. Thankfully, with today’s modern appliances, Grandma’s old-fashioned sweet potato pie is easier than ever to make. Still full of soul, but with a simpler path from oven to table.
This timeless recipe calls for Jewel or Beauregard sweet potatoes for their natural sweetness and silky texture, blended with evaporated milk, brown sugar, eggs, butter, and vanilla. A warm trio of cinnamon, nutmeg, and clove adds that signature soul food spice, balanced by a pinch of salt and baked into a flaky, golden pie crust.
See the recipe card below for exact measurements and full instructions.
How to make Grandma old-fashioned sweet potato pie
Here’s a quick overview of how to make Grandma’s soulful sweet potato pie:
- Prep: Grease the pie pan and roast the sweet potatoes until tender, then peel and discard the skins.
- Mix: Combine the sweet potato flesh with spices and other ingredients, blending until smooth.
- Bake: Pour the filling into an unbaked pie crust and bake until set.
- Cool and serve: Let the pie cool for at least 4 hours for clean slices, then serve warm, and enjoy!
Ingredient swaps Grandma would approve
Jewel and Beauregard sweet potatoes are the go-to for that naturally sweet, smooth texture, but Garnet sweet potatoes work beautifully, too. Fresh is always best, but canned sweet potatoes can do in a pinch. While I swear by evaporated milk for that velvety richness, sweetened condensed milk is a worthy stand-in. (Check out my condensed milk version HERE!)
Light brown sugar gives the perfect caramel touch, though granulated or dark brown sugar will work if needed. And yes, you can absolutely use a frozen pie crust—store-bought, pre-rolled, or already in an aluminum pan. Just thaw, fill, and bake with love!
What is the best way to cook sweet potatoes for pie?
The quickest way to prep sweet potatoes is using an Instant Pot—but for this recipe, we’re roasting them in the oven, just like Grandma did. Roasting breaks down the starches into natural sugars, creating a sweeter, more flavorful pie filling. Learn more about the best cooking method in my full post HERE.
What to serve with an old-fashioned sweet potato pie
Looking for the perfect pairings for this old-fashioned sweet potato pie? Classic soul food sides like collard greens, black-eyed peas, and cornbread dressing make a delicious match. Find more serving ideas in my full post HERE.
Storing and reheating
Sweet potato pie should be refrigerated and will keep for up to 5 days. Reheat individual slices in the microwave or warm the whole pie in the oven. You can also freeze the pie for up to 3 months by wrapping it tightly or storing it in an airtight container.
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Equipment
- Large baking pan
- Hand-held or stand electric mixer
Ingredients
- 1 ½ pound sweet potatoes washed and scrubbed (equals about 3 cups when softened and peeled)
- 12 oz evaporated milk 1 can
- 1 cup light brown sugar
- 2 eggs
- 5 tablespoons butter unsalted, melted (or vegan butter)
- 2 tablespoons vanilla extract
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Wash and scrub the sweet potatoes and set them aside.
- Preheat the oven to 400 degrees F.
- See my recipe for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan. Grease the pie pan, place the uncooked pie crust in it, and set it aside.
- Line a large baking sheet with parchment paper or foil, and roast the sweet potatoes on it for 40 minutes or until tender.
- Remove the cooked potatoes from the oven, and once they're cool to the touch, peel and discard the skin.
- Gather 3 cups of sweet potato flesh.
- Add the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, nutmeg, cinnamon, ground cloves, and salt to a large bowl.
- Mix with a hand-held or stand electric mixer until the ingredients are combined and smooth.
- Pour the sweet potato mixture into the pie crust.
- Bake the sweet potato pie at 350 degrees F for 30 minutes, or until the pie is puffed and firm in the center. (Remember that cooking appliance times and oven temperatures will vary.)
- Allow the sweet potato pie to cool for at least 4 hours before garnishing or slicing.
- Garnish with whipped cream and cinnamon sprinkled on top. Then, serve grandma's old-fashioned sweet potato pie recipe warm and enjoy!
Video
Notes
Nutrition
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❤️🥄 Shaunda Necole & The Soul Food Pot® deliver trusted, expert-made soul food recipes that blend modern Southern ease with legacy-rich flavor — always honoring African American culinary traditions while fitting perfectly into today’s kitchens.