Black Folks Sweet Potato Pie Recipe™
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If there’s one dessert that tastes like home for Black folks, it’s sweet potato pie. Not just any pie. It’s THE pie! A Southern classic passed down through generations, rich with memory, spice, and soul. This creamy, cinnamon-kissed, vanilla-scented slice of heritage shows up at every holiday table, repast, and soul food Sunday. With flavors that fall somewhere between candied yams and ginger snap cookies, it’s silky smooth, deeply spiced, and baked with love, telling a story in every bite.
What people are saying
My Black folks’ sweet potato pie recipe is the one you’ve been craving!
But don’t just take my word for it—here’s what Dolores had to say after trying my recipe: “Hi my name is Dolores, I love cooking, came across your site, and made your sweet potato pie! It’s the best one so far I’ve tasted 😋! It’s a keeper! I make pies like this periodically, yours will now be the one for Thanksgiving and Christmas! Thank U!“
What is Black folks’ sweet potato pie?
What makes the Black folks’ way of making sweet potato pie so special? Is it the aroma of cinnamon and sugar dancing through the house, singing sweet notes of Home like Stephanie Mills or Diana Ross in The Wiz? Or is it the warm embrace of that buttery, flaky crust wrapped around smooth, spiced filling that instantly transports you back to family gatherings, special occasions, and the joy of being together? It’s “boffum,” as we Black folks might affectionately say—both of them are what make this pie so unforgettable.
It’s the seasoning, the soul, and the story behind every slice. Black folks don’t just mash sweet potatoes and pour them into a crust. No baybee—we doctor them up! Our pies are seasoned to perfection with warm spices like cinnamon, nutmeg, and cloves, kissed with vanilla, a hint of ginger, and a touch of brown sugar for added richness. Some aunties, myself included, swear by evaporated milk for that extra creaminess and always add a pinch of salt to balance the sweet.
Why is sweet potato pie a Black thing?
Sweet potato pie holds a deep, enduring place in Black culture, rooted in both history and heritage. Its origins trace back to West Africa, where Black people cooked with indigenous yams, an ingredient closely related to the sweet potatoes we use today. Over generations, that legacy evolved into a beloved dessert, passed down through Black families as a symbol of celebration, resilience, and cultural pride.
In the United States, sweet potato pie remains a holiday staple on the table in African American households, offering a more flavorful and soulful alternative to pumpkin pie. With its rich spices, creamy texture, and deep cultural resonance, sweet potato pie isn’t just dessert. It’s a declaration of taste, tradition, and identity. Simply put, when it comes to choosing between sweet potato and pumpkin pie, Black folks know which one wins every time!
Ingredients
Black folks’ sweet potato pie is a soul food staple, born from the culinary genius of African American ancestors who transformed New World crops into something extraordinary. With its rich blend of warm spices, this pie stands in a league of its own!
You’ll find exact measurements in the printable recipe card below.
- Sweet potatoes, such as Garnet, Jewel (ideal for baking), or Beauregard, are best, as they produce a naturally sweet pie filling with a smooth, silky texture. To ensure a pie filling that won’t need to be thickened, stick with fresh sweet potatoes. Canned sweet potatoes can result in a thinner, more mushy pie. Learn more about the best sweet potatoes for sweet potato pie HERE.
- Evaporated milk is creamier and thicker, adding a luscious, velvety texture to the filling.
- Vanilla extract infuses a warm and comforting essence.
- Sugars and spices: A soulful blend of light brown sugar, cinnamon, nutmeg, and salt creates rich depth and balance, but it’s the secret duo of clove and ginger that sets this recipe apart, adding a warm kick, beautiful aroma, and the signature flavor that made it go viral.
- Butter adds a rich, buttery flavor that beautifully complements the natural sweetness of the sweet potatoes.
- Eggs play a crucial role in binding the pie filling together, resulting in a creamy, custard-like consistency.
- The pie crust is the flaky and delicious crust that encases this dish, elevating it from a sweet potato soufflé to a delectable sweet potato pie!
How to make a Black folks‘ Southern sweet potato pie
Step-by-step instructions are in the printable recipe card below, but here’s a quick preview!
- Prep the crust: Grease the pie pan and protect the edges with foil or a pie crust shield—no pre-baking needed.
- Cook the sweet potatoes: Roast for best flavor, or use the Instant Pot for sweet potato pie to save 30+ minutes.
- Make the filling: Blend sweet potato flesh with the spices, sugar, milk, eggs, and flavorings.
- Assemble and bake: Pour the mixture into an unbaked crust and bake until the center is puffed and set, meaning the center is firm, and neither runny nor jiggly.
🎙Listen to the recipe on The Soul Food Pod episode: Black Folks Sweet Potato Pie.
Black folks sweet potato pie success tips
For the best results, knowing what mistakes to avoid is integral to honoring the legacy of baking this classic Southern pie.
🥄 Shaunda says: Use a hand or stand mixer to break down stringy sweet potatoes for a silky filling. If the pie turns out runny, bake in 5-minute intervals until the center is puffed and firm.
How to cut a sweet potato pie
For clean, picture-perfect slices, allow the pie to cool and set for at least 4 hours, or preferably overnight. Refrigerating the pie before slicing ensures each slice holds its shape, cutting smoothly all the way through to the bottom of the pie. Skip this step, and you risk crumbling slices that fall apart before they hit the plate!
🥧 Get my collector’s edition cookbook: Black Folks Sweet Potato Pie
Do you eat sweet potato pie hot or cold?
Sweet potato pie is best enjoyed warm or at room temperature, as most pies are left out while family and friends dig in. Leftovers can be warmed individually in the microwave for that fresh-out-the-oven feel all over again!
Storing leftover sweet potato pie
Since this pie contains milk and eggs, it should be refrigerated and will keep for up to five days. For longer storage, wrap it tightly or use an airtight container to freeze it for up to three months.
What to serve with Black folks sweet potato pie
For the perfect soul food spread, pair your sweet potato pie with the comforting classics in my guide for what to serve with sweet potato pie. Favorites include crispy Southern fried chicken, tender soul food collard greens, and melt-in-your-mouth Southern candied yams.
Equipment
- Large baking pan
- Hand-held or stand electric mixer
Ingredients
- 1 ½ pound sweet potatoes washed, scrubbed, and unpeeled (equals about 3 cups when mashed)
- 12 oz evaporated milk 1 can
- 1 cup light brown sugar
- 2 eggs
- 5 tablespoons butter unsalted butter, melted (or vegan butter)
- 2 tablespoons vanilla extract
- 1 teaspoon ginger minced
- 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, then preheat the oven to 400 degrees F.
- You can use either homemade or store-bought uncooked pie crust, dough, or shell in a pie pan. If you're using your own pie pan, grease it, place the uncooked pie crust in it, and set it aside.
- Line a large baking sheet with parchment paper or foil, place the sweet potatoes on it, and roast the sweet potatoes in the oven for 40 minutes or until tender.
- Remove the cooked potatoes from the oven, and once the sweet potatoes have cooled, the skin will easily peel away, revealing the soft, roasted flesh.
- To prepare to make the pie filling, gather 3 cups of sweet potato flesh.
- Add the softened sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt to a large bowl.
- To make the pie filling, combine the potato flesh with the ingredients using an electric mixer at high speed until smooth.
- Pour the sweet potato pie filling into the unbaked pie crust.
- Bake the sweet potato pie at 350 degrees F for 30 minutes or until the filling is firm and puffing in the center. (Note that cooking times may differ based on the type of oven you're using.)
- Let the pie cool for at least 4 hours or overnight before garnishing or slicing.
- Optionally, garnish with whipped cream and sprinkle cinnamon on top. Serve warm and enjoy!
Video
Nutrition
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Curious what folks are saying about The Soul Food Pot’s Black folks’ sweet potato pie recipe? Let the rave reviews speak for themselves!
I love this recipie. This is the 2nd year I’ve made it for the holidays and it’s gone way before the pumpkin pies.
Hello. Couple of questions:
Should that be 2 tsp of vanilla instead of tbsp?
For the minced ginger is it ok to buy fresh ginger and grate it small?
I’ve never made sweet potatoe pie before. Thank you.
2 tablespoons of vanilla extract is correct. Yes, you can finely grate fresh ginger. Enjoy!
That the way my mom make her sweet potato pie love it will try it for Christmas 🎄
Yama are not the same as sweet potatoes, and Africans do not make pie from their yams. They peel, cut them and fry them or include them in stew, or other native dishes. African yam is white, not orange, like sweet potatoes.
In Ms. Necole’s defense, she didn’t say they were the same. Respectfully, the term “yam” is often used in the US to refer to sweet potatoes with orange flesh.
This usage originated from the colonial period when enslaved Africans recognized similarities between sweet potatoes and true yams from their homeland.
Hi my name is Dolores, I love cooking, came across your site, and made your sweet pot. Pie! It’s the best one so far I’ve tasted 😋! It’s a keeper! I make pies like this periodically, yours will now be the one for Thanksgiving n Christmas! Thank U!
Great
Wow! This warms my heart. Thank you for sharing, and I’m so happy this recipe evokes such wonderful family memories.
This is one of my favorite pies recipes and is such a hit for holiday dinners. Thank you!
I made these Sweet Potato Pies right after finding Shaunda’s recipe…again & again before last Thanksgiving last year. They were beyond fantastically delicious!!! I was afraid the family would be sick of it by the holidays but there wasn’t a slice left to be had! Everyone loved it!
Thank you for coming back to share! I love how this classic recipe remains timeless.