10 Mistakes To Avoid When Making Sweet Potato Pie
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Sweet potato pie may look simple, but like most soul food classics, there’s a whole lot of love, legacy, and know-how baked into every bite. And when it comes to making a pie that tastes like Grandma’s, even the slightest misstep can take your dessert from soulful to so-so.
That’s why at The Soul Food Pot®—the #1 site for Southern soul food recipes—we’re breaking down the top 10 mistakes to avoid when making sweet potato pie, so your pie comes out rich, creamy, perfectly spiced, and full of the same heart and flavor passed down through generations of Black home kitchens. Because this isn’t just any pie… It’s the pie. And we’re about to make sure yours is unforgettable, every single time!
What are mistakes to avoid when making sweet potato pie?
For over 40 years, I’ve watched my grandma and mom bake sweet potato pies that brought the whole family running to the kitchen! From them, I learned that every ingredient has purpose, like evaporated milk for that silky-smooth filling and the perfect blend of spices that give the pie its signature soulful flavor.
Knowing what not to do is just as important as knowing what to add. Using fresh, high-quality sweet potatoes is one of the first lessons I learned. It makes all the difference in taste and texture.
But don’t worry, I’ve got you covered. After decades of making (and perfecting) this pie myself, I’m sharing the top tips to help you skip the slip-ups and bake a sweet potato pie that’s rich in tradition and unforgettable in flavor!
1. Boiling or steaming the sweet potatoes
Boiling or steaming may be quicker, but it waters down the flavor. For a pie with rich, caramelized sweetness, roast your sweet potatoes at 400°F or higher, or use a pressure cooker to lock in that flavor fast. The heat breaks down starches into sugars, giving your pie that naturally sweet, soulful depth.
🥄 Shaunda says: Now, you might be saying, “I’ve always boiled my sweet potatoes, and my pies turn out just fine!” And you’re right—there’s no shade to the way Grandma taught us. But roasting or pressure cooking? That’s where science and soul meet. These methods help coax out a little more natural sweetness from the potatoes, giving your pie that extra depth of flavor… every single time!
2. Using pumpkin pie spices
Pumpkin pie spice? That’s a no from me, bae. A Black folks’ sweet potato pie calls for a carefully curated blend, not an all-in-one shortcut. Cinnamon and nutmeg are non-negotiable, and warm notes of clove or ginger (depending on your recipe) give it that authentic soul food signature.
3. Measuring by eye
This ain’t the time for guessing games. Use measuring spoons and cups for accuracy. Grandma may’ve measured with love, but a consistent, balanced pie starts with the right ratios.
4. Thickening with flour
Some recipes call for flour, but it can dull the natural flavors of sweet potato pie. Instead, blend your filling until smooth and velvety. You want texture—not a runny purée, and certainly not a cakey pie.
5. Using stringy sweet potatoes
Stringy filling is a common mistake. Use a blender, hand mixer, or stand mixer. These tools gather and break up the strings for a silky-smooth bite. Need help with this? I’ve got a guide on how to get those strings out—read it HERE.
6. Making grainy pie filling
That gritty texture? It often comes from the wrong dairy. Evaporated milk is the soul food secret. Light, creamy, and just airy enough to keep your filling smooth and luscious, never grainy.
7. Pre-baking the crust
No need to blind bake your crust for this recipe. Pre-baking can cause the edges to burn before the filling sets. Instead, use a pie crust shield or foil to protect the crust while baking.
8. Underbaking or overbaking
Temperature matters, y’all. Underbake, and the filling’s runny. Overbake, and you risk a dry, crumbly mess. A perfectly baked pie has a puffed center that’s firm to the touch but still creamy. If underdone, bake in 5-minute intervals until it’s just right.
9. Serving too soon
Sweet potato pie needs time to set. Let it cool for at least 4 hours, or overnight if you can wait. This makes slicing (and plating) much easier, and lets the flavors settle beautifully!
10. Slicing while warm
Warm pie might be tempting, but slicing it too soon will leave you with a crumbled mess. Chill the pie for an hour or let it set and cool (see my tip above) before slicing for clean, beautiful pieces every time.
A soulful sweet potato pie starts with fresh, high-quality sweet potatoes and the right balance of spices that enhance, not overpower. Combine that with thoughtful baking and a little kitchen patience, and you’ll have a pie that carries the legacy forward, bite after bite, slice after slice.
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Would appreciate temp and time suggestions if cooking in an air fryer please. Also time and temp for the mini sweet potato pies using the left over filling. Delicious