Grandma’s Sweet Potato Pie 😋😍
A Comforting Slice of Nostalgia in Every Bite
Introduction
There’s something magical about Grandma’s Sweet Potato Pie—the way it fills the house with cinnamon-sweet aroma, the silky texture of the filling, the buttery crust. This Southern classic is a must-bake for holidays, family dinners, and whenever you’re craving a warm, spiced treat that tastes like home. With a mix of condensed milk, warming spices, and real sweet potato, this pie is as authentic as it gets.
Why I Love This Recipe
Sweet potato pie has always been the centerpiece of every special occasion in our home. This version is rich, smooth, and just the right balance of sweet and spiced. It uses pantry staples and simple steps to create a pie that rivals any bakery. It’s also a great make-ahead dessert—and tastes even better the next day.
Ingredients
- 1 sweet potato (about 1 pound)
- 2 large eggs
- ½ teaspoon ground nutmeg
- 1 cup white sugar
- ½ cup sweetened condensed milk
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 (9-inch) unbaked pie crust
Instructions
1. Boil the Sweet Potato
Place the whole sweet potato in a pot and cover with water. Bring to a boil and cook for 40–50 minutes, until tender when pierced with a fork.
2. Prep for Baking
Preheat your oven to 350°F (175°C). Remove the sweet potato from the pot, rinse with cold water, peel off the skin, and break it apart in a bowl.
3. Make the Filling
Add softened butter to the sweet potato and mix with an electric mixer until well combined. Add sugar, condensed milk, eggs, nutmeg, cinnamon, and vanilla extract. Beat on medium speed until the mixture is smooth and creamy.
4. Assemble and Bake
Pour the sweet potato filling into the unbaked pie crust. Smooth the top with a spatula. Bake in the preheated oven for 55–60 minutes, or until a knife inserted into the center comes out clean.
Let cool completely before slicing and serving.
Tips for Success
- Use fresh sweet potatoes for the best flavor—canned just doesn’t compare.
- For extra smooth texture, run the sweet potato flesh through a sieve or food processor before mixing.
- Want more spice? Add a pinch of ground ginger or cloves.
- Serve warm or chilled—both are equally divine.
Serving Suggestions & Pairings
Serve your sweet potato pie with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel. Pair it with:
- Pumpkin Delight Dessert for a no-bake seasonal spread
- Big Family Banana Pudding for a Southern dessert duo
- Caramel Apple Pie Cookies to round out your holiday dessert table
- Easy Coconut Macaroons for a sweet and chewy side treat
- Or bake a batch of Copycat Neiman Marcus Cookies for cookie lovers
Storage Tips
- Fridge: Store in the refrigerator for up to 5 days, covered.
- Freezer: You can freeze the whole pie or slices for up to 2 months. Wrap tightly in plastic wrap and foil.
- Reheat: Warm in the oven at 300°F or enjoy chilled straight from the fridge.
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Final Thoughts
Grandma’s Sweet Potato Pie is more than a dessert—it’s a memory, a tradition, a bite of something familiar and full of love. Whether it’s your first time making it or your hundredth, this recipe always brings people together around the table.
Tried it? Snap a pic and tag @ChefManiac! And don’t forget to follow for more time-tested recipes that feed your soul.
Stay sweet,
Jason Griffith – ChefManiac.com
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