Grandma’s Sweet Potato Pie

Here’s a classic Grandma’s Sweet Potato Pie recipe—old-fashioned, rich, and just like it’s been passed down for generations 🥧💛

Grandma’s Sweet Potato Pie

Ingredients

Filling

• 2 cups mashed sweet potatoes (about 2–3 medium)

• 1 cup sugar

• ½ cup evaporated milk

• ½ cup butter, melted

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground ginger (optional but traditional)

• ¼ tsp salt

Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

1. Cook the sweet potatoes

   • Boil or bake sweet potatoes until very tender.

   • Peel and mash until smooth (no lumps).

2. Preheat oven

   • Preheat to 350°F (175°C).

3. Make the filling

   • In a large bowl, mix mashed sweet potatoes, sugar, melted butter, and eggs.

   • Stir in evaporated milk, vanilla, spices, and salt.

   • Mix until smooth and creamy.

4. Fill the pie

   • Pour filling into the unbaked pie crust.

   • Smooth the top.

5. Bake

   • Bake for 55–65 minutes, until the center is set and a knife comes out mostly clean.

   • If crust browns too fast, loosely cover edges with foil.

6. Cool

   • Let cool at least 1 hour before slicing (it firms up as it cools).

Grandma’s Tips 💡

• Baking the sweet potatoes instead of boiling gives deeper flavor

• A hand mixer makes the filling extra smooth

• Tastes even better the next day

• Serve plain or with whipped cream

If you’d like, I can share:

• Old-school Southern version

• No-crust version

• Sugar-free / diabetic-friendly sweet potato pie

• Mini sweet potato pies