Silky-smooth, thick, creamy, perfectly spiced, and deeply comforting. This is Grandma Old Fashioned Sweet Potato Pie Recipe in all its glory and is sure to take you back to simpler times!
It’s easy to make, can be made ahead, and it slices into picture-perfect slices!
Grandma Old Fashioned Sweet Potato Pie Recipe
I made a vow to share more pies with you so today I’m here with a fall classic: Sweet Potato Pie.
It’s silky smooth, thick, creamy, and tastes just like grandmas sweet potato pie. And it makes sense because this is the old fashioned way to make it so you know you’re about to taste the best sweet potato pie recipe ever!
Why this recipe works:
- Old fashioned. Sometimes old fashioned is the right way, that’s the case when it comes to classics like sweet potato pie. This is just like grandma used to make it. Custardy, spiced, and comforting ⎯ it’s sure to take you back to simpler times.
- Perfect texture. The filling is baked to perfection: silky-smooth, creamy, and thick. It slices into picture-worthy slices and melts in your mouth.
- Spiced. The spice combo used for this sweet potato is warm and aromatic, basically October in a pie.
- Make-ahead. Sweet potato pie is the perfect make-ahead dessert! You can assemble and even bake this pie ahead of time and serve it on day 1 or 2 for a deeper flavor!
Is sweet potato pie like pumpkin pie?
Kinda. Sweet potato pie and pumpkin pie can taste very similar. How similar they taste depends on the combination of spices you use which is why I use two different spice blends for these pies. If using the same, they would taste SO similar that it wouldn’t make sense to have both.
My sweet potato pie has vanilla extract, cinnamon, nutmeg, and cloves.
While pumpkin pie is typically flavored with pre-made pumpkin pie spice which contains allspice and ginger in addition to cinnamon, nutmeg, and cloves.
Ingredients
Pie dough. This recipe uses 1 uncooked pie dough. I used my recipe for All-Butter Pie Crust: it’s very easy to make and work with provided you allow it to chill in the refrigerator long enough, so you might want to make the crust in advance and let it chill for 2-3 hours or overnight.
Sweet potatoes. Use fresh sweet potatoes for the best flavor, I don’t recommend using canned or store-bought pureed sweet potatoes. Boiling them takes 30/40 minutes at most and can be done 1 day ahead to save time!
Butter for moisture and extra flavor. Make sure you’re using unsalted butter.
Brown sugar. I always use brown sugar for my sweet potato pie because it gives the filling a deeper and warmer flavor which is perfect for a spiced fall pie like this one.
Heavy cream. This is the secret ingredient aka what makes your sweet potato pie silky smooth, thick, and deliciously creamy… basically perfect! Do not substitute this ingredient. Make sure you have enough both for the filling and topping (if you’d like to serve your pie with whipped cream).
Eggs. Why do you put eggs in sweet potato pies? The filling is basically a custard so in order to get that custardy texture you need the eggs!
Flour for thickening the filling.
Vanilla extract for flavor. I always recommend a touch of vanilla, even in fall desserts like this one.
Spices. Cinnamon, cloves, nutmeg. This the fall spice combo I use for my sweet potato pie for major fall vibes!
How to make Old Fashioned Sweet Potato Pie
STEP ONE: Prepare the pie dough following my Homemade Pie Crust recipe. Alternatively, you can use your own pie dough recipe or even store-bought pie dough. Make sure you plan in advance as homemade pie dough requires chilling (minimum 2 hours or up to overnight).
STEP TWO: Boil the sweet potatoes. Add the sweet potatoes to a large pot with water, making sure the sweet potatoes are submerged in water. Place the pot over medium heat and allow to come to a boil. Boil for 30-40 minutes or until tender. If you insert a knife in the center of your sweet potato to lift it up, the potato should slide off the knife without resistance. Once boiled, drain and peel the sweet potatoes.
STEP THREE: Mash the sweet potatoes. Add the sweet potatoes to a large bowl and use a fork or a potato masher to mash them into a smooth puree. Add the butter and mix until fully combined. Allow the mixture to come down to room temperature before moving onto the next step.
STEP FOUR: Prepare the pie dish. Roll the pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish. Set the oven to 350F (180C).
STEP FIVE: Make the pie filling. To a large bowl, the sweet potato mixture, brown sugar, cream, eggs, flour, vanilla, extract, cinnamon, cloves, nutmeg, and salt. Use a hand-held mixer to mix until just combined. Pour the filling into your prepared pie crust.
STEP SIX: Bake for 35-40 minutes or until the filling along the sides of the pie has set and the center is still slightly jiggly. Remove the pie from the oven and allow to come down to room temperature before serving.
STEP SEVEN: Top with whipped cream. Optional. Add the cold heavy cream, powdered sugar, and vanilla to a medium bowl and use a mixer to beat until stiff peaks start forming. Add dollops of whipped cream to the pie or place the whipped cream into a piping bag and use it to decorate the pie as desired. Enjoy!
How do I know when my sweet potato pie is done?
Your sweet potato pie is done when the filling along the sides of the pie has set and the center is still slightly jiggly, kinda like a flan or jelly.
The filling will keep cooking on its own even if the pie is sitting on your counter. Removing the pie before the center has set keeps it from overcooking so keep an eye on it!
What is the best way to store a sweet potato pie?
Sweet potato pie needs to be stored in the refrigerator as it contains highly perishable ingredients such as eggs and cream.
Cover your pie with plastic wrap and store it in the refrigerator for up to 4-5 days.
Can you freeze sweet potato pie?
Yes! You can store it once baked or store parts of the pie to assemble at a later time. I will say that pies are best enjoyed as they’re made but they can be frozen too.
To Freeze The Pie Dough: prepare the pie dough according to my Pie Dough Recipe (step 1). Once flattened into a disc, store the disc tightly wrapped in plastic wrap in the freezer for up to 3 months.
To Freeze The Filling: store the pie filling into a freezer-safe container and freeze for up to 2 months. Thaw at room temperature and add to the pie once ready to bake (step 6).
To Freeze The Baked Pie: allow the pie to come to room temperature then freeze uncovered until firm. Wrap in a double layer of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight. Enjoy chilled or at room temperature.
How do you reheat a sweet potato pie from the fridge?
To reheat sweet potato pie, simply place the pie in the middle rack of the oven and reheat at 350F (180C) for 15-20 minutes or until warm/hot.
Make sure the pie dish you’re using is safe to go from refrigerator to oven, if you’re not sure, transfer the pie into an aluminum dish or clean pie dish.
HAPPY BAKING!! I hope you'll love this Grandma Old Fashioned Sweet Potato Pie Recipe aka best sweet potato pie recipe ever as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Grandma Old Fashioned Sweet Potato Pie Recipe
Ingredients
For The Sweet Potato Pie
- 1 batch All-Butter Pie Crust
- 1 lb (450 g) sweet potatoes
- 6 tbsp (85 g) unsalted butter
- 1 cup (200 g) brown sugar
- 1/2 cup (125 ml) heavy cream (room temperature)
- 2 eggs (room temperature)
- 2 tbsp (15 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
For Serving (Optional) – Whipped Cream
- 1/2 cup (125 ml) heavy cream (cold)
- 1/4 cup (60 g) powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pie dough following my Pie Dough recipe. Alternatively, you can use your own pie dough recipe or even store-bought pie dough. Make sure you plan in advance as homemade pie dough requires chilling (minimum 2 hours or up to overnight).
- Boil the sweet potatoes. Add the sweet potatoes to a large pot with water, making sure the sweet potatoes are submerged in water. Place the pot over medium heat and allow to come to a boil. Boil for 30-40 minutes or until tender. If you insert a knife in the center of your sweet potato to lift it up, the potato should slide off the knife without resistance. Once boiled, drain and peel the sweet potatoes.
- Mash the sweet potatoes. Add the sweet potatoes to a large bowl and use a fork or a potato masher to mash them into a smooth puree. Add the butter and mix until fully combined. Allow the mixture to come down to room temperature before moving onto the next step.
- Prepare the pie dish. Roll the pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish. Set the oven to 350F (180C).
- Make the pie filling. To a large bowl, the sweet potato mixture, brown sugar, cream, eggs, flour, vanilla, extract, cinnamon, cloves, nutmeg, and salt. Use a hand-held mixer to mix until just combined. Pour the filling into your prepared pie crust.
- Bake for 35-40 minutes or until the filling along the sides of the pie has set and the center is still slightly jiggly. Remove the pie from the oven and allow to come down to room temperature before serving.
- Top with whipped cream. Optional. Add the cold heavy cream, powdered sugar, and vanilla to a medium bowl and use a mixer to beat until stiff peaks start forming. Add dollops of whipped cream to the pie or place the whipped cream into a piping bag and use it to decorate the pie as desired. Enjoy!
Notes
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Shelia Cottle says
How much salt do you add in step number 5? Haven’t made it yet. I’m going to make it for Thanksgiving.
Bianka says
Hi Shelia, it’s just 1/4 tsp! Let me know how it turns out and Happy Thanksgiving!