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grandma old fashioned sweet potato pie recipe

Grandma Old Fashioned Sweet Potato Pie Recipe

Bianca Turci
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!
5 from 19 votes
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Prep Time 3 hours 30 minutes
Cook Time 40 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 357 kcal

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
Makes: 9inch round

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

Make-Ahead Instructions: to make the pie dough ahead of time, follow step 1 and chill the pie dough in the refrigerator overnight. To make and bake the pie ahead of time, follow the recipe through step 6, once baked, remove it from the oven and allow it to cool down to room temperature, then cover it with plastic wrap and chill in the refrigerator for up to 1-2 days. Remove the pie from the refrigerator about 30 minutes prior to serving and allow it to come down to room temperature (unless you like it chilled) and serve. Top with whipped cream (step 7) right before serving.
Storing Instructions: cover your pie with plastic wrap and store it in the refrigerator for up to 4-5 days.
Freezing Instructions: to freeze the pie dough, store it tightly wrapped in plastic wrap in the freezer for up to 3 months. To freeze the filling, store it into a freezer-safe container and freeze for up to 2 months then thaw at room temperature and add to the pie once ready to bake (step 6). To freeze the baked pie, allow it to come to room temperature first, freeze uncovered until firm, then wrap in a double layer of plastic wrap and a layer of aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. Enjoy chilled or at room temperature.
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Nutrition

Calories: 357kcalCarbohydrates: 45gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 98mgSodium: 75mgPotassium: 280mgFiber: 2gSugar: 30gVitamin A: 8807IUVitamin C: 2mgCalcium: 70mgIron: 1mg
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