Grandma's Old Fashioned Sweet Potato Pie Recipe
The holiday season isn't complete without Grandma's Old Fashioned Sweet Potato Pie on the table! This homemade sweet potato pie is super simple, just like my grandma used to make hers! Wonderful warm spices are combined with fresh sweet potatoes and sweetened with brown sugar. This pie is the real deal, straight from grandma's kitchen!
Equipment
- pie shield optional
Ingredients
- 1 frozen unbaked 9-inch pie shell or pie crust, thawed, at room temperature or homemade pie crust
- 1-1 1/2 lbs. sweet potatoes
- 1/2 cup salted butter, softened
- 2 tsp vanilla extract
- 1/2 cup brown sugar light or dark brown sugar both work
- 1/4 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp sea salt
- 2 eggs, at room temperature
- 1/2 cup heavy cream evaporated milk or whole milk will also work
Instructions
- Prep + Cook Sweet Potatoes: Preheat oven to 400°F. Wrap sweet potatoes in aluminum foil. Place wrapped sweet potatoes on a baking sheet and bake for 45 minutes or until potatoes are fork-tender (exact time will depend on the size of your potatoes ). Unwrap the potatoes and let them cool completely (See Note 1)Decrease oven temperature to 350°F.
- Prepare Pie Crust: Make sure your pie crust is thawed completely if using a frozen crust. If you are using a homemade pie crust, press the crust into a 9-inch pie pan. Use a fork to poke holes into the bottom of the crust.
- Combine & Mix: Once the potatoes are cool enough to handle, peel them and place into a large mixing bowl. Add softened butter. Using a potato masher or hand mixer, mix well.
- Add: Add vanilla extract, brown sugar, white sugar, cinnamon, allspice, and salt. With an electric mixer (or stand mixer fitted with a paddle attachment) mix until well incorporated. Add eggs and heavy cream and mix until smooth and creamy.
- Pour: Pour the sweet potato filling into your unbaked pie shell and smooth it out the top.
- Bake: Bake for 45-50 minutes (or longer), or until lightly golden brown around the edges and *almost* set through the middle. It's OK if it's a LITTLE jiggly in the center. The pie will continue to bake as it cools (See Note 2). Internal temperature of the pie shoud be 170°F.
- Cool: Turn the oven off and crack open the oven door, but do not remove the pie. Let the pie cool, gradually for about 10 minutes before removing it from the oven. Cooling the pie SLOWLY will help avoid cracks in the top of your pie. After about 10 minutes, remove pie from the oven and allow it to cool on a wire rack (or on the counter) for about 2 hours.
- Serve: Slice and serve with cinnamon whipped cream or vanilla ice cream!
Notes
Note 1: You can boil or bake the sweet potatoes. My grandma always baked them :) Baking the potatoes allows the potatoes to reach a higher temperature which maximizes their sweetness.
Note 2: Your pie may take longer to cook, depending on your oven. If your pie crust is getting too brown, cover it with aluminum foil or use a pie shield like this one.
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator
Nutrition
Calories: 420kcalCarbohydrates: 51gProtein: 4gFat: 22.9gSaturated Fat: 11gCholesterol: 82mgSodium: 337mgPotassium: 529mgFiber: 3gSugar: 27gVitamin D: 16µgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!