You’re in for a treat — Black folks’ sweet potato pie is a rich, deeply flavorful, soulful dessert rooted in Southern tradition. This isn’t just any sweet potato pie — it’s silky, spiced just right, and packed with love. Here’s an authentic, time-tested version, just like Grandma made.
🥧 Black Folks’ Sweet Potato Pie Recipe
✨ Southern Soul Food Classic
🧾 Ingredients
For the Pie Filling:
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2 cups mashed sweet potatoes (about 2 large sweet potatoes)
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1 stick (½ cup) unsalted butter, melted
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1 cup evaporated milk
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2 large eggs
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1 cup granulated sugar
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½ cup packed brown sugar
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1 tbsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger (optional)
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⅛ tsp salt
For the Crust:
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1 (9-inch) unbaked deep-dish pie crust (store-bought or homemade)
🔪 Instructions
1. Prepare the Sweet Potatoes:
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Wash and pierce sweet potatoes. Bake at 400°F for 45–60 minutes, or boil until fork-tender.
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Cool, then peel and mash until smooth. You’ll need 2 packed cups.
2. Mix the Filling:
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In a large bowl, combine mashed sweet potatoes and melted butter.
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Stir in evaporated milk, both sugars, eggs, vanilla, and spices.
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Mix until silky smooth. (Use a hand mixer for extra creaminess.)
3. Assemble the Pie:
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Preheat oven to 350°F.
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Pour filling into unbaked pie shell. Smooth the top.
4. Bake:
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Bake 55–65 minutes, or until center is set and a knife comes out clean.
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Let cool completely — it firms as it cools.
🍽 Serving Suggestions:
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Serve chilled or at room temp.
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Top with whipped cream or a little sprinkle of cinnamon sugar.
📝 Tips from the Aunties:
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Use evaporated milk, not regular milk — it’s creamier.
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Don’t skip brown sugar — it adds depth and caramel-like richness.
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Want a flavor twist? Add a dash of bourbon or a spoonful of maple syrup to the filling.
Want a version with a graham cracker crust, or dairy-free/egg-free? I can hook you up!