This delicious Black Folks Sweet Potato Pie comes together in about 60 minutes and is a no-fuss baking experience for a quick and easy dessert that your family will love! Switch up the spices or add a dash of your favorite whiskey for a little kick, or simply use what you have on hand. It’s the perfect way to clean out the pantry while treating your loved ones to a slice of comfort!
Ingredient Breakdown
Sweet Potatoes
Sweet Potatoes : The star of this pie! Sweet potatoes not only bring that incredible sweetness but also a beautiful orange color that makes this pie a feast for the eyes. I use about 2 large sweet potatoes which will give you a nice 2 cups of mashed goodness. You can always swap for butternut squash or even pumpkin puree if that’s what you have lying around. Fresh or frozen, they work well in this recipe!
Granulated Sugar
Granulated Sugar : I prefer 1 cup of granulated sugar to balance the natural sweetness of the sweet potatoes. This combination gives your pie that perfect sweetness without being overwhelming. If you’re looking to cut back on sugar, you can use stevia or coconut sugar instead, just be sure to adjust accordingly since those sweeteners can act differently in baking.
Brown Sugar
Brown Sugar : We’re using ½ cup of brown sugar to add that caramel-like richness. It’ll deepen the flavor profile and really enhance the warm spices, yum! If you find yourself short on brown sugar, no worries! Just mix granulated sugar with molasses; about 1 tablespoon of molasses per cup of white sugar will do the trick.
Evaporated Milk
Evaporated Milk : For a creamy texture, we’ll add ½ cup of evaporated milk. It brings a silky consistency to your filling and rounds out the flavors beautifully. You can substitute with coconut milk or even heavy cream if you want to get a little fancy. Just know that the flavor will change a touch.
Unsalted Butter
Unsalted Butter : Using ½ cup of unsalted butter a must for that rich, buttery taste. Seriously, butter is going to give you the best flavor and texture for this pie! I like to use unsalted so I can control the sodium level myself. If you’re dairy-free, feel free to use vegan butter or coconut oil, they will work well in this recipe!
Eggs
Eggs : You’ll need 2 large eggs to help bind everything together. They provide the necessary structure and richness. If you’ve got a flax egg handy or want to go vegan, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace each egg.
Vanilla Extract
Vanilla Extract : A must for that warm aroma! Adding 1 teaspoon of pure vanilla extract enhances the natural sweetness, making your pie irresistible. You can also improvise with an orange extract if you’re feeling adventurous.
Ground Cinnamon
Ground Cinnamon : I love a full teaspoon of ground cinnamon because it gives that perfect fall flavor that’s essential for sweet potato pie. If you’re out, nutmeg can be used in its place, but not more than ½ teaspoon unless you really want to spice things up.
Ground Nutmeg
Ground Nutmeg : An absolute dream in this recipe! You’ll need ½ teaspoon to add that aromatic kick. You could also use fresh nutmeg if you have it on hand. The freshly grated stuff is where it’s at, just a little goes a long way!
Salt
Salt : Just a pinch (about ¼ teaspoon) helps balance the flavors and bring out the sweetness of the pie. I’ve learned that a little salt can go a long way, but feel free to adjust based on your preferences!
Unbaked Pie Crust
Unbaked Pie Crust : For simplicity, grab a 9-inch unbaked pie crust (store-bought or homemade). I mean, who has time to make pie crust these days? You can always use a graham cracker crust for a delightful twist!
Step-by-Step Instructions
Preheat the Oven
First things first! Preheat your oven to 350°F (175°C) and center that oven rack. This will ensure an even bake and a perfectly set pie!
Prepare the Filling
Now, while the oven heats up, let’s prep that filling. Start by washing your sweet potatoes; then, prick them with a fork and roast them in the oven for about 45–55 minutes until they’re tender. When they come out, let them cool slightly before peeling.
Next, in a mixing bowl, mash those roasted sweet potatoes until super smooth! I like to use a hand mixer for this, it makes everything so fluffy! Then add the granulated sugar, brown sugar, melted butter, and evaporated milk and whisk until well combined.
Add Eggs and Flavor
Now it’s time for the fun part! Stir in the eggs, vanilla, cinnamon, nutmeg, and salt. Oh, the aroma fills your kitchen, it’s magical! You want everything to blend together until it’s smooth and creamy.
Form Your Pie
Grab your unbaked pie crust and roll it out into a 9-inch glass or metal pie dish. Gently crimp the edges to make it pretty because we’re fancy like that! Now, pour the sweet potato filling into the crust, smoothing out the top with a spatula to make sure it’s evenly distributed.
Bake It Up
Pop that pie into the oven and bake for about 55–60 minutes until it’s set and the edges are lightly golden. You want a toothpick inserted in the center to come out clean, this is your test for perfection!
Cool and Serve
Once baked, take it out and let it cool on a wire rack for about 2 hours. This will help it set perfectly. You can serve it warm or at room temperature either way, it’s scrumptious! I like to top my slices with whipped cream or a scoop of vanilla ice cream, because why not?!
Why I Love This Recipe
This is my go-to recipe when I crave that nostalgic, homey comfort food! Each bite takes me back to my Grandma’s kitchen, where that sweet pie was the star of every family gathering. Honestly, I’m a real sucker for desserts that remind me of my roots, and this pie ticks all the boxes. The best part is that it’s versatile, you can play around with the spices or the sweeteners to match whatever you have on hand. Talk about a winner in my book!
And be sure to check out my Applebee’s Chicken Wonton Tacos, my Candied Sweet Potatoes, or my Ina Garten Baked Risotto!
Why This Recipe Works
Comfort Food
This pie is what comfort food is all about warm, creamy, and loaded with flavor. You’ll be fighting your family for the last slice, trust me!
Budget-Friendly
Using affordable, everyday ingredients, this pie allows you to create an indulgent dessert without breaking the bank.
Quick & Easy
With prep and bake time under 60 minutes, you’ll have this pie ready to impress with minimal effort. Perfect for busy weeknights or unexpected guests!
Customizable
Whether you want to spice it up with some bourbon or swap sweet potatoes with pumpkin, you can use whatever ingredients you have on hand to make this pie uniquely yours!
Serving Suggestions
So, how do you enjoy this delightful pie? Here are some ideas:
- Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with a warm cup of spiced tea or coffee for a cozy dessert experience.
- Top it off with a sprinkle of pecans or a drizzle of caramel sauce for an extra indulgence.
Storage
If you happen to have any leftovers because let’s be real, who wouldn’t want to eat this again? You can store it in the refrigerator for up to 4–5 days. It’s even better the next day!
Reheating Instructions
To reheat, pop it back in a preheated 350°F (175°C) oven for about 10–15 minutes or microwave individual slices for about 30–60 seconds. This ensures that your pie stays deliciously tender and warm.
Freezer-Friendly?
Yes, you can freeze this pie! Wrap it tightly with plastic wrap or aluminum foil, and it’ll keep in the freezer for up to 3 months. When you’re ready to dig in, thaw it in the fridge overnight, then reheat it as mentioned above.
Final Thoughts
So, there you have it the ultimate sweet potato pie that’s quick, easy, and perfect for any gathering! This recipe not only satisfies your sweet tooth but also brings a touch of nostalgia and love to your dinner table. I hope you enjoy making this pie as much as I enjoyed sharing it with you!
Have you made this pie, or will this be your first time? Let me know in the comments below! Happy baking, my friends! Follow us on Pinterest for daily meal inspiration.
Sweet Potato Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C) and center the oven rack.
- Wash the sweet potatoes, prick them with a fork, and roast in the oven for 45–55 minutes until tender. Let cool slightly before peeling.
- Mash the roasted sweet potatoes until smooth using a hand mixer.
- In a mixing bowl, combine mashed sweet potatoes with granulated sugar, brown sugar, melted butter, and evaporated milk. Whisk until well combined.
- Stir in the eggs, vanilla extract, cinnamon, nutmeg, and salt until everything is smooth and creamy.
- Roll out the unbaked pie crust into a 9-inch pie dish. Crimp the edges.
- Pour the sweet potato filling into the crust, smoothing out the top with a spatula.
- Bake the pie for about 55–60 minutes until it’s set and the edges are lightly golden. A toothpick inserted in the center should come out clean.
- Let the pie cool on a wire rack for about 2 hours before serving.
- Serve the pie warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.