Grandma’s Authentic Sweet Potato Pie

If you’re looking for a delicious and classic sweet potato pie recipe, look no further than Grandma’s sweet potato pie. This tried-and-true recipe is easy to follow and yields a scrumptious end result. So why not give it a try this Thanksgiving? Your guests will love it!

It’s almost Thanksgiving, which means it’s time for pie! In my family, we literally have as many pies and desserts as guests at the dinner table, it’s one of the best traditions.

Another of our favorite traditions is grandma’s sweet potato pie. It’s a close cousin of the pumpkin pie, but I actually prefer it because it has a better texture and a surprisingly delicious flavor.

Simple, old-school ingredients like molasses make it a true classic. People will be asking you what the secret is, but you can just say it’s grandma’s recipe.

Making this really is easy as pie, and if you’ve made a pumpkin pie, this will be very familiar. To help elevate your dessert game, I give you a few extra tips and tricks that you can use for making this dish, or other pies and desserts this season.

Ingredients

• 2 pounds sweet potatoes, cooked (two large or three smaller sweet potatoes)
• 2 tablespoons unsalted butter, melted
• 3 eggs
• 1 cup white sugar
• 1 tablespoon molasses
• 2 teaspoon vanilla
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 cup evaporated milk (not the whole can)
• 1/4 cup brown sugar, optional
• one 9 inch pie crust, partly baked til bottom begins to turn golden

Why Make this Sweet Potato Pie Recipe

This recipe is easy. Really. It can be made ahead, two or three days in advance, and it’s made from ingredients you’ll definitely have on hand during the holiday season. It’s a refreshing cousin to pumpkin pie, but without the pumpkin pie spice and texture. It’s a fresh alternative to the more popular pie.

How Can I make this Recipe Easier?

You can also take a few shortcuts like using the microwave to cook your potatoes. Because they have less starch than regular potatoes, you don’t risk damaging the flavor and texture of the dish.

What is molasses?

The secret ingredient in this recipe is molasses, a thick, syrupy sugar that has a warm, sweet, almost spicy flavor. Brown sugar includes molasses, which is what gives the sugar its softness, dark color and warmer, fuller flavor than white sugar. It gives the pie some of that same heat and fullness, and makes the pie cravable and memorable.

Sweet potato shortcuts

You can cook your sweet potatoes in the microwave, saving you time and mess! It takes about 10-15 minutes, depending on the size and thickness of each potato. Just poke some holes in the potatoes, and put them in the microwave on a microwave-safe dish.

Alternatively, if you’re making another sweet potato dish in advance, and you have room in the pot, you can boil two extra cups of potatoes for the pie. Just be sure to pull them out before flavoring the potatoes for the main meal.

Can I use heavy cream instead of evaporated milk?

You can often substitute heavy cream instead of evaporated milk in pie recipes (we actually do this in our sweet potato pie with graham cracker crust). While we can’t guarantee how it will turn out, it’s something you can certainly try!

Recipe

1. First things first, prepare the pie crust. If you’re making a crust from scratch, don’t forget that it should be chilled before being put into the oven, to help it retain its shape and height.
2. Use pie beads or beans to keep the crust from melting down the sides during the par-bake.
3. While the crust is cooking (about 20-25 minutes), rinse the sweet potatoes, poke them, and cook in the microwave until cooked (about 10 to 15 minutes).
4. Let them rest until you’re ready to add them to the mix.
5. With the sweet potatoes cooking, combine eggs, white sugar, molasses, vanilla, nutmeg and salt.
6. Mix until well combined and smooth. Add one cup of evaporated milk.
7. Scoop out the insides of the sweet potatoes. Mash them with the butter.
8. If the potatoes are still very hot, add one spoonful at a time to the egg mixture to avoid cooking the custard mix. Combine the ingredients until it’s well-blended.
9. When the crust is partly cooked, remove it from the oven and add 1/4 cup brown sugar, if you want.
10. Pour in most of the pie filling. Put it in the oven, and add the last cup of filling. Cover the pie crust with a silicone pie crust shield, or create a cover using aluminum foil.
11. Cook at 350 degrees, for about 45 minutes.
12. Remove the pie when the perimeter is firm but the center has a slight wobble. Let the pie rest at room temperature for five hours, or overnight if possible.
13. Serve the pie at room temperature, ideally with whipped cream.

Tips for Success

Right above, I just swore this pie is easy to make. But there are some tips and pointers that will make it no-stress and accident-free at a time when there’s already too much stress, not enough time, and no room for error. So review these tips before starting, and this will be one part of the holiday cooking that will bring you joy.

Plan ahead

Read the recipe before you plan to cook it, and make sure you are all ready to go. This applies particularly if you’re using a homemade crust, or one that requires advance prep. Also, the recipe needs at least five hours to cool on the counter, so it’s best to make it the day before.

Pie Crust Tips

This pie crust needs to be pre-baked. Make sure the crust is taking on a touch of color, so it can maintain its amazing texture when you add the liquid to bake. Line the raw pie crust with aluminum foil, and fill with dry beans or pie beads. this will ensure it keeps its shape as it cooks, and not collapse down into the pie plate.

Because it’s partly cooked, you’ll need to protect your crust later in the baking process. Having one of these pie crust protectors will help the crust from burning before the pie is cooked. Once an expensive luxury, you can now get an adjustable two-pack for less than $10 on Amazon.

Protect the cookie sheet

Taking ten seconds to line the cookie sheet will save you stress later. If the pie filling spills onto the sheet, it will cook fast and burn, potentially giving your pie an unpleasant flavor, and ruining your sheet. It’s not a good idea to cook the pie (any pie) directly on the rack. It is unstable and prone to spilling. If you have a spill in your oven, it’s a mess to clean, which is the last thing you want when your oven will be cooking turkey, stuffing and more on a tight schedule.

To avoid spills, it’s best to pour the last half cup or cup of filling into the pie after you put it in the oven. I saw chefs doing this on a cooking show, and it proves TV is educational!

Add some finishing touches

This recipe calls for fresh nutmeg, which is one of the few spices I actually bother using fresh instead of jarred. It is so much fresher and more vibrant, it is a must-have for fall baking and cooking. At a time when we’re using so much cinnamon, we buy it in bulk, it’s nice to use another tasty alternative.

Molasses isn’t a common ingredient anymore, but the old-fashioned sweetener is the secret to this dish. That’s what makes it grandma’s pie! Don’t add more than the tablespoon, but don’t be afraid of the piquant sweetness that is unique to molasses.

One tip I got from a favorite cookbook is to add about 1/4 cup brown sugar to the bottom of the pie crust after par-baking, right before pouring in the sweet potato filling.

These tips will take the pie over the top and make it one of your favorite desserts this holiday.

How should I store the leftovers for this pie?

Store leftovers in the fridge. You can freeze the slices if you actually have leftovers. The crust will get soggy and soft, but it will still taste great.

How Many Servings does this Pie Make?

This pie makes eight servings.

More Recipes You May Enjoy:

• Easy Air Fryer Sweet Potato Fries
• Easy Slow Cooker Sweet Potato Casserole
• No Bake Sweet Potato Cheesecake