🥧 Grandma’s Sweet Potato Pie

This is that old-school, from-scratch, holiday-table sweet potato pie — smooth, lightly spiced, buttery, and not overly sweet. The kind that shows up at Thanksgiving, Christmas, and Sunday dinner.

🛒 Ingredients (1 deep-dish pie)

For the Filling

• 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)

• ½ cup (1 stick) unsalted butter, melted

• 1 cup granulated sugar

• ½ cup evaporated milk

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground ginger (optional)

• ¼ tsp salt

For the Crust

• 1 unbaked 9-inch pie crust (store-bought or homemade)

👩🏽‍🍳 Instructions

1️⃣ Prepare the Sweet Potatoes

• Peel, cube, and boil sweet potatoes until fork-tender (about 15–20 minutes).

• Drain well.

• Mash until smooth — no lumps.

(Optional grandma tip: bake them instead of boiling for deeper flavor.)

2️⃣ Make the Filling

1. In a large bowl, combine mashed sweet potatoes and melted butter.

2. Mix in sugar.

3. Add eggs and whisk until smooth.

4. Stir in evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt.

5. Mix until creamy and silky.

3️⃣ Bake

• Pour filling into unbaked crust.

• Bake at 350°F (175°C) for 55–65 minutes.

• The center should be slightly jiggly but set.

• Cool completely before slicing (it firms up as it cools).

✨ Grandma-Level Tips

• Don’t overmix after adding eggs (keeps texture smooth).

• Let it rest at least 2–3 hours before serving.

• A tiny splash of lemon juice brightens the flavor.

• If the crust browns too fast, cover edges with foil.

🍦 Serve With

• Whipped cream

• Vanilla ice cream

• Toasted pecans

• A light dusting of cinnamon

If you’d like, I can also give you:

• 🥧 Deep South version (richer & spicier)

• 🧀 Sweet potato cream cheese swirl pie

• 🥥 Coconut sweet potato pie

• 🥃 Bourbon sweet potato pie

• 🥧 Homemade flaky pie crust recipe