Black Folks Sweet Potato Pie
This black folks sweet potato pie recipe is the one families fight over at every holiday table. It is silky, deeply spiced, and made the old fashioned way with roasted sweet potatoes and a buttery flaky crust. This version stays true to tradition while giving you exact measurements and clear steps, so you can recreate that same soulful flavor in your own kitchen.
Equipment
- Stand mixer or hand mixer
- 9-inch deep dish pie plate
- Baking sheet lined with foil
- Large mixing bowl
- Potato masher or ricer
- Fork for docking the crust
- Wire cooling rack
- Aluminum foil or pie crust shield optional
Ingredients
- 2 pounds orange fleshed sweet potatoes about 3 medium; about 900g
- 1 cup granulated sugar 200g
- 1/2 cup packed brown sugar 100g
- 1/2 cup unsalted butter 113g, melted
- 12 ounces evaporated milk 1 can, 354ml
- 3 large eggs room temperature
- 1 tablespoon pure vanilla extract 15ml
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 unbaked 9 inch deep dish pie crust homemade or store bought
For Serving (Optional)
- fresh whipped cream for serving
- vanilla ice cream for serving
- caramel sauce warm, for serving
- ground cinnamon or nutmeg for dusting
Instructions
- Preheat oven to 400°F. Wash and dry sweet potatoes, pierce each several times with a fork, then place directly on a foil-lined baking sheet.
- Roast sweet potatoes for 45-60 minutes until a knife slides through the center with no resistance. Remove from oven and let cool until comfortable to handle.
- Peel away the skins (they should slip off easily) and place flesh in a large mixing bowl. Mash with a potato masher or pass through a ricer until smooth. You should have about 2 to 2½ cups of mashed sweet potato.
- Reduce oven temperature to 350°F. Add granulated sugar and brown sugar to the mashed sweet potato. Using a hand mixer or stand mixer, beat until smooth and creamy, scraping down sides as needed.
- Pour in melted butter and evaporated milk, then mix until fully combined. Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat the filling for another minute until it looks silky with no lumps remaining.
- Place unbaked pie crust into a 9 inch deep dish pie plate. Crimp the edges as desired. Pour sweet potato filling into the crust, spreading evenly with a spatula. Gently tap the pie plate on the counter a few times to release air bubbles.
- Place pie on the middle rack of the oven. Bake at 350°F for 55-65 minutes. Check crust edges around the 30-minute mark and add a pie crust shield or foil if browning too quickly.
- Pie is done when the center is set but still has a slight jiggle, similar to a baked custard. Remove from oven and place on a wire cooling rack. Let cool at room temperature for at least 2-3 hours to allow the custard to fully set.
- Once fully cooled, slice with a clean, sharp knife for the neatest pieces. Serve with whipped cream, ice cream, or a dusting of cinnamon if desired.
Notes
- Roast don't boil: Always roast the sweet potatoes instead of boiling them. Boiling adds excess water and dilutes the flavor.
- Room temperature eggs: Use room temperature eggs so they blend into the filling smoothly and create a more uniform custard.
- Don't overbake: A slight jiggle in the center means the pie will finish setting as it cools. Overbaking can cause cracking.
- For extra crisp crust: Blind bake your crust for 10 minutes first if you prefer an extra crisp bottom.
- Cool completely: Let the pie cool fully before slicing. Cutting too early causes the filling to run and creates messy slices.
- Make ahead: This pie can be baked up to 2 days in advance and stored covered in the refrigerator.
- Storage: Store covered in the refrigerator for up to 4 days. Freeze the fully baked and cooled pie for up to 2 months, wrapped tightly in plastic and foil.
- Variation: Swap evaporated milk for sweetened condensed milk for a sweeter, richer filling. Add a splash of bourbon for a deeper flavor.
- Reheating: Reheat individual slices in the microwave for 20-30 seconds if you prefer it warm. Avoid leaving the pie at room temperature for more than 2 hours due to egg and dairy content.
Nutrition
Serving: 1sliceCalories: 360kcalCarbohydrates: 47gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 260mgPotassium: 420mgFiber: 3gSugar: 29gVitamin A: 120IUVitamin C: 15mgCalcium: 8mgIron: 6mg
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