Sweet Potato Pie

There's something magical about walking into a kitchen filled with the warm, spicy aroma of sweet potato pie just like grandma made. That first bite takes me right back to Thanksgiving mornings at her house, where the counters were always dusted with flour and her rolling pin never seemed to rest. She'd let me sneak tastes of the filling before baking, winking as she pretended not to notice my sticky fingers.

Grandma's sweet potato pie was more than dessert - it was love baked into a flaky crust. Her secret? Roasting the sweet potatoes until they practically melted, then blending them with just the right balance of cinnamon and nutmeg. The filling came out so creamy you could eat it with a spoon. Now when I make this pie, the scent of caramelized sugar and butter brings back memories of her humming hymns while she worked, her apron strings trailing behind her like a happy shadow.

Why You’ll Love This Sweet Potato Pie Just Like Grandma Made

This isn’t just any sweet potato pie—it’s a hug in dessert form! Here’s why it’ll become your new favorite:

• Creamy dreamy texture: Roasted sweet potatoes whip up so smooth, it’s like eating velvet
• Warm spice magic: Cinnamon and nutmeg dance together perfectly—not too spicy, not too sweet
• Easy as pie (literally!): Mix, pour, bake—no fancy techniques needed
• Tastes like childhood: One bite and you’re back at grandma’s kitchen table

Trust me, your family will beg for seconds before the first slice is gone!

Ingredients for Sweet Potato Pie Just Like Grandma Made

Gather these simple ingredients - measuring them out takes me back to watching grandma's weathered hands work her magic:

• 2 cups mashed sweet potatoes (about 2 medium, roasted until fork-tender)
• 1 cup granulated sugar (the white sugar makes it shine)
• ½ cup packed brown sugar (dark brown for that molasses warmth)
• ½ cup milk (whole milk makes it extra creamy)
• ½ cup unsalted butter, melted and slightly cooled
• 3 large eggs (room temperature blends smoother)
• 1 teaspoon vanilla extract (the good stuff!)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg (freshly grated if you're feeling fancy)
• ¼ teaspoon salt (just a pinch to make flavors pop)
• 1 unbaked pie crust (homemade or store-bought - no judgment here!)

See? Nothing complicated - just honest ingredients that turn into something magical.

Equipment You’ll Need

You probably have most of this already - just grab:

• A big mixing bowl (for all that creamy filling)
• 9-inch pie dish (grandma always used glass)
• Whisk (or fork if you're feeling rustic)
• Oven (obviously!)

Bonus points if you use a potato masher for extra-smooth sweet potatoes - but a fork works too!

How to Make Sweet Potato Pie Just Like Grandma Made

Okay, let's make some magic! I can almost hear grandma whispering tips as I walk you through each step. Don't worry - it's easier than you think, and the results will have everyone thinking you've been baking pies for decades.

1. Heat things up: Preheat your oven to 350°F (175°C). Grandma always said "an oven needs time to get its temper right" - so do this first!
2. Make that filling sing: In your big mixing bowl, whisk together the mashed sweet potatoes, both sugars, milk, melted butter, eggs, vanilla, cinnamon, nutmeg and salt until smooth. No lumps allowed! The batter should look like sunshine in a bowl.
3. Crust time: Gently place your pie crust in the dish (no tearing!). Crimp the edges if you're feeling fancy - grandma used her thumb and forefinger to make little waves.
4. Pour with love: Slowly add the filling - it should come right to the rim. The crust will puff up beautifully as it bakes.
5. Bake to perfection: 55-60 minutes is the sweet spot. The edges should be set, but the center will still jiggle slightly when nudged - like grandma's famous jelly! It'll firm up as it cools.

That heavenly smell filling your kitchen? That's success! Let it cool completely before slicing - I know, the wait is torture.

Tips for the Perfect Sweet Potato Pie Just Like Grandma Made

After burning a few pies (oops!), I've learned grandma's secrets the hard way:

• Roast ahead: Bake sweet potatoes the day before - cold potatoes mix smoother!
• Prevent soggy bottoms: Brush crust with egg wash before adding filling for extra crispness
• No overmixing: Stir just until combined - too much air causes cracks
• Watch that clock: Set a timer at 50 minutes - overbaking makes the filling weep

Follow these, and you'll get that perfect creamy texture grandma was famous for!

Ingredient Notes & Substitutions

Life happens - here's how to tweak grandma's recipe without losing that magic:

• Milk swap: Coconut milk makes it dairy-free (adds a lovely tropical hint)
• Sweetener options: Maple syrup replaces sugar cup-for-cup - reduce other liquids slightly
• Spice variations: Add a pinch of cloves or allspice if you're feeling adventurous
• Egg alternative: ¼ cup applesauce per egg works in a pinch

The key? Keep the sweet potato quantity exact - that's the heart of grandma's pie!

Serving Suggestions for Sweet Potato Pie Just Like Grandma Made

Oh honey, this pie deserves the royal treatment! Grandma always served hers with a giant dollop of fresh whipped cream melting into the warm spices. For special occasions, we'd go all out with vanilla bean ice cream that makes little rivers between the slices. Thanksgiving? Christmas? Any day ending in "Y" is perfect for this pie - just add love and watch how fast it disappears!

Storage & Reheating

Here’s how to keep that sweet potato pie tasting fresh—just like grandma taught me! Cover any leftovers tightly (I use foil or a pie dome) and refrigerate for up to 3 days. Want that just-baked warmth? Pop individual slices in a 300°F oven for 10 minutes—the crust stays crisp and the filling stays dreamy. Pro tip: Never microwave unless you enjoy soggy slices!

Nutritional Information

Now, don't go telling grandma we're counting calories here - but for those curious, each slice (about ⅛ of the pie) gives you:

• 320 calories (worth every single one!)
• 14g fat (8g saturated - that's the good butter talking)
• 45g carbs (2g fiber from those sweet potatoes)
• 4g protein

Remember, these are just estimates - grandma never measured, she just baked with love! For exact numbers, you'd have to weigh each ingredient like some fancy pastry chef.

FAQs About Sweet Potato Pie Just Like Grandma Made

Over the years, I've gotten all sorts of questions about this pie - here are the ones grandma would roll her eyes at (but secretly loved answering):

Can I use canned sweet potatoes? Bless your heart, yes! Just drain them well and mash smooth. Grandma would say fresh-roasted tastes better, but she'd never turn up her nose at a shortcut when you're in a pinch.

How do I prevent cracks? Two words: don't overbake! That slight jiggle in the center when you pull it out is perfect - it'll set as it cools. Also, let the pie cool slowly in the oven with the door cracked for 30 minutes.

Can I freeze it? Absolutely! Wrap cooled slices tight in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge - tastes just like fresh if you ask me!

Share Your Experience

Did this sweet potato pie bring back memories of your grandma's kitchen too? I'd love to hear your stories! Leave a comment below and tell me about your first bite - or better yet, snap a photo of your masterpiece. Nothing makes me happier than seeing this recipe create new traditions in your family!

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