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Delicious slice of homemade pumpkin pie with a golden crust on a white plate, perfect for a tested pumpkin pie recipe.
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Black Folks Sweet Potato Pie

A rich, warmly spiced sweet potato pie rooted in Southern soul-food tradition — creamy, fragrant, and perfect for holidays or comfort-food moments.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 8 slices
Course: Dessert, Pie
Cuisine: Soul Food, Southern
Calories: 268
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lb sweet potatoes washed, scrubbed, roasted then peeled and mashed (about 3 cups mashed)
  • 1 cup light brown sugar
  • 2 eggs (large)
  • 5 tbsp unsalted butter melted (or substitute vegan butter)
  • 12 oz evaporated milk 1 can
  • 2 tbsp vanilla extract
  • 1 tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp ground ginger
  • ¼ tsp salt
  • 1 9-inch unbaked pie crust store-bought or homemade

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Hand mixer or stand mixer
  • 9-inch deep-dish pie pan

Method
 

  1. Preheat your oven to 400 °F (200 °C). Line a baking sheet with foil or parchment and place whole sweet potatoes on it. Pierce them a few times with a fork.
  2. Roast the sweet potatoes for about 40–45 minutes or until tender when pierced with a fork. Remove from oven and let cool until they can be handled comfortably.
  3. Peel the sweet potatoes, then mash the flesh until smooth (using a hand mixer or stand mixer helps make it silky).
  4. In a large mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, eggs, evaporated milk, vanilla extract, nutmeg, cinnamon, cloves, ginger, and salt. Mix until filling is smooth and evenly blended.
  5. Place the 9-inch pie crust into a deep-dish pie pan. Pour the filling into the crust and smooth the top with a spatula.
  6. Bake the pie at 350 °F (175 °C) for about 50–60 minutes, or until the center is set and a knife inserted in the middle comes out mostly clean (center may jiggle slightly). If the crust edges brown too fast, cover with foil.
  7. Remove the pie from the oven and let it cool on a wire rack. For best slices, allow it to cool for at least 2 hours (or chill overnight).

Notes

This sweet potato pie is best if made from scratch (using fresh/roasted sweet potatoes, not canned). You can garnish with whipped cream or a sprinkle of ground cinnamon before serving. Store leftovers in the fridge up to 5 days.