Grandma Old Fashioned Sweet Potato Pie Recipe

Medically reviewed by Christiana George Updated Date: June 10, 2023

Grandma Old Fashioned Sweet Potato Pie Recipe

Few things conjure up feelings of warmth and nostalgia like an Old Fashioned Sweet Potato Pie, a classic favorite that has been cherished in family gatherings for generations. This delicious dessert often brings to mind cozy family dinners, laughter around the table, and stories from the past.

What if you could recreate this mouthwatering delight, just like grandma used to make? Today, we’re going to do just that! This article will introduce you to Grandma’s old-fashioned sweet potato pie recipe that will bring you back to those beautiful memories of yesteryears.

Grandma’s Recipe

A Culinary Journey into the Past: We know that the best recipes are those that have stood the test of time, and grandma’s old-fashioned sweet potato pie is a shining example. This delicacy is not just a pie; it’s a narrative of generations, woven with love, warmth, and of course, unbeatable flavors.

How Sweet Potato Pie Became a Classic?

Sweet potato pie is a Southern delicacy that has been loved for centuries. It’s believed to have originated from African-American culture during the era of slavery, as an alternative to the European-style pumpkin pie. Over the years, it has become a favorite, especially during holidays like Thanksgiving and Christmas. Grandma’s old-fashioned sweet potato pie recipe is a testament to this culinary tradition.

How to Make Grandma’s Old Fashioned Sweet Potato Pie?

Creating this nostalgic treat is a labor of love, as it involves careful preparation and attention to detail. Here’s a step-by-step guide to making your own old-fashioned sweet potato pie, inspired by grandma’s recipe.

Ingredients:

2 cups mashed sweet potatoes (about 3-4 medium-sized sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked 9-inch pie crust

For the whipped cream (optional):

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C).
Peel the sweet potatoes and cut them into chunks. Place them in a large pot of boiling water and cook until tender, about 15-20 minutes. Drain the sweet potatoes and mash them using a potato masher or fork until smooth. Let them cool for a few minutes.
In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir well until all the ingredients are fully combined and the mixture is smooth.
Place the unbaked pie crust in a 9-inch pie dish. Pour the sweet potato mixture into the pie crust, smoothing the top with a spatula or the back of a spoon.
Bake the pie in the preheated oven for about 55-60 minutes or until the center is set and the pie is golden brown. You can test for doneness by inserting a toothpick into the center of the pie – if it comes out clean, the pie is ready.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for a few hours or overnight to allow the flavors to meld together.
If desired, prepare the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together using an electric mixer on medium-high speed until soft peaks form.
Serve the sweet potato pie chilled or at room temperature, topped with a dollop of whipped cream if desired. Enjoy your grandma’s old-fashioned sweet potato pie!

Note: This recipe is for a single 9-inch pie. If you want to make multiple pies, you can adjust the ingredient quantities accordingly.

Conclusion

There you have it, Grandma’s old-fashioned sweet potato pie recipe! This isn’t just any dessert—it’s a piece of history, a comforting treat that carries the flavors of love, tradition, and nostalgia. Whether you’re a novice baker or a seasoned chef, this recipe will help you create a timeless delicacy that is sure to impress. From the aroma that fills your kitchen to the sweet, rich taste in every bite, you’ll see why this pie has been a cherished dessert for generations.

Remember, like any traditional recipe, you can add your own touch to this old-fashioned sweet potato pie. Maybe you’ll even start a new family tradition. We’d love to hear about your experience and how you made this recipe your own. So, put on your apron and get ready to enjoy the taste of tradition—happy baking!

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Whipped Ricotta with Mixed Berries, Or Reminiscing on Holidays Past

Dessert

Christiana George

Updated Date:
January 6, 2026

This Fourth of July, Chris and I will find ourselves alone, with nary a barbecue or picnic to attend. It’s a lonely position to be in, but such is the case when you’re a stranger to an area I suppose.

We should really be used to it by now.

Last Thanksgiving, we were in Puno, Peru. I believe we ate street hamburgers, 33 cents each, and arroz con leche—also bought off the street from a man with a cartful of the stuff—for dinner. We were resolute about not making a big deal out of the day. I made a big deal out of the day.

For Christmas, we were in Mendoza, Argentina, and celebrated the evening at a huge hostel-organized dinner where we endured ham stuffed in chicken stuffed in something else because I didn’t want to spent the holiday alone, just the two of us. The evening quickly devolved into a girls-gone-wild soiree, where tequila shots were generously given out to those brave enough (or wanton enough) to slurp them from some poor girl’s bellybutton (I was not wanton enough to be that girl).

And New Year’s Eve was celebrated in Santiago, Chile. We’d debated trying to be in Valparaiso that night, but, again, in the attempt to not make a big deal over the holiday, we opted to stay in Chile’s capital instead. Where we were invited to a concert which turned out to be more like a rave and spent the entire night alternating between momentary blindness and momentary deafness. It turned out to be one of our more fun New Year’s Eves.

If this last year has taught me anything, it’s how not to make a big deal over holidays.

But I’m not saying we won’t be a little lonely.

Sometimes, all it takes is going through the motions to make a day feel festive. Or make-believe motions in this case.

If I were playing hostess to a yardful of guests, I would totally serve this dessert as a 4th of July finale, after an evening of food-gorging, fireworks-watching, and beer-guzzling. It’s sweet, velvety, and cold, the cream cheese imparting a slight tartness, the ricotta grounding it firmly as a luxurious dessert. While not heavy, it’s certainly rich. And the berries, oh the berries: I will miss them when they’re out of season.

WHIPPED RICOTTA WITH MIXED BERRIES

Adapted from Bon Appetit

Serves 6

Ingredients:

2 cups whole-milk ricotta cheese
4 ounces (1/2 cup) cream cheese, room temperature
4 Tbsp sugar
3 Tbsp honey
3/4 tsp vanilla extract
4 cups mixed fruit (strawberries, blueberries, peaches, raspberries, etc.)
2 tsp fresh lemon juice

Directions:

Mix ricotta cheese, cream cheese, 2 Tbsp sugar, honey, and vanilla extract thoroughly (alternatively, blend everything together in a food processor and transfer to a bowl). Cover and refrigerate until slightly set (about 2 hours).

Toss fruit with lemon juice and remaining 2 Tbsp sugar in a large bowl. Let stand at room temperature for about 30 minutes.

Divide ricotta among six bowls. Top with berries and serve.

Note: You can go all-out patriotic like I did, and use blueberries and strawberries in your fruit blend, but I think peaches would work terrifically as well.