Grandma Old Fashioned Sweet Potato Pie Recipe

This grandma old fashioned sweet potato pie recipe is one of those desserts that is a must-have after a holiday dinner. The filling is silky and lightly sweet with warm spices like cinnamon, nutmeg, and ginger layered throughout. Every bite has that soft, custard-like texture that melts in your mouth — all baked inside a buttery, flaky pie crust that turns perfectly golden as it cooks. It’s classic, comforting, and the kind of pie you’ll want to make every single Thanksgiving.

Why I Love This Old Fashioned Sweet Potato Pie

I’ll be honest — when most people think of Thanksgiving dessert, pumpkin pie usually steals the spotlight. It used to be the same for me until I started baking this old-fashioned sweet potato pie inspired by my grandma’s recipe. Once I tasted how rich, cozy, and custardy sweet potato pie can be, it quickly became the pie I look forward to the most every holiday season.

This recipe takes the best parts of my grandma’s version and blends them with the smooth texture you’d expect from a classic pumpkin pie. It has all those nostalgic fall flavors — vanilla, cinnamon, nutmeg, and brown sugar — but the sweet potatoes give it an even creamier texture and deeper, naturally sweet flavor. It feels like the ultimate Southern comfort pie.

If you’re looking for a Thanksgiving dessert that feels traditional but still a little unexpected, this is the pie to make. And if you want more ideas beyond pumpkin pie, definitely try my pumpkin custard pie and sweet potato pecan pie next — both are huge hits in my family and longtime reader favorites.

Ingredients Needed

• 1 Pie Crust- I used a premade pie crust for convenience, but a homemade pie crust works too.
• 2 Cups Sweet Potatoes- fresh sweet potatoes cooked and diced. You can use frozen sweet potatoes, too. Just thaw them first.
• ¾ Cup Brown Sugar- for the perfect sweet flavor.
• ½ Cup Butter- unsalted and melted.
• 2 Eggs- two large eggs.
• ½ Cup Evaporated Milk- my secret ingredient for the silly smooth filling.
• 1 Tbsp. Flour- all-purpose flour to bind the ingredients.
• 1 Tbsp. Vanilla Extract
• 1 Tsp. Cinnamon, ¼ Tsp. Nutmeg and Ground Ginger are the best spice combo that gives this pie an amazing flavor.
• Salt- a pinch if using unsalted butter.
• Whipped Cream- to serve.

By the way, if you're grabbing sweet potatoes from the store, grab a few extra. They make a great side for things like these BBQ chicken sliders and breaded chicken cutlets.

Plus, you can use them to make some more delicious sweet potato recipes like this delicious sweet potato cobbler, sweet potato cornbread, sweet potato muffins, or sweet potato pound cake!

How To Make Old Fashioned Sweet Potato Pie

Step 1: Prep Work

First, preheat the oven to 350ºF (180ºC) and grease the surface of a pie plate with a little butter. Then, sprinkle some flour on the surface of the pie plate, and roll the pie dough out over the top of it. Lastly, flatten the pie dough into the dish and crimp the edges of it with a fork.

Step 2: Make The Sweet Potato Pie Filling

Ok, so to make the sweet potato pie filling, you'll want to add the cooked and diced sweet potatoes, brown sugar, and melted unsalted butter to a large mixing bowl.

Then, mix these ingredients together with a hand or stand mixer until they're fully combined and have a nice and creamy texture. Next, add the eggs, evaporated milk, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt to the sweet potato mixture and mix until a smooth filling consistency just starts to form.

Step 3: Bake The Pie

So, once your old fashioned sweet potato pie filling is ready to go, you can pour all of it on top of the pie dough. Then you'll want to bake this Grandma’s old fashioned sweet potato pie for about 1 hour, or until the filling has firmed up and the crust is golden brown.  

Step 4: Serve

Finally, remove the pie pan from the oven and place it on a wire rack to cool for a few minutes. Then cut this grandma's old-fashioned sweet potato pie into about eight slices and serve each slice with a dollop of whipped cream on top. Enjoy!

Expert Tips for The Best Sweet Potato Pie Recipe

• Roast, don’t boil, the sweet potatoes. Boiling adds water to the potatoes and can make the filling loose or bland. Roasting them (whole, at 400°F for 45–60 minutes) concentrates their natural sweetness and gives the pie a deeper, richer flavor. If you must boil, drain thoroughly and mash over low heat to evaporate excess moisture.
• Use warm sweet potatoes for the smoothest texture. Mixing while the potatoes are still warm helps the butter melt evenly and prevents lumps. Cold potatoes can make the filling grainy.
• Beat the filling until silky smooth — but don’t overmix. Use an electric mixer to break up fibers and smooth out the sweet potatoes, but stop once everything is incorporated. Overmixing can introduce too much air, causing cracks in the pie as it bakes.
• Blind-bake the crust for a crisp bottom (optional but recommended). For an even sturdier crust that never gets soggy, bake the empty crust at 350°F for 8–10 minutes before adding the filling. This extra step helps keep the bottom from absorbing too much moisture.
• Scrape the bowl often. Sweet potatoes cling to the sides of the bowl. Stop and scrape the bowl several times to ensure the spices and sugar distribute evenly.
• Don’t skip the evaporated milk — it’s essential. Evaporated milk creates that old-fashioned custard texture that sweet potato pie is known for. Regular milk won’t thicken the same way, and heavy cream can make the filling too rich.
• Bake until just set — not firm. The center of the pie should have a slight jiggle, similar to pumpkin pie, when you gently nudge the pan. If the middle is totally firm in the oven, the custard is overbaked and can crack or become dense.
• Cool completely before slicing. This is the most important step for a clean slice. The pie needs at least 2–3 hours to fully set. Cut too soon and the filling may appear soft or runny — even if it’s perfectly baked.
• Let the spices bloom. Mixing the cinnamon, nutmeg, and ginger into the warm sweet potatoes helps release their oils and deepen the flavor. This is why Grandma’s pie always tasted so good.
• Decorate simply, like the classic version. Serve with whipped cream, toasted pecans, or a sprinkle of cinnamon. Sweet potato pie is naturally elegant — a little garnish goes a long way.

Old Fashioned Sweet Potato Pie FAQS

Why is my sweet potato pie runny?

A runny pie usually means the custard didn’t bake long enough or the sweet potatoes held too much water. Make sure the center is just set with a slight jiggle before removing it from the oven. If you boiled the potatoes, they may have absorbed water — next time, roast them instead, or mash over low heat to evaporate the excess liquid. The pie will also firm up significantly as it cools, so let it sit for at least 2–3 hours before slicing.

How do I keep my sweet potato pie from cracking?

Cracks happen when the filling is overmixed (too much air) or overbaked. Mix only until ingredients are combined, and pull the pie from the oven when the center is still slightly wobbly. Cooling slowly at room temperature (not in the fridge) also prevents cracking.

Can I use canned sweet potatoes instead of fresh?

Yes — canned sweet potatoes or canned yams are a great shortcut. Drain them very well, mash thoroughly, and reduce the sugar slightly since canned varieties are often sweeter. The flavor will be slightly different, but still delicious.

Can I make old fashioned sweet potato pie ahead of time?

Definitely. Sweet potato pie is actually better the next day. Bake it a day ahead, cool completely, refrigerate overnight, and let it come to room temperature before serving. The flavors deepen and the custard sets perfectly.

Do I have to refrigerate sweet potato pie?

Yes. Since it’s a custard pie made with eggs and milk, sweet potato pie must be refrigerated within 2 hours of cooling. Store covered in the fridge for 3–4 days. Bring to room temperature before serving for the best flavor.

Can I freeze sweet potato pie?

Absolutely. Sweet potato pie freezes well. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then allow it to come to room temperature before slicing.

Can I reheat sweet potato pie?

Yes! It's actually delicious cold, but you can reheat this southern sweet potato pie super easily. If the pie is thawed, place the pie slices on a baking sheet, cover the edges of the crust with aluminum foil, and heat in the oven at 300°F for about 15 minutes, or until warm. With that said, if you're reheating the pie from a frozen state, you'll want to heat it in the oven at 300°F for about 40 minutes, or until it's warm.

Why is my sweet potato pie stringy?

Sweet potatoes contain natural fibers that must be fully broken down. Use an electric mixer or immersion blender to puree the potatoes thoroughly. If using fresh potatoes, remove any stringy bits while mashing.

What’s the difference between pumpkin pie and sweet potato pie?

Sweet potato pie is denser, sweeter, and has a more robust, earthy flavor, while pumpkin pie is smoother, lighter, and milder. Sweet potato pie also tends to have more spice variety and a richer texture thanks to the natural starch of sweet potatoes.

How do I know when sweet potato pie is done?

The edges should be completely set, and the center should have a slight wobble when gently shaken. A knife inserted near the edge should come out clean, but avoid inserting it in the center — it may crack the custard.

More Pie Recipes To Try

• Patti Labelle's sweet potato pie
• Sweet potato pie with condensed milk
• Reese’s peanut butter pie
• No bake Oreo pie
• Cream cheese pie
• Chocolate fudge pie
• Million dollar pie
• Mississippi mud pie