Grandma Old Fashioned Sweet Potato Pie Recipe

This grandma old fashioned sweet potato pie 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 a 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 like vanilla, cinnamon, nutmeg, and brown sugar, but the sweet potatoes give it an even creamier texture and deeper, naturally sweet flavor. It's what I think of as the ultimate Southern comfort pie.

If you’re looking for a Thanksgiving dessert that's traditional but still a little unexpected, this is the pie to make. Just look at what this reader said:

Oh wow this was a delight. I will be making it in a few weeks for hosting Thanksgiving! -Kathleen

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
• 2 Cups Sweet Potatoes
• ¾ Cup Brown Sugar
• ½ Cup Butte
• 2 Eggs
• ½ Cup Evaporated Milk
• 1 Tbsp. All-Purpose Flour
• 1 Tbsp. Vanilla Extract
• 1 Tsp. Cinnamon
• ¼ Tsp. Nutmeg and Ground Ginger
• Pinch of Salt
• Whipped Cream for serving

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.

You can also 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!

Ingredient Notes That Make This Sweet Potato Pie Better

• Pie crust: I use a 9-inch premade pie crust to keep this recipe easy, but a homemade crust works just as well. I recommend partially baking the crust before adding the filling so the bottom stays crisp.
• Sweet potatoes: You’ll need 2 cups of cooked sweet potatoes for the filling. I prefer fresh sweet potatoes because they give the pie the best flavor and texture. Cook them until very tender, then mash them until smooth before mixing the filling.
• Brown sugar: Brown sugar gives this pie a deeper, almost caramel-like sweetness that works especially well with the sweet potatoes and warm spices.
• Butter: Melted butter makes the filling richer and gives it that classic old-fashioned sweet potato pie flavor. I use unsalted butter so I can control the amount of salt.
• Eggs: Two large eggs help the filling set while keeping it soft and creamy rather than dense.
• Evaporated milk: This is one of my favorite ingredients in the recipe. Evaporated milk adds richness without making the filling overly sweet and helps give the pie its smooth, silky texture.
• All-purpose flour: Just a tablespoon helps stabilize and thicken the filling so you can get clean slices once the pie has cooled.
• Vanilla extract: Vanilla brings out the natural sweetness of the sweet potatoes and complements the brown sugar and spices.
• Cinnamon, nutmeg, and ginger: This is the spice combination I use for that warm, classic sweet potato pie flavor. The cinnamon is the most prominent, while the nutmeg and ginger add a little extra depth.
• Salt: If you’re using unsalted butter, a small pinch of salt helps balance the sweetness and makes the other flavors stand out.
• Whipped cream: Optional, but a dollop of whipped cream is my favorite way to serve each slice.

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 sweet potato pie is usually underbaked, made with overly wet sweet potatoes, or sliced before it has fully cooled. Bake until the edges are set and the center has only a slight jiggle, then let the pie cool for at least 2 to 3 hours before slicing.

Should I boil or bake sweet potatoes for sweet potato pie?

Either method works, but I prefer baking or roasting the sweet potatoes when I have time. It concentrates their flavor and keeps them from absorbing extra water. If you boil them, drain them very well before mashing so the filling doesn’t become too loose.

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can work as a shortcut. Drain them very well, mash until completely smooth, and measure out 2 cups for the filling. If possible, use plain canned sweet potatoes rather than ones packed in syrup so you have more control over the sweetness.

Why is my sweet potato pie stringy?

Sweet potatoes naturally contain fibrous strands, especially near the ends. Mash or puree the cooked sweet potatoes until very smooth before making the filling. An electric mixer or immersion blender works well for breaking down any remaining fibers.

How do I know when sweet potato pie is done?

The edges should be set while the very center still has a slight wobble when you gently move the pie. The filling shouldn’t look wet or slosh in the center. It will continue to firm up as the pie cools, so avoid baking until the entire center feels completely firm.

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

Yes. Sweet potato pie is a great make-ahead dessert. Bake it 1 to 2 days in advance, let it cool completely, then cover and refrigerate it. I actually like the texture even better the next day after the filling has had plenty of time to set.

Does sweet potato pie need to be refrigerated?

Yes. Since the filling contains eggs and evaporated milk, refrigerate the pie after it has cooled. Cover it tightly and store it in the refrigerator for up to 3 to 4 days.

Can you freeze sweet potato pie?

Yes. Let the pie cool completely, then wrap it tightly and freeze it for up to 2 months. Thaw it overnight in the refrigerator before serving. For the best texture, I like to let individual slices sit at room temperature for a little while after thawing.

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