For an extra layer of flavor, try adding a tablespoon of bourbon or rum to the filling. If you don't have pineapple juice, you can substitute with orange juice or a splash of lemon juice. To prevent the crust from shrinking during baking, blind bake it for 10 minutes before adding the filling. Store leftover pie in the refrigerator for up to 3 days.
Grandma's Sweet Potato Pie
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS9
A symphony of Southern comfort, this Sweet Potato Pie is a spiced, creamy dream. Imagine the warmth of cinnamon and ginger dancing with sweet potatoes, all nestled in a flaky crust. Perfect for holidays or any day you crave a taste of homemade goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate72 g
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Cholesterol91 mg
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Fiber6 g
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Protein6 g
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Saturated Fat10 g
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Sodium270 mg
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Sugar33 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Prepare the Sweet Potatoes: In a large pot, combine the diced sweet potatoes and orange peel strips. Cover with water, bring to a boil over high heat, then reduce heat to medium-low and simmer until the sweet potatoes are fork-tender (approximately 10 minutes). Drain thoroughly and allow to cool. Discard the orange peel.
02
Step
5 mins
Preheat and Prepare: Preheat your oven to 400 degrees F (200 degrees C). Gently press the pie crust into a 9-inch pie plate, crimping the edges for a decorative touch.
03
Step
15 mins
Create the Filling: In a large mixing bowl, mash the cooled sweet potatoes until smooth using a potato masher or fork. Incorporate the eggs one at a time, mixing well after each addition. Stir in the pineapple juice, melted butter, and vanilla extract until evenly combined. In a separate small bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, and salt. Add this spice mixture to the sweet potato mixture, blending until just combined. Gradually add the sugar, mixing until dissolved. Gently whisk in the heavy cream until the filling is smooth and homogenous.
04
Step
45 mins
Bake to Perfection: Carefully pour the sweet potato mixture into the prepared pie crust. Bake in the preheated oven until a toothpick inserted into the center comes out clean (approximately 40-50 minutes). If the crust begins to brown too quickly, you can cover the edges with foil or a pie shield.
05
Step
1 hrs
Cool and Serve: Once baked, remove the pie from the oven and let it cool completely on a wire rack or a cloth placed on a table or windowsill. This allows the filling to set properly. Serve chilled or at room temperature. Enjoy!
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RECIPE REVIEWS
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Please Rate
Braden Gleason
Jun 30, 2025This is the best sweet potato pie I've ever made! The hint of pineapple juice is genius.
Stella Moore
Jun 27, 2025The spice blend is perfect. Not too overpowering, but definitely present.
Bailey Will
Jun 25, 2025My family devoured this pie in one sitting. It's a new holiday tradition!
Marilyne Stark
Jun 17, 2025I usually find sweet potato pie too sweet, but this recipe has just the right amount of sweetness.