Grandmama Sweet Potato Pie

Ingredients

• 2 large (about 2 lbs) Sweet potatoes (Bake, peel, and mash)
• 1/2 cup (1 stick) Unsalted butter (Melted)
• 1 cup Brown sugar (Packed)
• 1/4 cup Granulated white sugar (Optional for extra sweetness)
• 2 large Eggs (Room temperature)
• 1 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/4 tsp Salt
• 1 9‑inch crust Pillsbury refrigerated pie crust (Keep cold until ready to roll)
• 1 spray Non‑stick cooking spray (Pam) (Lightly coat crust)
• 1 cup Whipped cream (optional topping) (Serve chilled)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Pierce Sweet Potatoes

   Using a fork, poke 2–3 holes in each sweet potato to allow steam to escape.

   Time: PT2M

3. Bake Sweet Potatoes

   Place the pierced sweet potatoes on a baking sheet and bake until a fork slides in easily, about 1 hour 15 minutes.

   Time: PT1H15M

   Temperature: 350°F

4. Cool and Peel

   Remove the sweet potatoes from the oven, let them cool for 10 minutes, then peel off the skins.

   Time: PT15M

5. Mash Sweet Potatoes

   Mash the peeled sweet potatoes until completely smooth. A food processor works best, but a hand masher is fine.

   Time: PT10M

6. Combine Wet Ingredients

   In a large mixing bowl, whisk together melted butter, brown sugar, white sugar (if using), eggs, vanilla extract, cinnamon, nutmeg, and salt.

   Time: PT5M

7. Add Sweet Potato Puree

   Stir the mashed sweet potatoes into the wet mixture until fully incorporated and smooth.

   Time: PT5M

8. Prepare Pie Crust

   Lightly flour a clean surface, roll out the Pillsbury crust to fit a 9‑inch pie pan, gently transfer it, trim excess, and crimp the edges.

   Time: PT10M

9. Spray Crust

   Lightly spray the bottom of the crust with non‑stick cooking spray.

   Time: PT1M

10. Fill Pie

    Pour the sweet potato filling into the prepared crust and smooth the top with a spatula.

    Time: PT3M

11. Bake Pie

    Place the pie on the middle rack and bake at 350°F for 55 minutes. Check at the 25‑30 minute mark; if the edges are browning too fast, cover them with foil.

    Time: PT55M

    Temperature: 350°F

12. Cool and Refrigerate

    Remove the pie, let it cool on a rack for 20 minutes, then refrigerate for at least 4 hours (overnight is best) before serving.

    Time: PT4H

13. Serve

    Slice the chilled pie and top each slice with a dollop of whipped cream, if desired.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Sweet potatoes: butternut squash, acorn squash
• Instead of Unsalted butter: margarine, vegetable oil
• Instead of Brown sugar: white sugar + 1 tbsp molasses
• Instead of Granulated white sugar: additional brown sugar
• Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Vanilla extract: almond extract
• Instead of Ground cinnamon: pumpkin pie spice
• Instead of Ground nutmeg: allspice
• Instead of Salt: sea salt
• Instead of Pillsbury refrigerated pie crust: homemade pastry crust, graham cracker crust
• Instead of Non‑stick cooking spray (Pam): brush with melted butter
• Instead of Whipped cream (optional topping): coconut whipped cream

Equipment Needed

• Oven
• Baking sheet
• Fork (for piercing)
• Knife
• Kitchen shears (optional)
• Food processor or hand masher (optional)
• Mixing bowl
• Spatula or wooden spoon
• Rolling pin
• 9‑inch pie pan
• Cooling rack (optional)
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Bake sweet potatoes until fully soft (Step 3).
• Mash sweet potatoes to a completely smooth puree (Step 5).
• Roll and fit the pie crust without tearing (Step 8).
• Bake the pie until the filling is set and the crust is golden (Step 11).

Chef Tips from the Video

• A pinch of ground ginger adds a subtle warmth that complements the sweet potatoes.
• For extra caramel flavor, substitute half of the brown sugar with maple syrup.
• Use a kitchen torch to lightly brown the top after refrigeration for a restaurant‑style finish.

Troubleshooting

Storage

Refrigerator: Store covered slices in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in refrigerator before serving.

Room temperature: Not recommended; the filling can spoil quickly.

Make-Ahead Tips

• Bake the sweet potatoes a day ahead and store the mashed puree in the fridge.
• Keep the pie crust wrapped and chilled until ready to roll.
• The assembled, unbaked pie can be frozen; bake from frozen, adding 10‑15 minutes to the bake time.