This recipe for southern sweet potato pie is perfect every single time you bake it. Homemade buttery crust with a dreamy, fluffy sweet potato filling that everyone craves, this is going to be the best sweet potato pie recipe you’ve ever made because the recipe comes straight from the legend – my dad!
I made the season’s first Sweet Potato Pie this past weekend and got tears in my eyes. That’s a true fact. Some things just always taste the same and always taste right.
If you’ve been around this humble corner of the internet for long enough, you know that my Dad’s Sweet Potato Pie is near and dear to my heart – meaning that at least a third of my heart is actually made up of this pie. It’s our family recipe and a major part of our holiday traditions, but beyond that – it’s just a solid gold recipe. The flavors are completely correct.
Dad, ya nailed this one.
So many of you have made this recipe a part of your holiday traditions and that’s incredible. We’re connected and that’s really the point of everything, isn’t it?
The offering today is two light variations on my dad’s perfect pie. The pie is the same (save for the option of adding heaving cream) but here are two sweet and toasty topping options you might want to use to shake up the dessert table, with tradition in mind.
I hope you have a delicious and peaceful week in your travels, kitchen times, and table gathering. I’m really so thankful you’re here.
Here’s what you’ll need to make Dad’s Perfect Sweet Potato Pie:
• PIE CRUST! You can and should make it from scratch. I’m here for you. Here’s all the pep talk you need: How To Make Pie Crust By Hand.
• Sweet potatoes, peeled, quartered, and boiled to fork-tender.
• Butter for richness in crust, filling, and topping.
• Brown sugar, granulated sugar, vanilla extract. Baking classics.
• Evaporated milk – as my dad’s classic recipe calls for. I’ve since experimented with this a bit and found that heavy cream is also a welcome alternative. For a non-dairy option, I’ve added barista style almond milk with lots of happiness.
• Spices are important! We’ll use cinnamon, freshly grated nutmeg, and a very good dose of ground coriander.
• Pecans for praline or egg whites for a toasted meringue.
How does sweet potato pie compare to pumpkin pie?
How does this pie compare to a traditional pumpkin pie? Well… it’s the same color and consistency, but it’s entirely different (read: way better!). The spices are more subtle, less cinnamon driven, and it all works together in lovely harmony. While pumpkin pie has a softer consistency, sweet potato pie i