12 Delicious Grandmas Sweet Potato Pie Recipes

Delight in the warmth and nostalgia of grandma’s kitchen with our roundup of 12 Delicious Grandma’s Sweet Potato Pie Recipes. Whether you’re craving a slice of comfort or looking to recreate those cherished family gatherings, these pies promise to deliver heartwarming flavors and tender memories. Dive into our collection and discover the perfect recipe to sweeten your table and your soul.

Classic Grandmas Sweet Potato Pie

There’s something profoundly comforting about the aroma of sweet potato pie wafting through the kitchen, a scent that seems to hug you from the inside out. This classic grandma’s sweet potato pie is a tender homage to tradition, blending the earthy sweetness of potatoes with the warmth of spices in a flaky, buttery crust.

Ingredients

• 2 cups mashed sweet potatoes (about 2 large potatoes, boiled and peeled)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (or margarine for a lighter version)
• 2 large eggs, beaten
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1/2 cup evaporated milk (for creamier texture)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, beaten eggs, and vanilla extract. Mix until smooth.
3. Add the cinnamon, nutmeg, and salt to the sweet potato mixture, stirring to incorporate the spices evenly throughout.
4. Gradually pour in the evaporated milk, mixing continuously to achieve a silky, uniform batter.
5. Place the unbaked pie crust on a baking sheet for easier handling, then pour the sweet potato filling into the crust, smoothing the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld and the filling firm up.

Silky and rich, this pie carries the perfect balance of sweetness and spice, with a texture that’s both dense and airy. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Grandmas Sweet Potato Pie with Pecan Topping

Zestfully, let’s wander back to those warm, golden afternoons in grandma’s kitchen, where the air was always sweet with the promise of something delicious. This pie, a humble yet profound blend of sweet potatoes and pecans, carries the essence of comfort and the whisper of autumn leaves.

Ingredients

• 2 cups mashed sweet potatoes (preferably fresh, for a deeper flavor)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (or any neutral oil for a lighter version)
• 2 large eggs (room temperature, for smoother blending)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 tsp ground cinnamon (add a pinch more for spice lovers)
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup pecan halves (toasted, for extra crunch)
• 1/4 cup brown sugar (packed, for the topping)
• 2 tbsp all-purpose flour (for thickening the topping)
• 2 tbsp unsalted butter, cold (cut into small pieces, for the topping)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth and well incorporated.
3. Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly with a spatula.
4. In a separate bowl, mix the pecan halves, brown sugar, flour, and cold butter pieces until the mixture resembles coarse crumbs.
5. Sprinkle the pecan topping evenly over the sweet potato mixture in the pie crust.
6. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the topping is golden brown. A toothpick inserted into the center should come out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting period helps the filling set properly.

Lusciously creamy with a crunchy, nutty topping, this pie is a delightful contrast of textures. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Grandmas Sweet Potato Pie with Marshmallow Meringue

Lingering in the warmth of the kitchen, the scent of cinnamon and nutmeg weaving through the air, this pie brings back memories of Sunday dinners and the comforting embrace of family. It’s a dish that speaks of love, tradition, and the simple joy of sharing something sweet.

Ingredients

• 1 1/2 cups mashed sweet potatoes (about 2 medium, baked and peeled)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar, packed
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 2 large eggs, room temperature
• 1 cup evaporated milk
• 1 tsp vanilla extract
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger. Mix until well blended.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually stir in the evaporated milk and vanilla extract, mixing until the filling is smooth and uniform.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even layer.
6. Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
7. Remove the pie from the oven and immediately sprinkle the mini marshmallows evenly over the top.
8. Return the pie to the oven for 3-5 minutes, just until the marshmallows are lightly toasted and puffy.
9. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set completely.

Perfectly balanced between the earthy sweetness of the potatoes and the fluffy, toasted marshmallows, this pie offers a delightful contrast in textures. Serve it slightly warm with a dollop of whipped cream for an extra indulgent touch.

Grandmas Sweet Potato Pie with Cinnamon Streusel

Lingering in the kitchen, the aroma of cinnamon and sweet potatoes fills the air, a comforting reminder of family gatherings and the warmth of grandma’s kitchen. This pie, with its tender filling and crunchy streusel topping, is a labor of love that brings together simple ingredients to create something truly special.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium, boiled and peeled)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Mix until smooth and well combined.
3. Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly with a spatula.
4. In a small bowl, prepare the streusel by mixing the flour, brown sugar, cold cubed butter, and ground cinnamon. Use your fingers to blend until the mixture resembles coarse crumbs.
5. Sprinkle the streusel topping evenly over the sweet potato mixture in the pie crust.
6. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the streusel is golden brown. A toothpick inserted into the center should come out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.

Rich in flavor and texture, this pie offers a delightful contrast between the creamy sweet potato filling and the crisp cinnamon streusel. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Grandmas Sweet Potato Pie with Bourbon Whipped Cream

Grandmothers have a way of turning the simplest ingredients into treasures, and this sweet potato pie is no exception, especially when crowned with a cloud of bourbon whipped cream that whispers of warmth and nostalgia.

Ingredients

• 1 1/2 cups mashed sweet potatoes (about 2 medium, roasted for deeper flavor)
• 1 cup granulated sugar (or adjust to taste)
• 1/2 cup unsalted butter, melted (cool slightly before using)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (freshly ground if possible)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup heavy cream (chilled for whipping)
• 2 tbsp bourbon (adjust to taste, or substitute with vanilla extract)
• 2 tbsp powdered sugar (for sweetness in the whipped cream)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth and well incorporated.
3. Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly with a spatula.
4. Bake in the preheated oven for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
5. While the pie bakes, prepare the bourbon whipped cream by beating the heavy cream, bourbon, and powdered sugar together in a chilled bowl until stiff peaks form. Chill until serving.
6. Allow the pie to cool completely on a wire rack before slicing to ensure clean cuts.
7. Serve each slice with a dollop of bourbon whipped cream on top.

Kindly savor the creamy texture of the pie against the light, boozy whip, a contrast that delights with every bite. For an autumnal twist, garnish with a sprinkle of cinnamon or a few toasted pecans.

Grandmas Sweet Potato Pie with Ginger Snap Crust

As the golden light of late afternoon filters through the kitchen window, there’s nothing quite like the warmth of a sweet potato pie to bring comfort. This version, with its ginger snap crust, carries the whispers of autumn and the promise of sweet, spiced memories.

Ingredients

• 1 1/2 cups crushed ginger snap cookies (about 30 cookies, for a crunchy base)
• 6 tbsp unsalted butter, melted (plus extra for greasing the pan)
• 2 cups mashed sweet potatoes (about 2 medium, boiled until tender)
• 3/4 cup packed brown sugar (for a deep, molasses-like sweetness)
• 1/2 cup heavy cream (or substitute with coconut milk for a dairy-free option)
• 2 large eggs (room temperature blends easier)
• 1 tsp ground cinnamon (add a pinch more for extra warmth)
• 1/2 tsp ground ginger (freshly grated ginger can be used for a sharper taste)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter.
2. In a medium bowl, mix the crushed ginger snap cookies with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, whisk together the mashed sweet potatoes, brown sugar, heavy cream, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour the filling into the pre-baked crust.
4. Bake the pie for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. Let the pie cool on a wire rack for at least 2 hours before serving.

Might this pie be the one that finally earns you the title of family baker? The ginger snap crust offers a delightful crunch against the velvety sweet potato filling, spiced just right. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Grandmas Sweet Potato Pie with Coconut Milk

As the golden light of late afternoon filters through the kitchen window, the comforting aroma of sweet potato pie fills the air, a nostalgic reminder of grandma’s loving hands at work. This version, enriched with the creamy subtlety of coconut milk, offers a tender embrace of flavors that feels both familiar and excitingly new.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium, boiled until tender)
• 1 cup coconut milk (full-fat for richness, or light for a subtler flavor)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for smoother blending)
• 1/2 tsp ground cinnamon (or a mix of cinnamon and nutmeg for depth)
• 1/4 tsp salt (enhances the sweetness)
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, combine the mashed sweet potatoes, coconut milk, sugar, eggs, cinnamon, and salt. Whisk until the mixture is smooth and free of lumps.
3. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even layer.
4. Bake for 55-60 minutes, or until the filling is set and a toothpick inserted near the center comes out clean. The edges of the crust should be golden brown.
5. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting period helps the filling firm up for cleaner slices.

How the pie emerges from the oven, its surface a mosaic of tiny cracks, tells a story of warmth and patience. The coconut milk lends a velvety texture that contrasts beautifully with the spiced sweetness of the potatoes, making each bite a delightful surprise. Serve it slightly warm with a dollop of whipped cream or a sprinkle of toasted coconut for an extra touch of indulgence.

Grandmas Sweet Potato Pie with Maple Glaze

Kindly imagine the warmth of a kitchen filled with the sweet, spiced aroma of baking, where every slice tells a story of tradition and love. This pie, with its tender sweet potato filling and a whisper of maple, is like a hug from grandma herself.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium, boiled until tender)
• 1 cup granulated sugar (or adjust to taste)
• 1/2 cup unsalted butter, melted (cooled slightly)
• 2 large eggs (room temperature for smoother mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (or more for a spicier kick)
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1/4 cup pure maple syrup (for glaze, the darker the better for depth)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth and well incorporated.
3. Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly with a spatula.
4. Bake in the preheated oven for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
5. While the pie is still warm, drizzle the maple syrup over the top, allowing it to soak in slightly for a glossy finish.
6. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to firm up.

Delight in the creamy texture and the harmonious blend of spices and maple that makes this pie a comforting end to any meal. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Grandmas Sweet Potato Pie with Orange Zest

Dusk settles softly outside, and with it comes the longing for something sweet, something that feels like a hug from the inside. This pie, with its velvety sweet potato filling and a hint of orange zest, is just that—a comforting embrace from grandma’s kitchen.

Ingredients

• 1 1/2 cups mashed sweet potatoes (about 2 medium, boiled and peeled)
• 1/2 cup unsalted butter, melted (cool slightly before using)
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 cup evaporated milk (for a richer texture)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tbsp orange zest (freshly grated for brightness)
• 1/2 tsp ground cinnamon (adds warmth)
• 1/4 tsp ground nutmeg (a little goes a long way)
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes and melted butter, mixing until smooth.
3. Add the sugar, evaporated milk, eggs, vanilla extract, orange zest, cinnamon, and nutmeg to the bowl. Whisk together until all ingredients are fully incorporated and the mixture is uniform.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even layer.
5. Bake in the preheated oven for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
6. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting period helps the filling set properly.

Yielded from the oven, this pie boasts a silky texture that melts in your mouth, with the orange zest lending a subtle, citrusy note that elevates the traditional sweet potato flavor. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Grandmas Sweet Potato Pie with Vanilla Bean

Perhaps nothing whispers of home quite like the warm embrace of sweet potato pie, especially when it’s laced with the delicate fragrance of vanilla bean. This recipe, a tender homage to grandmother’s kitchen, weaves simplicity with soul, inviting you to slow down and savor each moment.

Ingredients

• 2 cups mashed sweet potatoes (about 2 large, baked until tender)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (cooled slightly)
• 2 large eggs (room temperature)
• 1/2 cup evaporated milk (or whole milk for a lighter version)
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1/2 tsp ground cinnamon (freshly ground for best flavor)
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes, sugar, and melted butter, mixing until smooth. Tip: Ensure the sweet potatoes are free of strings for a smoother filling.
3. Beat in the eggs one at a time, followed by the evaporated milk, vanilla bean seeds, cinnamon, nutmeg, and salt, blending well after each addition.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: To prevent overbrowning, cover the pie crust edges with foil.
5. Bake for 55 to 60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: The pie will puff up slightly and then settle as it cools.
6. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld.

Once cooled, the pie reveals a velvety texture, with the vanilla bean’s aroma elevating the sweet potatoes’ natural sweetness. Serve it slightly warm with a dollop of whipped cream for a comforting finish to any meal.

Grandmas Sweet Potato Pie with Brown Sugar Glaze

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making this pie, a recipe that feels like a warm embrace from generations past.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium, boiled until tender)
• 1 cup brown sugar, packed (for a deeper flavor, use dark brown sugar)
• 1/2 cup unsalted butter, melted (let cool slightly to avoid cooking the eggs)
• 2 large eggs, room temperature (for smoother blending)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 tsp ground cinnamon (add a pinch more for extra warmth)
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1/4 cup heavy cream (for the glaze, adjust thickness as desired)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed sweet potatoes, brown sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth and well incorporated.
3. Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly with a spatula.
4. Bake for 50-55 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
5. While the pie is baking, prepare the brown sugar glaze by heating the heavy cream and remaining brown sugar in a small saucepan over low heat. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
6. Once the pie is done, remove it from the oven and let it cool for 10 minutes before drizzling the glaze over the top.
7. Allow the pie to cool completely on a wire rack to let the glaze set, about 2 hours.

Grandmas Sweet Potato Pie with Brown Sugar Glaze emerges from the oven with a velvety texture and a balance of sweetness and spice that’s unmistakably comforting. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Grandmas Sweet Potato Pie with Spiced Rum

Lingering in the kitchen, the aroma of cinnamon and nutmeg fills the air, a prelude to the comforting embrace of Grandmas Sweet Potato Pie with Spiced Rum. This recipe, a tender nod to tradition, weaves together the earthy sweetness of sweet potatoes with the warm, caramel notes of spiced rum, creating a dessert that feels like a hug from the inside out.

Ingredients

• 2 cups mashed sweet potatoes (about 2 large, boiled until tender)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (cool slightly before using)
• 2 large eggs (room temperature for smoother mixing)
• 1/4 cup spiced rum (or bourbon for a different twist)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, eggs, spiced rum, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well incorporated.
3. Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula for an even layer.
4. Bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
5. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting period helps the filling set properly.

Offering a velvety texture and a rich, spiced flavor profile, this pie is a celebration of simplicity and warmth. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

Conclusion

From the heart of grandma’s kitchen to yours, these 12 sweet potato pie recipes are a treasure trove of comfort and tradition. Each recipe promises a slice of nostalgia and a taste of home. We invite you to bake, share, and savor these delights. Don’t forget to comment with your favorite and spread the love by pinning this article on Pinterest. Happy baking!