This Sweet Potato Pie is a Southern classic with a touch of Jamaican soul! Learn how to roast sweet potatoes for optimal flavor and create a pie that’s perfect for the holidays.
Growing up in a Jamaican household, dessert wasn’t usually a big focus outside of special occasions. When we did indulge, Jamaican Black Cake (fruit cake) was the star of the show. It’s rich, boozy, and full of flavor—a true labor of love and a staple during the holidays.
But as our family grew and I met my husband, our dessert table began to expand. Enter Sweet Potato Pie, a classic Southern favorite that I didn’t grow up with but have come to absolutely love. At first, I followed Patti LaBelle’s recipe—it’s iconic for a reason! Over the years, though, I’ve added my own twists, borrowing tips and tricks from incredible bakers like Granbaby Cakes (shoutout to Jocelyn for always delivering!). Now, I have a version that feels truly my own.
I’ll be the first to admit—I’m not a baker. But let me tell you, this Sweet Potato Pie recipe is bomb if I do say so myself.
Why Roasting Sweet Potatoes Makes All the Difference
One thing I’ve learned through trial and error is that roasting sweet potatoes is non-negotiable for optimal flavor. Roasting brings out their natural sweetness and gives the pie an unmatched depth.
Pro Tip: The deeper the orange color of the skin, the sweeter and more flavorful your sweet potatoes will be. Look for those bright orange beauties—they make all the difference!
A Jamaican Spin on a Southern Classic
My Jamaican heritage has taught me the value of balancing flavors, and I bring that approach to this Sweet Potato Pie. While the filling is sweet, I love to play with warm spices like cinnamon and nutmeg to give it that cozy, comforting vibe. It’s a dessert that feels like a hug on a plate, and it’s become a must-have for our holiday table.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Sweet Potato Pie:
- 5-6 medium-sized sweet potatoes (roasted)
- 2 cup granulated sugar
- 1/2 cup brown sugar, plus a couple tbsp to spread on the bottom of the pie crusts
- 2 sticks salted butter (room temp)
- 1/2 cup evaporated milk
- 4 large eggs, room temp
- 1 teaspoon vanilla bean paste extract
- 1 teaspoon almond extract
- 1 tablespoon molasses syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cake flour
- 1 pre-made pie crust (preferably homemade, this recipe is the best)
Sweet Potato Pie
Ingredients
- 5-6 medium-sized sweet potatoes roasted
- 2 cups granulated sugar
- 1/2 cup brown sugar plus a couple tbsp to spread on the bottom of the pie crusts
- 2 sticks salted butter room temp
- 1/2 cup evaporated milk or half and half
- 4 large eggs room temp
- 1 teaspoon vanilla bean paste extract
- 1 teaspoon almond extract
- 1 tablespoon molasses syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cake flour
- 1 pre-made pie crust preferably homemade, this recipe is the best
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Poke holes in the sweet potatoes with a fork, rub with neutral cooking oil and place them on a baking sheet, and roast for about 45 minutes, or until soft. Use parchment paper for easy clean up. Let them cool, then peel and mash until smooth.
- Make the Filling: In a stand mixer, combine the mashed sweet potatoes, sugars, melted butter, evaporated milk, eggs, vanilla extract, almond extract and molasses, cake flour and spices. Mix until the filling is smooth and well combined on low speed.
- Prepare the Crust: Roll out your pie crust and press it into a 9-inch pie dish. Sprinkle the bottom with brown sugar and pour the sweet potato filling into the crust and smooth the top with a spatula.
- Bake: Cook at 400 degrees for the first 10-12 minutes and then reduce the oven temperature to 350°F and bake for 50-60 minutes, or until the filling is set and slightly puffed around the edges. Cook on the middle rack and cover with foil half way through if crusts starts to brown too quickly.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve as is or with a dollop of whipped cream for the ultimate treat.
How to Make Sweet Potato Pie
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Poke holes in the sweet potatoes with a fork, rub with neutral cooking oil and place them on a baking sheet, and roast for about 45 minutes, or until soft. Use parchment paper for easy clean up. Let them cool, then peel and mash until smooth.
- Make the Filling: In a stand mixer, combine the mashed sweet potatoes, sugars, melted butter, evaporated milk, eggs, vanilla extract, almond extract and molasses, cake flour and spices. Mix until the filling is smooth and well combined on low speed.
- Prepare the Crust: Roll out your pie crust and press it into a 9-inch pie dish. Sprinkle the bottom with brown sugar and pour the sweet potato filling into the crust and smooth the top with a spatula.
- Bake: Cook at 400 degrees for the first 10-12 minutes and then reduce the oven temperature to 350°F and bake for 50-60 minutes, or until the filling is set and slightly puffed around the edges. Cook on the middle rack and cover with foil half way through if crusts starts to brown too quickly.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve as is or with a dollop of whipped cream for the ultimate treat.
Final Thoughts
Sweet Potato Pie has become such a meaningful addition to our family’s holiday traditions. It’s a reminder of how food can tell stories, bridge cultures, and bring people together.
If you give this recipe a try, I’d love to see your version! Tag me on Instagram @asiliglamcooks, and let’s share the love for this Southern classic with a touch of Jamaican soul.
Save this recipe for later or share it with a friend who’s looking to spice up their holiday desserts!
