📝 About This Recipe
This soulful masterpiece is a cornerstone of African American culinary tradition, tracing its roots back to the ingenuity of cooks who transformed humble tubers into a dessert more refined than pumpkin pie. Featuring a velvety, custard-like filling infused with warm spices and a hint of bright citrus, it captures the essence of a Southern Sunday dinner. Every bite offers a nostalgic journey through layers of caramelized sugar, creamy butter, and the deep, earthy sweetness of slow-roasted yams.
🥗 Ingredients
The Foundation
- 2 pounds Sweet Potatoes (about 2-3 medium-large orange-fleshed yams)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 cup Granulated Sugar
The Custard & Spices
- 1/2 cup Evaporated Milk (full fat for best richness)
- 2 large Eggs (at room temperature)
- 1 tablespoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Lemon Juice (freshly squeezed to brighten the flavor)
The Crust
- 1 9-inch Deep Dish Pie Crust (unbaked; store-bought or homemade buttery shortcrust)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them several times with a fork.
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2
Place the sweet potatoes on a foil-lined baking sheet and roast for 45-60 minutes until they are very soft and sugar starts to bubble out of the skins. Avoid boiling them, as roasting concentrates the natural sugars.
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3
Remove the potatoes from the oven and let them cool until they are safe to handle. Peel away the skins and place the flesh into a large mixing bowl.
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4
Reduce the oven temperature to 350°F (175°C).
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5
Using an electric hand mixer, mash the warm sweet potatoes until smooth. If you notice any stubborn strings or fibers, you can pass the puree through a fine-mesh sieve for a professional, silky texture.
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6
Add the softened butter to the warm potatoes and mix on medium speed until the butter is completely melted and incorporated.
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7
Add the granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and lemon juice.
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8
Beat the mixture on medium-high speed for 2-3 minutes. This aerates the custard, making the final pie light and fluffy rather than dense.
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9
Pour the sweet potato filling into the unbaked pie crust, smoothing the top with a spatula.
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10
Place the pie on the center rack of the oven. Bake for 55-60 minutes. The edges should be set and slightly puffed, but the center should still have a slight, gentle jiggle like gelatin.
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11
Remove the pie from the oven and place it on a wire rack. This is the hardest part: let it cool completely for at least 2-4 hours. The pie continues to set as it cools.
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12
For the best flavor and cleanest slices, refrigerate the pie overnight before serving.
💡 Chef's Tips
Roast your sweet potatoes instead of boiling them to prevent a watery filling and to deepen the caramel notes. Use a hand mixer or food processor to ensure there are no 'strings' (fibers) in the sweet potatoes for a velvety mouthfeel. Don't overbake; if the pie begins to crack on top, it has been in too long—pull it out when the center still jiggles slightly. For a deeper flavor, substitute half of the white sugar with light brown sugar. Always use room temperature eggs to ensure the custard emulsifies perfectly with the potato puree.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade whipped cream spiked with a splash of bourbon. A light dusting of cinnamon or freshly grated nutmeg on top adds a beautiful aromatic finish. Pair a slice with a hot cup of chicory coffee or a glass of cold buttermilk for a truly traditional experience. Serve slightly chilled or at room temperature for the best texture. Add a handful of toasted pecans on the side for a satisfying crunch contrast.