Homemade pie inspires intense loyalties. In the fall, classic Southern sweet potato pie rivals pumpkin pie, apple pie, and pecan pie—and some autumnal tables only feel complete with one of each. Sweet potato pie thrived in the South due to the plant’s predilection to grow in warm climates. Some recipes get a tad tipsy from rum, whiskey, praline liqueur, or Frangelico. But our best sweet potato pie recipe keeps things simple except for a twist at the end.

　　A cross between sweet potato pudding and a classic custard pie, this version from Toni Tipton-Martin’s Jubilee begins with fresh sweet potatoes (sometimes called yams, though they’re technically not the same thing) you’ll roast yourself, then cool and peel. The buttery pie crust is made with lard in addition to unsalted butter for an extra flaky texture. Chill it in the pie pan while the creamy filling comes together—an electric mixer cuts down on prep time, helping the still-warm baked sweet potatoes easily meld into a purée. Pour the filling into the crust and start baking. Halfway through the cook time, we add a crunchy, caramelized pecan praline topping for good measure. You can certainly make the pie without the topping, but why would you? Once cooled, you can serve this showstopping sweet potato pie at room temperature or chilled. It would make an excellent addition to your Thanksgiving dessert spread. Whipped cream totally optional.

　　

Ingredients

serves 8

　　½ recipe Best-Ever Pie Crust, unbaked

　　1 lb. sweet potatoes, unpeeled

　　½ cup packed light brown sugar

　　¼ cup granulated sugar

　　4 Tbsp. (½ stick) butter, melted

　　2 large eggs, lightly beaten

　　½ cup evaporated milk or half-and-half

　　1 tsp. vanilla extract

　　1 tsp. grated orange zest

　　1 tsp. ground cinnamon

　　½ tsp. ground or freshly grated nutmeg

　　¼ tsp. salt

　　Praline Topping (optional)

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.

　　

Step 3

Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.

　　

Step 4

When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat  together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.

　　

Step 5

Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.

　　Editor’s note: This recipe was originally published in ‘Jubilee’ and first appeared on Epicurious in November 2020. For more of our best sweet potato recipes, head this way →

　　Reprinted with permission from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, copyright © 2019. Photographs by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, Inc.Buy the full book from Amazon.