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Silky Black Folks Sweet Potato Pie with Buttery Crust and Warm, Spiced Soul Food Flavor
Peep this my flavor family—your guy the flavorphile got a slice of soul that’ll make you close your eyes and hum low: it’s that Black folks sweet potato pie, baked deep with love and laced with history.
We talkin’ southern sweet potato pie, not pumpkin pie, that homemade sweet potato pie that’s whipped silky smooth, kissed with evaporated milk, and seasoned just right with vanilla extract, nutmeg, cinnamon, brown sugar, and a whisper of ground ginger—each one playin’ its note like a gospel harmony in a crusted choir. It may or may not be topped with whipped cream if that's your thing.
You can bake it in a store-bought shell if you’re pressed for time, but if you got a Sunday afternoon and a grandma’s rolling pin? That old-fashioned flaky pie crust takes it to church. Definitely go fresh over canned sweet potatoes for that pie filling.
Beats and Eats (music to pair with sweet potato pie)
And Somi’s “Black Enough”? Oh baby, it moves like that sweet potato pie filling tastes—rich, rooted, and unapologetically deep, honoring the past while shining in the now.
The song pairs powerfully with Black folks sweet potato pie because both are rooted in heritage, rich with complexity, and unapologetically soulful. The song is a poetic meditation on identity, pride, and legacy—just like this pie, which has passed from grandmothers' hands to Sunday tables for generations. That pie isn’t just dessert—it’s a declaration: of survival, love, and Black culinary excellence.
The sweet potatoes get roasted for max flavor—none of that canned shortcut—and once the sweet potato flesh is blended and poured, it bakes low and slow ‘til set, about an hour, smellin’ like somebody’s legacy.
Serve this soul food classic with fried catfish, braised Southern collard greens, or a tall glass of sweet tea, and you got a plate full of purpose.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
- 1 whole Store bought pie crust or homemade Old Fashioned Flaky
- 2 lbs sweet potatoes washed & dried
- ½ cup unsalted butter
- ½ cup evaporated milk
- Pinch orange zest optional
- 1 whole whole nutmeg
- 2 whole cinnamon sticks
- 2 large eggs
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon baking powder
Instructions
- Preheat oven to 400 F.
For Sweet Potatoes
- Pierce skin on sweet potatoes with a fork several times.
- Place on foil-lined baking sheet.
- Bake for 45 minutes or until very tender. Set aside and let cool.
- After cooling, scoop out the flesh into a large mixing bowl.
For the brown butter
- Add butter to a saucepan and cook over medium heat.
- Once butter melts and begins to foam a bit, whisk continuously. As the butter begins to brown keep whisking to avoid burning. If necessary lower the heat. When the butter develops that cooked caramel apple aroma you’re good to go. Remove from heat and pour everything into a glass dish.
For the Milk
- Bring evaporated milk to a simmer. Add orange zest, cinnamon sticks and whole nutmeg and allow to steep 10-15 minutes. Stir as needed to keep the milk from curdling.¨
For The Pie
- Mix cooled sweet potatoes until creamy and smooth, adding a few splashes of milk. Texture should be that of a thick puree.
- Mix in the brown butter until smooth.
- Mix in the brown sugar, plain sugar, evaporated milk milxture, eggs, cinnamon, ginger, nutmeg, vanilla extract, and baking powder until well combined.
- Pour into pie crust shell and smooth the top.
- Bake on middle rack in preheated 350 F. oven for 45-50 minutes.
- Remove from oven and let cool completely. Pie should sit undisturbed for at least an hour.
- Optional (serve with whipped cream).
Sunday
Monday 2nd of November 2020
Hot damn! This a slap-your-mama quality pie! As an East Texas native, this is truly a "no. Sweet potato pie done right is way better than pumpkin" pie. Everyone in my family likes pumpkin pie better so growing up, I never learned how to make it. And it seems like SPP is harder and harder to find at restaurants these days.
I was looking up recipes last night and I was turned off by anything that called for "milk". What good southern recipe would ever use "milk" if buttermilk or evaporated milk are options? That brought me to your recipe. And considering the hands sown best SPPs I have ever had were from good ole, soul food cooking, southern, black grandma's, I knew I had found the right recipe. And boy was I right. Mr. Brown, this is an award-winning pie you got on your hands. Thanks a million for sharing.
I think next time, I am going to add a pinch of salt and maybe less sugar? Just to try.
Marwin Brown
Monday 2nd of November 2020
Thank u, thank u! Glad you liked the recipe
Michele Glemser
Wednesday 27th of November 2019
This is my very first time to visit your site. I am so happy I found you!!! Just made your Sweet Potato Pie...I was looking for an authentic recipe as my family did not make this pie. Born and raised in So.Cali.(white and not much exposure to the black community) I was very curious about Sweet Potato Pie. What is that stuff and why do people rave about it? Well one of my clients from Texas brought me a small individual pie one holiday season. I bit into that baby and DEVOURED IT. I couldn't stop! FINALLY, THE PIE I WAS BORN TO EAT! When I saw your recipe (and I have been scouring all of the recipe sites) I knew this was the perfect one. Love that you steep the milk with whole spices and brown the butter. I did a couple things differently. I was out of canned milk but I had heavy cream and used that. Also I made a Graham cracker crust. (Next time your flaky crust!) Just took it out of the oven...its beautiful and smells so wonderful. And damn, I have to wait until it cools!!! Thank you, thank you ,thank you!
Marwin Brown
Thursday 28th of November 2019
That is awesome! Enjoy and I hope you have a great Thanksgiving!
C WASHINGTON
Friday 18th of October 2019
This is an Amazing Recipe!! The Flavors are SOOOOOK on point!! Thank you!!
Marwin Brown
Friday 18th of October 2019
Thank u! Glad u enjoyed it!
roniece weaver
Friday 30th of November 2018
The calories and fat are for the whole pie. Please let me know if you need my assistance with food analytics. I am a registered dietitian and have been following you.
moopbrown
Friday 30th of November 2018
Thanks for catching this Roniece. Looks like there is a glitch in the plug-in I use. Also thanks for following and offering your assistance; it's much appreciated. I may take you up on your offer at some point.