Sweet Potato Pie

Sweet Potato Pie

This recipe was given to us by our neighbors at Barnes Farming and has been passed down for three generations - leading to the perfect, warm sweet potato pie that Thanksgiving tables are made for.


To save time, make the mashed sweet potatoes ahead of time.

  • Yield: 2 pies

  • Prep time: 55 minutes

  • Cook time: 45 min

  • Total time: 1 hr 40 minutes


  • 3 Braswell Family Farms eggs (large)

  • 2 1/2 cups cooked, mashed sweet potatoes (directions below)

  • 1 stick butter, melted

  • 1 1/2 cups sugar

  • 1 cup evaporated milk

  • 1 tsp. vanilla extract

  • 1 1/2 tsp. allspice

  • pinch of salt

  • 2 9 inch unbaked pie shells or 1 deep dish


For mashed sweet potatoes:

  1. Rinse 4 medium sweet potatoes and place in a pot. Fill the pot with water until the sweet potatoes are covered by about 1 inch.

  2. Bring to a boil and cover. Cook for about 35-45 minutes or until sweet potatoes are soft when poked with a spoon.

  3. Allow sweet potatoes to cool then carefully peel away their skins and any blemishes. Place the peeled sweet potatoes in a bowl and mash. Measure out 2 1/2 cups and save the rest for oatmeal, toast, or to eat by themselves!

For pie:

  1. Preheat oven to 325 degrees F. Combine melted butter and mashed sweet potatoes in a large mixing bowl and set aside.

  2. Combine all other ingredients in a separate bowl, mixing well.

  3. Stir the filling into the sweet potatoes until blended.

  4. Pour the mixture into the unbaked pie shells, making them as even as possible.

  5. Bake for 40-45 minutes or until the filling is set. Allow to cool for 15 minutes and dig in!