There’s nothing quite like a sweet potato pie that’s been perfected over generations. The kind that makes the whole house smell like love, cinnamon, and everything your grandma promised it would be. This recipe from creator @jaaliyahs is exactly that type of magic, a family heirloom passed down from her granny that hits every single note.
Whether you’re gearing up for Thanksgiving, a Sunday dinner, or just need something sweet to round out the week, this pie is the one. It’s rich, it’s creamy, it’s perfectly spiced, and it’ll have everyone asking for the recipe before they even finish their first slice.
What Makes This Sweet Potato Pie Special
This isn’t your average sweet potato pie. We’re talking roasted sweet potatoes (not boiled, which makes all the difference in flavor), a splash of fresh citrus, and a creamy custard filling that sets up beautifully overnight. The combination of brown sugar and white sugar gives it that deep, caramelized sweetness, while the lemon and orange juice add a brightness that balances everything out.
Ingredients
- 4 sweet potatoes
- 2 Pillsbury 9-inch deep dish pie crusts
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup evaporated milk
- 1/2 cup (1 stick) melted unsalted butter
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 2 tbsp sweetened condensed milk
- 1 tbsp all-purpose flour
- Juice of half a lemon
- Juice of half an orange
- 3 eggs
Instructions
Step 1: Roast the Sweet Potatoes
Poke holes in each of your 4 sweet potatoes with a fork. Place them on a parchment-lined baking sheet and roast at 425 degrees for one hour. You want them soft all the way through. Let them cool enough to handle.
Step 2: Prep the Pie Crusts
While your potatoes are roasting, poke holes in your Pillsbury deep dish pie crusts with a fork. Pre-bake them at 350 degrees for 10 minutes, then set aside to cool.
Step 3: Make the Filling
Peel the roasted sweet potatoes and drop them into a blender. Puree until smooth. Add in the brown sugar, white sugar, evaporated milk, melted butter, cinnamon, nutmeg, allspice, sweetened condensed milk, flour, lemon juice, orange juice, and eggs. Blend until everything is silky smooth.
Step 4: Bake
Pour the filling evenly into your two pre-baked pie crusts. Bake at 350 degrees for one hour.
Step 5: Cool and Set
This is the most important step and the one most people skip. Let the pies cool completely on the counter, then place them in the fridge overnight. This is what gives you that perfect, sliceable texture.
Step 6: Serve
Cut a generous slice and top it with a swirl of whipped cream. That’s it. That’s the move.
Tips for the Best Sweet Potato Pie
- Roast, don’t boil. Roasting concentrates the natural sugars in the sweet potatoes and gives you a deeper, richer flavor.
- Let it set overnight. Patience is everything. A pie that sets in the fridge overnight will slice clean and taste even better the next day.
- Use real butter. Unsalted butter lets you control the flavor. Don’t skip this.
- Fresh citrus is key. The lemon and orange juice might seem unexpected, but they brighten the whole pie and keep it from being one-note sweet.
Watch the Full Recipe Video
Recipe by @jaaliyahs on TikTok