Prep time
20 mins
Cook time
55 mins
Total time
1 hour 15 mins
This creamy, spiced sweet potato pie is a Louisiana classic — smoother than pumpkin pie and bursting with brown sugar, cinnamon, and a hint of vanilla. It’s the perfect Cajun dessert for any occasion.
Recipe by: George Graham
Serves: 8
Ingredients
- 2 cups mashed Louisiana sweet potatoes (about 2 large)
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 3 large eggs
- 1/2 cup evaporated milk (or half-and-half)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (9-inch) unbaked pie shell
Instructions
- Preheat oven:
Set your oven to 350°F (175°C).
- Prepare sweet potatoes:
Boil or bake sweet potatoes until tender. Peel and mash until smooth.
- Mix filling:
In a large bowl, combine mashed sweet potatoes, sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Beat until creamy.
- Fill and bake:
Pour the filling into the pie shell and smooth the top. Bake for 50–55 minutes, or until a knife inserted in the center comes out clean.
- Cool and serve:
Let pie cool completely before slicing. Serve plain or with whipped cream.
Notes
- For extra richness, top with toasted pecans or a drizzle of praline sauce.
- Fresh Louisiana sweet potatoes are sweeter and creamier than store-bought — worth the effort.
- This pie keeps well for 2–3 days covered and refrigerated.
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