CAJUN SWEET POTATO PIE

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 

1. Preheat oven: 
   Set your oven to 350°F (175°C). 
2. Prepare sweet potatoes: 
   Boil or bake sweet potatoes until tender. Peel and mash until smooth. 
3. 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. 
4. 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. 
5. 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.