My Grandma’s Sweet Potato Pie {Thanksgiving Recap}

Sweet Potato Pie2

So, remember how I said that it took me a while to discover how incredibly delicious my grandma’s pecan pie, was?

Fortunately, that’s not the way it went down with this one. I tried sweet potato pie pretty early on, and from that first taste, I was hooked. Anyone who’s ever had it before knows exactly what I’m talking about.

Those who haven’t, well…just pop a squat and listen up.

I’ve heard sweet potato pie often compared to pumpkin pie and that’s somewhat appropriate. The textures are very similar to each other, especially if you’re roasting and mashing your own sweet potato or pumpkin. However, I’ve often found that pumpkin pie is a lot more ‘spicier’ than sweet potato-more often than not the seasonings include cinnamon, nutmeg, allspice, cloves and ginger.The aftertaste has got a kind of ‘bite’ to it, while the flavor of sweet potato pie tends to be a lot more subtle- at least this one is anyway.

Sweet Potato Pie3

So, long story short: if you like pumpkin pie, then chances are, you’ll like sweet potato pie too.

If you don’t like either one, then- wait…WHAT????

Myself, I’ve got no problem with pumpkin pie- I enjoy a slice myself come autumn time. But given the choice between the two, I will always pick sweet potato pie. Especially if it’s my grandma’s recipe. There’s just no contest there.

I made both pecan pie and sweet potato pie for Thanksgiving. Just about everybody at the table had a slice of each. That should give you some kind of idea about how delicious this is. In  fact, for your next family or holiday gathering, I would even dare you to make both my grandma’s pecan pie, and her sweet potato pie- see how many people end up getting slices of both. I’m sure you’ll even be one of them.

Sweet Potato Pie4

FEED(ME) BACK: Are you Team Pumpkin Pie or Team Sweet Potato Pie?


My Grandma’s Sweet Potato Pie

Yield: 8 servings



  • 1 frozen Deep dish, 9 inch pie crust shell
  • 2 large (1- 1 1/2 lbs) sweet potatoes, cooked and peeled
  • 1/4 cup butter, softened and cut into cubes
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract


1. Preheat oven and baking sheet to 375° Remove pie crust from freezer.

2. Meanwhile, in medium bowl, beat sweet potatoes until smooth (be careful: they tend to splatter, so don’t beat them too hard or fast)

3. Mix in butter and sugar.

4. Beat in eggs, one at a time.

5. Mix in nutmeg, salt, vanilla extract and evaporated milk

6. Re-crimp edge of pie crust to stand 1/2 inch above rim. Bake in the center of the oven for about 60-65 minutes or until knife inserted in center comes out clean. Cool completely before serving.


My Grandma’s Pecan Pie {Thanksgiving Recap}

Pecan Pie2

Alright. Now that I’ve given you all a dish from our Thanksgiving feast that was super duper healthy, I’m gonna do a 180° and give you a recipe that is, well…not so healthy. At all.

But guys, lemme tell you. This… pie…is…sooooooo GOOD! No, seriously. You don’t understand. My grandma’s pecan pie is slap you silly, out-of-this-world, died-and-gone-to-heaven GOOD. If the Zombie Apocalypse were to happen to tomorrow, I would immediately bake myself one of these pies just to make it apart of my last meal on Earth. That’s how much I love it. On Thanksgiving, when it came time to eat dessert, I took the first bite of this pie and LITERALLY had a foodgasm in my mouth. I couldn’t even speak at first. I needed a minute to take all of that deliciousness in.

I know that there are some people who have never had pecan pie before. It’s fine, I won’t judge you. I used to be one of you. I shudder to think of those days now, but there was a time when I actually turned down even trying this pie when my grandma made it at Thanksgiving. I didn’t see what the big fuss was about. How could something that was not-so-photogenic be delicious? Not likely, right?

Pecan Pie3

Guys. I was wrong. So, so, so, SO very wrong.

Let me break it down for you. Pecan pie doesn’t really have too many ingredients: butter, brown sugar, eggs, light corn syrup, vanilla extract and pecans to be exact. All of this can be put together and poured into a pie crust in literally less than ten minutes, then bakes in about forty five. The result is a rich, buttery, gooey filling that’s given a complimentary crunch from the nuts that are almost candied themselves. It’s heaven in your mouth. No joke. Your life will change after eating this pie.

Pecan Pie4

Pecan pie tastes good whether cold or hot, but as you can see from the pictures, I prefer to eat it warmed to the point of falling apart in all its rich, gooey decadence. Whipped cream or vanilla ice cream on top is also optional.

Actually no, not really. You gotta have ice cream or whipped cream on pecan pie. Going without is not a option.

We cool? Good. Now get baking.


My Grandma’s Pecan Pie


Yield: 8 servings


  • 1 recipe for a Deep dish 9-inch pie crust
  • 1/2 stick butter
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 3 eggs
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup pecans, roughly chopped


1. Preheat oven to 450°. Place pie crust in a greased pie dish, building up the edges and crimping around the rim. Set aside.

2. Cream butter and sugar together in a bowl.

3. Beat in eggs, one at a time, mixing after each addition.

4. Add corn syrup and vanilla. Fold in pecans.

5. Pour pecan filling into prepared pie crust. Place pie dish onto sheet pan, then bake at 450° for ten minutes. Lower the heat to 350° and bake for about thirty more minutes, or until the filling is set. Allow to cool completely, about 30 minutes. Serve.