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Sweet Potato Pie

PIE OFF: Sweet Potato Pie + Maple-Pecan Pie
PIE OFF: Sweet Potato Pie + Maple-Pecan PieNathan Congleton / TODAY

Chef notes

The women in my family have been making this sweet potato pie recipe for 6 generations! My great-great-great-grandma Sarah originated this recipe in the 1800s. It's a North Carolina-style dessert that is bursting with flavor. Yes, it's that good!


  • 1/4 cup milk
  • 4 tablespoons (1/2 stick) butter, softened
  • 2 large eggs
  • 1 teaspoon molasses
  • 1/2 teaspoon vanilla extract
  • 2 medium sweet potatoes, roasted, peeled and pureed
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch salt
  • 1 unbaked pastry shell, homemade or store-bought



Preheat oven to 350°F.


Combine milk, softened butter, eggs, molasses, vanilla and pureed sweet potatoes in large mixing bowl.


In a separate bowl, combine the granulated sugar, cinnamon, nutmeg and salt.


Combine dry and wet ingredients, mix well. Pour the mixture into the pastry shell.


Place pie on a baking sheet and place in the oven on the middle rack. Bake for 50-60 minutes or until the pie reaches an internal temperature of 165°F-175°F and the desired shade of golden brown. The center will still be slightly wiggly, yet firm to the touch.


Remove pie from the oven and let cool at room temperature until cool enough to handle then refrigerate until ready to serve.