🧡 Introduction
This recipe brings back cherished memories of my late husband, Leroy. He had a way of making sweet potato pie that filled the whole house with warmth — not just from the oven, but from the laughter and love that followed. I remember evenings where the pie cooled on the counter while dominoes clacked on the table and friends gathered close. Leroy would slice the pie with pride, serve it with a wink, and settle in for a night of stories, games, and sweet bites shared among family and friends.
This recipe carries that warmth: simple ingredients, soulful flavor, and the kind of sweetness that brings people together around the table.
Whether you serve it in a traditional flaky crust or the graham cracker crust Leroy loved experimenting with, this pie tastes like home, laughter, and good company.
🥧 Leroy’s Southern Sweet Potato Pie Recipe Card
Prep time: 20 mins | Cook time: 60 mins | Servings: 8
Ingredients
- For the Filling:
- 2 cups mashed sweet potatoes (about 2 large potatoes)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup melted butter
- 1 tsp vanilla extract
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 ground cloves
- 1/4 tsp salt
- For the Crust (Choose one):
- Traditional pie crust, unbaked OR
- Graham cracker crust: 1 1/2 cups crumbs, 1/3 cup sugar, 6 tbsp melted butter
Instructions
- Prepare Potatoes: Preheat oven to 350°F. Bake potatoes 45-60 mins until soft, then mash.
- Make Crust: For graham crust, mix ingredients and press into dish. Bake 8 mins.
- Mix Filling: Whisk potatoes, sugar, eggs, butter, vanilla, and spices until silky.
- Bake: Pour into crust. Bake 50-60 mins until center is set. Cool completely.
💡 Tips & Notes
Texture tip: Blend the filling for extra smoothness.
Make-ahead: Tastes even better the next day.
Serving idea: Add whipped cream or cinnamon sugar.
Family-style moment: Serve warm while the dominoes are being shuffled — just like Leroy did.