Black Folks Sweet Potato Pie Recipe – Southern & Soulful

User Reviews/Comments

@AuntieVeeCooks: “This is how my mama made it. Perfect balance of spice and sweetness. No leftovers at Thanksgiving!”

@MoSoulFoodie: “I’ve tried a lot of recipes, but this one hits different. Roasting the sweet potatoes is key!”

@BakedByJerome: “Made this for my pop-up dinner. Folks thought I had someone’s grandma in the kitchen. Slam dunk.”

FAQs

Can I use canned sweet potatoes?
You can, but you shouldn’t. Canned sweet potatoes often come packed in syrup, which messes with the flavor and texture. Roasting your own gives you a rich, caramelized base essential to Black Folks Sweet Potato Pie.

Is this pie overly sweet?
It’s sweet, but not cloying. The balance comes from using both white and brown sugar, plus those deep spices like cinnamon and clove. It’s dessert, not candy.

What makes this pie “Black folks” style?
It’s not just the ingredients—it’s the method, the memory, the soul. It’s roasted sweet potatoes, bold spices, real butter, and a whole lot of tradition. This is the pie made in church kitchens, family reunions, and soul food joints. It’s not reinvented—it’s remembered.

Can I make this ahead of time?
Yes. In fact, it’s better that way. Bake it a day ahead and let it chill overnight. The flavors deepen and the texture firms up beautifully.

How do I store leftovers?
Wrap tightly with foil or plastic wrap and keep refrigerated for up to 4 days. You can also freeze slices for longer storage—just thaw in the fridge overnight.