Sweet Potato Pie

Today I am sharing my grandmother Lyda’s Sweet Potato Pie.  With Thanksgiving on the near horizon I am thinking and planning all of my favorite staple menu items and this is always on my dessert table!  The text below is exactly how she wrote it down for me.  Speaking of passing down recipes, I highly encourage you to do the same this holiday season!  Maybe even write down what you are known for making/baking and make copies in your handwriting for your loved ones to hand out at Thanksgiving.  


  • 2 small sweet potatoes
  • 2 eggs, beaten
  • 1+ cup sugar
  • 1 cup whole milk
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • Pie shell, half baked
  • Real whipped cream for serving


Peel, cut lengthwise, and boil sweet potatoes until soft.  Put through a rice if you have one – this removes a lot of the stringiness.  If you do not have a ricer, mash them well.  Turn oven to 320 degrees.  I mix the pie filling in a large microwaveable bowl:  add beaten eggs, sugar, milk.  Whisk well.  Put in microwave and cook 3 minutes.  (If the sweet potato mixture has not cooked too much around the edges, return to microwave for one more minute).  Whisk again.  Add butter, allowing it to melt.  Add vanilla.  Pour into half-baked pie shell.  Bake until pie sets – not wiggly in the center. 

Recipe from my grandmother Lyda Madden.  This recipe above is exactly how she wrote it down for me.

(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)