G. Mo’s Slammin’ Sweet Potato Pies


***Back By Popular Demand***

I’ve received a ton of requests and emails asking me to repost my sweet potato pie recipe. So for the lazy folks who fail to utilize the search function, here ya go… lol. I’ve done nothing but cut and paste exactly what I posted last year. No variances, except this statement you’re reading right now. All ingredients are the same and the pics are what they were before. Enjoy


Well, it’s the time of year again folks where I whip out the chef hat and go to work. I mentioned in previous blogs about my love for baking sweet potato pies. I’ve been shocked at them number of emails that I’ve received inquiring about my recipe. Now, a good number of you have used the blog search function and located the blog and recipe that I posted about a year ago. The rest of the folks just want me to make things easier for them. So I’ll be nice and do it… this time. I changed up a few things on the recipe that I experimented with, but nothing major. I found the texture of the pie was better with the small changes. I added a few more eggs and cut back on the butter/margarine slightly. Also, the info on how to do the pie crusts was left out last year, so I included that as well.

I baked a few already last week, but I’ll definitely be in the kitchen for a good part of the next week hooking up more pies. Ladies, don’t be afraid to tell your family and friends that you got this recipe from a man. Brothas can work it out in the kitchen as well. Fellas who shy away from the kitchen, go on and give this one a shot. Trust me when I tell ya, you might earn some cool points if you follow the instructions as I’ve listed. Regardless whether male or female, you’re gonna have folks trying to get at you to find out the recipe for this one. I can honestly say that I’ve never had one person complain or give me a bad review on this. In fact, I have plenty of testimonials over the past few years from those who’ve made pies from this recipe and loved it.

This has always been a hobby of mine. I used to only make pies for myself and that was it. It wasn’t until I brought a pie to work for one of those holiday potlucks that I realized that other people really enjoyed them too. It was actually a chef at the hotel I was engineering at, who told me I could make money selling them. He was right, I’ve done pretty well the past 5 years. But I’m not a stingy person and can’t make all the pies. So I figured I’d share. Anyway, here it is again.

G. Mo’s Slammin’ Sweet Potato Pie

2 cups cooked and mashed sweet potatoes
4 eggs
1/2 cup evaporated milk
1 cup light brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon (or more… *wink*) rum or Navan vanilla cognac (or for the non-drinkers, use Rum flavoring or Rum extract)
1/2 teaspoon lemon juice
3 tablespoons melted butter/margarine
1 unbaked deep dish pie crust


First off, you must boil the potatoes. I didn’t mention that before because it seemed like a no-brainer, but everyone wasn’t able to decipher the fact that this is the FIRST step.


After the potatoes are cooked and you’ve peeled them, throw them in a bowl and mixed them up, then you go ahead to the next step.


Pre-heat cha oven to like 400-425 degrees.

Pie crust preparation: take 1/2 cup of brown sugar and stick of margarine/butter and microwave together… layer the pie shell with the melted brown sugary mix and place in oven for 10 minutes at 350 or until crust browns. Do not worry about the crust bubbling, it’s going to do that. Whatever you do, do not pop it!!!!!



The image “http://www.chocolatecityweb.com/sweetpotatopie/bakedcrust1.jpg” cannot be displayed, because it contains errors.

Mix the sweet potatoes, milk, sugars, cinnamon, nutmeg, eggs, butter/margarine, vanilla, liquor and lemon juice until it gets real smooth. Then pour it into the pie shell.




Bake for about 15 minutes at 400-425, then reduce heat to 300 and bake for about 45 minutes or until the filling is firm.

The image “http://www.chocolatecityweb.com/sweetpotatopie/inoven1.jpg” cannot be displayed, because it contains errors.


Take it from the oven and allow to cool for about 15 minutes


Grab some Cool Whip, vanilla ice cream or whatever you like to add and get’cha eat on!!!!

9 thoughts on “G. Mo’s Slammin’ Sweet Potato Pies”


    I’m hosting my family this year at my house and I have to do the Turkey..but thats it! Now I can do the pies too!!!!! this should be fun!! I’ll let you know how it turns out

  2. hey g. mo,
    quick question about the pies…why all the back and forth with the temperature?
    preheat to 400-425. then you have to drop the oven temp to bake the crust…then raise the oven temp to cook the pie (back to 400-425)
    the lower the oven temp to finish the pie (300 degrees). this last temp i understand to get that nice browning/syrup effect.

    also, do you use salted or unsalted butter? do you think it makes a difference?
    how many potatoes do you recommend to make 2 cups mashed? i had extra…way extra…
    any recommendations on what to do with the extra filing? besides make more pies:-)

    any particular reason you use evaporate milk?

    do you cook with gas or electric oven?

    i appreciate the pix and answers to my questions. i pride myself on testing recipes before adding the to my blog.

    i’ll let you know how it turns out…cheers!

    (self-titled foodie)

  3. @ ere’body who’s make my pies and plans to re-up: I hope you all continue to enjoy the them

    @ the newbies baking them for the first time: be easy on the vanilla cognac aiiiight… don’t wanna send your folks into a deep sleep on the first run

    @ mzno: let me just address each question one by one

    1. why all the back and forth with the temperature?

    – To be honest, that’s how I always witnessed my grandma do it. Preheat high, drop low for crusts, raise to bake for the first 1/4 of time, then reduce for the remaining 3/4 of the time. It sorta defines logic right? But they always come out right. That’s about all I can say.

    2. also, do you use salted or unsalted butter? do you think it makes a difference?

    – I’ve made pies with salted and unsalted butter or margarine in the past. I prefer salted butter, but that’s just my preference. In the end it doesn’t make an extreme amount of difference.

    3. how many potatoes do you recommend to make 2 cups mashed? i had extra…way extra…

    – Well, it depends on the size of the potatoes you’re boiling. You could have 3 huge potatoes or 6 smaller sized ones and it would still equal the same amount.

    4. any recommendations on what to do with the extra filing? besides make more pies:-)

    – Of course the easiest thing to do is to make more pies. However, you could make a sweet potato casserole. Similar ingredients as the pie, however you just place the potatoes in a dish, sprinkle with coconut, pecans and brown sugar and bake.

    5. any particular reason you use evaporate milk?

    – Just a matter of preference. I’ve experimented with 2% milk and sweetened condensed milk, but got my best results using evaporated milk.

    6. do you cook with gas or electric oven?

    – I use whatever is around. I have electric, so that’s what it is 90% of the time unless I’m baking in someone else’s kitchen.

    Try it out and let me know what you think…


  4. the butter and brown sugar for the pie crust, are u using 1/2 c and a stick of butter for two pies?

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