My dad's sweet-potato pie recipe has been in my family for generations. I made it for the first time and found it barely requires any prep. (2024)

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It's common to see sweet-potato pies in Black and Southern homes during special occasions and holidays, particularly on Thanksgiving.

For a long time, family holiday dinners consisted of me, my mom, and my dad, and while we did have our favorite reoccurring meals, there wasn't really much "tradition" where food was involved. My mom always did the cooking during the holidays, with one exception — my dad's sweet-potato pies.

He would always make around three to four pies every Thanksgiving and Christmas, using a recipe his mother taught him.

Sweet-potato pie is a staple at many African-American family gatherings that stands through generations.

It was always a treat to see my dad working in the kitchen. As a child, I often would just sit and watch him wide-eyed as he would quickly create each pie, while not memorizing any of the processes, of course.

His recipe is relatively no-frills, much like the man himself. He said that since his family didn't have the money or resources for intricate recipes, they remained simple, and my dad dislikes overly complex dishes to this day.

After my mom passed away, and as my dad grew older, it became more difficult for him to keep up with the tradition. It has been almost a decade since he's made sweet-potato pie.

Reflecting on this made me consider that pie-making might be a beneficial activity for both of us, as a way to keep the tradition alive.

This foolproof recipe will likely take around an hour to an hour and a half to make. Due to its nature, measurements can be adjusted to your taste, and the ingredients can be easily modified.

My dad's sweet-potato pie only requires a few ingredients.

• 4 small sweet potatoes
• 1 tsp vanilla extract
• 1 small lemon
• 1 tbsp of butter
• ¼ tsp of nutmeg
• ½ tsp of cinnamon
• 4 tbsp of evaporated milk
• Medium-sized pie crust
• 1 tbsp sugar/sweetener of choice
• Whipped cream (optional)

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The first step is to preheat the oven to 400 degrees and boil a pot of water.

Fill a pot with just enough water to cover the potatoes and set it on the stove to boil.

While the water is heating up, wash and peel each sweet potato.

Remember to cut off the ends!

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Next, place the sweet potatoes into the boiling water and let them sit for 15-20 minutes.

Of course, my cooking skills being what they are, this was where my first mishap occurred. I had filled the pot too high, and once the potatoes were dropped in, the water threatened to boil over.

Stick the potatoes with a fork to check if they are soft enough to pierce through. If not, let them boil for a little longer, checking them every five minutes or so.

Once the potatoes have softened, take them out of the water and place them into a mixing bowl.

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My dad is pretty particular about the method in which he mixes his ingredients.

Truthfully, the next few steps could be done in any order. My father swears by following the directions "the correct way" (his way) for the most authentic cooking experience, but feel free to go about it how you see fit.

Begin by fully mashing the sweet potatoes. Then, add in the butter while the potato mash is still hot and mix. Cut the lemon in half, and squeeze the juice into the mash to taste (my dad likes just a hint of lemon flavor).

Measure out the vanilla extract, nutmeg, and cinnamon. Then, pour into the bowl and mix. Pour the evaporated milk into the sweet potatoes, and mix. Finally, add sugar or another sweetener of your choice to taste.

As you can see, that's a lot of steps included in the "pour everything in a bowl and mix together" step. But my dad (and really, his father as well) is nothing if not by-the-book. This is a man that will not even go fivemiles over the speed limit.

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Scoop out the sweet-potato pie mixture.

Once all the ingredients are combined, spoon out the mixture into the pie crust and smooth it out into an even layer.

Place the pie into the oven.

Bake for 15-20 minutes or until the crust is golden brown.

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Then comes the hardest step for me — taking the pie out of the oven and placing it into the refrigerator to cool overnight.

The combined scent of the cinnamon, lemon, and vanilla together made my mouth water as a child, and it was very tempting to sneak a taste, even if the pie was still too hot. I was smart enough not to try with my mom around, however.

Before we began making the pie, my dad said it had been so long since he had made a sweet-potato pie that he had forgotten how. But it was clear, as we looked at my actually edible-looking pie, that wasn't the case. I wouldn't have been able to do it without his guidance.

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I never had the chance to really cook with either of my parents before, but I understand now why so many families cherish passing down family recipes.

Making sweet-potato pie with my father was a nice bonding experience for the two of us. It was a way to honor my family's past and also create new memories together.

It's also a testament to the importance this dish holds for many families, and I plan to continue passing it down so that its legacy in our family, as well as in our culture, will endure.