Sweet Potato Pie

Homemade pie inspires intense loyalties. In the fall, classic Southern sweet potato pie rivals pumpkin pie, apple pie, and pecan pie—and some autumnal tables only feel complete with one of each. Sweet potato pie thrived in the South due to the plant’s predilection to grow in warm climates. Some recipes get a tad tipsy from rum, whiskey, praline liqueur, or Frangelico. But our best sweet potato pie recipe keeps things simple except for a twist at the end.

A cross between sweet potato pudding and a classic custard pie, this version from Toni Tipton-Martin’s Jubilee begins with fresh sweet potatoes (sometimes called yams, though they’re technically not the same thing) you’ll roast yourself, then cool and peel. The buttery pie crust is made with lard in addition to unsalted butter for an extra flaky texture. Chill it in the pie pan while the creamy filling comes together—an electric mixer cuts down on prep time, helping the still-warm baked sweet potatoes easily meld into a purée. Pour the filling into the crust and start baking. Halfway through the cook time, we add a crunchy, caramelized pecan praline topping for good measure. You can certainly make the pie without the topping, but why would you? Once cooled, you can serve this showstopping sweet potato pie at room temperature or chilled. It would make an excellent addition to your Thanksgiving dessert spread. Whipped cream totally optional.