-original recipe from Eugene Roland


This is another family favorite. One year, Eugene sent one of these delicacies home with me, and graciously shared his recipe. Since then, not a Christmas or Thanksgiving goes by without a couple of these pies.


Sweet potato gives a pie a sweeter, smoother taste than pumpkin. This recipe makes one deep dish or two regular 9” pies. Put any leftover batter in a ramekin and bake @ 350’ until a toothpick comes out mostly clean. Yum!



2 large sweet potatoes

2 sticks butter

2 C sugar

1 Tbsp nutmeg (yes Tbsp)

4 tsp vanilla extract (yes 4)

6 eggs

½ C flour

1 C milk

Pie shells – Use your favorite recipe or take it easy and buy a pre-made.




1-Preheat oven to 375’

2-For best results, prick pie shell with fork, line with parchment, and add pie weights. No pie weights? White rice works well, too.

3-Partially bake in oven to a very light golden brown (3-6 minutes but watch carefully).  

4-Lower heat to 350’


Pie Filling

1-Cut sweet potatoes into 2” chunks and boil until well done. Do not microwave or bake. Remove skins (they'll fall right off).

2-Drain potatoes and place in bowl with butter (yes it melts), add sugar, nutmeg and vanilla, mix well

3-Add eggs and flour and mix well

4-Place in pie shell (remove the pie weights of course:)) and bake until golden brown or toothpick comes out mostly clean. About 40 min for 9” pie and 55 minutes for deep dish.