fbpx kennethtemple.com

Fried Sweet Potato Pie

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Fried Sweet Potato Pie

These fried sweet potato pies are inspired by my great grandfathers. My grandmother would always tell me about how her dad use to sell these amazing sweet potato pies but never called them sweet potato pies. He called them niggas in a blanket. (I’ll pause here to let the shock wear off.)

Fried Sweet Potato Pie

I’m still trying to find out why sweet potato pies had to be called niggas in the blanket. My grandmother said she’s not sure either but that’s what her dad called them, that’s what she calls them and that’s what I’m going to call them.

Now, I know outside of the black community calling these pies by my great-grandfathers name can cause a disturbance in open dialogue so let’s just stick with fried sweet potato pie. Deal?

Sweet potato pie is something that is dominant in the south, it’s just not Thanksgiving if there’s no sweet potato pie, right?

I learned the hard way that if you leave the south you’ll only find pumpkin pie.
I was in Los Angeles looking for some sweet potato pie that a client requested on the fly (immediately) only to go to 4 stores and find only pumpkin pie.

Of course, if I had the time I could have made one but he did not get sweet potato pie that day.

There are many different flavor pairings you can use to make your sweet potato pie stand out from the rest but the go-to spices are cinnamon and nutmeg.

It was not until recently when I was in the kitchen with my grandmother that I heard the two spices cancel out each other.

My response was, ” I ain’t never heard nothing like that.”

My grandmother said, “Well put them both in there, damn it, I don’t give a damn.”

Hence why my nickname for my grandmother is Hurricane.

After we finished adjusting the sweet potato filling she said “That’s it! The flavors work.”

I responded with “so much for cinnamon and nutmeg canceling out each other.”

My grandmother said, “don’t make me hurt you, boy.”

I had a lot of fun baking with my grandmother for the first time.

I hope you enjoy these pies because it wasn’t until last week that I had one for the first time.

Fried Sweet Potato Pie Cooking Tips:

Do not use butter in your pie crust. The shortening is key to making a flaky and light crust.

Can you make ahead?

Freezer: Store cooled pies in a freezer storage bag. Keep in the freezer for 5 months max. Thaw 48 hours before using.

Fridge: Sweet Potato Filling: Can be made a day in advanced and kept in an airtight container.

Crust: Can be made a day in advance, form into a disc shape, wrap in plastic wrap. Keep in a freezer storage bag.

Reheating: Pop in a 350-degree oven for 10 minutes.

Fried Sweet Potato Pie

latest Recipe Video:

Substitution Options:

You can use 1-29 oz. can drained sweet potatoes for a quick short cut.

You can use a store-bought biscuit as a short cut for the pie crust.

what to serve with Fried Sweet Potato Pie?

black history virtual potluck:

Here’s a link to some of other food bloggers who are participating in the virtual potluck:

Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps

Better With Biscuits | Fresh Corn Pudding

Beyond The Bayou Food Blog | Creole Seafood Courtbouillon

Brandi’s Diary | Better than Jiffy Cornbread from Scratch

Butter Be Ready | Southern Style Mac and Cheese

Chef Kenneth | Fried Sweet Potato Hand Pie

Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)

Cooks with Soul | Braised Short Rib Meatloaf       

D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze

Dash of Jazz | Nigerian Jollof  Rice

Domestic Dee | Fried Peach Pies

Eat.Drink.Frolic. | Olive Oil Braised Collard Greens

Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)

Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey

High Heels and Good Meals | Crawfish Etouffee

HomeMadeZagat | Shrimp with Spicy Curry Cream Sauce

Houston Food Fetish | Sweet Almond Tea Cakes

In the Kitchen w/Kmarie | Pineapple Lemonade

Marisa Moore Nutrition | Bourbon Peach Glazed Salmon

Meiko and The Dish | Candied Bourbon Peach Cobbler

My Life Runs On Food | Lentil Soup and Roast Okra

Orchids + Sweet Tea | Carrot and Zucchini Noodles Stir Fry with Shrimp

Raised on Ramen | Orange Glazed Brussels Sprouts

Savory Spicerack | Creamy Seafood Stew

Simply LaKita | Blackberry Cobbler

The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze

The Kitchenista Diaries | Smothered Turkey Wings

The Seasoning Bottle | Honey Turmeric Skillet Chicken


Fried Sweet Potato Pie

Fried Sweet Potato Pie

This recipe is 100 years old. My great-grandfather would make it for my grandmother and siblings all the time. I heard so much about the pie but never experienced it because my grandmother stopped making it and was the only person with the recipe. I made it a mission to make this recipe with my grandmother and measured everything! I hope you enjoy.
No ratings yet
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American, Southern
Servings 6


Sweet Potato Filling

  • 1 ½ lbs. sweet potato peeled, chopped
  • pinch salt
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon nutmeg
  • 1/2 cup sugar
  • 1 tablespoon unsalted butter
  • zest of 1 lemon
  • 1 ½ teaspoons vanilla extract


  • 1 ¾ cups self-rising flour
  • ¼ cup shorting
  • pinch salt
  • ½ cup evaporated milk
  • 4 cups canola oil
  • powder sugar garnish


  • In a pot add sweet potatoes and cover with water, bring to a boil and cook for 20 minutes or until sweet potatoes are fork tender. Drain and place in a bowl add remaining ingredients and mix until smooth. Sit to the side to cool.
  • In a bowl mix flour and shortening together until cornmeal texture has formed. Add milk and mix until dough is formed. Form into a disc, wrap, chill in the fridge for 20 minutes.
  • Roll out dough to 1/8 inch on a floured surface and with a large biscuit cutter cut out 8 circles. Roll out each dough to a 2 1/2 inch circle.
  • Add 2 tablespoons of cooled filling to each pie circle. Fold dough over and crimp with a fork, sit on a foiled lined baking sheet. Repeat with remaining pie circles.
  • Heat oil to 350 degrees and fry four pies at time for 45 seconds per side for even browning.
  • Keep pies warm in a 200-degree oven while you fry the remaining pies. Dust with generous amount of powdered sugar. Serve hot and enjoy.


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Cooked this recipe?Let me know how it was!

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

2 thoughts on “Fried Sweet Potato Pie”

  1. This sounds delicious! I’m from New Orleans and was looking for a recipe like my grandmother’s sweet potato hand pies. Thank you!

    You have sugar listed twice in the recipe. I wanted to make sure that was correct. Thank you again!

    Diane Daigle Buckley

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Tired of Cooking the Same Thing?

Subscribe today and receive weekly inspiring and flavorful recipes.

We have exclusive properties just for you, Leave your details and we'll talk soon.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incid idunt ut labore ellt dolore.

Tired of Cooking the Same Thing?

I know finding cooking inspirations can be hard. Subscribe today and receive weekly inspiring and flavorful recipes.