Mary Randolph’s Sweet Potato Pie

Mary Randolph’s Sweet Potato Pie is a classic Southern dessert that has become a staple in many households across the United States. This delicious pie is made with fresh sweet potatoes, eggs, milk, and spices. Although it is often served during holidays, such as Thanksgiving and Christmas, it is a delicious dish to make any time of the year.

You may be wondering, though, who is Mary Randolph, and how and why did her recipe for sweet potato pie become so popular?

A prominent figure in the early 19th century in Virginia, Mary Randolph was born in 1762 to a prominent family. She grew up in a world of wealth and privilege, but her life took a tragic turn when her husband died, leaving her with no income and five children to raise. To support her family, Mary opened a boardinghouse and also used her cooking skills to begin catering for various events. It was during this time that she began not only collecting an array of different recipes, she also started recording them. These recipes eventually became the foundation for a book she wrote titled, “The Virginia Housewife”. The book was published in 1824 and it’s still to this day considered one of the most influential cookbooks of the 19th century. Mary’s book contains over 500 recipes, so whether you need a recipe for soups and stews or cakes and pies, there is a recipe for you to try out.

Mary’s cookbook was such a huge success that it has been reprinted several times in many different languages. The book even gained international recognition as it has been reported that Queen Victoria had a copy in her personal collection of books. This amazing cookbook also includes the recipe that you will be trying out, which is Mary Randolph’s sweet potato pie.

In today’s world, this delicious sweet potato pie remains a beloved dessert and a great testament to the enduring legacy of African American culinary traditions. It’s not only rich with taste but history as well, which is the reason this pie has become a treasured part of so many people’s holiday celebrations.

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Why I love Mary Randolph’s Sweet Potato Pie?

• Vintage Pie Recipe
• Dessert Sweet Potato Recipe
• Made from Scratch
• Holiday Pie Recipe
• Sweet, Warm Spices, Delicious
• Family Friendly

Why is my sweet potato pie not firm?

You need to allow your pie to fully bake through. Then once it is baked it has to be refrigerated and allowed time to set up more. If your pie is too soft, it might not have fully been baked all the way through.

How do you thicken a sweet potato pie filling?

The eggs in this recipe are used for the thickening agent. It is going to create kind of like a custard style texture.

Why put eggs in sweet potato casserole?

Eggs are a thickening agent like I mentioned above. But also you will find that eggs can richen the flavor as it enhances flavor but also creates a creamy texture.

How do you keep sweet potato pie crust from getting soggy?

If you are worried your pie crust will become soggy you can always blind bake your pie crust. add parchment paper in the empty crust and add pie weights or even beans. Then bake in the oven for 5-10 minutes.

This will cook the pie crust a bit and help it to stay firm when you pour the pie filling in and then bake it as you normally would.

How to serve Mary Randolph’s Sweet Potato Pie?

This Mary Randolph’s sweet potato pie can be sliced and served as a dessert or even afternoon coffee and dessert. Pair with ham, turkey, mashed sweet potatoes, veggies, and more.

Tips:

• Make sure to firmly press the pie crust in the pan and then shape the top of the crust as you want.
• Mix up the pie filling with a mixer to help ensure it gets a nice and creamy texture.
• Allow the pie to cool and then refrigerate until ready to serve it up.
• If your crust is getting too brown, place aluminum foil around the crust to prevent it from getting too brown.

Variations of Sweet Potato Pie:

• Add 1/4 teaspoon of cinnamon to enhance the flavor of the pie.
• You can use canned sweet potatoes in replace of fresh ones.
• Use pre-made pie crust instead of making homemade.
• Replace brandy with cold coffee or even orange juice if you don’t want to use alcohol.

Ingredients:

For the crust:

• All-purpose flour
• Salt
• Cream cheese
• Butter unsalted and softened

For the filling:

• Mashed cooked sweet potatoes
• Butter softened
• Granulated sugar
• Eggs at room temperature
• Brandy
• Lemon zest
• Lemon juice
• Vanilla extract
• Nutmeg

How To Make Mary Randolph’s Sweet Potato Pie:

Step 1. Place 4 oz cream cheese and 1 stick of butter in a mixing bowl and beat until creamy.

Step 2. Add in the 1 cup plus 2 Tbsp flour and a pinch of salt. Beat until a thick dough has formed.

Step 3. Roll the dough in plastic wrap and chill for four hours.

Step 4. Remove the chilled dough from the fridge and press into a well greased 9 inch pie dish. Place back into the fridge.

Step 5. Prepare the filling by mixing all of the ingredients together until smooth.

Adding the mashed cooked sweet potatoes.

Adding the butter softened.

Adding the eggs.

Adding the granulated sugar.

Adding the lemon zest.

Adding the lemon juice.

Step 6. Preheat the oven to 400 degrees.

Step 7. Pour the filling into the chilled pie crust and bake for 35-40 minutes until cooked through and only slightly jiggly in the center when removed from the oven.

Step 8. Let cool and chill before serving if desired.

Slice and enjoy!

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How to store Mary Randolph’s Sweet Potato Pie?

Your pie needs to be in a covered dish and stored in the fridge. I find that if you leave it out at room temperature it will spoil quickly. Where you can store your pie for 4-5 days in the fridge.

How to reheat Mary Randolph’s Sweet Potato Pie?

If you want to reheat the pie you can add a slice to the plate and warm it up for 20 seconds or so in the microwave. Or you can warm up a slice of pie in the oven.

Just don’t heat it up too much or it can begin to break down the pie quite a bit.

Can I make ahead Mary Randolph’s Sweet Potato Pie?

This pie can be made 1-2 days ahead of time. This is a great make ahead dessert to make and keep in the fridge until you are ready to serve.

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