Elevated Sweet Potato Pie

Posted by Dank Home Chef

I know this is wrong but there is no picture of this pie! By order of Black sister code, I am not allowed to make sweet potato pie without my sister! With all of our family matriarchs passed away, we bake these pies together now and remember all the women that taught us, fed us and pour tradition into us!

However, there was something going around on the internet awhile ago that asked what my favorite dessert was. It’s a simple enough question, but I really had to think. What IS my favorite dessert?

Of course, I thought of the usual suspects, ice cream, chocolate cake, 7UP cake pound cake, chocolate pound cake, more ice cream?! But, I had to dig deep on this one. What would I NEVER turn down? What do I miss most? Then, it hit me, sweet potato pie!

It’s not something I have more than once a year but when I have it, I am flooded with memories of that red, brick, ranch-style on a hill, home.

Our mom, her mom and my dad’s Aunt Zella were fantastic cooks and bakers! I like to believe that I got a few of those cooking genes, even though they showed up late in my life! My older sister, Charlotte, who I am co-writing this piece with, was and is my cooking mentor. She got extra learnin’ from our Godmother, KathAnn, a fantastic homecook and root woman!

Periodically, I interview my sister to gain more insight into our family. I thought this was a great chance to delve into the our emotional connection to this pie.

Me: Tell how you feel about sweet potato pie.

Charlotte: “I never met one I didn’t like.”

Me. What’s so magical about Sweet Potato Pie? Why does it hold such sway over folks?

Charlotte: “It’s almost like BBQ sauce of desserts. Everyone has their own. It’s the same and different depending on which house you eat it.”

Me: OMG, yes! And, I’ve never disliked any of them. Well, my ex roommate made one and it was green!

Charlotte: “Green?! How?!”

Me: I don’t know! And, I never ate it!

Charlotte: “You remember Grandmomma used to make her sweet potato custard pie. She didn’t cook a lot but when she did it was so good. And she never wrote anything down, so that recipe is gone.”

Me: Yeah. But, I bet we could figured it out. I bet it’s the eggs! What other secrets do you think are out there about sweet potato pie?

Charlotte: “The crust is just a delivery device! And, whipped topping is gilding the lily!”

Me: Agreed!

Now, that I’m a deeply entrenched in a cannabis lifestyle, I’ve been wanting to re envision food from that perspective. Food I grew up eating is fair game. A lot of it will be left in the past like pig ears and pig feet! No shame about it! I’ve just moved on.

But, the glorious sweet potato pie is too good NOT to share. Here is our version with a new twist!

To a half cup of virgin butter, I added just 3 tablespoons of cannabis with a potency of 23 percent. Since this recipe is for two pies, cut into 8 slices each, I calculated that each slice would be approximately 13 mg of THC!

Here’s the math. I used 3.5 grams of flower with a 23% potency:

3.5G x 230 = 805mg of THC available

805 x .7 = 563.5mg (remember: using butter in the Mota Pot gives you a 70% extraction)

564 / 8 = 70.4 mg per tablespoon of butter

70 x 3 = 211.3 mg (I used the amount that gave me the desired outcome)

211 / 16 = 13.2 mg/ serving

Elevated Sweet Potato Pie

This is a double recipe because it’s nuts to just make one!


2 pre-made, store bought pie crusts (not graham cracker)

4 cups mashed sweet potato (4 large sweet potatoes)

1 cup granulated sugar

4 large eggs

1½ cup evaporated milk

1/2 cup unsalted, virgin butter, room temperature

3 tablespoons unsalted, cannabis butter, room temperature

2 teaspoons vanilla extract (go for quality on this one)

1 teaspoon cinnamon

1 teaspoon nutmeg (Use the whole nut and grate it yourself. You’ll thank me later)


Roast your sweet potatoes skin on, about an hour. They are ready when you can push in a butter knife with little resistance. Let cool, peel the skin and mash in a separate bowl.

In a large mixing bowl cream all of the butter and sugar together. I use a hand mixer here to really give some fluff to the pie. Add eggs, mix well.

Add remaining ingredients to the mixing bowl and combine.

Pour into the UNBAKED pie shells.

Bake at 350 degrees for 45 minutes or until a knife inserted comes out clean.

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