Baking, Fall, Vegetable

Sweet Potato Pudding

Last week’s recipe for Baked Apple Pudding provides a sense of the evolution of American favorites pumpkin and sweet potato pie. These dishes, frequently enjoyed at Thanksgiving, combine New World ingredients with Old World culinary techniques. Food historians theorize pumpkin pie and sweet potato pie developed when innovative cooks used these ingredients in dishes that typically relied on apples or root vegetables.[1] Pie, defined as a sweet or savory filling encased between pastry, descended from an English cookery practice of baking a filling between two crusts to preserve it for a short time. Also called coffins, these somewhat edible storage containers were a dense combination of suet or lard and flour. Over time, influences from other cuisines transformed pastry into the flaky encasement we enjoy today. Randolph generally uses the term “pudding” in her recipes (except for an apple pie recipe). Still, we would define her dishes as pies today.

Sweet Potato from John Gerard’s Herball or Generall Historie of Plantes (1597). Library of Congress.

There is considerable regional variation in the flavors of pie enjoyed by Americans. Of the many divides between North and South is a preference for pumpkin or sweet potato pie. While both groups appreciate pumpkin pie (Randolph includes a recipe for Pumpkin Pudding), sweet potato is a rare ingredient in northern cookbooks. Sweet potatoes, native to Central and South America, were among the first New World crops embraced in Europe. One reason for the enthusiasm was the purported aphrodisiac qualities of the tuber. Sweet potatoes were grown commercially in Virginia, the Carolinas, and Georgia beginning in the mid-1600s. Sweet potatoes appeared on the tables of white southerners in various forms; Randolph includes recipes for broiled, stewed, boiled sweet potatoes. However, they were also a vital source of nutrition for enslaved black Americans. The tuber was a typical food and frequently appeared on the tables of the less well-off in the south. The vegetable was a luxury item in the North before 1830. With just a few decades to become a part of northern diets before the establishment of the Thanksgiving holiday, it’s unsurprising the more familiar (and more easily grown) flavors of apple, pumpkin, and squash dominated the dessert table for northerners.

The similarities between Randolph’s Baked Apple Pudding and Sweet Potato Pudding suggest how the tuber was incorporated into Anglo-Southern diets. The recipes are nearly identical. The most significant differences are the pureed sweet potatoes in place of the pureed apples and the addition of a spice, nutmeg. The sweet potato-based pudding also includes more sugar than the apple. In addition to apple pudding, British cuisine imported to North America with the colonists included a variety of root vegetable puddings. Cooks produced these dishes by boiling and mashing the vegetable, mixing it with butter, eggs, sugar, and spices, and baking in an open-faced pie shell. Before the introduction of New World ingredients, English cooks prepared parsnips, carrots, and other root vegetables this way. One interpretation is that lacking apples and familiar with root vegetable puddings cooks substituted sweet potatoes in the recipe and liked the results enough to adapt the seasoning to highlight the tuber’s sweet flavor. Further experimentation produced satisfactory results with pumpkins and sweet potatoes. However, Randolph notes in a postscript to the recipe, “Irish potato pudding is made in the same manner, but is not so good.”

Enslaved workers plant sweet potatoes at Hopkinson’s plantation, Edisto Island, South Carolina, c. 1862. Library of Congress.

An alternative explanation for the origins of sweet potato pie focuses on the similarities between yams and sweet potatoes. Yams, often mistaken for the sweet potato and vice-versa, are an edible, starchy tuber native to Africa, South America, the Caribbean, Asia, and Oceania. Enslaved cooks, familiar with yams from African culinary traditions, may have incorporated sweet potatoes into dishes requested for the master’s table. When cooking for themselves and their families, the sweet potato could serve as a stand-in for the unavailable tropical yam. Adrian Miller, James Beard award-winning author, chronicles the history of the sweet potato and other soul food staples in Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.  Miller argues the earliest desserts enjoyed by enslaved people were

Roasted sweet potatoes cooked in the embers of the fire or they started eating mashed up sweet potatoes that were spiced. As [they] got access to cooking technology and equipment, like ovens, that’s when they started to add pie shells.

Adrian Miller quoted in Ryan Shepard, “For many African-Americans, sweet potato pie isn’t just a dessert, it’s about family,” Southern Kitchen (October, 29, 2018), accessed 3 Nov. 2020,

From these simple origins, sweet potato pie became an essential part of soul food cuisine. From its roots as a mixing pot of American, European, African, and even Asian (source of the nutmeg) culinary techniques and ingredients, the sweet potato pie is a fixture in southern cuisine. With a New England background stretching back generations, I had never sampled sweet potato pie. Although my partner has Southern roots, his dislike of sweet potatoes prevented him from ever digging into a slice. Through preparing Randolph’s recipe, we both discovered sweet potato pie is delicious! My partner even asserted a preference for sweet potato over pumpkin pie (sacrilege!). While I still prefer pumpkin, we’re looking forward to adding a sweet potato pie to our Thanksgiving dessert table this year.

Sweet Potato Pudding

Mary Randolph, The Virginia House-wife (1838), p. 120-1.

Adapted by RA Snell


  • 1 lb sweet potatoes
  • ¾ cup sugar
  • 3 tablespoons butter
  • ¾ teaspoon nutmeg
  • ¼ teaspoon lemon zest
  • 2 eggs, beaten
  • 1 tablespoon brandy, optional


1. Peel and cube sweet potatoes into roughly equal pieces. Boil until tender.

2. While hot, pass the sweet potatoes through a food mill or puree in a blender or food processor.

3. Add sugar, butter, nutmeg, lemon zest, and brandy. This is a good moment to taste the puree and make any adjustments to the seasoning.

4. Cover a 9-inch pie plate with a crust. While preparing the pie crust, allow the apple mixture to cool and preheat the oven to 425 degrees.

5. Add the beaten eggs to the sweet potato mixture and mix well. Pour into the prepared pie crust.

6. Bake 45 minutes. I recommend covering your pie with aluminum foil for the first thirty minutes of baking to prevent burning your pastry.

Serve warm or cold. Whipped cream is an excellent addition!

Note: a can of sweet potatoes may be substituted for the whole sweet potatoes. Skip to step 2 and be sure to have about two cups of pureed sweet potatoes before moving on with the recipe.


[1] Abigail Carroll, Three Squares: The Invention of the American Meal (New York: Basic Books, 2013), 17; Sandra L. Oliver, Food in Colonial and Federal America (Westport, CT: Greenwood Press, 2005), 23.

Food History Timeline

Adrian Miller, “How sweet potato pie became African Americans’ Thanksgiving dessert” The Washington Post (Nov. 24, 2015), accessed 3 Nov. 2020,


Andrew F. Smith, “Sweet Potatoes,” in The Oxford Encyclopedia of Food and Drink in America, vol. II (Oxford: Oxford University Press, 2004), 574-5.

Pat Willard, “Pies and Tarts” in Andrew F. Smith, ed., The Oxford Encyclopedia of Food and Drink in America, vol. II (Oxford: Oxford University Press, 2004), 272-3


Moore, Henry P, photographer. Sweet potato planting, Hopkinson’s Plantation. Edisto Island South Carolina, 1862. [April 8] Photograph.

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