RECIPE: Mary McLeod Bethune’s Authentic Sweet Potato Pie

Mary Mcleod Bethune sweet potato pie

( – According to Dr. Dorothy Height, Chair and President Emerita of the National Council of Negro Women, Mrs. Bethune baked and sold these pies to raise funds for Bethune Cookman College.

This recipe, adapted from “Occasions to Savor” by Delta Sigma Theta Sorority, makes three pies.

You can freeze the pies prior and after baking, but you won’t have a chance because these pies are so good you’ll need more. You can top with a dollop of fresh whipped cream or serve alone.


Bethune Cookman College Sweet Potato Pie
9 medium sweet potatoes, about 4 pounds, boiled, peeled, mashed
2 sticks (1 cup) butter, softened
1/2 cup each: white sugar, packed brown sugar
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
2 eggs, beaten
2 cups milk
1 tablespoon vanilla
3 unbaked 9-inch pie shells

Heat the oven to 350 degrees. Combine the butter, sugars, salt and nutmeg in a large bowl; beat with a mixer on medium speed until creamy, Lower the mixer speed to low; beat in the sweet potatoes, beating until well mixed. Spoon the filling into pie shells using about 4 cups per shell. Bake until set, about 50 to 60 minutes. Cool to room temperature before servings. Store in refrigerator. Makes 18 to 24 servings.


3 thoughts on “RECIPE: Mary McLeod Bethune’s Authentic Sweet Potato Pie

  1. Pingback: Sweet Potato Pie – Food Tells a Story

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