My nana, Agnes, was the best chef I’ve ever known. She was raised in the south, so naturally, southern cuisine was her first love. But she could cook anything. We used to spend hours watching cooking shows; Julia Child was her favorite. I was always in the kitchen with her watching and learning. We had huge Sunday dinners at our house every week. When my nana got sick, I stepped up and continued our dinners as a teenager. She was very proud of me. 

Growing up, we didn’t eat a lot of sweets. But for the holidays, we would always anticipate Nana’s sweet potato pie. My grandma never wrote down a recipe or measured a thing—so when recipes were passed down to me from her and my mother, I was only given the ingredients. The memories of her baking, the aromas and the tastes were all I needed to make my own version of her pie, because soul food is about cooking from the heart. Enjoy! 

-Chef Kisha, Executive Pastry Chef of Offsite Division

Nana Agnes Sweet Potato Pie


  • 2 Sweet Potatoes
  • 1 Pie Crust
  • 2 C Sugar
  • 2 T Cinnamon 
  • 2 t Nutmeg 
  • 1 T Vanilla Extract
  • 4 Butter
  • 2 Eggs
  • 1/4 C Flour
  • 1/4–1/2 C Milk


  • Par bake crust for 10 minutes or until slightly browned. 
  • Boil sweet potatoes until soft. 
  • While hot, transfer into a mixer (hand mixer or stand mixer with paddle attachment). 
  • Add spices, butter to potatoes, mix on low for 2 minutes. Add eggs one at a time to mixture, then add vanilla.
  • Lastly, add flour to mixture, then add milk and mix until smooth. 
  • Add mixture to cooled crust and bake for 45 minutes or until top has browned
by Dina Biondo in Recipes