Sweet Potato Pie

A refreshing alternative to pumpkin pie, sweet potato pie boasts a more rustic texture and more pronounced—though sweet—vegetable flavor.

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1 recipe 9-inch Basic Pie Crust
3 eggs
3/4 cup brown sugar, packed
1 1/2 cups pureed roasted sweet potatos*
1 14-ounce can sweetened condensed milk
1 ½ teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground allspice
 Sweet potatoes and yams are not the same though many substitute yams in their recipes. Ask your produce person for guidance if required.

Preheat oven to 400°

1. Beat the eggs and sugar together in the bowl of your electric mixer until thick.

2. Add the sweet potatoes, cinnamon, nutmeg, ginger, cloves, and cream and mix well.

3. Pour into an unbaked pie shell and cook for 40–45 minutes, or until a knife inserted into the center of the pie comes out clean.

NOTE: If the crust browns too fast, place a piece of aluminum foil loosely on top until the pie is fully cooked.

4. Cool to room temperature before serving.

5. Top each slice with a dollop of whipped cream.


Preparation Time: 
55 minutes plus 1 hour downtime.