A few years ago I started a tradition of making sweet potato pies instead of pumpkin for Thanksgiving and Christmas dinners. I can’t remember my reasoning behind the decision except for a deep desire to go against the “traditional” favorite. After all, my brother is the one usually assigned to bring a pie and its a well known fact this means “Costco”. And for the record… I think Costco pies are not bad – just over played.
This sweet potato pie taste very similar to pumpkin except the texture is slightly denser and the flavor richer. Because sweet potatoes are already naturally sweetened, this recipe uses less than a cup of brown sugar. As a result the pie filling is not overly sweet – instead I find the sweetness just perfect. This pie is a family favorite – from ours to yours – Enjoy!
- 2 cups sweet potatoes, mashed (* approx. 1.5 big sweet potatoes cubed & boiled for 15 minutes)
- ¼ cup (4 tablespoons butter), softened
- ¾ cup packed brown sugar
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup evaporated milk (half of a 12 oz. can)
- 3 tablespoons heavy cream
- 1 - 9 in" unbaked pie crust
- Preheat oven to 400 degrees F (200 degrees C).
- Mix sweet potatoes, butter, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl until well combined.
- Add eggs, evaporated milk, and heavy cream.
- Mix everything until completely smooth and all the ingredients have come together-approx. 5 minutes using a Kitchenaid.
- Pour mixture into an unbaked pie shell all the way to the top leaving about ¼" space from the top edge of the crust.
- Bake for 15 minutes and then reduce heat to 350 degrees F and bake for an additional 30 minutes or until done. Enjoy!