Savory Sweet Life

Simply Delicious Recipes for Everyday Living

Sweet Potato Pie Recipe

Last update: March 6, 2018 By Alice Currah 44 Comments

filledpies

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!

NakedSweetPotato

piecrust1–

piecrustholes–

sweetpotatopiefillingpoured

–
sweetpotatopies
–
sweetpotatopieslice

 

Print
Sweet Potato Pie Recipe
Author: Savory Sweet Life
Recipe type: Dessert
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 8
 
A great Thanksgiving sweet potato recipe.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix sweet potatoes, butter, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl until well combined.
  3. Add eggs, evaporated milk, and heavy cream.
  4. Mix everything until completely smooth and all the ingredients have come together-approx. 5 minutes using a Kitchenaid.
  5. Pour mixture into an unbaked pie shell all the way to the top leaving about ¼" space from the top edge of the crust.
  6. Bake for 15 minutes and then reduce heat to 350 degrees F and bake for an additional 30 minutes or until done. Enjoy!
2.2.6

Filed Under: Desserts Tagged With: Christmas, Holiday, pie, Pies, sweet potato, thanksgiving, yam

« Almond Chocolate Toffee Brittle & Bon Appétit Dessert Bake-Off
{Thanksgiving Recipe} Brussels Sprouts with Bacon »

Comments

  1. Low Carb Desserts says

    February 10, 2016 at 8:13 am

    Gorgeous! Love all the little tartlet pies surrounding the main one!

  2. Keesha says

    November 25, 2014 at 9:40 pm

    That is a great tip, I have to try that the next time I make a pie. Works great with cakes.

  3. Angela says

    December 2, 2013 at 5:54 am

    I made this recipe except instead of 3/4 cup brown sugar, I used 3/4 cup coconut palm sugar which states on the package use equal amounts of whatever sugar the recipe calls for. The pie looks great, but is way too sweet for me. In fact, by taste alone, you wouldn’t know it’s a sweet potato pie. All you taste is sugar. It’s a throw away. I’m going to try the recipe again using only 1/4 cup of the coconut palm sugar.

  4. Gayla says

    November 27, 2013 at 3:52 pm

    Alice,
    I have stopped by your blog sporadically but never commented until now. I tried the Sweet Potato Pie recipe last week, filling only (I have failed repeatedly at pie crust, and now I must be gluten-free). The verdict: ABSOLUTELY DELICIOUS. WINNER!!! The recipe is perfect and when I make it again I will make it exactly as the recipe is written. Wait–I almost forgot: I substituted Trader Joe’s Coconut Cream straight across for the evaporated milk. I will use whichever I happen to have on hand. I plan to put a pecan/brown sugar/butter topping on it.

    Thank you for this recipe. It is, indeed, perfect sweet potato pie. 🙂

  5. Melanie says

    November 19, 2013 at 8:02 am

    Your pies are beautiful! I think I need some new pie pans now:) My mom makes the best ones ever, and I MUST suggest her secret ingredient: lemon extract. It is life changing.

  6. Rene Roberts says

    December 25, 2012 at 2:53 am

    I am diabetic and this recipe is a perfect dessert for me, it uses much less sugar than regular pies and I also added pumpkin pie spice to it. I used real 2% milk instead of evaporated which I didn’t have. It’s in the oven now, but I tasted it and yum! Can’t wait to serve it to friends tomorrow.. thank you so much for the recipe!

  7. Felicia says

    October 8, 2012 at 4:36 pm

    This pie is very good. I added a half teaspoon of pumpkin pie spice very good !

  8. Shelley says

    January 19, 2012 at 11:32 pm

    I just tried this recipe but substituted 1 cup soymilk for the dairy and used 1/2 cup brown sugar and 1/2 cup agave syrup, baked in a gluten free crust from whole foods..It’s the MOST delicious pie i’ve ever made…even my husband agrees and that’s saying a lot@ Thanks for the recipe and inspiration!

  9. Kim Wyatt says

    January 1, 2012 at 5:16 pm

    Wow, this is a delicious pie. I put some chopped pecans in the bottom before putting the filling in & added some candied chopped pecans on top.

    I will be making this a lot! Thank you!

  10. LaTonia Tweedy says

    November 25, 2011 at 11:21 pm

    This was my first time making a pie….ever! The recipe was very easy follow and the pie turned out just delicious! I did make a few modifications, I added 3 additional spoons of heavy whipping cream, 3 spoons of buttermilk, and a little vanilla.

    It was a big Thanksgiving hit, my family ate every bit!!!!!

  11. Jan J. says

    November 20, 2011 at 12:37 am

    Thanks – this sounds and looks so yummy! I love sweet potatoes but not in the very sweet marshmallow-covered casseroles. I usually like them simply mashed with butter and salt, but that said I am going to try this since I have never had them in a pie.

« Older Comments

If you've enjoyed this free recipe (or post), please support us by recommending and sharing it with others in your social networks. Thank you!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

HELLO

Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

RECIPE SEARCH

Categories

Savory Sweet Life participates in affiliate programs including Amazon Services LLC Associates Program. SSL may earn fees linking to products and services at no additional cost to you.

MOST POPULAR

  • Buttercream Frosting – How to Make Buttercream Frosting
    Buttercream Frosting – How to Make Buttercream Frosting
  • How to Roast Garlic
    How to Roast Garlic
  • How to Microwave Salmon
    How to Microwave Salmon
  • Bulgogi - Authentic Korean BBQ Recipe
    Bulgogi - Authentic Korean BBQ Recipe

SUBSCRIBE BY EMAIL

Alice-Currah-Cookbook

Copyright © 2021 · Savory Sweet Life | Alice Currah

Privacy Policy