Sweet Potato Pie is like pumpkin pie except you can easily get sweet potatoes and enjoy it any time of year.
Before embarking on our big Sweet Potato Series, I had never had sweet potato pie. I wasn’t even entirely sure what it was. I did some research and found out that it is typically very similar to my basic pumpkin pie recipe (totally the best pumpkin pie out there. I swear. I got the recipe from my mom and she knows things), but with sweet potatoes instead of pumpkin.
I therefore experimented with that pumpkin pie recipe, swapped out the pumpkin for sweet potatoes and did a few other tweaks to get it just right.
For the pureed sweet potatoes, there are a few things you can do. First, you can roast whole sweet potatoes (use 2-3 medium ones) in the oven with the peels on. Go with 375°F for about 1 hour to 1 and 1/4 hours, until a fork pierces right through easily. Then scoop out the insides.
Alternatively, you can peel them, cut them into cubes and boil them until tender. This takes more work but is quicker.
Finally, you can totally buy already-mashed sweet potatoes at the grocery store in the refrigerator section. These already have butter and sweetening in them but that won’t matter at all. I tried it and it worked just great.Print
- 1 (8″ or 9“) pie crust
- 3 eggs
- 2 cups pureed sweet potatoes
- 1 cup brown sugar
- 1/2 cup evaporated milk
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1/4 tsp. salt
- Preheat oven to 425⁰F. Line an 8″ or 9″ glass pie plate with the pie crust. Flute edges.
- In a large bowl, whisk eggs. Add sweet potatoes, brown sugar, evaporated milk, cinnamon, ginger, cloves and salt.
- Pour into pie plate. Bake 15 minutes. Reduce heat to 350⁰F and bake 35-40 minutes, until knife inserted in middle comes out clean or almost clean. Cool on a rack.