Sweet Potato Pie

October 16, 2014

Test Kitchen-Approved

Author Notes: Nothing says "holidays" to me more than sweet potato pie -- pumpkin pie just can't compare. While this is technically a dessert, you will always catch my family eating it as part of our breakfast the morning after it's made (because calories don't count between Thanksgiving and New Year's Eve, of course). I love the pumpkin craze in the fall, but sweet potatoes are the real MVP.

For this recipe, you can either boil or roast the sweet potatoes to make the mash for the filling. If boiling, dice the sweet potatoes and boil them in a large pot of water until tender before draining and mashing. If roasting, place sweet potatoes in a 400° F oven for about an hour until tender. Then slice the sweet potatoes and scoop out the pulp from the skin.
Nicole Price

Food52 Review: WHO: Nicole Price joined the Food52 advertising team in October -- and she brought this recipe with her.
WHAT: A pie that looks like the classic pumpkin but tastes a little sweeter (and a little more potato-y).
HOW: Make your favorite pie crust and primp the edges however you’d like. Roast or boil sweet potatoes, then mash and mix them with your usual filling ingredients and a hit of lemon extract. Pour into pie shell and bake until firm.
WHY WE LOVE: This Thanksgiving, don’t limit sweet potatoes to mashes and marshmallow-covered casseroles -- they want to be turned into full-fledge desserts. This pie might pass for pumpkin, but its earthy and buttery flavor is all its own.
The Editors

Makes: one 9-inch pie

Ingredients

  • 2 cups mashed sweet potatoes (from about 2 medium sweet potatoes)
  • 1 1/4 cups sugar
  • 1/2 cup evaporated milk
  • 6 tablespoons butter, softened
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon all-purpose flour
  • 3 eggs
  • 1 unbaked 9-inch pie shell
In This Recipe

Directions

  1. Preheat oven to 350° F.
  2. Blend all of the ingredients except the eggs and the pie shell together with a mixer and taste for seasoning.
  3. Add eggs and mix until the filling is smooth.
  4. Spoon the filling into the unbaked pie shell.
  5. Bake for 1 hour or until firm. Let cool completely before slicing and enjoying.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
Pie|American|Potato|Sweet Potato/Yam|Vegetable|Winter|Christmas|Fall|Thanksgiving|Dessert

Reviews (19) Questions (0)

19 Reviews

Maria November 25, 2018
The pie was a big hit this Thanksgiving! The only tweak I did was using brown butter and it was so good! I’m going to test it out with brown sugar because I think a caramel/ toffee flavor is good with sweet potatoes.
 
Angela L. July 18, 2018
What is the purpose of the 1 teaspoon of flour in the sweet potato filling? Can I leave it out?
 
clarissa M. January 15, 2018
I added a teaspoon of nutmeg to the recipe. My mom always used nutmeg in hers. Thanks for the great recipe.
 
Jache November 24, 2016
Definitely the "real MVP"! I LOVE sweet potato pie and haven't enjoyed a homemade one since my grandmother's, God rest her soul. Since I don't have her recipes I've been searching for a one and here it is. The blend of ingredients creates an amazing flavor, and with my old fashion pie crust recipe, it makes for an excellent pie! Thank you!
 
CeCe November 7, 2016
A delicious tip from my MIL is to use coconut extract in place of the lemon extract. Incredible difference in flavors really bring out the sweet potato!
 
jeni December 5, 2015
this turned out incredible! i added a little more lemon extract and a little less sugar and use a simple recipe for pie crust: flour, salt, ice water + lots of butter. i will be making this again!
 
thi December 10, 2014
What state should the butter be in? Room temperature, cold, or melted?
 
Author Comment
Nicole P. December 10, 2014
Cold or room temperature is fine! You can leave it out on the counter for a few minutes, but it all still whips together smoothly if the butter is still cold.
 
BellaRasa November 19, 2014
My husband loves sweet potato pie, so I went ahead and doubled the recipe and made two. He's already had 2 servings and told me to cover up the pie so he is not tempted for a third piece. Thanks Nicole!
 
Author Comment
Nicole P. November 20, 2014
Great to hear it was a success. My family always (at least) doubles the recipe, too -- 1 pie is never enough!
 
Nicole L. November 19, 2014
Ginger works well with pie as well as white and brown sugars
 
Author Comment
Nicole P. November 19, 2014
Great suggestion. I never thought to add ginger! I'll have to try that -- I pretty much love anything with ginger in it.
 
walkie74 November 18, 2014
Sweet potato pie using vanilla and lemon extract, just like my mom makes! YES!!! I don't suppose you've got a good turnip greens recipe up your sleeve, do you??
 
Author Comment
Nicole P. November 19, 2014
I do -- I'll have to post that recipe soon! I'm more of a collard greens girl myself, but turnip greens can easily be substituted, of course. Or some mixture of mustard, turnip, and collard greens is my other go-to.
 
ChefJune November 17, 2014
Welcome to Food 52, Nicole! <br />Sweet Potato Pie is my all-time favorite dessert. There hasn't been a time I'd turn down a slice. :) But I like my pie much less sweet. I use honey (just 1/2 cup) because I think the potatoes are pretty sweet on their own. Here's my version: https://food52.com/recipes/2089-sweet-potato-pie
 
Author Comment
Nicole P. November 17, 2014
Thanks, June -- happy to be here! I love using honey or agave in desserts, too. I'll have to try your version sometime this season :)
 
AntoniaJames October 16, 2014
What a great idea, using vanilla and lemon extract in this! We are so fond of sweet potato, so I plan to make one when my sons are home next; this sounds perfectly delicious. Thank you for sharing this recipe. ;o)
 
Author Comment
Nicole P. October 16, 2014
Thanks! Let me know how it goes over with your family :)
 
AntoniaJames October 16, 2014
Nicole, I can promise you, it's going to go over VERY well. Of course, I'll leave a comment to confirm that. In fact, I'll probably be testing this before the holidays -- not that I doubt for a moment that this is going to be spectacular, but because, well you know, you can never be too concerned about quality control (code for, "I really can't wait until the boys come home to try this!") Cheers. ;o)