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
Test Kitchen Notes
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
one 9-inch pie
mashed sweet potatoes (from about 2 medium sweet potatoes)
1 1/4 cups
unbaked 9-inch pie shell
In This Recipe
Preheat oven to 350° F.
Blend all of the ingredients except the eggs and the pie shell together with a mixer and taste for seasoning.
Add eggs and mix until the filling is smooth.
Spoon the filling into the unbaked pie shell.
Bake for 1 hour or until firm. Let cool completely before slicing and enjoying.