Sweet Potato Pie

As I was walking through the kitchen, with baby Emmett wrapped on my back (see details here), I happened to see some sweet potatoes sitting out, going bad. I knew something complicated was out because of exhaustion, so I tried to think of something simple. I also wanted something that my toddler Mimi could help out with…… Sweet Potato Pie. Sweet, creamy, easy to make, and fun for the kids.

Here are a few tips: 1) Beat the filling until smooth, I stopped a little early. 2) Let it cool completely before you cut into it or it cracks. 3) Slowly add the sugar, tasting as you go (add the eggs last, so you don’t eat raw eggs). That way, it doesn’t end up too sweet. 4) I used 3 cups of sweet potato, which is a bit much. I would recommend getting closer to 2 cups.



Sweet Potato Pie
Serving Size = 1 9-inch pie

  • 2 cups sweet potato (I used 3, but 2 cups is better)
  • 1/2 cup butter, softened
  • 3/4 cup sugar (start with 1/2 cup and increase to taste)
  • 3/4 cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon fresh nutmeg
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 9-inch pie crust, unbaked (click here for recipe…. I added a tablespoon or two of sugar to the crust)
  1. Boil the sweet potatoes, skin and all, for 40 minutes to an hour. When they are soft (can pierce with fork), run cold water over them and remove skins. Toss the skins. Do not let cool first, or put in the fridge, just run cold water over them. Break into pieces and place into mixer bowl (I used my standing mixer).
  2. Add the butter, spices, sugar (I recommend starting with 1/2 cup and increasing as necessary), vanilla and mix. Taste and increase the sugar if necessary. When it’s sweet enough, add the eggs and mix until smooth (about medium speed).
  3. Transfer to an unbaked pie crust and place in a preheated 350F degree over for 60 minutes, or longer. The pie will be set, and a knife inserted should come out mostly clean. The middle shouldn’t be a soupy mess.
  4. Remove, let cool, and serve.