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Sweet potato pie recipe

Sweet potato pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Sweet potato pie

This American Christmas and Thanksgiving tradition is festive and delicious. Using simple ingredients like real sweet potatoes and a touch of cinnamon and nutmeg, it is actually very easy to make.

2405 people made this

IngredientsServes: 8

  • 500g sweet potato
  • 125g butter, softened
  • 200g caster sugar
  • 125ml milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 recipe pastry for a (23cm / 9 in) pie

MethodPrep:30min ›Cook:1hr50min ›Ready in:2hr20min

  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Preheat oven to 180 C / Gas mark 4. Roll out pastry and line a 23cm (9 in) pie dish or tart tin.
  3. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into prepared pastry base.
  4. Bake in the preheated oven for 55 to 60 minutes, or until knife inserted in centre comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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Reviews & ratingsAverage global rating:(2844)

Reviews in English (2207)

Fantastic! I was looking for an alternative to pumpkin pie, as this is the Canadian Thanksgiving weekend and I wanted to start the tradition here in my home in the UK. Finding canned pumpkin meat is nearly impossible here, unless you order online...and making it from scratch is a pain. This recipe is INCREDIBLY easy to make...and equally as tasty!! I thought initially that it looked too runny, but, do not alter's perfect just the way it is...enjoy-10 Oct 2010

Being British, I had never had sweet potato pie before making it using this recipe -- I wanted to make it for a Thanksgiving party my American History teacher hosted! I've made it numerous times over the past few years and everybody always loves it! Really simple, incredibly tasty.However, I slightly reduce the amount of sugar (to around 185g) otherwise it's just a bit too sweet for my liking (I have a feeling this might be a British/American thing!)-08 Oct 2011

Hiya tails, this is a pudding. It tastes very close to a pumpkin pie and is not savoury at all. Hope this helps, and do let us know if you try it!-07 Nov 2011

Sweet Potato Pie

This post may contain affiliate links. Read our disclosure policy.

The perfect Sweet Potato Pie recipe! Made with a tender and flaky, buttery pie crust and a lightly spiced, perfectly sweetened, browned butter sweet potato pie filling.

Then you have your choice to top with sweetened whipped cream or a toasted homemade marshmallow topping! This is how we celebrate the holidays!

Southern Sweet Potato Pie (w/ brown butter)

“Will you make me some black people food?” This was a question by my then 7-year-old niece Rayvn that still tickles me to this day! She is biracial and apparently that day she was needing her black people food fix.

She is 22 now and she still wants to know when I’m cooking something. Gotta love her! Apparently, she isn’t the only person requesting “black people food” because one of the top requests for the keywords “sweet potato pie” on google is “black folks sweet potato pie recipe”.

So yall want a black person’s sweet potato pie recipe huh? Ha! Too funny, but I think I might can help with that!

Let’s talk about this southern sweet potato pie right HERE! My grandmother makes a great sweet potato pie! And now that I think about…I don’t know too many people in my family who can’t make a decent sweet potato pie! I’ve had so many including this recipe that you guys seem to like so much.

However, NO sweet potato pie holds a candle to the sweet potato pie I use to have after church in Elberton, GA. I don’t know who use to make it but it was one of the first things I’d go to in the lunch line and I think I FINALLY figure out the secret ingredients.

I remember the pie tasting like it had nuts or maybe even some toffee in it but it was just as creamy and smooth as ever. The flavor was so deep & rich, sweet but yet somehow that fresh sweet potato flavor was still able to shine through.

What’s the secret? BROWN BUTTER and a splash of orange pineapple juice! Oh and roasting those sweet potatoes!!

Ok, so I’m pretty sure whoever made the pie many years ago at Holly Springs Church probably wasn’t browning butter or was she. Maybe she was using maple, toffee or maybe she really did put ground nuts in it, heck all I know is that this sweet potato pie tastes so much like hers, maybe even a lil better!

The texture is so fluffy and creamy! It just kinda melts right there on your tongue. And that flavor!! Dear Lordt be some lipo for me today because I had 2 1/2 pieces!! So ashamed of myself….ok I’m over it. Off to get more pie! : ) jk (but not really)

Brown butter has pretty much changed my sweet potato, pecan, and pumpkin pies life. It adds such a deep, nutty, slightly caramel-ish flavor! And yep, roasting sweet potatoes for sweet potato pie is pretty much the only way I roll these days. It brings out such a rustic, naturally sweet flavor.

Now let’s talk CRUST for a minute. Use my Buttery Deluxe Pie Crust recipe. Sorry if I’m being bossy but that’s what you need to use. It’s still hands down my favorite pie crust ever! A flavorful crust + A flavorful sweet potato pie….catch my drift here!! It’s an overload of good stuff for your mouth…you’re seriously standing close to the edge of marriage proposal territory. The best part is that it’s crazy easy to make so no excuses people!! “Make the crust Annie-Mae. ”

Even though brown butter is easy to make, I don’t make it all the time for my pies. Usually only for holidays or if someone is paying me to make them one. It’s just a little extra layer of flavor (and love) to add in if you have the time. So worth it though!

When I first made this pie last year, I was curious to see what my hubby thought of it. He is team Patti Labelle’s sweet potato pie all the way, but took one bite and gave me two thumbs up. He coined it the best homemade sweet potato pie he’s ever had (over my normal sweet potato pie) and “Patti Pie” still holds the place for the best store-bought pie in his book.

I guess I can live with that…not unless I decide to introduce my own line of desserts. Watch out, Patti! : )

A Cookbook with vintage pie recipes

It is surprising that this book was ever written at all and that it has survived to be published since this cookbook was written by a black slave.

Mrs. Fisher, born a black slave, found her way to San Francisco soon after the Civil War. By dint of talent and hard work, she created a life and business there. She and her husband created a business manufacturing and selling “pickles, preserves, brandies, fruits, etc.”

Mrs. Fisher was proud of a Diploma awarded at the Sacramento State Fair in 1879 and two medals awarded at the San Francisco Mechanics’ Institute Fair, 1880, for best Pickles and Sauces and best assortment of Jellies and Preserves.

Mrs. Fisher seems to have been supported by many of the leading business and professional figures in the San Francisco and Oakland areas. Perhaps it was these kind hearted citizens who helped Mrs. Fisher to write and publish her book as both she and her husband were illiterate.

We are grateful to whomever it was that helped Mrs. Fisher to publish these splendid recipes. She hints that they were written “at my dictation.” This may account for a some interesting variant spellings and names of dishes.

How to Make the Pie

Preheat the oven to 350 degrees F. Let&rsquos begin with cooked sweet potatoes to equal about a cup and a half. As mentioned above, you can roast, boil, or use canned.

In the bowl of an electric mixer, combine the sweet potatoes and sugar. Beat until incorporated and then add the eggs, butter, milk, vanilla, cinnamon, cloves, and salt. Beat until smooth.

Pour the sweet potato filling mixture into the pie shell. Brush the crust with an egg wash if desired.

Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Cool for 2 hours and then refrigerate until ready to serve.

Sweet Potato Pie Recipe

Prep Time: 10 minutes
Cook Time: 120 minutes
Serving Size: 1 slice (141g)
Calories: 250


Unbaked pie shell, 9-inch pie

Light whipped topping, optional


Assemble all ingredients preheat oven to 400 ° F.

Wash exterior of each potato, prick several times with a fork and bake until tender, 60-75 minutes. Cool potatoes to room temperature.

Scoop interior flesh of baked potatoes into a medium bowl (no skin). Mash potatoes until smooth.

Melt butter and add to sweet potatoes.

In a separate small bowl, whisk together the Truvia Sweet Complete ® Granulated All-Purpose Sweetener, skim milk, eggs, vanilla extract, salt and spices.

Add spice-egg mixture to the potato mash.

Mix until a well combined smooth mixture is achieved.

Pour mixture into pie shell.

Carefully transfer pie to oven and bake on bottom rack until filling is just set, approximately 35-45 minutes. Transfer to a wire rack to cool.

Store in a sealed container.

Optional (will effect nutritional information)

For an extra crisp bottom crust, preheat a shallow baking pan in oven for a few minutes before placing unbaked pie on it to bake.

Sweet Potato Pie Recipe

Heat oven to 450 degrees. Put sweet potatoes on a baking sheet and brush each with vegetable oil. Place the sweet potatoes in the oven and bake for 45 minutes, until tender. Remove the sweet potatoes from the oven, allow to cool and then peel them to remove all of the skin. Put sweet potatoes in a large bowl and mash with a potato masher. Add butter and mix well. Add the sugar, milk, eggs, nutmeg, cinnamon, vanilla and mix well until the mixture is smooth.

Step 2: Bake And Serve Sweet Potato Pie

Pour sweet potato filling into an unbaked pie crust. Smooth the surface with a spatula. Bake at 350 degrees for 60 minutes or until light brown in color. Remove from the oven and allow to cool. Garnish with whipped topping and chopped pecans. Serve!

1 (9 inch) Unbaked Pie Crust

Recipe by: Play Recipe Admin Team

Step1: Make Sweet Potato Pie Filling

Heat oven to 450 degrees. Put sweet potatoes on a baking sheet and brush each with vegetable oil. Place the sweet potatoes in the oven and bake for 45 minutes, until tender. Remove the sweet potatoes from the oven, allow to cool and then peel them to remove all of the skin. Put sweet potatoes in a large bowl and mash with a potato masher. Add butter and mix well. Add the sugar, milk, eggs, nutmeg, cinnamon, vanilla and mix well until the mixture is smooth.

Step 2: Bake And Serve Sweet Potato Pie

Pour sweet potato filling into an unbaked pie crust. Smooth the surface with a spatula. Bake at 350 degrees for 60 minutes or until light brown in color. Remove from the oven and allow to cool. Garnish with whipped topping and chopped pecans. Serve!

What is the Purple Layer?

The purple layer is mashed Okinawan Sweet Potato. It a popular sweet potato grown locally in Hawaii. It made its way to the Hawaiian islands thanks to the Japanese. The sweet potato actually thrived in the islands due to its rich volcanic soil.

Sometimes people can get the Okinawan sweet potato mixed with Ube (pronounced ooh-bae). It’s totally understandable because they look and taste slightly the same. Ube is pretty much a purple yam that is popular in the Philippines and used quite commonly in desserts. The only difference is that Okinawan sweet potato grows underground like a potato while ube grows above ground on vines. Despite that one difference, it is totally fine to use the two ingredients interchangeably.

Recipe Summary

  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee for Plum Crumb Pie
  • 2 large sweet potatoes, (about 1 1/2 pounds)
  • 1/2 cup (1 stick) butter, cut into pieces, room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 teaspoon pure vanilla extract
  • Juice of half a lemon

On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap chill pie shell until firm, about 30 minutes.

Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.

Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.

With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.

Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

Sweet Potato Pie Recipe

This creamy homemade Sweet Potato Pie Recipe is an ultimate Southern classic made with baked sweet potatoes, butter, milk, eggs, brown sugar, cinnamon & nutmeg!


  • 1 lb sweet potatoes
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • a pinch of ground cloves
  • 1 (9 inch) unbaked pie crust (homemade or store bought)

Recommend topping options:


  1. Preheat oven to 400°F. Wrap sweet potatoes with foil and bake on a cookie sheet until soft, about 45 minutes (or longer if your sweet potatoes are extra large).
  2. Remove from oven and allow to cool completely.
  3. Once sweet potatoes are cooled, preheat oven to 350°F. Remove foil and skin from sweet potatoes.
  4. In a large bowl, mash sweet potatoes and butter until completely smooth. Whisk in sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg, salt and cloves. Whisk until mixture is well combined.
  5. Pour filing into unbaked piecrust. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The pie will rise while baking and then deflate as it cools.
  6. Serve warm or chilled with a dollop of whip cream or marshmallow fluff!

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