Enjoy 20% off with a $60 purchase on our alpaca fleece products this week. 

Order Your Almanac Today!

Sweet Potato Pie

Photo Credit
Guy J. Sagi/ShutterStock
The Editors
Yield
8 servings
Category
Pies and Pastries
Vegetables
Course
Desserts
Occasions
Thanksgiving
Sources
Yankee Magazine
Print Friendly and PDF

Sweet potatoes for dessert? Yes, please! This simple-to-make sweet potato pie recipe will perfectly complement any fall or winter dinner. In the south, where these favorite tubers are grown, the sweet potato pie is a classic and even pumpkin pie takes a back seat. 

For our recipe, you can use a refrigerated store-bought pie crust or make your own with our all-purpose pie crust recipe.

Here are a few tips from our southern pie makers:

  1. When you cook the sweet potatoes, consider baking them instead of boiling or microwaving them to bring out that deep carmelized flavor. This single step really elevates the flavor. 
  2. Prebake the 9-inch piecrust in its pan. Prick the bottoms with a fork. Line the crust with parchment paper and bake until slightly golden, about 15 minutes. Let cool completely, about 1 hour.
  3. Don’t be tempted to skip the orange zest which balances out the sugar factor so your pie will have that perfect balance of sweetness.

 

Ingredients
1-2/3 cups milk
1-1/2 cups sugar
1 cup cooked and mashed sweet potato
3 eggs
1 teaspoon grated fresh orange zest
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 9-inch piecrust
whipped cream, for topping (optional)
Instructions

Preheat oven to 350°F. 

In a bowl, combine milk, sugar, sweet potato, eggs, orange zest, salt, and ginger. Pour into piecrust.

Bake for 50 minutes, or until a tester inserted into the center comes out clean. Filling should be slightly puffy. If crust gets too dark before the pie is done, loosely cover it with aluminum foil.

Allow pie to cool for at least an hour before serving. Top with whipped cream, if using.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

L. Pross (not verified)

8 years 11 months ago

You call this sweet potato pie - but it actually looks like yams in the pictures.

Sweet potatoes are white.

Am I correct?

Here is a great resource from the North Carolina Sweet Potato Commission showing the difference between sweet potatoes and yams: http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/

Charlie Pennick (not verified)

10 years 11 months ago

Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!

Wayne Perry (not verified)

13 years 10 months ago

The first flavor that came thru was the hint of orange. Definetly a tasty way to use sweet potatoes.

Shawn Mccrory (not verified)

14 years 11 months ago

This is a really wonderful less sweet alternative to pies. I actually only used 1 cup of sugar and a little more potato (Which I used 1/2 yam and 1/2 sweet pot)and it was PLENTY sweet and texture didn't seem to suffer!

i 'll give it a try with the old 'batates' still waiting to be processed