I don’t bake a lot of Sweet Potato Pie, but someone requested it and I used this recipe.
Reviewers said this pie was good, but on the sweet side. I went back and read the reviews and a lot of people cut the sugar to 3/4 cup and used these proportions (1/2 granulated, 1/4 brown). So that’s what I’d do next time. I’ll update when and if I ever become more interested in Sweet Potato Pie.
Sweet Potato Pie
1 pound sweet potato, cut into thirds
4 oz salted butter, melted
1 cup granulated sugar (210 grams)
1/2 cup milk
2 large eggs
1/2 teaspoon cinnamon
1/8 teaspoon fresh nutmeg
1 teaspoon vanilla
1 9 inch pie crust (homemade or Vodka crust)
Cook sweet potatoes in microwave. Let cool, then remove peels.
Preheat oven to 350 degrees F.
Break up sweet potatoes and put in food processor. Add butter and sugar and pulse 5 times to mix. Add milk, eggs, cinnamon, nutmeg and vanilla. Puree until smooth – mine still had tiny lumps, but they weren’t a problem in the end.
Pour mixture into pie crust. Bake for 45 minutes at 350 degrees F.
Kathie, thanks for the review. I’m making one today that uses 1 1/2 pounds of potatoes and only 1/2 cup of brown sugar. I’m anxious to see if it will be as good as this one. I’m glad you reduced the sugar in this one to 3/4 cup, now we’ll have to see how a pie with even less sugar works.
Our Middle School Bakers made 2 of these pies today. One for themselves and one for an administrative team meeting. Everyone gave it a thumbs up! (did the 1/2 cup granulated sugar and 1/4 cup brown sugar…not too sweet…just right). Thanks for this recipe!
I don’t think it can get any less complicated. I have to try sweet potato pie at least once before my bucket list runs out.
Our cups are 8 fluid oz, but when measuring by weight, sugar would weigh about 7.5 oz or 210 grams.
That looks delumtious! For the sake of us ignorant Europeans, please could you tell us how big your “cup” is? I have cups that range from small coffee cups up to huge mugs! Thanks!
Thank you Anna!
I so love visiting your site, reading your comments and making many of your recipes. They have all been delicious. Thing is, between working all week and baking all weekend, I no longer have time for cleaning the house……. oh well :o)
Thank you again and Happy Thanksgiving to you and your family!
Since you had a pre-Thanksgiving thank you yesterday, I also wanted to say THANK YOU for this great website! Everytime I try a new cookie recipe, my boyfriend asks “So, is this from Cookie Madness?” My favorite recipes so far are the Dorie Greenspan peanut butte fudge brownies and Bev’s chocoloate chip cookies. I’ve left comments on each of those recipe posts, so future readers have the feedback.
Thanks again and Happy Thanksgiving to everyone!!!
Happy Thanksgiving Anna!
Thank you….thank you…Ms. inspirational of all things cookies and beyond! THANK YOU!
Truly I am thankful for you! And….my hubby/John who is making the pies for our Turkey day family gatherings. He has inherited that great skill of pie crust making from his mom. Pumpkin…and Pecan…traditional.
May you dear Anna/Fuzz and fam. have a truly wonderful Thanksgiving!
Your pumpkin pie looks divine! Pumpkin is an aphrodisiac..did you know that?
this looks nice 🙂
Rum seems like a really good choice for your pie. Since the alcohol content is the same, you should get the same chemical reaction.
Anna, I saw the vodka pie crust while on our summer vacation. I read food magazines when we are in the hotels.
I have a special pie with a theme that I have to make real soon. I am planning on make the pie crust with white rum. The percentage of the alcholic is the same, so I think it will work. I know the vodka pie crust doesn’t leave a taste, but I’m hoping rum pie crust will be tasted in my pie crust. It will go with my pie theme. Do you think the rum in the pie crust will make any difference to the texture of the pie crust?
Don’t worry — I mailed Tiffany the recipe :).
Tiffany, just type Vodka pie crust into your search engine and you’ll get a number of hits. Smitten Kitchen, and Serious Eats both have recipes for it.
I used to work for Marie Callenders. I made those darn pies every single day at the beginning of my shift. Your pie looks just as good if not better than any of the pumpkin pies we sold back then. It looks great, and I’m sure it tastes wonderfu. The recipe sounds really yummy. Now if I could only get the recipe for that vodka pie crust….?
The Cookie Blog
I love sweet potato pie. I think I prefer it over pumpkin, actually.
Marie Callender is my friend too. She makes the best chicken pot pies. But they’re really fattening.
1 pound down, 4 to go! 😉 The pie looks good!
Sue, yes. I made the vodka pie crust for my pecan pie. I made one recipe, but didn’t have enough dough for two pies. So part of the dough is in the refrigerator and the rest is at the bottom of my pecan pie which is sitting in the freezer right now.
Sweet potato pie sounds good! I must confess I’ve never made it, but one time I made a sweet potato casserole, that tasted just like pie without the crust. I felt it was too sweet for a side dish and I’ve never made it again.
Anna, have you ever made that vodka pie crust? I can’t remember. I tried it last year when Cook’s Illustrated published it and I found it very difficult to work with. I have several other pie crust recipes that turn out great, so I’m not inclined to try it again. What was your experience?
Marie also mkes my pie crusts. I prefer sweet potato pie to pumpkin pie. I have a bunch of sweet potatoes and will try your pie this afternoon. It is snowing and frigid in Cleveland so I will welcome the heat from the oven.
HAPPY THANKSGIVING, EVERYONE
Ha, ha! Marie’s making my pie crusts this year, too. 🙂
i hope this turns out good!!! it looks terrific! i made 4 different recipes of sweet potato pie last year and hated all of them. haha i think i’m more of a pumpkin pie person.
LOVE SWEET POTATOES!!!
Just saw your Thank-You post. No, thank YOU!! 🙂