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Sweet Potato Pie

Posted by Denise on November 18, 2012

sweet potato pie on blue plate
Sweet Potato Pie is a Southern favorite for a reason...it's crazy tasty!

Ahhhh, Sweet Potato Pie. That delicious traditional Southern pie that makes people who have never eaten it shy away (I mean, who wants to eat a pie made out of vegetables?) and Southerners glad for less competition for each piece! The secret? When spiced similarly, sweet potatoes can taste amazingly like pumpkin, although they bring their own subtle flavor to the pie.

I’ll admit it, I was reluctant to try sweet potato pie. In fact, it was probably 8 or 10 years after we moved down to Florida before I tried the pie, because it just didn’t sound good, ya know? Anyway, I was finally cornered in a situation where I couldn’t pass up a slice of a friend’s pie without hurting her feelings. I took a tiny slice of her pie claiming I was trying to cut back on sweets, then kicked myself for the rest of the evening because the pie was so good I wanted more! This recipe is incredibly easy to make and the end result is to die for.

Sweet potatoes can be used in equal amounts when substituting for pumpkin. The easiest way to use the sweet potatoes in a pie is to bake the potatoes first and use the cooked interior flesh as shown here. This recipe calls for a single pie shell. Feel free to use a purchased frozen pie shell, but keep in mind that unless it is an exceptionally good one, your purchased pie shell will not be as good as one you make. Use our Carol's pie crust recipe if you want. Your pie will be that much better. Either way, fool everyone and make our Sweet Potato Pie for Thanksgiving and see if anyone can tell the difference. They’ll love it!


  Printer friendly recipe without photos 


Sweet Potato Pie


 sweet potato pie ingredients

 Sweet Potato Pie ingredients.



Makes one 9” pie




single unbaked pie shell in pie pan


cup cooked sweet potatoes, about 2 medium potatoes


cup cream or milk


cup white sugar

1 ½

tablespoons white flour


eggs, slightly beaten


teaspoon salt


teaspoon ground cinnamon


teaspoon ground nutmeg


teaspoon ground ginger


teaspoon ground cloves




1.    Preheat oven to 375o F. Remove baked sweet potato flesh from skins.


sweet potato pie removing potato flesh




2.    Combine the sweet potato flesh, cream (or milk) and eggs together is a medium sized bowl. Add the sugar, flour, salt and all of the spices and mix everything together really well.


sweet potato pie with sweet potato and eggs sweet potato pie adding flour


sweet potato pie mixing in spices


sweet potato pie filling



3.    Pour the mixture into an unbaked pie shell and place on the middle rack in the oven. Bake until a toothpick or table knife inserted into the center of the pie comes out clean, without raw batter sticking to it, normally between 45 and 60 minutes. Cool slightly then serve warm or room temperature. It will last 2-3 days covered in the refrigerator.

 sweet potato pie crust sweet potato pie with filling


finished sweet potato pie


  sweet potato pie in pink pie plate


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