Sweet Potato Pie

One of our members turned us onto the notion of a sweet potato pie, and I got curious. Turns out: As promised, sweet potato pie is wonderful! Much like a pumpkin pie, but I would argue, perhaps better! A great pie for holiday gatherings — give it a try.

Our recipe is slightly adapted from this recipe at AllRecipes.com. There is absolutely no reason for the amount of sugar that the original recipe recommends. I cut it in half (down to half a cup), and that’s plenty of sweetness. Enjoy!


  • 1 (1 pound) sweet potato
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust

  • Preparation

    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.

    *That “or until done” bit is tricky. It’s done when you can easily poke a table knife through the center of the sweet potato. I was doing two pies at once and was therefore using a 2-pound sweet potato. It took more than 90 minutes to cook through. If (when!) I use this recipe again, I’ll experiment with some version of cubing the sweet potato and roasting it to reduce the cooking time. I’ll let you know how that goes in a future comment…

    2) Break apart sweet potato in a bowl. Add butter, and mix well. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Pour filling into an unbaked pie crust.

    3) Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. I recommend serving it with freshly whipped cream (with a wee bit of vanilla and sugar added).

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