sweet potato pie

My mom’s new recipe I promised yesterday? This is it: Sweet Potato Pie. Yum, yum, yum. Everyone who thinks Pumpkin Pie is the classic Thanksgiving dessert is right. However, I motion for Sweet Potato Pie to take its place. Pumpkins get their share of the spotlight (*cough* Halloween) in the fall. Sweet potatoes never get the credit they deserve. They are a sadly undervalued vegetable. 

Thanks to this tasty little recipe, sweet potatoes are finally having their moment. Personally, I find Sweet Potato Pie tastier than Pumpkin Pie. It has a more complex flavor which can only be attributed to the addition of pecans. This pie is literally fall and Thanksgiving combined in dessert form. There is really nothing more for me to say about this dessert other than, TRY IT. You might never go back to Pumpkin Pie again…

Sweet Potato Pie

1 9 in. pie shell (Trader Joe’s of course)

1/2 cup chopped pecans

2 cups cooked sweet potatoes

6 tbsp softened butter

1/4 cup heavy cream

3 beaten eggs

1 tsp. vanilla

1/3 cup sugar

1 tsp. cinnamon

1/2 tsp. nutmeg


3 tbsp. melted butter

2/3 cup pecans, finely chopped

1/2 cup brown sugar

1/3 cup flour

For topping: Combine all ingredients till crumbly.

For pie: Preheat oven to 475º. Pinch pie shell all over with fork and spread pecans on bottom. Bake 5 minutes. Cool. Lower heat to 300º. Mash together potatoes and butter till smooth. Add all other ingredients and blend well. Pour into pie shell. Sprinkle topping over top of pie. Put the pie on a cookie sheet and bake at 300º for 25-30 minutes till golden brown. Top with whipped cream or ice cream for extra sweetness :)


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