icon-account icon-glass

LIMITED-TIME FREE SHIPPING TO THE U.S. // discount applied automatically at checkout

Special Diets:
Ingredients:
Type:
Seasons & Holidays:
sweet potato pie recipe

Sweet Potato Pie Recipe

Posted on

Swap out the high-calorie pumpkin pie for a healthier, lower-sugar sweet potato pie. This popular southern dish is so delicious, it's worth trying!

Total time:  45 S
Servings:  10
Calories:  220

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. kosher or sea salt
  • 1 tsp. granulated sugar
  • 10 tbsp. butter cut into pieces
  • 0.66 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground ginger
  • 1/2 cup ice cold water divided
  • 2 1/2 cups sweet potatoes or yams peeled, cubed, boiled
  • 1/2 cup evaporated milk

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 55mg
  • Sodium: 150mg
  • Carbohydrates: 33g
  • Fiber: 1g
  • Sugar: 17g
  • Protein: 4g

Instructions

Pie Crust:

2 ½ cups all-purpose flour
½ tsp. kosher or sea salt
1 tsp. granulated sugar
10 tbsp. butter, cut into pieces
½ cup ice cold water, divided

  1. Add first 4 ingredients to jar and secure lid. Press "Pulse" 8-10 times.
  2. Add ¼ cup water and secure lid. Press "Pulse" 4 times.
  3. Add remaining water and press "Pulse" 4 times or until dough is formed; do not over blend.
  4. Remove dough, and divide into two balls.
  5. Pat into a smooth disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough.

Note: One dough disc will be used for this recipe. The other dough disc may be used for another 1-crust pie or frozen for up to 6 weeks for later use.

Pie Filling:

2 ½ cups peeled, cubed, boiled sweet potato or yams
⅔ cup granulated sugar
½ cup evaporated milk
2 eggs
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. ground ginger

  1. Add all ingredients to jar and secure lid. Blend on the lowest setting (Low or Speed 1) for 5-10 seconds or until filling is blended and smooth.
  2. Pour into pie dish lined with pie crust.
  3. Bake at 350˚F for 45 min – 1 hour

More Recipes

Watermelon Cucumber Slushie
Watermelon Cucumber Slushie
Need a light, cold refresher? Try this sweet watermelon cucumber slushie!
VIEW RECIPE
Layered Watermelon Smoothie
Layered Watermelon Smoothie
Watermelon rind, green grapes & chia seeds contribute to the green layer while watermelon and frozen strawberries...
VIEW RECIPE
Raw Healing Juice
Raw Healing Juice
This whole juice recipe comes from Christiann Koepke (christiannkoepke.com) and is full of fiber, vitamin C, potassiu...
VIEW RECIPE

Older Post Newer Post


18 comments


  • I always use the middle rack in my oven. Hope this helps.

    Elaine Floyd on

  • This should help. Happy Thanksgivong!
    http://www.bakepedia.com/ti…

    Mama J on

  • In general, the middle of the oven is best for even baking. Many recipes will direct you to position the rack in the middle. If no direction is given, assume that your items should be baked here.
    Items that require an especially browned bottom should be baked in the lower third of the oven.
    I made a sweet potato pie recently and I wish I would have had it slightly lower in the over because the bottom crust was not as firm as I would have liked. Good luck!

    Angelina Davis on

  • I plan to use use egg whites instead of 2 regular eggs. My mom used to do this when she made her sweet potato pie (with yams). The egg whites make the pie filling lighter/fluffier. I just did a Google search (keywords: "2 eggs equals how many egg whites"), and found that 1 whole egg = 2 egg whites; or one egg contains about one tablespoon of egg yolk and two tablespoons of egg white. So, calculating the amount of egg whites, we have 2 whole eggs per pie x 2 tablespoons of egg white per whole egg = 4 tablespoons of egg white per pie. You should be able to find egg white in a carton at your local grocery store. My grocery store carries it. Of course, you can separate egg whites from a whole egg, too, if you prefer.

    Bruce Bigby on

  • Thanks Angelina, I’m off to my grocery store to buy some sweet potatoes!

    Steve Beaudin on

  • Just a note: orange sweet potatoes are not yams. Yams are in a totally different family.They grow on vines and are found in tropical climates, have a dark brown skin, a completely different taste and texture, and are generally not found in the U.S. What most people call yams are orange sweet potatoes.. .

    patriotsongs on

  • has anyone made this pie?

    Denise on

  • Yes. You are technically correct. However, when grocery stores label them as "yams" and everyone in the US refers to them as "yams," referring to them as "orange sweet potatoes" won’t help someone in the US to find the right potato to use in their pie.

    Bruce Bigby on

  • Your oven will have racks that are lettered "A" "B" etc. My home economics teacher always told us, "‘B’ for Beautiful baking!" "B" is the next one from the bottom. Happy Baking

    JMLM on

  • Yeah, I know what you mean. I think that the essential tools for a kitchen are a Kitchenaid mixer and a great blender like a Blendtec. I also believe in working smarter — not necessarily harder.

    Bruce Bigby on

  • I’m excited about trying this in my Blendtec. I bake sweet potatoe pies often but normally by hand. My grandma is probably turning over in her grave butI want to work smarter not harder.

    Dimples on

  • This was delicious. I cheated and used premade crust though. I have had many sweet potato pies, and this felt and tasted lighter because there’s no butter in the filling.

    VK on

  • I didn’t make it yet, but thanks for reminding me! I’m going to make it for Thanksgiving!

    Bruce Bigby on

  • How did you pie turn out? Did the whites work out well?

    MamaChrisNow on

  • Yes. The whites worked very well. :-)

    Bruce Bigby on

  • How about now? lol, I’m very curious to see if whites work.

    MamaChrisNow on

  • I’m new at this, do I bake the pie on the middle rack or in the bottom in the oven?

    Steve Beaudin on

  • Hmm. I thought that I responded, but apparently not. My pie tasted delicious with egg whites. :-)

    Bruce Bigby on

Leave a comment

Please note, comments must be approved before they are published