Sweet Potato Pie

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2 hours 1 9-inch pie Print RecipeEmail Recipe


1 pie crust (prepared ahead)
1 1⁄2poundsweet potatoes
2 eggs
4tablespoonunsalted butter
1teaspoonvanilla (or 2 tablespoons bourbon)
1⁄4teaspoonground ginger
1⁄4teaspoonground cinnamon


Make Pie Crust (or have ready).

Heat sweet potatoes with enough water to cover in medium saucepan over medium-high heat to boiling. Reduce heat to low; simmer, uncovered, until potatoes are tender, about 30 minutes. Drain potatoes; let cool slightly. Peel; mash until smooth, by hand or using electric mixer. You should have about 2 cups puree.

Heat oven to 350F.

Beat eggs and sugar into puree until blended; beat in milk, butter, vanilla, ginger, and cinnamon until well combined. Pour mixture into pie crust; bake until sharp knife inserted in center of filling is withdrawn clean, about 1 hour. Remove pie to wire rack to cool to desired temperature. Serve warm or at room temperature.

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