Monday, November 22, 2010

Just in Time for Thanksgiving- Sweet Potato Pie

This year our Fall CSA gave us fresh sweet potatoes. My family doesn't eat a lot of sweet potatoes- in fact my husband is not a fan of them at all. He does, however, love a good, homemade sweet potato pie. I decided to try my hand at it, especially since Thanksgiving is coming up. It was so easy and delicious! My 4year old loved it, and I actually had to make another one to send in to her preschool for their Thanksgiving Feast.

1 lb of sweet potatoes
1 stick butter, softened
1 cup white sugar
1/2 cup soy milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pie crust

1. Boil sweet potato whole in skin for about 50 minutes, or until fork tender. Cool sweet potato by running cold water over them. Peel skin off.
2. While sweet potatoes are cooking, place pie crust in 9 inch pie plate. Preheat oven to 350 degrees.
3.Cut sweet potato into chunks and put in bowl. I used my Kitchen Aid mixer, but you can use a hand held also. Add softened butter and mix until smooth. One at a time add in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth and lumps are gone. Pour filling into an unbaked pie crust.
4.Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Don't worry if the pie puffs up, it will sink back down as it cools.

Fresh out of the oven:

Time for dessert!

Happy Thanksgiving Ya'll!


  1. This looks delightful, I have done sweet potato casserole but never ventured toward the pie. The color looks bright, crust looks perfect. I will have to try this one!

  2. Thanks Brandi! I didn't do anything fancy with the crust since it was a trial pie just for us. You can sub regular milk for the soy if you'd rather.