THE BEST SWEET POTATO PIE

My sweet potato pie recipe is a thick and velvety smooth treat for the holidays. Perfect for any sweet potato lover.

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We grow sweet potatoes in our garden and end up with a considerable amount that we don’t know what to do with.

If you ever bought one of those large bags of sweet potatoes I think you know how we feel.

I needed a recipe that wasn’t only an incredible dessert but one that I could feed my kids without so much guilt and they would enjoy!

It’s not too sweet, velvety smooth, perfect flavor to pair with a Thanksgiving meal. My kids loved it. 

Remember this is a recipe for two pies so the amount of sugar is cut in half per pie.

Ingredients needed

• 1 lemon (juiced)
• 1 orange (juiced)
• 1/2 cup evaporated milk
• 2 eggs
• 1 1/2 cup of butter (softened)
• 2 tbs. sweetened condensed milk
• 2 tsp. Vanilla extract
• 1/2 tsp. Nutmeg
• 1/2 tsp. Ground cinnamon
• 3 lbs sweet potatos
• 1 cup 1/4 white sugar
• 1 cup 1/4 brown sugar
• 2 unbaked pie crust

Equipment recommended

• Emulation blender
• Large Mixing bowl
• 2 Pie tins
• cooking sheet
• foil

Recipe instructions

• First, wash your sweet potatoes and jab holes all over them.

• Line a cooking sheet with foil.

• Bake your sweet potatoes at 400°f for about an hour until tender then leave to cool.

• Once they are chill to the touch peel off the skins and place the sweet potato into your large mixing bowl.

• Preheat your oven to 350°f.

1. Now use your emulsion blender to get all the strings harmonized and lumps combined.

2. Next, you will squeeze the juice from your lemon and orange. I use my hands. If you have a lemon juicer that will work wonders.

3. Now you’ll add 1/2 cup of evaporated milk.

4. Add your 1 1/4th cup white sugar.

5. Add your 1 1/4 cup brown sugar.

6. Okay, now we add our spices 1/2 tsp. Nutmeg, 1/2 tsp. Ground cinnamon, 2 tsp. Vanilla extract. 

7. Don’t forget to add your 2 tablespoons of sweetened condensed milk.

8. Add your softened butter and mix using your emulation mixer!

• This is your chance to taste your batter before you add your eggs. Add any extra spice now.

9. Now add your 2 eggs and blend well.

10. Prep your pie crust I made mine homemade if you bought them from the store follow the instructions.

• You want to poke holes in the bottom to prevent bubbling.

11. Place in your preheated oven 350°f for 45 minutes.

12. Once done let them cool in your fridge overnight before serving.

Tips

You will want to blend this very well to get a smooth lump and sting free pie that melts in your mouth.

Chill your pie overnight this gives it time not only to completely cool and set, but I believe the flavors improve. You can reheat it if you like but I prefer my pie cold.

More fall recipes you will enjoy!

• Pumpkin flower recipe
• Seasonal berry crisp
• Fermented garlic honey

Yield: 2 pies

Creamy sweet potato pie

Print

My sweet potato pie recipe is a thick and velvety smooth treat for the holidays. Perfect for any sweet potato lover.

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

• 2 eggs
• 2 tbs sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 softened butter
• 1 1/4 cup brown sugar
• 1 1/4 cup white sugar
• 3 lbs sweet potatoes
• 1 lemon
• 1 orange
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 2 tsp vanilla extract

Instructions

1. Wash, poke, and bake your sweet potatoes at 400 for 60 minutes let cool and remove skins.

Preheat oven to 350.

2. blend sweet potatoes in a large bowl until silky smooth.

3. squeeze a lemon and an orange and add juice to the bowl.

4. add the rest of the ingredients besides the eggs.

5. blend until well incorporated and taste your batter add anything extra to your preference.

6. add egg and blend just until incorporated.

7. pour filling into two unbaked pie crusts.

8. bake for 35 minutes check every 5 minutes until a toothpick inserted into the center comes out clean.

9. completely cool before cutting and serving. overnight is best.

Notes

• over mixing your batter can result in a dense filling and cracking

• use fresh ingredients baked sweet potatoes have more flavor than boiled or canned.
• to help avoid cracking you can add a tablespoon of cornstarch to your batter.
• if your crust is browning too fast you can line the edges with foil.
• the center of the pie should move slightly when jiggled back and forth. the edges should be firm.
• completely cool overnight if you can for the best flavor and let it set right before cutting.

Nutrition Information:

Yield:

16

Serving Size:

1 piece
Amount Per Serving: Calories: 394Total Fat: 20gSaturated Fat: 10gTrans Fat: 0.5gUnsaturated Fat: 8.1gCholesterol: 84mgSodium: 238mgCarbohydrates: 50gFiber: 2.3gSugar: 31gProtein: 4.6g

Did you make this recipe?

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

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