Great pie! Didnt have my reading glasses on and added too much nutmeg, but it was still great. Also used heavy cream instead of evaporated milk. This one is a keeper. Made per the original recipe with one change: I substituted monk fruit for sugar!

A healthier non-glycemic alternative. Turned out fantastic! I also used vegan alternatives for the butter and cream because of lacto-intolerance in my family and it was delicious.

I would only recommend using less nutmeg than the recipe calls for because I felt it was too present in the taste but if you don't mind that, keep it as is.

I made a number of recommended changes but I think this is the most important one: I used a metal pie plate and I baked the pie on a preheated rimmed baking sheet that sat on top of a preheated pizza stone.

This cooked the crust all the way through without having to parbake the crust. I now bake all my pies on a pizza stone. Perfectly cooked crust every time. Added the remaining ingredients I just went with my gut feeling for the sugar, milk, and spices.

Then I used an immersion blender to get a silky texture. Poured into a store bought pie crust with no shame. Baked F for 1hour 5min which is when the pie filling no longer "jiggled" when moved. I Added mini-marshmallows for the last 5min to achieve a nice gooey toasty top layer. Absolutely delicious!

Good notes only help if read. Forgot that valuable lesson so just the one egg and nutmeg this time. Someone's note to "bake not boil" the sweet potatoes is the key to a fine pie regardless of spice-magic.

Here's to all the Cooks who guide us humble cooks. I also think roasting the sweet potato is better than boiling with one exception: if you use yams rather than sweet potatoes.

Sweet potatoes are much drier and therefore need much more liquid in the mix after roasting. I followed the suggestions and roasted rather than boiled the potatoes.

And I subbed in heavy cream. I also blitzed the potato, sugar and egg mix with an immersion blender which I think helps a lot with a smooth consistency. I used Alison Romans recipe for pie dough this year and it was perfect. The texture and sweetness of the pie were perfect BUT the nutmeg aftertaste was overwhelming not in a good way.

Also, per the other comments, replaced the evaporated milk with heavy cream. Made lots of adjustments that others recommended roasting potatoes, heavy cream, blind baking crust, adding more spices, two eggs instead of one , but also I recommend leaving out the baking powder.

The first time I made this, I baked it about the whole 55 min at , and the filling puffed up and then fell, leaving some unsightly cracking. Made it a second time with no baking powder, and no cracking. Just made this for Thanksgiving and it was a hit.

Absolutely delicious. Family even had it for breakfast the next day. Will definitely make again, as is, not changes to recipe.

Freshly grated nutmeg is a must! I did serve it with whipped cream slightly sweetened with pure maple syrup. Aside from roasting the potatoes instead of boiling, I followed the recipe exactly as written. It was absolutely delicious, I will definitely make it again.

It brought me right back to big Thanksgivings of my childhood with extended family in Western NC. I followed the recipe and recommendations in the notes, such as roasting the sweet potatoes rather than boiling them and using heavy cream, but my crust was underdone underneath the pie.

Should I have prebaked the pie crust before adding the sweet potato filling and bake again? Based on other recommendations we used heavy cream instead of evaporated milk and also added more spices: cinnamon, cardamom, ginger and orange zest.

A big hit at our Thanksgiving celebration. I would suggest cutting nutmeg to 1. The 2. I used brown sugar instead of white so less sweet. The light delicate texture was great due to added baking powder. Amanda Hesser, "The Asian Grocery Store Demystified".

Total Time 1 hour 55 minutes. Save Log in or sign up to save this recipe. As a subscriber, you have 10 gift recipes to give each month.

Anyone can view them - even nonsubscribers. Learn more. Print Options. Ingredients Yield: One 9-inch pie. I chose the praline topping and it was fantastic. This was the most delicious pie. We made it for thanksgiving and even though we were all stuffed, we still ate it all.

I love the way the praline topping adds some texture to the creamy filling. I usually go for other types of pie because I want more texture, so this was a great addition!! And sweet potato pie is SO much better than pumpkin pie. This one is lovely in every way, whips up easily and turns out perfect every time.

i have been making this pie for 23 years now? just the original one with no toppings on it. We love all your recipes thank you Joy?

I love this sweet potato pie recipe, I make it every year for Thanksgiving! Do you think blind baking would work? Hi Joy — I have made this pie before and it is one of my favorites. Now … I might have to add pralines too …. This looks delicious! What do you think is the best vegan substitute for the butter used in the recipe?

My pumpkin-pie-loving husband is a total convert and we absolutely love introducing new people to it every year. Thank you! We are all connected, how lovely. I will be adding your meringue to my favorite sweet potato pie recipe that I perfected over the years. I started adding a pecan pie layer to the top of my sweet potato pie but it seems a tad too sweet with the corn syrup.

Happy Thanksgiving! Could this be made with white sweet potatoes? These both look amazing! I am curious if you have a substitute suggestion for cream of tartar… I live in Sweden and it does not seem to exist here. I love this PIE!! Such great embellishments.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.

With all of its revelry, Fat Tuesday starts around 8 in the morning when friends would decend upon my Bywater neighborhood home for breakfast, cocktails,….

Read More. BUT here we are — hopefully with our butter at room temperature and our ovens preheating. I love the days after Thanksgiving for all….

With a burst of sweet and savory flavors in every bite, these are the perfect little party snack. Every holiday season I like to put together a uniform. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Search Cookies Bread Cakes Pies Recipes All Recipes Cookies Birthday Cake Recipes Biscuits Muffins Cupcakes Drinks Breakfast Lunch Dinner Fruit Nuts Buttermilk Chocolate Vanilla Holiday Healthy Gluten-Free Vegan Blog Baking Tips Beyond the Kitchen Let It Be Sunday!

New Orleans Camp Joy Search. Watch Video Read Comments Leave a Review. Jump to Recipe. Ingredients Copy to clipboard Copy to clipboard. Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark. To make the pie crust, in a medium bowl, whisk together flour, sugar, and salt.

Add cold, cubed butter and, using your fingers or a potato masher , work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.

Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits.

Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours. Preheat the oven to degrees F. Place a rack in the upper third of the oven.

To make the filling, first peel the sweet potatoes. Dice the sweet potatoes into large, 3-inch chunks. Place potato pieces in a large pot and cover with cool water.

Place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer.

Drain into a colander. In the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible.

I used an immersion blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot. In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Whisk well. Pour the egg mixture into the warm sweet potato mixture.

Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at degrees F. Reduce the heat to degrees F and cook until cooked through, about 45 to 50 minutes.

Hi, this recipe looks fabulous! I will be making it tomorrow. Can I use canned sweet potatoes? And if so, how much? Hi Rosie, you are awesome!! I have a question. In your recipe it calls for 2 medium eggs and your video says 1 large egg, so which do I use.

Omg Ms Roooosieeeee, This recipe is the Bomb Diggity! What was I ever thinking?.. lol my life has changed forever, I LOOOOOVE the kick of flavor that it gives. Thank a million times for sharing your gift of life to my pies!

Love your website and blog! I have 2 questions… I am bad with measurements, could you tell me how many cups are in 1 pound of sweet potatoes? Is 1 pound about 3 medium? Last question…After making this pie, should it be left out or refrigerated if I am not eating it right away?

Thank you! Hi, In the video when you where making crust. You stated you were making 2 pies. Is 1lb potatoes enough for 2 pies? Made this recipe tonight with my nieces, and they loved it. Thank you for sharing!! Hi Rosie: That pie crust is awesome! It tastes like a grammar school butter cookie.

I followed the recipe faithfully and to be honest it was a little too sweet. My mother would use lemon extract, and I think that helps complement that lovely potato flavor. She would also put flour and baking powder in it though, which I think ruins the pie.

Your way is much simpler and which allows the sweet potato to be the star. OH MY GOODNESS this pie is the most amazing recipe ever!!! I added mini marshmallows on top and it was a HIT. I made two of them 🙂 That butter crust is no joke.

Thank you for your recipes!! Awesome recipe! Made for Thanksgiving and received rave reviews. Not only is filling delicious but the crust is the best. Really love this recipe! Am making it for the second time today since we enjoyed it so much at Thanksgiving.

Thanks, Rosie! In regards to baking the potatoes, do you peel the skin off and cut them like you did when you boiled them or do you just bake them whole?

Hi Lisa, you can make the crust using your hands, or a fork. Also, leave the skin on the potatoes while baking 🙂. Thanks Rosie for your recipe. I am a baker, but when it comes to sweet potato pie, I could never get the consistency just right, until I ran across your recipe to bake the potatoes.

I made the pies for Thanksgiving and they were delicious. Keep up the good work!! Thanks for sharing! Rosie, Hey!! Listen, just wanted to comment that I went on ahead a boiled my sweet potatoes. I prefer doing that over the baking actually.

I thank you. I have done the baking and I hate. So boiling will be the way to go for me from now on. Thanks for he recipe. I tried this, and my pie was a HIT. I decided to leave out the ginger. I accidentally put too much cinnamon, but it actually worked out well. Going to make this sweet potato pie for the Holidays.

I would like to know how many potatoes make a pound. I have always baked my potatoes because it gives them a better color and taste imho. Hi Moneice!

Try using a electric mixer. The strings will gather on the mixers, attachments. Be sure to remove the strings from the attachments periodially while off of course.

Do you have any recommendations for substituting turbinado sugar for the granulated? On the video you made enough dough for two pies. Does the written crust recipes for one or two pies.

Hello, when you say bake the potatoes how exactly is it that you do it? Do you put any water on them? Or just sit them in the oven? And how long do you bake them and at what temperature?

I bake them like regular potatoes. In the oven, on F. Pierce the potatoes with a fork, then place on a baking sheet, and cook until tender.

The time really depends on how big they are. This sweet potato pie recipe was perfect!! Thank you for your addition to my family tradition!! Will I get the same results using my hand mixer? I made this yesterday and it was a hit. My first time ever making a pie and I must say it was good.

I boiled the potatoes like you did in the video and just saw the suggestion for baking so may do that next time. Thanks so much! Hey Rosie I tried this yesterday and it came out pretty good.

I used 1 tsp of salt in the directions but I found it too salty. To compensate i added more sugar but then i noticed the dough becoming thinner. Also, my pie pan is 9. How much more ingredients should I have added to adjust for the larger crust size?

Thank you for the recipe I will try this again! Hi Rosie,. You are doing great justice to these recipes! I just had a quick question. After the sweet potatoes are done, how many exact cups is that for the recipe?

Also, how many pies does the filling in this recipe make? I made this Pie today. I came across your blog this past Wednesday and followed this recipe just in time for Thanksgiving Day dinner.

Your sweet potato pie was easy to make, excellent to taste and soothed the soul just right. Rosie thank you for this recipe the video and comments.

I made your sweet potato pie recipe on thanksgiving day The pie was declious. I saw heard you say on your recipe you used use the evaporated milk. I decided to use half cup of evaporates milk. Because i had it to make your cream mashed potato. The half and half and evaporated Carnation milk together was great combination and addition.

I had to stir it alot more. I boiled Potaoes on stove until it was puree like kind you can buy at grocery store or feed baby. I made mashed potatoes your soul food yams your creamest mashed potaotes, cornbread stuffing, lemon pound cake.

Thanks tonyou dinner was declious. Hey Rosie! I used your baked candied yams recipe this Thanksgiving and everyone was in love!!! Since all the ingredients are pretty much the same!

You can check out my sweet potato pie recipe here 🙂. In your comments just before the recipe, you mention Bourbon Vanilla, but in the ingredients list you list it as just pure vanilla. I personally have not seen bourbon vanilla before but sounds interesting.

So, bourbon vanilla or just vanilla? Rosie this sweet potato pie was the bomb. com the pies were Absolutely delicious for Thanksgiving! Thanks so much for the recipe! I just used lemon juice instead of ginger! This was sooooo good.

I decided to make a sweet potato pie and decided to follow yours by adding the ginger and I usually use a store bought crust but made a pie crust from scratch using your recipe.

I will not buy store bought again and will just make mine from scratch. This was a really good pie omg. I kept going back to have more should have made two. The ginger does make a difference. I will be using your recipe for the pie and crust from here on out.

Definitely will be making a few for Thanksgiving and Christmas dinner!! Thank you so much for sharing. I made this pie for Thanksgiving and it was amazing!

I never thought I could make a sweet potato pie from scratch but the recipe was easy to follow and the video was very helpful. Thank you so much Rosie!

Fortunately in my job I have been blessed with a number of sweet potato pie slices from my coworkers, their mothers and their grandmothers. But I never tried to make my own. This Thanksgiving I had invited my friend and his mother who is 94 a from the South. I knew she would be a tough critic, but I took a chance on your recipe and followed it exactly.

She loved it! I loved it! Thank you again. this was such a good recipe i made it for thanksgiving thank you. The pie came out beautifully and taste so good I recommend people to make this pie.

THE BEST SWEET POTATO PIE I HAVE EVER HAD!!!! I LOVE this recipe. Rosie, The pie turned out absolutely amazing!

Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust. Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.

Remove from the oven and let cool before serving. The pie will be puffed up like a soufflé when you remove it from the oven, but it will deflate as it cools.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © , ESHA Research, Inc. All Rights Reserved. Use limited data to select advertising. Create profiles for personalised advertising.

Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources.

Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Desserts Pies Sweet Potato Pie Recipes. Sweet Potato Pie.

Submitted by COUGAAR. Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.

Meet the Allrecipes Test Kitchen. Add Photo Prep Time:. Jump to Nutrition Facts. Directions Place whole sweet potato in pot and cover with water; bring to a boil. Recipe Tip The pie will be puffed up like a soufflé when you remove it from the oven, but it will deflate as it cools.

I Made It Print. Nutrition Facts per serving Calories 21g Fat 48g Carbs 5g Protein. Add Your Photo. Photos of Sweet Potato Pie 01 of Photo by DOTDASH MEREDITH FOOD STUDIOS. Photo by Connie Sanders. Photo by Allrecipes Member.

Photo by Rianna Perry-Mullins. Photo by Paul Metzger. Photo by Lexie Donisch. Photo by fruitdog. Photo by B Goode. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.

So I made this again using the recommendations of others that I bake the potatoes instead of boil and use cream instead of evaporated milk. The first pie was a 5 star, but with the suggested changes. It's now a 5 plus star.

Highly recommend trying these changes to the recipe. I've been making sweet potato pies for over 50 years, as my mother and grandmother did before me.

We use at least half brown sugar, roast the potatoes rather than boiling, and season with cinnamon, allspice, nutmeg and a lot of ginger. It's true that the WWII generation used evaporated milk, but I substituted cream. And we used more eggs, which makes the pies light.

The day after Thanksgiving, we eat the leftovers for breakfast! My mother used a mixture of brown sugar and white sugar in her sweet potato and pumpkin pies. The brown sugar adds a nice undertone to the sweet potato. I have been using my grandmother's sweet potato pie for years.

It is similar but uses 3 eggs instead of 1. My change to this is to separate the eggs and fold in egg whites that have been whipped to stiff peaks. This makes the pie a little bit less dense. I also blind bake the pie shell. That way the crust is done and not a white gummy mess.

but, evaporated milk is a taste of the depression era south and the Southern poor of the generations that followed. I love cream in sauces and soups and half and half in my coffee.

To the person who asked if anyone followed the recipe, I always view these things as a basic start from which you customize.

This pie is a basic. I learned to make sweet potato pie from my former mother in law in the South. Always 3 eggs, cinnamon, nutmeg and even a touch of lemon juice.

Bake the potatoes. There is no one way to make it. After reading the comments, I used four sweet potatoes roasted in the over at degrees for about an hour - added ground ginger, allspice, cinnamon, nutmeg, maple syrup, and a tablespoon of bourbon.

Three eggs. Result was heavenly! The biggest thing that makes or breaks a sweet potato pie is the potatoes. Make certain to buy rounder potatoes, rather than the long skinny ones.

The long ones are stringy and that shows when you cut your pie. nutmeg is the start but it's mandatory to add in a bit of mace. do a placebo controlled trial, one without mace and one with mace. science will validate my hypothesis.

Unfortunately, you forgot a key ingredient — a shot glass or 2 Tbs if you live without a shot glass of either bourbon or blackstrap molasses. Feel free to add some finely grated orange peel for good mixology. Cheers from the Southern cousin.

Sleeper hit! This was devoured at thanksgiving, fresh nutmeg is strongly recommended. Used seriouseats pie crust recipe. Cecile, I keep kosher,and have made pumpkin pie for years.

Since we don't have meat and milk at the same meal in any way, I always substitute the evaporated milk for either mocha mix or almond milk. Should work here. Loved the recipe. Great pie! Didnt have my reading glasses on and added too much nutmeg, but it was still great.

Also used heavy cream instead of evaporated milk. This one is a keeper. Made per the original recipe with one change: I substituted monk fruit for sugar! A healthier non-glycemic alternative. Turned out fantastic! I also used vegan alternatives for the butter and cream because of lacto-intolerance in my family and it was delicious.

I would only recommend using less nutmeg than the recipe calls for because I felt it was too present in the taste but if you don't mind that, keep it as is.

I made a number of recommended changes but I think this is the most important one: I used a metal pie plate and I baked the pie on a preheated rimmed baking sheet that sat on top of a preheated pizza stone.

This cooked the crust all the way through without having to parbake the crust. I now bake all my pies on a pizza stone. Perfectly cooked crust every time. Added the remaining ingredients I just went with my gut feeling for the sugar, milk, and spices.

Then I used an immersion blender to get a silky texture. Poured into a store bought pie crust with no shame. Baked F for 1hour 5min which is when the pie filling no longer "jiggled" when moved. I Added mini-marshmallows for the last 5min to achieve a nice gooey toasty top layer.

Absolutely delicious! Good notes only help if read. Forgot that valuable lesson so just the one egg and nutmeg this time. Someone's note to "bake not boil" the sweet potatoes is the key to a fine pie regardless of spice-magic.

Here's to all the Cooks who guide us humble cooks. I also think roasting the sweet potato is better than boiling with one exception: if you use yams rather than sweet potatoes.

Sweet potatoes are much drier and therefore need much more liquid in the mix after roasting. I followed the suggestions and roasted rather than boiled the potatoes.

And I subbed in heavy cream. I also blitzed the potato, sugar and egg mix with an immersion blender which I think helps a lot with a smooth consistency. I used Alison Romans recipe for pie dough this year and it was perfect. The texture and sweetness of the pie were perfect BUT the nutmeg aftertaste was overwhelming not in a good way.

Also, per the other comments, replaced the evaporated milk with heavy cream. Made lots of adjustments that others recommended roasting potatoes, heavy cream, blind baking crust, adding more spices, two eggs instead of one , but also I recommend leaving out the baking powder.

The first time I made this, I baked it about the whole 55 min at , and the filling puffed up and then fell, leaving some unsightly cracking.

Made it a second time with no baking powder, and no cracking. Just made this for Thanksgiving and it was a hit. Absolutely delicious. Family even had it for breakfast the next day. Will definitely make again, as is, not changes to recipe. Freshly grated nutmeg is a must! I did serve it with whipped cream slightly sweetened with pure maple syrup.

Aside from roasting the potatoes instead of boiling, I followed the recipe exactly as written. It was absolutely delicious, I will definitely make it again. It brought me right back to big Thanksgivings of my childhood with extended family in Western NC.

I followed the recipe and recommendations in the notes, such as roasting the sweet potatoes rather than boiling them and using heavy cream, but my crust was underdone underneath the pie.