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Sweet Potato Pie

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Hello, wonderful food adventurers! I can’t wait to share with you a delightful recipe that’ll bring an unexpected splash of comfort and joy to your holiday table. It’s a vintage-style Sweet Potato Pie that’s brimming with nostalgic flavors, inviting warmth, and utter deliciousness. But the real surprise? A tiny dash of bourbon and a generous serving of homemade whipped cream. Sounds heavenly, doesn’t it?

I adore pumpkin pies, there’s something deeply comforting about them. However, this sweet potato pie recipe might just make you reconsider your favorite holiday dessert. This pie is like a big, warm hug on a chilly day. Its vibrant taste, velvety texture, and the sheer joy it brings make it simply impossible to resist. Unlike pumpkin pies, which can often be a tad moist, sweet potato pies have a deeper, more satisfying mouthfeel. Accented with a medley of warm spices and vanilla, this pie is like a slice of autumn you can relish bite after bite.

So, are you ready to embark on this sweet culinary voyage? Let’s dive in!


For the Pie Filling:

  • A 9-inch pie crust of your preference, homemade or from the store
  • 2 sizeable sweet potatoes
  • 3/4 cup light brown sugar
  • 2 teaspoons cinnamon powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon kosher salt
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1 and 1/4 cups low-fat evaporated milk, divided (about 10 ounces in total)
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon bourbon or additional 2 teaspoons pure vanilla extract
  • 1 teaspoon pure vanilla extract
  • Optional: 1/2 cup unsweetened coconut flakes for garnish

For the Whipped Cream:

  • 1 cup cold heavy whipping cream
  • 1 teaspoon pure vanilla extract


  1. First, get your pie crust ready. Roll it out and shape it into a 9-inch pie dish, neatly trimming and shaping the edges. Wrap it with cling film and refrigerate for at least 30 minutes. This rest time guarantees an irresistibly flaky crust.
  2. Next, preheat your oven to 375°F and position the oven rack in the middle.
  3. While the crust is chilling, start crafting your filling. Clean, peel, and cut your sweet potatoes into large chunks, about 3 inches each. Boil these until they’re soft and can be easily pierced with a fork, which should take around 15-20 minutes.
  4. Drain and mash the cooked sweet potatoes. Reserve 2 cups for the pie – if there’s any leftover, keep it for another recipe.
  5. Back in the same pot, combine your mashed sweet potatoes, brown sugar, cinnamon, ginger, allspice, salt, butter, and half of the evaporated milk. Simmer over low heat for 5 minutes, continuing to mash the mixture.
  6. To achieve the ultimate creamy texture, blend this mixture until it’s flawlessly smooth. You can use a hand blender or transfer it to a standard blender or food processor.
  7. As your potato mixture cools, whisk together the remaining evaporated milk, sugar, eggs, bourbon, and vanilla extract in a separate bowl until it’s perfectly smooth and blended.
  8. Gradually incorporate this egg mixture into the cooled sweet potato blend until it’s consistently smooth.
  9. Pour your prepared sweet potato filling into the cooled pie crust and carefully place it on a baking sheet. Bake for 10 minutes at 375°F, then lower the temperature to 325°F and continue to bake for about 50 minutes. If you notice your crust browning too quickly, you can protect it with a pie shield or some aluminum foil.
  10. You’ll know your pie is ready when it has a slight wobble in the middle when gently shaken. Let the pie cool completely before moving onto the next step.
  11. For the whipped cream, whisk together the cream and vanilla in a chilled mixing bowl until you reach a soft, billowy consistency, just before it forms stiff peaks.
  12. And there you have it – your delightful Sweet Potato Pie, best served at room temperature, embellished with the whipped cream and optional coconut flakes.
  13. Here’s a pro tip: refrigerating your mixing bowl and beaters will help you achieve the dreamiest whipped cream consistency. And if you want to savor this pie over a few days, just cover and refrigerate it, then let it come to room temperature before serving.
  14. Savor the creamy, spicy, and irresistibly comforting charm of this Sweet Potato Pie and let it sweeten your holiday memories like never before!


  • Rest the pie crust in the fridge for at least 30 minutes before baking.
  • Boil sweet potatoes until they’re soft for easy mashing.
  • Use a blender to make your sweet potato filling silky smooth.
  • Protect the pie crust with a shield or foil if it browns too quickly.
  • Let the pie cool completely before serving.
  • Chill your mixing bowl and beaters before whipping cream for a better texture.
  • Store leftover pie covered in the fridge and let it come to room temperature before serving.

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1 Comment

  1. Carolyn McEachern

    I am eagerly anticipating making this pie. Very inviting!!!!!

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