Sweet Potato Pie

Sweet Potato Pie -FoodBabbles.com

by Kate on November 4, 2013

Good Monday morning, Folks! Hang on to your hats cause it’s gonna be a busy week here on Food Babbles. I’ve got bunches of deliciousness coming your way and we are kicking the week off with a classic Sweet Potato Pie. Would you believe that I’ve never tasted sweet potato pie before? Not sure if that’s strange but it’s true. So you can also probably figure out that this is also the first time I’ve made a sweet potato pie as well.

You see, until very recently I wouldn’t let a sweet potato in any form pass my lips. I vehemently disliked sweet potatoes for as long as I can remember. There are few things that I have that level of distaste for. The only other two things I can think of are lima beans and brussels sprouts. But guess what? Even if I don’t care for something, I continue to try it. Repeatedly. Because I’m just insane.

Ok, the truth is that I don’t like not liking something. I firmly believe that many times if something is prepared a certain way that can make or break the food. So I continue to try foods that I don’t like and something I find that I start liking them. For example, I’m still not totally head over heels in love with brussels sprouts BUT if they are roasted in the oven with olive oil, a little bacon, salt and pepper, you can count me in! A drizzle of balsamic vinegar is the perfect finishing touch and I’ll gobble those suckers up and enjoy each bite.

Sweet Potato Pie - FoodBabbles.com

Sweet potatoes are also only something I recently can enjoy. I still don’t just bake up a sweet potato and dig in. BUT Baked Sweet Potatoes & Apples with warm autumn flavors like brown sugar, cinnamon and nutmeg, well then it turns out that I absolutely love sweet potatoes! Oh, if you click over please don’t hold the horrible pictures against the recipe. My blog was 6 days old at the time! The recipe? Crazy good! You’ll want to make it and it’s perfect for Thanksgiving. But back to this sweet potato pie.

So when it came time for Secret Recipe Club this month, I started thinking autumn thoughts. I began wandering around Jane’s blog The Heritage Cook and came across a post that included 4 different Thanksgiving desserts that caught my eye. Classics like a silky pumpkin pie along with a gingerbread biscotti that I definitely want to try in the future. The post also included a sweet potato pie with red wine caramel. I knew that recipe was my pick. I had to finally give sweet potato pie a try!

I’m so happy I did! It’s smooth and sweet much like a pumpkin pie with just a hint of lemon. I didn’t make the red wine caramel and afterward, I really regretted that decision. That will be something I’ll be going back to make again in the future. Caramel or not, this sweet potato pie is a classic dessert and now I understand why it has stood the test of time.

Sweet Potato Pie - FoodBabbles.com



One Year Ago: Cinnamon Apple Bread

Two Years Ago: Pear & Gruyere Strata

Sweet Potato Pie

1 hour, 30 minutes

Yield: 8 servings

Sweet Potato Pie

Silky smooth, autumn spiced sweet potato pie is a classic that everyone is sure to enjoy.


  • 1 (9-inch) pie crust
  • 2 large eggs, beaten
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • 1 1/2 cups sweet potato puree (from 2 large cooked sweet potatoes)
  • 3/4 cup heavy cream
  • 3/4 cup milk


  1. Preheat oven to 325 degrees.
  2. Fit the pie crust into a 9-inch pie plate and prick with crust with the tines of a fork all over. Fill crust with pie weights and bake in preheated oven for 15 minutes. Remove pie weights and continue baking 5 minutes more until crust is just blonde and barely showing color. Remove from oven and set aside.
  3. In a large bowl, whisk together eggs, both sugars, salt, cinnamon, ginger, nutmeg, vanilla extract and lemon zest until well combined. Add the sweet potato puree, heavy cream and milk. Whisk again until well combined. Pour into pie crust and cover pie edges with a pie shield or foil. Bake in preheated oven for 40 minutes. Remove pie shield and continue baking 20 minutes more. Remove from oven and cool completely on a wire rack.


Adapted from The Heritage Cook


{ 18 comments… read them below or add one }

Sweet as Sugar Cookies November 4, 2013 at 12:16 am

What a gorgeous looking piece of pie.


Jane Bonacci, The Heritage Cook November 4, 2013 at 3:04 am

I am so thrilled that you chose this recipe and enjoyed it! I applaud your intent to keep trying food you don’t like, that takes a lot of courage. Your pie is beautiful and I hope you do try making the red wine caramel one day … it’s a winner too, LOL!


Kate November 4, 2013 at 11:00 am

I will definitely give it a try! It sounds wonderful!!


melissa@IWasBornToCook November 4, 2013 at 7:58 am

Looks terrific!


Kristen November 4, 2013 at 8:34 am

I tried to pass a sweet potato pie off as pumpkin….didn’t work. My kids have sweet potato sense to the nth degree and refuse to like them. I finally have started liking Brussels sprouts and sweet potatoes, but I still hate rutabaga.


Kate November 4, 2013 at 10:59 am

Hmm… I don’t know that I’ve ever tried rutabaga. I think I’ll add that to my list of things to taste. Who knows, maybe I’ll like it. But I will never like lima beans. That’s the one thing I don’t think will ever change.


Alice // Hip Foodie Mom November 4, 2013 at 9:44 am

oh my gawd, Kate! This sweet potato pie looks and SOUNDS amazing! love this!


Elizabeth@ Food Ramblings November 4, 2013 at 1:24 pm

I love sweet potato pie- and your photos are beautiful!


sarah k @ the pajama chef November 4, 2013 at 2:44 pm

it was great to have you for SRC this month, kate! this pie looks awesome- i just had sweet potato pie for the first time a couple weeks ago so i wish i had a slice of yours now. 🙂

unfortunately my post isn’t in the linkup (long story, but it was posted on time) but you can see my post here. http://thepajamachef.com/2013/11/03/src-pumpkin-graham-muffins i loved choosing from all the great muffin recipes on your blog!


Lesa @ Edesia's Notebook November 4, 2013 at 4:31 pm

Good for you sticking with trying foods different ways if you don’t like them. I wish more people had that philosophy. My husband hated most veggies (most notably, the Brussels sprout) until I started roasting them. Now he gushes about them to other people. Your pie looks amazing and is so perfect for this time of year. Great pick!


Jess @ Flying on Jess Fuel November 4, 2013 at 4:33 pm

Yum!! I love that you stuck with the Fall theme but created something other than pumpkin! Looks so yummy!


Leigh November 4, 2013 at 5:22 pm

This pie looks beautiful!


Cate @ Chez CateyLou November 4, 2013 at 8:20 pm

I have never had a sweet potato pie, but I love sweet potatoes so I’m sure I would love this pie! Yours is just gorgeous!


Dina November 5, 2013 at 8:30 am

sweet potato pie is my favorite for thanksgiving!


angela@spinachtiger November 5, 2013 at 10:05 am

I have a bunch of sweet potatoes staring at me today and this is perfect timing to practice for Thanksgiving. It looks beautiful and I’m ready to bake. Great SRC.


Liz November 5, 2013 at 5:44 pm

Your pie is gorgeous!!! I think my favorite way to eat sweet potatoes is in pie 🙂


Christiane ~ Taking On Magazines November 6, 2013 at 11:51 am

I’ve just recently come into sweet potato love too. I still can’t eat it in an overly-sweet, marshmallow-covered casserole, but in a pie like this, heck yeah. It looks amazing.


Dionne Baldwin November 10, 2013 at 3:06 am

Your sweet potato pie looks like something that even I would try. 🙂 I don’t care for sweet potatoes either but like eggplant, I can’t stop trying it. I can imagine how you feel. I hope you had a good week!


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