Celebrate the holidays in style with a slice of pumpkin pie’s down-to-earth cousin.
When the holiday season rolls around, many of us gear up to make some delectable desserts for our festive feasts. While one of the classics is pumpkin pie, there is a less famous (but just as scrumptious) version that takes the cake! Inspired by the wholesome home-cooked meals of the southern U.S., sweet potato pie is a simple yet rich treat to end your meal on a high note. With a subtly earthy flavor and a sweet mix of spices, this pie can appease die-hard pumpkin fans while helping them expand their palate.
Not only is sweet potato pie elevated, it’s also easy to make! While it does take two hours, the process is straightforward and each step is super simple. But the best part about this pie is that if you have any left over, one slice makes a great breakfast the following day. Pair it with Pecan Pie Overnight Oats or Cinnamon Roll Protein Oatmeal, and you’ve got a dazzling dessert-themed brunch. Yum! Who says the celebration has to end when the night is done?
Is Sweet Potato Pie Healthy?
Since it’s full of sugar and carbs, this dessert isn’t considered healthy. It’s a treat that’s best enjoyed once in a while, for special occasions. That being said, sweet potatoes provide a wide range of vitamins, minerals, and fiber. If you’d prefer, you can use a pre-made gluten-free pie crust. They’re usually found in the “gluten-free” freezer section. Likewise, feel free to use dairy-free butter and oat milk instead of regular milk for a dairy-free version (just make sure that your pie crust doesn’t contain dairy either).
The Incredible Versatility of Sweet Potatoes
For as long as I can remember, I’ve thoroughly enjoyed sweet potatoes. They’re just so delicious and versatile! I can’t even count how many sweet potato recipes I’ve tried, not to mention the ones that I come up with on the fly. You can bake ’em, grill ’em, fry ’em as hash browns, or turn ’em into curry soup. And the list goes on!
As you can see, sweet potato pie is just one of many fabulous recipes you can whip up this winter. If you want to get extra festive, try making your pie filling with purple sweet potatoes to bring a unique color and richer flavor to the table.
INGREDIENTS
- 1 9-inch unbaked pie crust
- 2 large sweet potatoes (about 1 1/2 pounds)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 pinch kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 pinches allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Whipped cream for decorating, optional
INSTRUCTIONS
Prepare
Cook and mash sweet potatoes.
Mix
Combine all ingredients and fill pie crust.
Bake
Bake until set and cool before serving. Serve with whipped cream for garnish if desired.
Devour!
How to Make Ahead and Store
If you need to make sweet potato pie ahead of time, simply cover it with tin foil or plastic wrap and refrigerate it for 3 to 4 days. You can also freeze it like this for up to 3 months. Just make sure to thaw it in the fridge overnight before serving. I enjoy leftover pie cold or at room temperature, but you’re welcome to pop it in an oven-safe container and bake for 15 minutes at 350°F.
Serving Suggestions
So simple, so sweet, but what else can you serve with it? I think this pie would go great with an Eggnog Shake or a scoop of Coconut Milk Ice Cream with Rum and Eggnog. The combo of classic holiday flavors is both nostalgic and brand new! For a similar vibe but with caffeine, try the dark and delicious Coffee Smoothie.
As for the holiday dessert table, I’ll be serving this sweet potato pie alongside Almond Flour Sugar Cookies and Oatmeal Cream Pies.
Ingredients
- 1 9-inch unbaked pie crust
- 2 large sweet potatoes about 1 1/2 pounds
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 pinch kosher salt
- 1 1/2 teaspoons vanilla extract
- 2 pinches allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Whipped cream for decorating optional
Instructions
- Preheat oven to 400°F. Pierce the pie shell with a fork all over, line it with parchment paper, and fill it with dried beans or other pie weights.
- Place the pie shell in the oven to blind bake and bake for 5-15 minutes or until lightly golden brown. Remove pie weights and allow to cool.
- Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-50 minutes until tender. Let cool, peel, and mash.
- In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, sugar, milk, eggs, salt, vanilla, allspice, cinnamon, nutmeg, and ginger. Mix until smooth.
- Pour the sweet potato mixture into the pie crust, smoothing the top.
- Bake at 350°F for 45-60 minutes until the filling is set. Let cool before serving. Decorate pie with whipped cream if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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