Instructables

Sweet potato pie

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Picture of sweet potato pie
This homemade sweet potato pie is super easy to throw together and it can be easily scaled up to create an army of pies. :D

I like to use fresh sweet potatoes instead of canned ones - they give the pie a chunkier texture and they're much less sweet! This way you can also control exactly what goes into the pie. 

You can use any crust you like, too - the sweet potato filling goes well with graham cracker crusts and pastry crusts. This time I cheated and went with store bought crusts - though I think this sweet potato pie would be really good with my bacon fat pie crust. 
 
 
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Step 1: Ingredients

Picture of ingredients
  • 2 cups mashed sweet potato (see below)
  • 1/2 cup sugar
  • 1/2 cup unsweetened coconut milk/soy milk/regular milk
  • 2 large eggs, beaten
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of cloves
  • 1/2 teaspoon salt
  • pie crust of choice
I fully own up to cheating on the crust this time. I was having a busy day and didn't do my prep the night before. ;) I was also making two pies, so I double the ingredient list above.

You'll also need to preheat your oven to 325 F.

To prep the sweet potatoes, I find it is easiest to cut them in half, pierce them with a sharp pairing knife in several places, and pop them in the microwave until they're nice and soft. This also retains more of the flavor than boiling them does. Boiling also runs the risk of leaving you with watery mash, which can make a pie that doesn't firm up.

Once they're soft, take the skin off and mash them - don't be too meticulous about mashing, some small chunks are okay and they make the texture of the pie really lovely. :D

Step 2: Mix in the dry stuff

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Combine your cornstarch, clove, cinnamon, ginger and salt in a small bowl. Mix it together with a fork and then pour it over the sweet potato mash.

Now stir it into the mash - keep going until you can't see any dry bits.


Renee!1 year ago
That looks so good!
JLCjen1 year ago
I just tried this recipe this weekend. I'd never made a fresh pie like this before and it came out beautifully. Thanks for sharing this! Favorited it and will definitely make again!
billbillt1 year ago
great
canida1 year ago
This pie was SO GOOD. The chunks made it super-duper-awesome. And +1 on the coconut milk.
HollyMann1 year ago
Yum!!! I love sweet potatoes a little too much - my stomach doesn't agree with them...but this looks so good!
eyebot1171 year ago
We would've had more sweet potatoes last year had the voles kept out of them... :(
Carleyy1 year ago
WANT
Awesome! My youngest is allergic to milk (and I'm allergic to pumpkin) and this is perfect! Is it the cornstarch that obviates the need for cream or condensed milk? This is going in rotation!
Yep, that's exactly what it does. :D

It really does taste just as rich as the ones made with milk, too.
That's been the number one problem with making a decent dairy and soy free pumpkin pie. That just rocks. Thank you!
Sorry, you are amazing but I'm against the Bacon+Sweet thing. I know it's very popular in U.S., but in my country, bacon is only for eggs, meat and burgers.

But your pie looks good!
jessyratfink (author)  M.C. Langer1 year ago
Haha, well, at least you'll be safe to eat the ones tomorrow!