Introduction: 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. 

Step 1: 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

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.


Step 3: Add the Wet Ingredients

Add the eggs, milk and sugar to the bowl. At this point it's best to switch out the potato masher for a big whisk. :D

Whisk this together for a minute or two, until everything is well combined. If you see any HUGE pieces of sweet potato, feel free to break them up. :)

Step 4: Pour Into Your Crust and Bake!

You'll be baking it at 325 F for 50-60 minutes, depending on how hot your oven runs. Mine is always feeling a little low and slow, so I do an hour. 

You'll know they're done once the crust is nicely browned and the middle of the pie is totally firm. Grab the pie with a couple of pot holders and shake it gently side to side. If it wiggles, put it back in for five minutes. If it doesn't, it's done. 

Step 5: Cooling + Serving

Cooling your pie is essential to getting nice, clean slices. If you don't care what it looks like, you can start eating immediately after the sweet potatoes stop being food lava. :D 

I waited for about an hour before I dug in, and it was still pretty warm. You can speed up the cooling process by putting the pie pans on a wire rack. 

It's really great all by itself or with vanilla bean ice cream or cool whip. And now I need to go eat another piece, I think.

Comments

author
spiderbear (author)2016-11-20

Your recipe got my vote Jessie cause I have all the ingredients on hand :) Will let you know how I do but it looks great!

author
hakuna matata (author)2015-10-10

It's nice I did one its also nice n simple thanks we had ours for breakfast

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author
Renee! (author)2013-06-25

That looks so good!

author
JLCjen (author)2013-06-17

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!

author
billbillt (author)2013-06-15

great

author
canida (author)2013-06-14

This pie was SO GOOD. The chunks made it super-duper-awesome. And +1 on the coconut milk.

author
HollyMann (author)2013-06-13

Yum!!! I love sweet potatoes a little too much - my stomach doesn't agree with them...but this looks so good!

author
MattGyver92 (author)2013-06-13

We would've had more sweet potatoes last year had the voles kept out of them... :(

author
Carleyy (author)2013-06-13

WANT

author
The Green Gentleman (author)2013-06-13

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!

author

Yep, that's exactly what it does. :D

It really does taste just as rich as the ones made with milk, too.

author

That's been the number one problem with making a decent dairy and soy free pumpkin pie. That just rocks. Thank you!

author
M.C. Langer (author)2013-06-13

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!

author
jessyratfink (author)M.C. Langer2013-06-13

Haha, well, at least you'll be safe to eat the ones tomorrow!

About This Instructable

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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