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Yummy Sweet Potato Pie Recipe

sweet potato pie in glass pie pan

Below is a yummy sweet potato pie recipe that I used when I first swapped baking sweet potato pie over pumpkin pie. It was Thanksgiving 2021, a year after one of my neighbor’s brought us some to try. And I knew I just had to make one myself.

So I did, and I don’t know if I’ll ever go back to pumpkin pie again. You might be wondering why. The recipe isn’t easier, unless you use canned yams, which I don’t. But I’m not sure why yet, because we use canned pumpkin when baking pumpkin pie. However, I think right now it’s just a mental thing. Really I prefer this over pumpkin because of the taste. Sweet potato pie is just creamier than pumpkin. And I think it has something to do with the brown butter.

cut up sweet potatoes

Ingredients for Sweet Potato Pie:

  • 1 pkg of refrigerated piecrusts
  • 1/2 cup of butter
  • 1 cinnamon stick
  • 2 whole cloves
  • 4 cups mashed cooked sweet potatoes; 1lb equals 1 cup mashed
  • 1 (14oz) can sweetened condensed milk
  • 1/2 c Truvia
  • 4 large eggs, beaten
  • 2 tsp each vanilla ext and lemon juice
  • 1/2 tsp salt
melted brown butter in small saucepan on a stove

Instructions for Sweet Potato Pie:

  • Preheat oven to 350°. Fit each piecrust into a 9-inch pie pan. And prick the bottoms of crusts several times with a fork, line the piecrusts with parchment paper; and fill with either pie weights or dried beans. Bake in preheated oven ~ 15 minutes, or till slightly golden. Then remove weights or beans and parchment, and cool ~ an hour.
  • After crusts have cooled, preheat oven to 350°. And melt butter in a small saucepan over medium heat. Add cinnamon stick and cloves. Cook, stirring periodically, until foam from butter wanes and the butter darkens and smells fragrant. Then remove from heat, and pour through a fine wire strainer over a bowl. Toss out the cinnamon stick and cloves.
  • Next, beat brown butter, mashed sweet potatoes, condensed milk, sugar, eggs, vanilla, lemon juice, and salt with a mixer at medium speed until light and fluffy. Then measure out mixture evenly between the 2 piecrusts. And bake on middle rack in preheated oven until the filling is slightly puffed and set, ~ 45 minutes. If the crust gets too dark, loosely cover with aluminum foil. Then cool at least one hour before serving.
slice of sweet potato pie with fork on a white plate

As you can see, you would have to cook the sweet potatoes beforehand, which makes this recipe take longer than pumpkin pie. Though, if you wanted, I’m sure you could substitute canned yams for fresh. However, I have no idea how it would compare to this recipe in the taste department. But it would be worth it, I think, to at least try it. Also, if you want to substitute sugar for Truvia, just double it to one cup.

For those who are interested, here is the original recipe from Southern Living. What’s your favorite pie to make and eat for Thanksgiving? Thank you for reading this! Please like and share, and if you don’t do so already, you can follow me now.