Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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This easy sweet potato pie recipe is a family favorite. It’s a creamy mix of a smooth custard filling perfumed with classic fall spices (cinnamon, ginger, nutmeg, allspice). It’s super easy to make and the perfect addition to your holiday spread.
Have you ever tried sweet potato pie? Even though I grew up in the south, I’d never had it until I met my husband and he introduced me to this southern family favorite. Now it’s our go-to pie for Thanksgiving and Christmas baking.
You can use any orange-fleshed sweet potato or yam.
Baking the sweet potatoes rather than boiling them (or using canned sweet potatoes) gives the pie a richer flavor.
This recipe uses evaporated milk rather than sweetened condensed milk. This allows you to adjust the sweetness to your taste and also to use a sugar substitute if you prefer. (I like Lakanto monkfruit as well as Swerve brown sugar substitute.)
Make sure that you taste the batter before you pour into the pie shell for baking. That way you can decide if you want to add a little extra sweetness or spice.
Sweet Potato Pie vs Pumpkin Pie
Sweet potato pie and pumpkin pie are more similar than different. Both come in various shades of orange and brown, are custard-based and seasoned with spices like nutmeg, cloves, allspice and cinnamon.
Yet it’s the slight contrasts — pumpkin is nuttier and lighter with a more muted taste, while sweet potato tends to be denser with a more redolent flavor profile.
“Our national pie divide is deepest when people choose between pumpkin pie and sweet potato pie on Thanksgiving Day,” Miller wrote in the Washington Post.
The pie’s affinity in the South and with black Americans, historians agree, stems from the sweet potato’s history as a major crop in the South and a common go-to option for slaves when preparing food for both themselves and the white families they served. Indeed, a Google Trends search found the most interest in sweet potato pie was in the deep south: Mississippi, Louisiana, Georgian, Alabama and South Carolina.
Which Is Healthier – Sweet Potato or Pumpkin Pie?
When choosing between two vegetables, it’s basically impossible to make a wrong decision. According to Prevention Magazine, if you had to choose between sweet potatoes and pumpkin, the spuds are the clear winner. Not only do they have more protein than pumpkin, but they also have twice as much fiber and nearly three times as much vitamin A, a nutrient that helps the heart, lungs and kidneys work properly.
To learn even more about how these two fall favorites stack up, check out this handy chart:
And now for your listening pleasure …
Try this Easy Sweet Potato Pie recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts!
This easy sweet potato pie recipe is a family favorite. It’s a creamy mix of a smooth custard filling perfumed with classic fall spices (cinnamon, ginger, nutmeg, allspice). It’s super easy to make and the perfect addition to your holiday spread.
Ingredients
UnitsScale
1 deep dish pie crust, purchased or homemade
4 medium sweet potatoes
1/2 stick butter, softened
1/4cup sugar or sugar substitute (monkfruit)
3/4cup brown sugar or coconut sugar (or sugar substitute)
Wash and prick sweet potatoes with a fork. Roast in the oven for for one hour until soft. Let cool and then scrape the pulp out of the skin, transfer to a bowl and mash.
Using a mixer, beat together butter, sugar and brown sugar.
Add eggs, spices and evaporated milk.
When smooth, add sweet potato mixture and thoroughly combine.
Pour mixture into an unbaked pie shell. Bake on bottom of oven for 1 hour until center of pie is firm.
Garnish with whipped cream or ice cream.
Notes
You can easily make this pie sugar-free by substituting monk fruit for the white and brown sugar.
I found a recipe for sweet potato pie many years ago that called for a box of instant French vanilla pudding instead of the white sugar. This is an exceptional pie! It has 6Tbl of butter and 4 tsp of vanilla which makes it rich and wonderful! I do not put the other spices in it because I didn’t want it to taste like pumpkin pie. My family insists on this pie for every holiday and I make it by heart now.
I found a recipe for sweet potato pie many years ago that called for a box of instant French vanilla pudding instead of the white sugar. This is an exceptional pie! It has 6Tbl of butter and 4 tsp of vanilla which makes it rich and wonderful! I do not put the other spices in it because I didn’t want it to taste like pumpkin pie. My family insists on this pie for every holiday and I make it by heart now.
It sounds yummy. Thanks for sharing.
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