Sweet Potato Pie

Serving size:
 1 9" pie


    • 1 lb
    • sweet potatoes (peeled, cut into large pieces)
    • 2
    • eggs
    • 1 1⁄2 c
    • milk
    • 4 T
    • butter (melted and cooled)
    • 1 c
    • brown sugar
    • 1⁄2 t
    • cloves (ground)
    • 1 1⁄2 t
    • cinnamon (ground)
    • 1⁄2 t
    • nutmeg
    • 1⁄4 t
    • salt
    • 9" pie crust (unbaked)
1 hour
Ready in
1 hour


The holidays are not complete without a sweet potato pie!

Adapted from www.saveur.com


Preheat oven to 450˚F. Bring a large pot of salted water to a boil. Add the sweet potatoes to the pot and cook over high heat until tender, about 20 minutes. Drain well, then transfer to a bowl. Mash with a potato masher and measure out 1 1/2 cups. (If there is any excess, reserve for another use.) In a large mixing bowl, whisk together the eggs, milk, melted butter, brown sugar, cloves, cinnamon, nutmeg, and salt. Add the mashed sweet potatoes and beat until smooth. Pour into an unbaked 9" pie crust. Bake for 15 minutes, then lower the heat to 350˚F. and bake an additional 20-25 minutes until set. Allow to cool completely before serving.


For pie crust, try our recipe for No-Fail Pie Crust (at http://www.willystreet.coop/prepare/recipe/no-fail-pie-crust), or pick up one of our frozen pie shells available in the freezer aisle.