Sweet Potato Pie

Years ago, before the internet, I was challenged to make a sweet potato pie.  I loved sweet potatoes on Thanksgiving (with tons of brown sugar, butter, and spices), but not sure how to morph it into a pie.

A friend of mine, Denise Brimhall, decided to take matters in her own hands and find me a recipe.  She called the 1-800 number on the back of a can of candied yams, it was already after closing hours, but a security guard answered the phone and went to the company’s recipe Rolodex, found a recipe and read it to her over the phone.  NO KIDDING.

This gave me the nuts and bolts to come up with a primo sweet potato pie.  I would thank the company, but on the off chance that security guard still works there, I won’t jeopardize his job. Now there are tons of recipes online (including the mystery company).

Even though this recipe came from pre-cooked candied yams, we are using the real deal.  Yes, actual sweet potatoes (or yams), all you need to do is decide if you want that deep orange color or the lighter mellow tone.  (Red garnet yams=deep orange, Sweet potato=mellow yellow). I used red garnet as you can see below.

Peel, cube, and boil the sweet potatoes until fork tender, about 10 minutes. Once the potatoes have cooled a bit, push through a sieve to remove all lumps fibers. This will make pie filling smoother and creamier. However, an immersion blender will make this process faster & easier.

I also made a very simple edge to the crust using a fork at an angle. Most of it will be hidden with the praline topping, so simple is the way to go.

Before baking the filling is rather bland looking, but no worries, the baked pie brightens back up to autumn orange.

My favorite part of this pie is the praline pecan topping, it is a MUST.  The topping gives it an extra boost of flavor, brown sugar, pecans, butter, and cinnamon.  I promise you won’t miss whipped cream on top (but if you must….go for it). When the pie comes out of the oven, add the praline topping and return to the oven for about 6 minutes. Perfection!

Time to Get your Patti Labelle on and Create the Best Sweet Potato Pie!

For gluten free use my Gluten Free Pie Crust made with my All Purpose Gluten Free Flour for the crust and for the praline topping.

Don’t forget to save the last slice for yourself!

Print Recipe

Sweet Potato Pie

Sweet Potato Pie: Autumn sweet potatoes with sugar and spice, baked to perfection with a golden brown sugar praline topping baked in Grandma's ultra flaky crust!

Author: Portlandia Pie Lady

Ingredients

Sweet Potato Pie Filling

• 6 tablespoons butter, softened to room temperature
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 2 cups cooked/mashed sweet potatoes(about 3 medium)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons corn starch
• 3/4 cup half & half (or evaporated milk)
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• One recipe praline topping (see below)
• One unbaked 9-inch pie shell (See Grandma's Pie Crust below)

Praline Topping

• 1/3 cup chopped pecans
• 1/3 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 3 tablespoons all purpose flour (or gluten free flour)
• 3 tablespoons butter, softened to room temperature

Grandma's Pie Crust (makes one 9-inch single crust pie shell)

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 cup cold water

Instructions

Pie Crust

• In a large bowl mix all dry ingredients together.
• Using a large serving fork or pastry cutter, cut in the shortening until crumbly. Add water all at once and mix just until forms a ball (do not kneed or over mix).
• Roll out dough on a heavily floured surface and place in pie plate. Trim and crimp edges. Set aside for filling.

Sweet Potato Filling & Praline Topping

• Cube the sweet potatoes and boil in water for about 10 to 15 minutes, drain.Add the butter while still warm and whip with electric mixer to mash it all up. Using a rubber spatula, push potatoes through sieve to get out lumps, which will also break up fibers.
• Beat in remaining ingredients with an electric mixer (I like my KitchenAid). Pour in unbaked pie shell and bake at 350 for 40 to 45 minutes.
• While the pie is backing, mix all ingredients together for the praline topping and set aside.
• When the pie is baked, remove from oven, crumble praline topping over baked pie, place back into the oven for 6 minutes until golden brown. Remove from oven, cool, and serve.