Sweet Potato Pie

Above is the unbaked pie. This was a team effort. I made the crust and Sarah made the filling. The crust recipe can be found on the apple pie page. The apple pie crust yields two crusts, and so the other can be refrigerated or frozen for later. This is a fairly simple pie with tasty results. We used yams this time and it wasn’t as good as the sweet potato (which have a lighter color).

1 unbaked 9 inch pie crust
1 lbs. sweet potato (1-2)
1/2 cup butter softened (or Vegan Earth Balance Buttery Sticks)
1 cup sugar (or less)
1/2 cup milk (rice, soy, almond)
2 eggs
1/2 tsp. ground nutmeg
1/2 tsp ground cinnamon
1 t vanilla


  1. Boil sweet potato whole in skin 40-50 minutes. Put in bowl of cold water and remove skin. Break apart sweet potato in bowl.
  2. Add butter and mix well. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth.
  3. Pour into unbaked pie crust. Bake at 350 degrees for an hour or more, until a knife comes out clean. The pie will puff up, then sink as it cools.
This entry was posted in Dessert and tagged , by Local Organic Fan. Bookmark the permalink.

About Local Organic Fan

I am fairly certain I have a gluten sensitivity and cannot digest dairy. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s