This recipe for sweet potato pie from scratch is made with dark brown sugar, yams, heavy cream, pumpkin pie spices and a homemade pie crust. This pie is dense, rich and flavorful. It’s a wonderful holiday dessert, especially for Thanksgiving.
Ever since I tried sweet potato pie for the first time, I was hooked. I smiled and said “mmmm yam pie!” Ever since, I’ve been on a mission to find a great sweet potato pie recipe. It’s called the cousin to pumpkin pie and is a delicacy in the southern states. I can understand why.
It’s denser and richer than pumpkin pie and it’s simply delicious! I used yams in this recipe. I’ll show you how easy it is to make. This pie isn’t labor intensive especially, if you use a store bought pie crust. But, I do include a homemade pie crust just in case you have the time.
Serve this pie topped with whipped cream! I made homemade whipped cream with the rest of my heavy cream used in this recipe. Just add a couple tablespoons of powdered sugar and whip the cream with your mixer until fluffy. It’s so good and easy!
Can I use yams instead of sweet potatoes?
I made this recipe with yams instead of sweet potatoes. Why? The grocery store only had white sweet potatoes so I chose to use yams or I wouldn’t have the rich orange color. Yes, sweet potatoes and yams are different. I’ve had sweet potato pie made with yams before and it was awesome.
So, don’t fret if you can find orange sweet potatoes. Use yams instead. By the way, you can use canned yams too. Just drain them and mash them.
I used one large yam to make this pie. It weighed about a pound. I cut it into three pieces and boiled it, covered for about 45 minutes. The center must be very tender because you’ll mash it to make the pie filling.
Some sweet potato pie recipes are made with evaporated milk or condensed milk but, I liked the flavor of the heavy cream in this pie. It gives it a fresh, creamy taste.
This pie might be the one way you get your kids to eat vegetables. LOL!
Serve this Sweet Potato Pie at Thanksgiving after your turkey and green bean casserole and your family may even help to wash the dishes.
Can you freeze sweet potato pie filling?
Yes! Pull it out to thaw in your refrigerator and then fill in a pie shell and bake as directed in this recipe. You may also freeze the whole pie after it’s been baked and cooled.
How long will a sweet potato pie last in the freezer?
It’ll last months but, for best quality freshness, store up to six months is an air tight container or freezer bags.
Make your own whipped cream to top this yummy pie.
How to Make Homemade Whipped Cream
Ingredients:
- 8 oz heavy whipping cream
- 2 tbsp powdered sugar
Instructions:
Using a mixer, mix the whipped cream and sugar together until fluffy- about a minute or two. Store leftovers in the refrigerator.
Serve this delicious pie with whipped cream! Make this delicious Sweet Potato Pie for your holiday dinner. It’s a yummy addition to your feast and a nice change up from same the old pumpkin pie.
See more of our Thanksgiving recipes!
I took this recipe to Meal Plan Monday and Weekend Potluck.
This recipe for sweet potato pie from scratch is made with dark brown sugar, heavy cream, pumpkin pie spices and a homemade pie crust. This pie is rich and flavorful. It's a wonderful holiday dessert, especially for Thanksgiving.
- 1 cup flour
- 6 tbsp vegetable shortening
- 4-8 tsp ice cold water
- 1 lb yams or orange sweet potatoes
- 1 cup dark brown sugar, packed or light brown sugar
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 cup heavy cream
- 2 eggs
- 1 tbsp flour
- 1 tsp vanilla
- 1/2 cup butter, softened
- 1/2 cup whipped cream optional topping for serving pie
-
Cut yams in 1/3 pieces with peel on and boil until yams are very soft when poked with a fork. You'll peel them after they cool. It will take about 45 min to boil covered. Meanwhile, make pie crust.
-
Let yams cool completely, peel skin off and discard. Mash yams with a fork.
-
Preheat oven to 350F.
-
In a large mixing bowl, add all of the pie filling ingredients and mix until well combined.
-
Pour in the pie crust and bake for one hour. Let cool completely before serving. Top with whipped cream if desired.
-
In a mixing bowl, add flour and shortening. Combine well with a pastry cutter or a fork.
-
Add two teaspoons of ice cold water and combine. Continue to add the water until you can form a ball. Do not handle too much or the pie crust will become tough.
-
Put plastic wrap around the dough and refrigerate for 30 min.
-
After the pastry dough is chilled, roll out dough on a floured surface with a rolling pin. Ensure dough will cover pie plate and cut to fit. Put dough in pie plate and set aside until ready to fill.
NOTE: Nutrition label is an estimate and may vary.
Let pie cool completely before serving. Refrigerate pie after serving. This pie can be frozen up to six months for best quality but, will be safe beyond that. Store in air tight container or freezer bags.
How to Make Homemade Whipped Cream
Ingredients:
- 8 oz heavy whipping cream
- 2 tbsp powdered sugar
Instructions:
Using a mixer, mix the whipped cream and sugar together until fluffy- about a minute or two. Store leftovers in the refrigerator.
This recipe was adapted from Sally’s Baking Addiction Sweet Potato Pie.
Leave a Reply