Roasted Sweet Potato Pie

My Dad’s birthday is Wednesday. I made him a sweet potato pie last night and delivered it today. I adapted joythebaker’s recipe, both accidentally and deliberately. I added the granulated sugar too soon because I thought the ingredients were listed in order and they are not. I also changed the spices because her recipe calls for coriander which I am not fond of and fresh nutmeg. I prefer ground nutmeg in desserts. I also baked the weft potatoes instead of boiling them. I like the flavor better and they stay drier. I used my pie crust recipe too. So I guess her recipe was the inspiration for my sweet potato pie. My Dad called this afternoon to say they tried the pie and it was the best sweet potato pie they ever ate. My Dad said it would win first place in a sweet potato pie contest. He liked the spices, the texture, the crust, and the fact that it wasn’t overly sweet.


Sweet Potato Pie


  • 2 cups mashed cooked sweet potatoes
  • ¾ cup packed brown sugar
  • 1¼ teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 4 TBS butter, melted
  • 1/1/4 cups evaporated milk (two 5 ounce cans)
  • 3 large eggs, lightly beaten
  • ½ cup granulated sugar
  • 1 Tablespoon vanilla extract
  1. Puncture three large washed sweet potatoes (yams) several times with a fork. Roast the sweet potatoes in a 350 degree oven, unpeeled, until a knife slides in easily, about 20 minutes. Allow the sweet potatoes to cool until safe to handle, then peel and cube them. Place the cubed sweet potatoes in a food processor and pulse until smooth.
  2. Measure 2 cups and put in a medium-sized pot with the packed brown sugar, the spices, salt, the ½ stick melted butter, and one 5 oz can of evaporated milk. heat over a low flame, whisking until the brown sugar is completely dissolved and the mixture begins to bubble. Remove from heat and allow to cool.
  3. In a medium-sized bowl, beat the three eggs with a fork. Add the second can of evaporated milk, granulated sugar, and vanilla to the eggs and continue beating until creamy. Pour the cooled sweet potato mixture into a large bowl. Stir in the egg mixture. Blend thoroughly with a whisk and refrigerate until ready to use.
  4. Pour the filling into a single unbaked pie crust. Bake in a 350 degree oven until the pie puffs up and the center is only slightly jiggly. Remove from oven and allow to cool to room temperature. Refrigerate.



NaBloPoMo November 2013

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  1. says

    Mary – your pie is fantastic. I have to have those stamps as well. Beautifully crafted and wonderful picture. So impressed! Best wishes for a great Thanksgiving!

  2. says

    Mary, this pie is just lovely. My favorite part about Thanksgiving dinner is the PIE, and I can’t think of a better pie than sweet potato pie. The stores around here have gotten in some really beautiful dark orange sweet potatoes….they are just begging to be made into your Roasted Sweet Potato Pie! :)

    Love, Joy

  3. says

    Oh goodness but that is one beautiful pie. It’s so pretty I would not want to cut it. I am with you on the spices. I am not a coriander fan so I would probably like your recipe better out of the two. Definitely pinning this one.

  4. Mary says

    You’ll really like it Jodie. I made another one last night and I am having a slice with coffee this morning. It is really good. If you like coriander try the original recipe by Joy the baker. It gets rave reviews.

    Thanks for stopping by and commenting.

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