Holiday time is here and people get extra stressed and busy during this time. Most of us tend to lean on food for comfort, which can sometimes end up in a whole pint of ice cream suddenly disappearing before our eyes.
This year, let’s try to trim the table and our waistlines with this easy sweet potato pie! It’s still comforting, but hey! You’re still consuming tons of vitamin A, fiber and potassium.
The weekend flew by! On Friday night, I worked a carnival for my mom selling caramel apples with a couple girlfriends. Then Saturday morning my older brother came over and I made us breakfast — a super yummy vegetarian egg bake and French press coffee, it was the perfect start to our day! Then after he left I made this simple sweet potato pie recipe. The house smelled amazing, to say the least!
Sweet potato pie ingredients
This sweet potato pie recipe has two components: the homemade pie crust and the homemade sweet potato pie filling.
Before starting on the sweet potato pie filling, you’ll need to prep and bake pie dough. Once that’s done, set the crust aside to cool and move onto the filling.
To make the filling, you’ll first need to melt the butter in a saucepan. Add in the whole cloves and cinnamon stick, and melt the butter over low heat for 5 minutes to infuse it with the spices.
Then, remove the spices and add the melted butter into the bowl of a standing mixer along with the remaining pie filling ingredients. Mix until smooth, then turn the sweet potato pie filling into the pie crust in a 9 inch pie pan.
Bake for 45 minutes or until the pie is set on top, then let the pie cool completely before slicing and serving.
Can I use a pre-made graham cracker crust?
Of course! I prefer making my own, but you’re welcome to use a store-bought crust if you’re short on time.
Can I prep this sweet potato pie in advance?
Yes, this easy sweet potato pie will last up to 4 days in the fridge. Make sure to cover it with plastic wrap!
How to use pie filling to make muffins
Using 2 cups of sweet potato pie filling, you can make some muffins! In a medium size bowl, whisk the following together:
1 Tbsp. baking powder
1 cup flour
1/4 cup brown sugar, packed
1/2 cup whole milk
1/8 tsp. cinnamon
Then, place cupcake liners in a cupcake tray, spray them with non stick baking spray, and filled with pie mixture. Bake at 350 degrees F for 15-20 minutes.
For the frosting, mix use powdered sugar, butter, vanilla extract and a splash of milk. ENJOY!
Preheat oven to 350°F. First, make the pie dough. See my notes below for the recipe and instructions.
For the sweet potato pie filling:
Melt the 4 Tbsp. of butter in a sauce pan and add in the cinnamon stick and cloves. Let this cook over low heat for 5 minutes, then remove cloves and cinnamon stick.
In a stand mixer/Kitchen Aid, mix the melted butter with remaining ingredients until smooth, light, and fluffy.
Pour this mixture into prepared pie crust and cook in the oven at 350°F for 45 minutes. Let cool for another 45 minutes before serving. Top with whipped cream!
Use my pie crust recipe from my Homemade apple pie or make a graham cracker crust. If making the homemade apple pie crust, use half of the ingredients since we don’t need a top layer of dough for this pie.For the graham cracker crust, mix 1 1/2 cup graham cracker crumbs, 1/3 cup sugar, and 6 Tbsp melted butter together. Press down into a 9 inch pie pan and bake for 10 minutes at 350° F. Be sure the sweet potato is no longer hot when mixing. Let sweet potato cool. You can either cook in the microwave or bake the oven.*Inspired by Southern Living magazine
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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