Easy Sweet Potato Pie

Creating this Sweet potato pie recipe

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.

For the pie crust, you can either make a graham cracker crust or my homemade pie crust.

Here’s what you’ll need for the pie crust:

• Flour
• Butter
• Crisco (Shortening)
• Water

And for the sweet potato pie filling, you’ll need:

• Unsalted butter
• Cinnamon stick
• Whole cloves
• Sweet potato
• Sweetened condensed milk
• Ground cinnamon and nutmeg
• Salt
• Eggs
• Vanilla extract
• Lemon juice

How to make sweet potato pie

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!

More Thanksgiving recipes:

• Cranberry Orange Bread 
• Easy Avocado Deviled Eggs
• Mom’s Apple Pie
• Easy Crockpot Cranberry Meatballs
• The Best Mushroom Sausage Stuffing
• Sweet Potato Shepherds Pie

PIN this Sweet Potato Pie recipe for later!