From looking at this dessert, it’s hard to believe it’s not pumpkin pie but trust us, the taste is something else entirely! That’s right, this baby’s made of sweet potatoes. We adore sweet potatoes and think they should be given more attention during the season when everyone is raving about pumpkins and gourds. They have a deliciously sweet flavor (surprise, surprise) and go really well with typical pumpkin pie spices, so it was a no-brainer to try making this dessert.
If you use a store-bought crust, this recipe is incredibly easy to make, and it’s a great, subtle departure from the norm. We can’t be alone in our love for taste-testing, so why don’t you try a pumpkin pie alongside a sweet potato pie that way you’ll have the best of both worlds and you can decide which one you prefer!
Sweet Potato Pie
Yields 1, 9-inch pie
- 4 large sweet potatoes, peeled
- 1 stick unsalted butter, room temperature
- 3/4 cup dark sugar
- 3/4 cup evaporated milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1, 9-inch store-bought crust
- Preheat oven to 375º F. At the same time, boil potatoes until fork tender.
- Let the potatoes cool, then mash well. (By hand or in food processor.)
- In a large bowl or mixer, cream together butter and sugar for 3-5 minutes, or until light and fluffy.
- One by one, add eggs, waiting until each is fully incorporated before adding the next. Then add vanilla extract and maple syrup.
- Add mashed sweet potatoes, evaporated milk, cinnamon, nutmeg, allspice and salt, and stir until everything is combined.
- Pour mixture into pie crust and bake for 35-40 minutes, or until knife inserted in center comes out clean.
- Remove from oven and let cool. Place in refrigerator to chill.
- Serve with whipped cream.
Recipe adapted from Chitterlings