Saturday, November 28, 2009

Sweet Potato Pie

I've said it before, and I'll say it again, I LOVE to say, bake, and eat sweet potato pie.

SWEET POTATO PIE. Sweet Potato Pie. Sweet Potato Pie.

Ain't it fun?

Okay, back to the recipe. This sweet potato pie recipe features a delightful pecan topping. It's a gourmet pie that is easy to make; you have my word (and pictures).

So let's get this party started.

The party people: Sweet Potatoes, Butter, Sugar, Milk, Eggs, Nutmeg, Cinnamon, Vanilla, Pie Crust, Pecans, Brown Sugar, Maple Syrup.

Begin by boiling one pound of sweet potatoes. You'll want to end up with about two cups of mashed sweet potatoes.

Once soft, remove potatoes from pot and run under cold water. The skins should easily peel off.

Place naked sweet potatoes in mixing bowl along with 1/2 cup butter. Mix 'er up.

Don't fall to temptation because I know what you're thinking. You wanna eat up those buttery sweet potatoes just as they are. But wait. It's about to get even better.

Add 1 cup sugar, 1/2 cup milk, 2 eggs, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla. Now MIX!

Time to roll out the pie crust. I strongly recommend The Pioneer Woman's perfect pie crust. I make 3 crusts at a time and freeze what I don't use. I encourage you to do the same.

Now let the good times roll.

Place rolled pie crust in your pie dish.

Fill 'er up.

Cover the edges of the pie crust with foil. Place in 350 degree oven for 25-30 minutes.

While the pie bakes, prepare your topping. Chop 1 cup pecans.

You may nibble on a few if you'd like.

To the pecans, add 1/2 cup brown sugar and . . .

. . . not one but . . .

2 tablespoons of maple syrup.

Mix up all that sugary goodness.

Oh, yeah, and that's my baby. Trust me, everything turns out better when a baby is involved.

Now remove the foil from the pie (you know, the pie that's been in the oven for 25-30 minutes), and sprinkle the pecan mixture on top.

Pop the pie back in the oven for another 25-30 minutes.

Let 'er cool.

And call it a day.


1 pound sweet potatoes
1/2 c. butter
1 c. sugar
1/2 c. milk
2 eggs
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. vanilla
1 unbaked pie crust
1 c. pecans
1/2 c. brown sugar
2 Tbsp. maple syrup


Boil sweet potatoes for 30 to 40 minutes or until done. Remove sweet potatoes from pot and run under cold water. Remove the skin.

In bowl, combine the sweet potatoes and butter. Mix well. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat until smooth. Pour filling into unbaked pie crust.

Cover crust with foil. Bake at 350 degrees for 25-30 minutes. While baking, chop pecans and combine chopped pecans with brown sugar and maple syrup. After the pie has baked 25-30 minutes, remove the foil, and sprinkle the pecan mixture on top of pie and return to the oven for another 25-30 minutes.

Allow pie to cool before serving.


  1. darn girl you look good, doesn't look like you ate the pie, you a hot mamma!

  2. That looks so good right now for a bedtime snack. I adore sweet potatoes. I've never boiled them though. I always bake them.

  3. Elizabeth - Try boiling them next time. When you run it under the cold water, the skins practically slide right off. It's so easy!