Sweet Potato Pie
Sweet potato pies are better than pumpkin pies. There, I said it! Lol!
As I’ve mentioned before, pumpkin is not high on my list of fall flavors. Now sweet potatoes on the other hand, much more my vibe! And if we are being honest, they are pretty close in flavor. But there’s just something about sweet potatoes that make for a much better filling.
My dad originally got this recipe from an old coworker who had never written down the recipe but just knew what was right. So after a lot of trial and error, they finally got it down to a written format. This pie is now a pretty big staple on my dad’s holiday menu. He loves it so much, he wanted me to share it with all of you!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2020/11/Pie-1.jpg?resize=480%2C640&ssl=1)
What you’ll need:
– 1/2 recipe of my pie crust OR 1 store bought pie shell
– 1 1/2 lbs sweet potato, peeled and cooked until tender
– 1/2 cup butter, room temp (4 ounces)
– 1 cup sugar (200 grams)
– 2 eggs
– 1/4 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/4 cup flour (32 grams)
– 1/4 cup milk (2 ounces)
What you’ll do:
– Preheat your oven to 350F. Roll out your pie crust so that it is slightly larger than your pie dish. Chill for 10 minutes. Gently transfer the dough into the dish and use your hand to gently press it into the side. Trim away any excess dough. You can leave your edges flat, or use your knuckles to form a pattern. Chill for 10 minutes. Prick holes around the edges and bottom of your pie shell with a fork and bake for 15 minutes.
– While your crust is baking, place sweet potatoes in a large bowl and beat until there are no more lumps (if you are using a stand mixer, use the whip attachment). The stringy bits should be wrapped around your beaters/whip, wipe off and discard.
– Add your butter and mix until light and fluffy, about a minute. If you notice any stringy bits on the beaters/whip, wipe and discard.
– Beat in your sugar. Once added, beat in eggs, one at a time.
– In a small bowl, combine dry ingredients. Beat into wet mixture, then add the milk.
– Transfer filling into your pie shell and bake for 45 minutes, or until the center has reached 190F.
– Top with whipped cream and cinnamon and ENJOY!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2020/11/Pie-3.jpg?resize=480%2C640&ssl=1)
A few notes:
– If you don’t have a scale at home, use the scale at the grocery store to weigh out your sweet potatoes. For me this was 3 medium potatoes, but it will vary based on size.
– I opt to get slightly more than the 1 1/2 pounds so that I can account for what I will peel away and discard.
– This recipe is a bit light on the cinnamon and nutmeg since that isn’t always everyone’s preference. If you love a lot of spice, I definitely recommend doubling it.