Sweet Potato Pie

I rekindled my affair with sweet potato pie over the holidays, thanks in part to this recipe. I’ve also shared this on TasteFresno.


  • 2 cups peeled, roasted* sweet potatoes (1-2 medium potatoes will do the trick)
  • 1 cup sugar**
  • 1/2 stick butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon bourbon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 9-inch unbaked pie crust


* I use yams. Most recipes call for either canned sweet potatoes, or for steamed or boiled potatoes, but roasting them brings out their natural sugars. Just put them in the oven at 400°F until tender throughout, cool and peel.

** If you roast the potatoes, you can cut this down to 3/4, maybe even 2/3 of a cup depending on the potatoes.


Preheat oven to 350°F

Combine the potatoes, sugar, butter, eggs, vanilla, salt, cinnamon and ginger, and mix thoroughly with a hand mixer. Add the milk, continuing to mix until smooth. Pour filling into the pie crust and bake for 40-45 minutes, or until a knife inserted in the center comes out clean. Allow to cool before serving.

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