Sweet Potato Pie

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  • 1 ready made pie dough
  • 1 tbs melted butter
  • ¼ c. Light brown sugar
  • 1 ½ lb. Sweet potatoes
  • 1 tbs vegetable oil
  • ½  c. Light brown sugar
  • ½  c. Maple syrup
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp grated nutmeg
  • ¼ tsp ground cloves
  • ½ tsp table salt
  • 1   c. Heavy cream
  •  4 large eggs



Preheat oven 375

Place  dough in 9 inch pie pan. Gently form it to dish and crimp the upper edge. Using a fork, poke some holes in the bottom of the dish a couple of inches apart. Brush bottom and sides with melted butter. Place in 375 oven and bake 12-15 minutes until lightly browned. Remove from oven and set aside.

Rub sweet potatoes with vegetable oil, place on a baking sheet and bake until tender (45-55 minutes). Remove from oven and set aside to cool.

Add cream and eggs to a medium bowl and whisk together.

In a separate bowl, add ½ C. of light brown sugar along with the maple syrup, ginger cinnamon, nutmeg, cloves and salt.

Remove the peels from the sweet potatoes. Cut up in smaller pieces and mash until smooth. Fold them into the sugar and spice mixture and mix thoroughly.  Stir in egg cream mixture and whisk until smooth. Add batter to pie shell and bake (375) about 45 minutes or until golden brown and set in the middle.

Allow to cool at least 30 minutes before serving.

A whipped cream garnish with each piece is delicious.