Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, February 25, 2011

Old Fashioned Sweet Potato Pie

Old Fashioned Sweet Potato Pie is truly the comfort food of the dessert world.   As I watched it snowing again yesterday and was thinking of how to use up the sweet potatoes I have in cold storage (my garage) it hit me - Old Fashioned Sweet Potato Pie!    This recipe is inspired by Paula Dean.  The following is my adaptation.   It is super easy so I hope you will give it a try.


Sweet Potato Custard
2 cups peeled, cooked sweet potatoes (if your puree is more than 2 cups, use it!  The more the better)
1 cup brown sugar
1/2 stick melted butter   / plus ¼ cup for tossing with the peeled potatoes to cook in
3 eggs
1 teaspoon vanilla extract
2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
10 -inch unbaked pie crust ( a graham cracker crust is a perfect marriage )

Meringue Top
5 egg whites
¼ cup sugar
A sprinkling of Demerara, which is golden raw sugar crystals

Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
3 Tbsp. white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

The first thing to do is peel and cut your sweet potatoes.  Cut them into small cubes, toss with ¼ cup butter and bake in a baking dish for 35 minutes or until they are cooked to soft.

Remove from the oven and allow the baking dish to cool on a wire rack.    In about 20 minutes, dump all of the potatoes and the liquid from the baking dish into a food processor.  Pulse or run on medium until you have a smooth purée.     

Pour the  purée in a large mixing bowl and set aside.   Now, on to the crust……

You can really use any kind of crust for this pie but I have found that an old fashioned graham cracker crust is an absolutely perfect bed for the luscious sweet  potato custard.

If you have boxed graham cracker crumbs great.  If you do not, toss approximately 10 whole graham crackers in a food processor and pulse until you have very fine crumbs.   When you have a nice bed of crumbs add the sugar, melted butter or margarine, and cinnamon and pulse again until well blended .

Press mixture into a  9 or 10 inch pie plate.

Bake at 350 degrees F (190 degrees C) for 5 minutes.   This is just long enough to dry and set the crust.  You do not want it toasty as it will be set back into the oven two more times.

Set the finished crust aside and proceed with the filling.

Now, as my sidekick cheers me on.....    

on to the filling.....

For the filling, using an electric hand mixer, combine the pureed s/potatoes, brown sugar, the butter, eggs, vanilla,bourbon, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 45 - 55 minutes, or until a knife inserted in the center comes out clean.  Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, and a glass bowl beat the egg whites until soft peaks form; beat in the 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated or gold crystals and Bake for 10 to 12 minutes, or until delicately browned.       Cool and serve.   



  1. This was unbelievably delicious! I love it when you send things home after a Nana day. In fact, right now I am standing at the counter eating some sort of amazing apple streudel pie. I didn't even know it was in the fridge (so glad I found it before it was gone) and I'm pretty sure it must have come from your kitchen. So yummy! Thank you!

  2. Hi Jenny,

    I am glad you enjoyed the Sweet Potato Pie. It is really one of my favorites. I almost always use this recipe when I want to give a gift of pie. Kerrie