Sweet Potato Pie

This lovely pie is sweet but not too sweet, so you can eat it as a Thanksgiving side dish or dessert.

Yield 1 pie
Time 1½ hours
  • Knife
  • Saucepan
  • Peeler
  • Potato masher or food processor
  • Pie plate
  • Fork
  • Aluminum foil
  • Bowl
  • Whisk
  • 1 med sweet potato (about 2/3 pound)
  • 1 pie crust, unbaked
  • 2 eggs
  • ½ c brown sugar
  • 1/3 c white sugar
  • 12 oz evaporated milk
  • ¼ c butter, melted
  • 1 t nutmeg
  • ½ t cinnamon
  • pinch salt
Directions Preheat oven to 400º.

Cut the sweet potato in half, place in saucepan, and cover with water. Bring to a boil, then lower heat and simmer until tender, about 30 minutes.

Meanwhile, arrange the pie crust in pie plate, poke the bottom with fork three times, and squeeze aluminum foil around the crust edges. Bake for 15 minutes, remove from oven, let cool, and remove foil.

Lower oven to 350º.

Drain, peel, and mash the sweet potato.

Whisk the eggs and sugar together, then incorporate milk, butter, and spices. Add sweet potatoes and stir until smooth. Pour into pie crust.

Bake until set, about 45 minutes. Cool for 10 minutes and serve.

Notes Adapted from Didi Emmons’ Vegetarian Planet, in which it’s called "Grandmarie’s Sweet-Potato Pie."

Vegetarian Thanksgiving Menu

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