Sweet Potato Pie

Sweet Potato Pie

Sweet Potato PieJust in time to follow the turkey to the table is… ahhhh who am I kidding, Canadian Thanksgiving was a week ago. No problem, a golden not-to-sweet potato pie is a welcome finish to any meal during these rapidly darkening days of October.

I love how simple this recipe is, and how thrifty! Sweet potatoes are flooding the flimsy cardboard supermarket displays this time of year and are cheaper to buy (per kg) than a can of pumpkin puree. If all you can find are Yams, no problem, feel free to substitute. Yams are sweeter and the colour of the baked pie will be a bit darker, but the recipe doesn’t change at all.

My aunt Mary Jane and cousin Ernie from Florida are incredible cooks, and I hope this recipe makes ’em proud!

Sweet Potato Pie (Makes enough filling for 2 pies)


  • 260g (2 cups) Sweet Potatoes (peeled and chopped)
  • 113g (4oz.) Butter (softened at room temp for an hour or two)
  • 260g (2 cups) Sugar
  • 1 small can of evaporated milk (contains 5 fluid oz.)
  • 3 Eggs (beaten)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoons Dried Cinnamon
  • Pinch of Nutmeg
  • 2 prepared pie shells (unbaked)



(Pre-heat the oven to 350˚F, and pull out your handy kitchen mixer)

  1. Bring a pot of water up to a boil and toss in the chopped sweet potatoes. Reduce the heat a bit to avoid boiling over. Pop a lid on the pot and simmer the spuds for 6-10 minutes, or until they are tender enough to break apart with a fork. Drain, and set aside to cool.
  2.  Fire up your mixer and cream the butter and sugar together into a soft, smooth paste. Mix the room temperature sweet potatoes with the evaporated milk and add into the mixer. Mix it on a medium speed until all the little sneaky lumps of sweet potato have been battered smooth.
  3. Add the eggs one at a time to the mixer (still on a medium speed), waiting a bit between each one to make sure it all mixes smoothly. Season with vanilla, cinnamon and nutmeg.
  4. Pour mixture evenly into two pie shells and bake at 350˚F for approx. 1 hour, or until the pie filling is set and the surface is nicely browned. To check it, stick a toothpick in the center of the pie filling… If it comes out clean, your golden. Serve with vanilla ice cream, or whipped cream and candied pecans. It’s that easy ya’ll.


The JezabelsMusic To Cook This To:

The Jezabels – Prisoner

(Buy It Here from Amazon)


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