Pie in the Sky: Heavenly Sweet Potato

My grandmother and mother perfected it, but baking the perfect sweet potato pie has taken me years, and I still find myself tweaking the recipe for this yummy holiday staple. The key to a decadent pie is using top-self vanilla, mixing the sugar and better together over heat until creamy, and knowing when to adjust the recipe. Because everyone's tastes differ, tasting the batter is mandatory. If you do find yourself adding more cinnamon or ginger, be sure to do so in small increments and always do a taste test afterward. 

And while most recipes don't call for fresh ginger or nutmeg, any true foodie will tell you that the fresher the ingredients the better. Just make sure you have a nutmeg grinder and a ginger tool. Also, while my mother preferred to boil the potatoes (and there is nothing wrong with this) I like to bake mine. It's a neater alternative.

When it comes to decorating the pie with dough cutouts, the more creative the better. Who said sweet potato pies can't be as appealing as apple or cherry pies? Also, I prefer homemade whipping cream with a bit of bourbon added for good measure! Or you can simply dust the cream with more cinnamon!

Heavenly Sweet Potato Pie

Prep: 30 minutes    Cook: 1 hour, 10 minutes     Makes: 8 servings 


  • 3 large sweet potatoes

  • ½ cup of sugar

  • ½ cup brown sugar

  • 3 eggs lightly beaten

  • 1 cup of sweetened condensed milk

  • 2 frozen pie shells (or enough dough for two pies)

  • 3 tablespoons of vanilla extract
  • 2 tablespoons of allspice
  • 3 tablespoons of cinnamon
  • 1 tablespoon of freshly grated ginger
  • 2 tablespoons of nutmeg
  • 1 stick of butter
  • 1 teaspoon of Kosher salt

Directions: Preheat oven to 350 degrees. Wash sweet potatoes and place on cookie sheet. Cook until you can easily insert a fork. Once done, allow potatoes to cool. Once they're warm to the touch, scrape the filling out and place in a large bowl. Turn oven up to 400 degrees. In a saucepan, add butter and sugars. Combine well. Add butter and sugar mixture to the sweet potatoes, and mix thoroughly. Add eggs one at a time and mix until smooth. Add remaining ingredients. Pour the filling into the pie dish and bake for 35 to 40 minutes.

As my virtual sous chefs, be sure to add your comments and suggestions below!

A recovering TV producer, I'm working fastidiously--yet unsuccessfully--on my addiction to politics.  I'm a hopeless Miles Davis enthusiast, who enjoys gallery-hopping and Nutella cupcakes. I owe my green eyes and gumbo-cooking talent to my Creole genes. And when I'm not blogging all things chic, me and my fur baby Lola Bean Pod are living it up in Atlanta.