Friday, November 22, 2013

Sweet Potato Pie

Sweet potato pie wasn't a commonplace on our holiday tables growing up. In fact I often scoffed at Sweet Potato Pie's first-cousin, the classic Pumpkin Pie, in favor of my Mom's ice cream pumpkin pies. Thankfully I've expanded my holiday pie horizons over the past few years and now give equal attention to all pies at holiday celebrations. This week, I was thrilled to be able to try my hand at sweet potato pie and pie making  for the first time during the second annual #pieweek celebration (more information at the end of this post).

Sunday brought the threat of big storms to SE Michigan. I happily steered clear of the elements to stay home learning all about pie making. The smell of sweet potatoes, cinnamon and nutmeg wafted through my apartment while the wind howled through the cracks in our windows all afternoon. I stood by nervously crossing my fingers that our power wouldn't go out.

In the end, power was spared and this pie was enjoyed during a movie night (The Count of Monte Cristo) with friends alongside Puppy Pop and Ginger Lemon Hot Toddies.

Sweet Potato Pie
a mash up of Smitten Kitchen's all butter, really flakey pie dough and Food 52's Fall Harvest Sweet Potato Pie

from Smitten Kitchen
2 1/2 cups flour (I used whole wheat pastry flour.)
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, very cold

from Food 52
pounds sweet potatoes, peeled and cubed
1/4 cup plain yogurt
3/4 cups dark brown sugar ( packed)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
egg yolks
pinches salt 
cup chopped roasted pecans (I used walnuts.)
tablespoons maple syrup

  1. Do-ahead: Mix and refrigerate your pie dough before rolling it out. Deb at Smitten Kitchen offers several great pie crust tutorials on her website, as does #pieweek's emcee Kristen at Comfortably Domestic.
  2. Boil and peel cooled sweet potatoes, and then process them in a blender or food processor. 
  3. Once smooth, mix the sweet potato puree, yogurt, sugar, cinnamon, nutmeg, egg yolks and salt by hand or in a standing mixer.
  4. Pour the sweet potato filling into an uncooked pie shell and top with drizzles of maple syrup and pecans.
  5. Bake for 45-50 minutes in the oven at 350 degrees.

Looking for a new holiday pie recipe? There's a great sampling of classic pies with a few modern spins in this year's #pieweek line-up:

Monday 11/18

Kirsten / Comfortably Domestic – Mile High Apple Pie
Katie / The Hill Country Cook – New Mexico Apple Pie
Anne / From My Sweet Heart – Cranberry Cherry Ricotta Pie
Haley / The Girlie Girl Cooks – Coconut Cream Pie

Tuesday 11/19

Jeanne / Inside NanaBread’s Head – Black and White Coconut Tart
Mads / La Petite Pancake – Pineapple Pie
Monica / The Grommom – Papaya Pie

Wednesday 11/20

Carrie / Bakeaholic Mama – Chocolate Cream Pie
Kat / Tenaciously Yours – Grandma’s Chocolate Pie
Kirsten / Comfortably Domestic – Maple Sweet Potato Pie with Toasted Swiss Meringue

Thursday 11/21

Shanna / Pineapple Coconut – Boozy Pumpkin Egg Nog Pie
Carrie / Bakeaholic Mama – Sweet Potato Tartlets
Christina / Buffy and George – Deep Dish Apple Pie

Friday 11/22

Madeline / Munching in the Mitten – Sweet Potato Pie (me!)

Saturday 11/23

Megan / Country Cleaver - Biscoff Pie with Whiskey Mallow Fluff
Kirsten / Comfortably Domestic – Very Berry Cherry Pie


  1. Hi, Madeline!
    I love that you used yogurt in your pie, since I've been subbing it into everything lately as well. I've never thought to put it into this type of baked pie, though, so high marks for creativity and a big high five for choosing sweet potato over pumpkin. It warms my southern heart. :)

    1. Thanks, Jeanne. I'm still having dreams about the pie you posted earlier this week. Mmm.

  2. True story - I've nevre had a proper sweet potato pie. Obviously that needs to changE!!