Here’s a real Southern classic, and it’s a fun way of using sweet potatoes in a dessert for a change. I recommend serving this with whipped cream with a tsp of sugar in it.

Servings 6
Prep Time 10 minutes
Cook Time 1 hour 20 minutes



  • 1.5 lb sweet potatoes (1 large or 2 small)
  • 2 eggs
  • 7 tbsp heavy cream
  • 1.8 oz butter
  • 1.8 oz brown sugar
  • 0.5 tsp salt
  • 1 tsp vanilla sugar
  • 0.5 tsp cinnamon
  • 0.5 tsp ground nutmeg (dried)
  • 0.5 tsp ground ginger (dried)

Pie crust

  • 1.3 cups wheat flour
  • 4.4 oz butter
  • 0.5 tsp salt
  • 2 tbsp sugar


  • Bring the butter out to room temp an hour before cooking.
  • Turn the oven on and set it to 175° C / 350° F.
  • Peel and roughly cube (1.5-2") the sweet potatoes and boil in water in a pan until soft. This usually takes 15 minutes. Get rid of the water and rinse with cold water.

Pie crust

  • Mix the pie crust ingredients in a bowl or food processor and work lightly until ingredients are well blended.
  • Fill the pie plate with an evenly thick layer of the pie crust.
    Sweet potatoe pie - crust
  • Pre-bake the crust in the oven for 10 minutes.


  • Mix the ingredients for the filling in a bowl and blend or whisk until smooth.
    Sweet potatoe pie - filling
  • Fill the pie crust with the filling and bake in the oven for 40 minutes.
    Sweet potatoe pie - before baking

Serving suggestion

  • Serve the pie with some whipped cream with some sugar in it.
    Sweet potatoe pie on a plate