Sweet Potato Pie

By / Food / February 10th, 2012 / 2

The sweet potatoes, yams, or whatever you call them, seem to get bigger every time we buy them. There will always be some left when dinner is done. An excellent start to a pie! This recipe has been modified a bit, but should work.

Sweet Potato Pie


Serves 6

Pastry dough
2-3 eggs
2 cups cooked sweet potatoes
1 1/2 cups heavy cream
1/2 cup sugar
1/3 cup packed brown sugar
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt


1 cup lard
2 cups flour
1 tbsp vinegar
1 egg
1 tbsp cold water

Mix the lard into the flour until it has the consistency of corn meal. Mix the vinegar, egg and water together with a fork and add to the dry mixture. Bring together in a ball. Roll to match the size of your baking dishes.

Preheat oven to 425˚F. Line a 9-inch pan with the pie dough, weight the dough and bake the crust for 5 or so minutes, remove the pan and reduce the heat to 375˚F.

Whisk the eggs in a large bowl, then whisk in the sweet potato, the cream, and the remainder of the ingredients.

Warm the crust in the oven, then pour in the mix and bake for about 40 minutes or until firm. Cool completely and top each serving with whipped cream to serve.


Our West Coast wordsmith Duncan Holmes likes to cook all parts of the meal—hot and cold apps for the eyes; big, generous mains, where timing, color and taste come together on sparkling, white plates—and there’s always enough for seconds. But it’s at dessert time when he really shines. Not with precious fancy dancy, but with a melt-in-your-mouth-pastry apple pie. Granny Smiths, of course, and French vanilla ice cream.

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