We often substitute sweet potato or yam puree for pureed pumpkin. In many recipes, we can’t tell the difference and neither can the guests. Make this sweet potato pie, and it might become the new holiday favorite.
Sweet Potato Pie vs. Pumpkin Pie
Pictured above is a slice of set potato pie and a slice of pumpkin pie. Can you tell the difference?
Sweet potatoes tend to be lighter and less dense than pumpkin. The flavor differs slightly. This sweet potato pie has a beautiful tawny color—a little lighter than pumpkin. And frankly, it’s easier to stick a couple of yams in the microwave and puree those than it is to cook a pumpkin.
Since it looks a lot like pumpkin pie, your guests will want to try a slice to see if they can tell the difference.
Sweet Potato Pie Recipe
To cook the sweet potatoes or yams, bake them in the oven or wrap them in plastic and cook them in the microwave. While the microwave is quicker while baking seems to intensify the flavor.
This recipe makes a deep-dish pie.
- 1 single-crust deep-dish pie shell, unbaked
- 2 cups sweet potato or yam puree
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup evaporated milk or half and half
Preheat the oven to 375 degrees.
- In a medium bowl, mix the sweet potato puree, sugar, salt, spices, and extract together until well combined. Add the eggs and mix until just combined. Gently stir in the evaporated milk. Pour the contents into the pie shell.
- Bake for 25 minutes and then place a pie crust shield over the edges of the pie crust to keep the edges from browning too quickly.
- Bake for another 15 to 20 minutes or until a knife inserted in the center comes out clean. (If you prefer to use the jiggle test, the pie will be done when only the center 1 1/2 inches looks soft and jiggly.)
- Cool completely and then refrigerate. Serve with a dollop of whipped cream or with ice cream.
(Updated from May 25, 2014)