When I was younger, I remember having the most awesome Sweet Potato Pie at my Great Aunt Jean’s house for Thanksgiving Dinner. It was so good. I have tried to recreate that memory with this pie. 

I created this recipe many years ago and used it at The Water Club every holiday season. I made it with my High School students last year and they loved it. I just tested the recipe at home and made it Sunday with my littlest kitchen helper for our Thanksgiving Dinner. 

I hope you will love it as much as we do. I made a YouTube video demonstration for my students if you would like to watch as well.

https://www.youtube.com/watch?v=RBTyVUdeqvo&feature=youtu.be

Enjoy!

Avec Amour, Victoria & Alexander

Sweet Potato Pie

Yield – One 9” Pie

3 ¾ Cups Sweet Potato, mashed (2 Pounds) 

3 Eggs, large

1 Cup + 3 Tablespoons Light Brown Sugar

¾ Cup Heavy Cream

2 oz Unsalted Butter, melted (plus extra for brushing pie crust) 

¼ Cup Maple Syrup

1 Tablespoon Vanilla Extract

½ teaspoon Salt

1 9″ Ready Made Pie Crust

1.Pre-heat oven to 300 degrees, wrap sweet potatoes with tin foil, roast for about 1 ½ hours until you can insert a fork easily, let cool completely, remove foil and skin.

2. With a potato masher, mash sweet potatoes until smooth in a medium bowl.

3. In a large mixing bowl with a whisk, stir together eggs, light brown sugar, cream, melted butter, maple syrup, vanilla extract and salt, stir in sweet potatoes with a spatula.

4. Using a pastry brush, brush the inside of the pie crust with melted butter, pour in filling.

Bake on a half-sheet pan at 300 degrees in the middle of the oven for about 1 ½ to 2 hours until a paring knife inserted in the center comes out clean.

Alexandersmom.com

Sweet Potato Pie from Alexandersmom.com

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Servings: 8 Servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 3 3/4 Cups Sweet Potatoes Mashed
• 3 Eggs Large
• 1 Cup Light Brown Sugar tightly packed
• 3 Tablespoons Light Brown Sugar tightly packed
• 3/4 Cup Heavy Cream
• 4 Tablespoons Unsalted Butter melted
• 1/4 Cup Maple Syrup
• 1 Tablespoon Vanilla Extract
• 1/2 teaspoon Salt

Equipment

• Half Sheet Baking Pan
• Pastry Brush

Method

 

1. Pre-heat oven to 300 degrees, wrap sweet potatoes with tin foil, roast for about 1 ½ hours until you can insert a fork easily, let cool completely, remove foil and skin.
2. With a potato masher, mash sweet potatoes until smooth in a medium bowl.
3. In a large mixing bowl with a whisk, stir together eggs, light brown sugar, cream, melted butter, maple syrup, vanilla extract and salt, stir in sweet potatoes with a spatula.
4. Using a pastry brush, brush the inside of the pie crust with melted butter, pour in filling. Bake on a half-sheet pan at 300 degrees in the middle of the oven for about 1 ½ to 2 hours until a paring knife inserted in the center comes out clean.