Originally posted January 17, 2013

Sweet Potato Pie

Sweet Potato Pie by car2ngrl

So when I mentioned that I wanted to make a pie a week, a co-worker brought in this book...his bible for pie -- James McNair's Pie Cookbook.

I followed the recipe to a tee and loved the flavor. The only issues I had were a soggy bottom crust, which I attribute to boiling the potatoes (per the recipe). My co-worker, who's also made the pie, recommends baking the potatoes. Less moisture. Makes sense. Plus, for some reason I needed to cook the pie longer in order to get it to set.

Let's just say, though, the pie was so good that it was devoured even with the soggy bottom. :o)


  • 1 pre-baked pie shell
  • 1-1/4 lbs yams or sweet potatoes (about 1-3/4 cups when mashed)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
1 pie


Just cover cleaned sweet potatoes in a pan of water and boil over medium-high heat for about 35-40 minutes until tender.*

Drain and cool. Then peel and cut into chunks. Mash potatoes with a ricer or masher (not a food processor, which makes the potatoes too smooth).

Preheat oven to 375.

Mix the mashed potatoes with the sugar and spices. Then add the remaining ingredients.

Pour the mixture into the pie shell and cover the rim of the pie with foil.

Bake for 40 minutes or until the top becomes firm.**

Cool on a rack before serving.

*Or roast the potatoes in a 400 oven until tender, about 40 minutes.

**I actually had to go a whole hour.

2 hours



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Adapted from

James McNair


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