The Best Homemade Sweet Potato Pie
Prep time: 
Cook time: 
Total time: 
Yield: 1 (9-inch) pie
  • 1 whole wheat pie crust, chilled and rolled (recipe here)
  • 2 medium sweet potatoes
  • ¾ cup packed brown sugar
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup (1/2 stick) salted butter
  • 1¼ cup heavy cream (or evaporated milk)
  • ⅓ cup unbleached pure cane sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 375 degrees F.
  2. Peel sweet potatoes and dice into large, 3-inch chunks. Fill a large pat halfway with water and add in the diced sweet potatoes. Bring to a boil over high heat, and, once boiling, reduce heat to medium and place a lid on the pan. Let the sweet potatoes simmer for about 20 minutes, or until a fork can easily go through a piece of sweet potato. Drain into a colander.
  3. In a medium saucepan over medium heat, combine the cooked sweet potato, brown sugar, coriander, nutmeg, cinnamon, salt, butter, and half of the heavy cream. Mash the sweet potatoes and let the mixture simmer for 5 minutes. Using an immersion blender, blend the contents of the pan until completely smooth.
  4. In a small bowl, combine the other half of the heavy cream, the sugar, eggs, and vanilla extract. Whisk thoroughly. Pour into the pan with the sweet potato mixture in it. Stir until combined.
  5. Place the chilled and rolled pie crust into a pie pan and crimp the edges with your fingers or a fork.
  6. Pour the filling in the prepared pie crust and bake for 10 minutes at 375 degrees F. Then reduce the heat to 325 degrees F and bake for 45 to 50, or until the center of the pie no longer jiggles significantly.
Recipe adapted from Joy The Baker

*Placing the pie pan on a cookie sheet before placing in the oven will make the pie easier to remove on the oven. And you also don't have to worry about your pot holder messing up the surface of the pie.
Recipe by Natural Chow at