A friend asked me, “How does Sweet Potato Pie compare to Pumpkin Pie?” and I answered, “Sweet Potato Pie is Pumpkin Pie’s richer cousin.” How about that? Sometimes words don’t fail me! I got it exactly right!
I looooooove me some Sweet Potato Pie. The best Sweet Potato Pie I ever tasted was from Everett & Jones BBQ in Jack London Square, Oakland. I wish I had their recipe, but since I don’t, I’ve worked hard at creating the best darn possible recipe for Sweet Potato Pie that I can. It’s been years of trial and error. Well, no error. I’ve never met a Sweet Potato Pie I didn’t like. It’s been years of upping spices and enriching the filling. The latest enrichment has been to add a teaspoon of freshly grated ginger. I saw that Cat Cora put fresh ginger in her Sweet Potato Pie, so decided to add it to mine. I still like Everett & Jones’ Sweet Potato Pie better, but just a bit! I suspect they must put at least double the brown sugar in their pie than what I put in my pie, but I don’t know for sure. I think a field trip is in order. I need to investigate this further. After all, I am a serious food blogger now! As for Cat Cora’s pie, I think mine is better. I don’t remember maple syrup, dark brown sugar, or whipping cream being in her pie.
Here’s MY best recipe for Sweet Potato Pie, and here’s an oddity; this recipe is not made with sweet potatoes, it’s made with yams! Use Beauregard yams; the long yams with the purple skins and orange flesh. Sweet Potato Pie is a “must have” on our Thanksgiving dessert table. Walk away from the pumpkin pie, and say “Hello” to its richer cousin!
Sweet Potato Pie
- 1 unbaked pie crust in a 9 inch glass pie pan, chilled
- 1½ cups cooked, mashed “sweet potatoes” / Beauregard Yams, about 2 large (To cook the sweet potatoes: microwave whole potatoes [don’t forget to prick them] about 6 minutes on each side OR bake in a 400º oven for about 1 hour. Cool and scrape the flesh out. I prefer to bake the potatoes, rather than microwave.)
- ¼ cup pure maple syrup (Grade B has a more robust flavor)
- 1 cup dark brown sugar (packed)
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon freshly grated ginger
- 3 eggs, lightly beaten
- ¾ cup heavy whipping cream
In the bowl of an electric mixer, mix cooled mashed sweet potato with brown sugar, maple syrup, vanilla, spices, fresh ginger and salt. Stir well to combine.
Whisk in eggs and cream.
Pour pie filling into prepared pie crust.
Bake in preheated 400 degree oven for about 45 minutes, or until filling is set in middle and slightly puffed around the edges.
Cool completely. Cover and refrigerate. Can be made up to two days ahead.
Serve with slightly sweetened whipped cream-some people will declare their undying love and affection for you if your beat 1-2 tablespoon of Bourbon or Rum in with the sugar to each cup of whipping cream-or, better yet, cinnamon ice cream (see recipe on this blog).
I hope you enjoy Sweet Potato Pie as much as I do 🙂 If you are ever in the vicinity of Everett & Jones, pulllleeeese bring me back one of their sweet potato pies. I’ll love you forever!
