Alright, so admittedly I’ve been a terrible blogger for the last month; but I’m in the process of preparing enough posts to take me through to the new year. I also promise a couple “extra” posts during the holiday season to make up for the ones I’ve missed.

So without further adieu, here is a new recipe recently added to my arsenal that’s just perfect for the holiday season: sweet potato pie.

If my memory serves, I first had sweet potato pie at a house party a few years ago. It’s definitely a very southern thing, something I had never heard of back in Ohio, and it is glorious. Sweet potato pie tastes very similar to pumpkin pie, except it is usually a bit heavier in the spice department. It is also really easy to make from scratch, as sweet potatoes are much easier to boil and puree than pumpkins are. I have to admit though, this recipe will work perfectly with pumpkin puree as well, so feel free to use either sweet potatoes or pumpkins with this recipe.

This recipe originates from a cookbook by Brent Ridge, Josh Kilmer-Purcell, and Sandy Gluck called “The Beekman 1802 Heirloom Dessert Cookbook”. I’ve only recently acquired this cookbook, but I highly recommend it to anyone that likes to make desserts from scratch. These are tried-and-true recipes in here for every season, and I have yet to be disappointed.


1/2 of the My Umai pie dough recipe (you can always make the whole recipe and freeze half for another pie or make pie crust cookies with the remainder)

2 cups sweet potato puree (This is approximately 2 large sweet potatoes)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

2/3 cup heavy cream

2/3 cup milk

2 large eggs

2 tbsp Bourbon or Scotch

2 tbsp AP flour

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground all spice

1/2 tsp ground nutmeg

1/4 tsp ground cloves

*Before we get into the recipe, a quick blurb on making the sweet potato puree. Boil your sweet potatoes WITHOUT removing the skin until they are soft enough to easily poke with a fork, this should take anywhere from 25-45 minutes depending on the size and thickness of the potatoes. Once they are cooked, remove them from the water, and let them cool. Then peel the potatoes, cut them into chunks, and put them in a food processor. Blend until smooth. You really do want this to be smooth, so make sure to use a food processor or blender.*

Roll out the dough and place it in a pie pan. Place the pie dough in the pan in the fridge for at least 1 hour to keep the dough from shrinking while it cooks and maintain the flaky texture.

Preheat the oven to 350 degrees.


In a large bowl, whisk together the sweet potato puree, granulated and brown sugars, cream, milk, eggs, and bourbon. Stir in the flour and spices.



Pour the mixture into the pie shell and bake for 45 minutes, or until the pie is set with a slightly wobbly center. Let it cool on a wire rack for at least 2 hours, then serve.

That’s it! This is a relatively easy pie to make fresh when you need it. Please enjoy 🙂

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