Save Room for Dessert…Sweet Potato Pie

You can’t walk into any Louisiana market without seeing a display of sweet potatoes – they are everywhere, and I am ecstatic!  I love sweet potatoes, and the first recipe I thought of when I saw them in their glory was my sweet potato pie.  Since Thanksgiving is literally just around the corner, I thought I’d share my recipe with you, just in case you were looking for something familiar, yet slightly different, to serve at your own feast.

Sweet Potato Pie
3 lbs sweet potatoes, baked and pureed
2 large eggs
2/3 cup light brown sugar, packed
1/2 cup milk
1/2 cup orange juice
1/4 cup heavy cream
1 teaspoon cinnamon
1/8 teaspoon cardamom
1/2 teaspoon salt
1 teaspoon vanilla
1 9″ unbaked pie crust (I made my own, but frozen will work just fine)

  • Preheat oven to 450 degrees.
  • Combine all ingredients and mix together until smooth and creamy.
  • Pour mixture into unbaked pie crust.
  • Bake at 450 degrees for 15 minutes; lower temperature to 325 degrees and bake for 60 minutes, or until a tester inserted in middle of pie comes out clean.
  • If pie crust begins to brown too quickly, loosely cover with a piece of foil.
  • Allow to cool to room temp before serving; store leftovers in refrigerator.

Printable recipe

Spices Inc Giveaway Contest
at Louanne’s Kitchen