Sweet Potato Pie

Organic Sweet Potato Pie

If you are a last-minute kind of person and you haven’t yet made your Thanksgiving pie, I’m here to help you out with my organic sweet potato pie recipe! There are all kinds of pies that people make for this American holiday. Most traditional is the pumpkin pie, but there are also apple pie, pecan pie and the Southern favorite, sweet potato pie. Yes, I love pumpkin pie. I’m a huge fan of all things “pumpkin spice” from September until January, but this year, try something new.

For many years I have experimented with sweet potato pie recipes. There was a wonderful little soul food restaurant in downtown Orlando called Johnson’s Diner, that is now closed. They had real Southern food and when they were in their original restaurant space, the combination of the food and the decor reminded me of family reunions at my great-grandmother’s house when I was a kid. Johnson’s also had the best sweet potato pie. Over the past ten years or so, I have tried many different sweet potato pie recipes in an attempt to recreate the one from Johnson’s Diner, and failed. What I have done, at last, is create my own organic sweet potato pie recipe that would make any Southerner happy to serve.

If you aren’t a Southerner and have never tried sweet potato pie, give this a try. If you’re what we Southerners call a Yankee, then you will probably call them yams. No matter whether you call them sweet potatoes or yams, they are all the same thing. But yam pie just doesn’t have the same ring to it. Now, if you haven’t made your pie for Thanksgiving yet, you had better get on it!!

Organic Sweet Potato Pie

  • 1 organic 8- or 9-inch pie shell, unbaked (I used Wholly Wholesome from the freezer section in Whole Foods)
  • 1 pound cooked, cooled, peeled sweet potatoes (or use canned that have been drained and rinsed)
  • 2 organic large eggs
  • 1- 12 oz. can organic sweetened condensed milk
  • 1 1/2 teaspoons organic ground Ceylon cinnamon
  • 3/4 teaspoons organic ground nutmeg (or grate your own on a Microplane)
  • 1/2 teaspoon sea salt or Himalayan pink salt

Preheat oven to 425 degrees. Put all ingredients, except pie shell, into a large mixing bowl. Beat with a hand mixer until all ingredients are well combined. Then blend with and immersion blender or regular blender until smooth. Pour into pie shell and smooth the top. Bake at 425 degrees for 15 minutes. Reduce the heat and continue to bake for another 35 minutes. Don’t forget to rotate the pie in the oven halfway through baking so that it bakes evenly. Once it finishes baking, cool the pie completely. You can eat it at room temperature or your can wrap it and refrigerate it and eat it cold. Try it both ways to see how you like it best. You can eat it like it is or you can top it with fresh organic whipped cream or organic vanilla ice cream.

Organic Sweet Potato Pie

Baked, cooked, peeled and cut sweet potatoes.

Organic Sweet Potato Pie

Sweetened condensed milk, nutmeg and cinnamon that I used.

Organic Sweet Potato Pie

All of the ingredients in the bowl ready for mixing.

Organic Sweet Potato Pie

After mixing and immersion blending. Ready to go into pie shell.

Organic Sweet Potato Pie

Ready for the oven.

Organic Sweet Potato Pie

The pie rises a lot when hot then comes back down when cool, which causes cracking.

Organic Sweet Potato Pie

The finished sweet potato pie with Microplane and whole nutmeg.

Organic Sweet Potato Pie

The finished sweet potato pie with whole nutmeg.

Organic Sweet Potato Pie

A slice of sweet potato pie, ready to eat.