Holiday Series: BEST Homemade Sweet Potato Pie Recipe | Cooking With Carolyn

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: pumpkin puree

butternut squash offers a similar sweetness and texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

coconut oil provides a dairy-free option with a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

honey adds natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

almond milk is a lower-calorie alternative.

Preheat the oven to 350°F (175°C).

Poke holes in the fresh yams with a knife for venting.

Rub a thin coating of vegetable oil on each yam.

Roast the yams in the oven for about 1.5 to 2 hours until soft.

Let the yams cool before scooping out the flesh.

Cut the ends off the yams to remove stringy parts, then scoop out the flesh.

Whirl the yam flesh with your hands to remove any strings.

Measure out about 3.5 to 3.75 cups of the roasted yam flesh.

Add beaten eggs to the yam mixture.

Add evaporated milk and condensed milk to the bowl.

Add granulated sugar and light brown sugar.

Add pure vanilla extract, cinnamon, nutmeg, ginger, and salt to the mixture.

Whip everything together until smooth, then add butter and mix until silky.

Use thawed store-bought pie shells and poke holes in the bottom with a fork.

Blind bake the pie shells at 350°F for 10 to 15 minutes using rice as pie weights.

Remove the rice and parchment paper from the pie shells after blind baking.

Evenly distribute the filling between the two deep dish pie shells using a one cup measure.

Smooth out the filling in the pie shells.

Bake the filled pies in the preheated oven at 350°F for 55 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens