Sweet Potato Pie (Made with Natural Sweeteners)
I don’t know if it’s southern, for I’ve never had a sweet potato pie down south, but I’m showing you how I make the perfect scratch sweet potato pie anyway! It’s an easy homemade pie, made with natural sweeteners and real foods!
Sweet Potato Pie.
Bake it. Eat it. Love it. Have another slice.
The end.
What? Do you really think that it needs more of an introduction than that? Well then you’ve really never tried one… or at least a really, really good one. I’ve always likened my sweet potato pie to a manly pumpkin pie. It’s beefed up (but not with beef.) It’s souped up (but not with soup.)
It’s thick, and spicy, and hearty, packed FULL of sweet potatoes… 3-4 cups of bright orange, roasted & caramelized sweet potato flesh!
I’ve done the experimentation to replace the old can of sweetened condensed milk and have showed you how to make your own… or you can use cream and evarporated cane juice which is a more natural sweetener than refined white sugar, if you’re running short on time. A few eggs, a stick of butter, and some spices and we’re on our way…
Pour it into my perfect & flakey pie crust and bake him till he passes the knife test and we’re almost there.
Once the pie is chilled, then it’s all topped with a sweet and crunchy pecan praline topping that seals the deal and makes this the best pie e.v.e.r.
Hungry yet?
Me too! Let’s get baking!
Homemade Sweet Potato Pie
Print Homemade Sweet Potato Pie
Ingredients
- 1 unbaked pie crust
- 3 ½ cups sweet potatoes, roasted, peeled, mashed
- ½ cup butter (one stick), softened
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 eggs
- And:
- ¾ cup cream
- ¾ cup evaporated cane juice
- OR:
- 1 ½ cups sweetened condensed milk
Topping:
- ¼ cup butter, melted
- ½ cup evaporated cane juice (or brown sugar)
- ½ cup pecans, chopped
Instructions
- Preheat the oven to 350 degrees.
- To cook the sweet potatoes, stab them with a knife and arrange them on a sheet.
- Roast the potatoes until they are easily pierced through with a knife. Bonus points if they are bubbling out dark caramelized sugars from the holes.
- Meanwhile, prepare your pie crust.
- Peel the potatoes & mash them with the stick of butter. (I just whip them in the stand mixer. You want the hot potatoes to melt the butter because you don’t want little chunks of butter in them. But using melted butter doesn’t easily incorporate.)
- Add in the cream & evaporated cane juice(or sweetened condensed milk) and the spices.
- Beat them all together until smooth, then stir in the eggs.
- Pour into the prepared pie crust.
- Bake for 45-50 minutes or until a knife carefully inserted into the center comes out clean. (Clear wetness is ok, chunks of pie is not.)
- Refrigerate until the pie is fully chilled.
Topping:
- Stir together the evaporated cane juice with the melted butter over medium heat until it’s well blended and the sugar has dissolved.
- Remove from the heat and stir in the chopped pecans.
- Spread thinly & evenly over the cool pie.
- Refrigerate.
Enjoy!
That topping looks amazing! I have a bunch of sweet potatoes, yay!