Pie, Pie, me oh my, a recipe for Sweet Potato Pie!!!

Thank you all for your feedback, requests and continued interest in my blog. As requested this bog finally has some recipes. I did a demonstration at The French Culinary Institute on Tuesday, August 24 and the subject was Pies. I created a Sweet Potato Pie recipe for the demonstration and am sharing it with you. I hope you find it as delicious as I did. I have been writing recipes for a professional kitchen for so long it is a bit of a challenge to convert it for the home baker so give me your critiques and let me know if the recipe is easy to follow. Also I have had some requests from people who could not attend the demo to post it on YouTube. I got the dvd from FCI and I will let you know as soon as I have uploaded it.

Sweet Potato Pie

Sweet Potato Pie Recipe


Yield - One 10" Pie


3 3/4 Cups (2 pounds, about 5 - 6 medium) Sweet Potatoes

(Roast them in a 300 degree oven until soft about 1 1/2 hours. You can do this the day before. Make sure the potatoes are cool when you are ready to make the pie filling.)

3 Eggs

1 Cup + 3 Tablespoons Light Brown Sugar

3/4 Cup Heavy Cream

2 oz Melted Butter, plus extra to brush inside pie shell

1/4 Cup Maple Syrup

1 Tablespoon Vanilla Extract

1/2 Teaspoon Salt



1.Pre-heat oven to 300 degrees. Remove skins from sweet potatoes and puree until just smooth.

2. Whisk together remaining ingredients and stir in puree.


3. Brush inside of uncooked prepared pie shell (you could save time and use a store bought frozen pie shell if you prefer, just let it defrost in the refrigerator before using) with melted butter and pour in filling.


4. Bake pie on a cookie sheet pan in the middle of the oven for approximately 1 1/2 to 2 hours until a paring knife inserted in the center comes out clean.


5. Cool on a baking rack. Serve with whipped cream and grate a little fresh nutmeg on top, or a scoop of vanilla ice cream. Store in the refrigerator wrapped in plastic for up to 2 days or freeze for a later date. This would be fine in the freezer for up to 2 months, not that you would want to wait that long to eat it again it is so good.




Pie Dough Recipe


Yield - Two 10" Pie Crusts

3 Sticks of Cold Unsalted Butter

4 Cups All Purpose Flour

3/4 teaspoon Salt

1/2 Cup Very Cold Water

1. Cut butter into 1/4" cubes and keep cold in the refrigerator until needed.

2. Stir together flour and salt.

3. You can use either a stand mixer with the paddle attachment, a cuisinart pulsing a few times, a pastry blender, or a fork to cut the butter into the dry ingredients until it resembles sand.

4. Mix in the water until a dough forms. Divide the dough into 2 discs, wrap with plastic wrap and chill for a minimum of one hour before using. Best if made the day before. Dough can also be frozen for up to 2 months.

Please feel free to tailor the recipe to suit your tastes. You could add a little ground cinnamon or ground ginger if you like. Make sure you get sweet potatoes and not yams. Yams and sweet potatoes look similar, but yams are stachy and dry without much nutritional value whereas the sweet potato is moist and sweet and very high in beta carotene.

Enjoy!