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Spicy Sweet Potato Pie


  • 1 unbaked deep-dish pie crust
  • 3⁄4 C dark or light brown sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 tsp dry ginger
  • 1⁄2 tsp nutmeg
  • 1⁄2 tsp cloves
  • 1⁄2 tsp salt
  • 1 C (or so) mashed sweet potato
  • 3 eggs, room temperature
  • 3⁄4 C room-temperature cream or evaporated milk


Recipe by Sarah Fritschner
Heat oven to 400°.

Spray the dull side of aluminum foil with cooking spray and press into the pie crust.

Fill with dried beans and bake 15 minutes to keep the crust from getting soggy during baking.

Remove foil and beans (beans may be stored and cooked as usual).

Place a baking sheet in the oven.

Combine sugar, flour, salt, and spices in a bowl and stir to blend.

Add sweet potato and eggs and beat to blend.

Stir in cream.

Put pie crust on baking sheet and add filling.

Place in oven and bake 5 minutes.

Lower heat to 325° and bake about 45 minutes, or until the center jiggles like gelatin, but doesn’t make ripples.

Cool on a rack.

Serve with whipped cream or ice cream. Serves 8.

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