Spicy Sweet Potato Pie

This recipe showcases the sweet potatoes. This superfood is backed with beta-carotene (a precursor to Vitamin A) and has a low glycemic index, meaning they have less of an impact on blood sugar levels when eaten. This pie can be enjoyed for dessert or even brunch and can be a great addition to your holiday menu!



1 ½ cups of mashed sweet potatoes (about 3 yams)           

½ tsp. cloves

3 eggs, beaten                                                               

¾ cup dark brown sugar

1 tsp. cinnamon                                                            

½ tsp. ginger 

¼ tsp. nutmeg                                                               

¼ tsp. salt

1 ¾ cups undiluted evaporated milk                                

Whipped cream

Pastry crust

1 cup flour                                                                    

¼ lb. of butter 

1/3 cup sugar                                                                  

Pinch of salt


1. Prepare pastry by putting flour, salt, and sugar in a bowl.

2. Add butter and chop with two knives until the dough has a coarse texture.

3. Form a ball, and then press into a pie shell. Use a little extra flour on your hands when shaping the pie crust into the pan.

2. Put yam, eggs, milk and seasonings into a blender and whiz until smooth. Pour filling into pie crust and bake on 375° for 55 minutes.  Let cool and serve topped with whipped cream.

Recipe from: Anna Thomas’ Vegetarian Epicure I

Christina Allen