Honey Sweet Potato Pie
Honey sweet potato pie is rich and flavorful, but packs a healthy punch of vitamin A. Perfect for the holidays — or an anytime winter treat!
Honey Sweet Potato Pie
When is an indulgence not an indulgence? When it’s loaded with healthy goodness – and the hit of the holiday dessert table! Even though I am eating local this year, I am determined to do things right. I always bring pies to the family Thanksgiving, and this honey sweet potato pie fit right in.
In fact, it was such a hit that I reprised it for Christmas! And I’ll be serving it throughout the winter… just because.
Honey Sweet Potato Pie
The recipe is based on one that Martha Stewart got from Danny Glover—thanks to them both! I substituted honey for the sugar (cutting it down since honey is sweeter) and added an extra egg, in case the honey required more thickening. The honey is a perfect complement, so it’s a keeper, even if I start using some sugar again next year.
Honey Sweet Potato Pie
If you are gluten free you can use a gluten free crust—or make this without a crust altogether (my gluten and sugar-free sister, just ate the insides!)
And just as a tip, if you want a smaller pie, one for 2-4, you can resize your crust, then divide the filling ingredients by 3. It’s a perfect fit for a 6-inch pie pan like the one made by anchor hocking. Just reduce the cooking time.
Honey Sweet Potato Pie
The holidays may be over but I intend to enjoy myself all winter. No problem with desserts like this!
Honey Sweet Potato Pie, ready for the oven
Honey Sweet Potato Pie
Ingredients
- 1 pie crust single, unbaked
- 1 1/2 pound sweet potatoes cooked, about 2 medium
- 1/2 cup butter 1 stick, melted and cooled partially
- 1 cup honey
- 3 eggs
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg optional if you don’t like nutmeg like me
- 1 teaspoon vanilla
Instructions
- Place cooked sweet potatoes in the blender. Add butter and process until well combined and cooled slightly.
- Add honey, eggs, spices and vanilla. Continue beating until smooth. If mixture is too thick to blend well you can add milk or cream, 1 tablespoon at a time.
- Pour mixture into unbaked pie crust. Bake at 375 F until center has set, 45 to 60 minutes.
Nutrition
Yes! and here I thought I was unique with substituting sugar for honey a few years ago 🙂
Even better than sugar right Tracey 🙂 !
danny glover!?!?! nice! i love sweet potato pie–i have no use for pumpkin pie, but i can devour many a slice of sweet potato. 🙂
You know growing up in the north (usually) means pumpkin pie instead of sweet potato. But I have sure come to love the richness of sweet potato and happily have quite a few recipes using it now (yeah for blogging and the constant search for the new 🙂 )!
Hi Inger, what a beautiful pie you made to share with your family, love everything about this, pinned!
Thanks Cheri. And I was so happy my sister could eat it too. With her diet restrictions, she’s pretty happy my eating local means no sugar!
I think I told you in my reply to your comment on my pumpkin pie, that I haven’t had a sweet potato pie in decades! An African-American woman I worked with used to make them to share with staff, and I finally coaxed the recipe out of her and I have no idea where it is! Along comes you, Inger, with your version! Definitely one to try!
Don’t you hate it, when a recipe you love disappears David? But it’s been a revelation to me to divide pie filling recipes by 3 for a small pie. So much more practical to make anytime versus a special occasion! Hopefully it means fewer lost recipes for me!