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!
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.
Yes, if you are into fall/holiday treats like Brulee Pumpkin Pie, then this recipe is for you!
It’s 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.
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.
The holidays may be over but I intend to enjoy myself all winter. No problem with desserts like this!
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!