All Recipes

Traditional Sweet Potato Pie

This traditional dessert is similar to pumpkin pie but richer and more dense. Serve with ice cream or whipped cream, if you like.

Yam (sweet potato) purée tastes much like pumpkin and can often be used as a substitute in recipes that call for pumpkin. Use your favorite sweet pie dough or try our recipe.

Old World yams and New World sweet potatoes are indeed different vegetables. In the US today, the terms are often used interchangeably to describe popular varieties of red-skinned, orange-fleshed tubers with pointed ends. At Earthbound Farm we produce the Garnet and Jewel varieties, which are commonly called yams but are actually sweet potatoes. No matter what you call them, though, they're delicious!

8 Servings


1 lb

Earthbound Farm Organic Garnet or Jewel Yams (peeled and cubed)



1 cup

dark brown sugar, packed

1 tsp

pure vanilla extract

½ tsp

ground cinnamon

1 tsp

pumpkin pie spice

¼ tsp


1 cup

evaporated milk


Sweet Pastry Crust (or dough for a 10-inch regular or 9-inch deep-dish pie, unbaked)


Place the sweet potatoes in a steamer basket and steam over boiling water until very tender, 20 to 30 minutes. Alternately, bake scrubbed, whole potatoes in the oven at 375 degrees F for 40 to 50 minutes, or until soft.

Mash or press the flesh of the potatoes through a sieve to create a smooth purée. You need 1 cup of purée for this recipe; extra purée can be frozen.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Add the eggs to 1 cup of sweet potato purée and mix with a wooden spoon or whisk to blend. Stir in the remaining ingredients, beating until smooth.

Pour the filling into the pie crust. Place the pie on a baking sheet and transfer to the oven. Bake until custard is set, 30 to 40 minutes, depending on the size of the pan. Let the pie cool on a wire rack for at least 15 minutes before slicing.


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