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Sweet Potato Pie


This family recipe for sweet potato pie comes courtesy of actor Danny Glover.

  • Yield: Makes one 9-inch pie

Source: The Martha Stewart Show, March Spring 2007


  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee for Plum Crumb Pie
  • 2 large sweet potatoes, (about 1 1/2 pounds)
  • 1/2 cup (1 stick) butter, cut into pieces, room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 teaspoon pure vanilla extract
  • Juice of half a lemon


  1. On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.

  2. Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.

  3. Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.

  4. With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.

  5. Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

Reviews Add a comment

  • mimippy
    19 MAR, 2017
    Made this pie without all[filtered]e that was missing in my pantry, but it came out perfect. Baked it for 50 minutes, at which time the filling was all puffed up, but it deflated while cooling it on the rack. The pie shell was great, too. I w[filtered]-heartedly recommend this recipe.
  • huneydo
    28 NOV, 2010
    this recipe is perfect! i too added about 1 tsp of rum flavor and cardamon (my secret spice!). i was very pleased with the results. oh! i cheated and used store bought pie crust. :o( don't judge me...i was in a hurry!
  • TasshaBoo
    22 NOV, 2010
    I've searched for yrs to find a sweet potato recipe made the way I like it. I've tried dozens that did not hold up to the restaurant versions that I grew up loving.This is the ONE!!! Finally, I can make my SPP the way I love it at home. I add a tsp of brandy or rum and it's perfect. Thanks, Martha and Danny Glover!!!
  • fishface2
    16 APR, 2010
    I made this in a store-bought graham crust which worked fine. This recipe is first cousin to pumpkin pie, except it uses butter in place of condensed milk. [With no added liquid it is a little firmer.] The seasoning is excellent. The total result is OK but buttery-fatty; I'll try a pumpkin pie recipe using steamed sweet potatos as raw material.