Alexis's Sweet Potato Pie

1 9-inch pie

This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh sweet potatoes, choose small- to medium-size examples with smooth, unbruised skins. Martha made this recipe on episode 705 of Martha Bakes.


  • 4 medium sweet potatoes

  • 3 large eggs, lightly beaten

  • cup sugar

  • 1 teaspoon grated lemon zest

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • teaspoon freshly grated nutmeg

  • ¼ teaspoon salt

  • 1 ½ cups half-and-half

  • 4 tablespoons (½ stick) unsalted butter, melted and cooled

  • 1 Prebaked Pie Crust

  • Whipped cream, for serving (optional)


  1. Preheat oven to 400 degrees. Pierce potatoes several times with the tines of a fork and place on a baking sheet. Roast until tender when pierced with the tip of a knife, about 1 hour. Set aside to cool slightly. When cool enough to handle, peel, discarding skins, place flesh (2 1/2 cups) in the bowl of a food processor, and process until smooth (or place flesh in a medium bowl and mash well). Set aside to cool completely.

  2. In a medium bowl, whisk eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half.

  3. Add egg mixture to cooled sweet potatoes, and whisk until thoroughly combined. Whisk in melted butter. Pour into baked crust. Bake until filling is set and the tip of a knife comes out clean when inserted into the center, 50 to 60 minutes. Cool completely before slicing. Serve topped with whipped cream, if desired.

    Yossy Arefi
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