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This Southern classic is a great alternative to pumpkin pie. The custard filling is creamier and less dense, as well as brighter in color. Top with whipped cream.

Source: Everyday Food, November 2003
Total Time Prep Servings


For crust:

For filling:


Cook's Notes

A press-in graham-cracker crust is simple to make (or buy one premade). We added ginger to complement the flavor of the sweet potatoes.

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How would you rate this recipe?
  • NancyWilso67681
    1 FEB, 2018
    I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
  • mmsrjs
    29 NOV, 2007
    We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good

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