This is a print preview of "Creole Perfect Sweet Potato Pie" recipe.

Creole Perfect Sweet Potato Pie Recipe
by Amos Miller

Creole Perfect Sweet Potato Pie

I have made this recipe for years. There is none better - or so I've been told by some serious and knowing Creole cooks. And while some may say "Well, it sounds just like a pumpkin pie recipe", they are sorely mistaken. This, my friends, is a Creole Sweet Potato Pie.

This is the way to eat your vegetables!

Vegetables and ice cream - what a wonderful combo... Please try this recipe - and don't tell your diners (kids - family) what it is until after they tell you how delicious it was.

Step away from that can! - take the extra minutes to boil and peel your hand-selected yams or sweet potatoes. This was one of Chef Austin's greatest gifts to me and I have done well over the years by it.

Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: Creole
Cook time: Servings: 8

Goes Well With: roasts, all Creole entrees


  • 4 large eggs
  • 2 C cooked sweet potatoes or yams (mashed, sieved, blended or processed)
  • 1 C dark brown sugar
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp ground cloves
  • 1-3/4 C half & half or evaporated milk
  • 1 pastry shell for a 9 inch pie (works great in a gluten-free crust)


  1. As the oven preheats to 450 degrees, whip the eggs in a bowl until well combined.
  2. Add the pureed potatoes and whisk to combine
  3. Add the brown sugar, salt and all the spices and whisk
  4. Add the half & half (or evaporated milk) and whisk
  5. Ladle the filling into the pastry shell
  6. Bake 15 minutes at 450 degrees
  7. Reduce the heat to 300 degrees and bake approximately 30 minutes longer, or when a toothpick inserted 1 inch from the pie's center comes out clean
  8. Remove from the oven and allow to cool on a rack
  9. Serve cooled, with a dollop of real whipped cream or ice cream - or Rice Drean, if you are lactose intolerant,