Sweet Potato Pie by Catfight Craft

Sweet Potato Pie Two Ways

Ooh baby, fall is upon us! And, invariably, at this time of year somebody mentions pumpkin. Whether it’s a spiced latte or a pie I’ve yet to find anything pumpkin flavored that compares to my experiences with sweet potato pie. This an attempt at making a pie of my own based on what I remember of my Mama’s.

Note: On a regular day, I’d go for a mix of sweet potatoes and yams for a warmer color and flavor. Today, there was a great deal on a 2lb bag of sweet potatoes. And crafty ladies love a great deal.

Sweet Potato Pie 2 Ways

  • Servings: 6 salads
  • Difficulty: easy
  • Print


  • 2 lbs, Sweet Potatoes
  • 2 Pie Crusts
  • 2 Eggs
  • 1 Stick, Butter
  • 1/2 cup Brown Sugar
  • 3/4 cup Sugar
  • 1 tsp, Allspice
  • 1 tsp, Nutmeg
  • 1 tsp, Cinnamon
  • 1 tsp Pure Vanilla Extract
  • Flour for rolling dough
  • High Heat Cooking Spray

Steam sweet potatoes over boiling water, then remove skins. Prep your pie crusts by adding flour to your board and rolling out the dough. Use cooking spray for you pie tin or, in my case, Pyrex. Then coat with a small layer of flour. Preheat oven to 375º. For sweet potato muffins, cut pie crusts into 3.5 inch circles using a pasty or cookie cutter. Form leftover dough into a ball and repeat rolling out until you run out.

Mix steamed sweet potatoes, butter, sugars, eggs, allspice, cinnamon, nutmeg, and vanilla.

Pour pie filling into crusts and bake until set. About 45 minutes for the pie and about 25 for the mini pies. Remove from oven when sweet potato peaks brown. For best results, store in the fridge and reheat in the oven.


And there you have it. Whether you’re in for the night or off into the world, yummy sweet potato pie is with you. We hope you enjoy!

❤ Catfight Craft

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