Sweet Potato Pie

Preparation info

  • Difficulty


  • Yield:

    8 to 12


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • Pastry for a 9-inch Pie
  • pounds sweet potatoes
  • Salt, if desired
  • 3 tablespoons butter
  • ¼ cup maple syrup
  • ½ cup sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 3 eggs, separated
  • ¾ cup milk


  • Prepare the pastry and line a pie plate. Refrigerate until ready to use.
  • Meanwhile, place the sweet potatoes in a saucepan and add water to cover and salt to taste. If 1 potato is used, split it in half lengthwise to facilitate cooking. Simmer 15 minutes or longer, or until the potatoes are tender. Drain.
  • Preheat the oven to 350 degrees.
  • Peel the potatoes and put them through a food mill, or blend in a food processor or electric blender. Spoon and scrape the purée into a bowl and add the butter, syrup, sugar, ½ teaspoon salt, cinnamon, cloves, nutmeg, egg yolks, and milk. Blend well.
  • Beat the whites until stiff. Fold the potato mixture into them. Pour the filling into the prepared shell and bake 45 minutes, or until a knife inserted in the center comes out clean.