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Aviva’s Sweet Potato Pie

The perfect pie for Thanksgiving. Adapted fromĀ Makes 2 pies.


  1. 2 pound sweet potatoes, cooked & peeled. Should be very soft. (Here’s the easiest way to bake sweet potatoes:
  2. 1 cup (2 sticks) unsalted, high quality butter, room temperature
  3. 1 cup white sugar (Can substitute with Splenda for Baking)
  4. 1/2 cup brown sugar (Can substitute with Swerve Brown Sugar Alternative)
  5. 4 large eggs
  6. 1 cup cream, half-and-half, or whole milk (or combination)
  7. 1/4 tsp ground nutmeg
  8. 1 tsp cinnamon
  9. 1/2 tsp salt
  10. 2 tsp vanilla
  11. 1-2 tsp ButterShots (butterscotch liqueur), optional
  12. 2 tsp agave syrup, optional
  13. 2 frozen premade pie shells, unbaked


  1. Let potatoes cool completely. Let butter stand at room temperature until soft.
  2. Preheat oven to 375 degrees.
  3. Then place both in large mixing bowl and mix together until creamy. (I don’t let the butter melt in the hot potatoes. The tiny clumps of butter remaining in the cold mixture makes the texture better.)
  4. Add ingredients 3 through 12 to potato/butter mixture and mix well.
  5. Split the mixture between the two pie shells and smooth the top with a spatula. Put foil around crust. Or use a pie crust shield like this: (Affiliate link where I may get a commission.)
  6. Bake 60-75 minutes until crust is golden brown and custard is set. (Convection oven takes about 10m less time.) I don’t check with a knife or toothpick. It should be puffy, with cracks in it, not too jiggly. It will cook more as it cools.
  7. Let cool completely. You can wrap these snugly in plastic wrap and freeze. Take out night before and place in refrigerator to thaw.

Aviva Gittle Publishing offers great stories for children in English and Spanish, including theĀ Kitten and Friends / Gatito y amigos series. Aviva Gittle lives in San Diego, CA where it is nearly always 74 degrees and sunny.

Published inRecipes

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