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It’s Always Pie Season at My Home


Crustless Mock Pumpkin Pie (Sweet Potato Pie) with home made whipped cream, and a cup of matcha (green tea).

Sweet potatoes and I have only been friends a short time. After numerous failed attempts to enjoy eating them, Eureka! I finally hit the motherlode. Oooh-la-la. I’m now having a (not too secret) food affair with the orange jewels from the ground, but only when they’re disguised as pumpkin pie.

The texture is firmer than pumpkin pie, but the flavor is so nearly identical that when it’s served to friends, they think they’re enjoying the yummiest pumpkin dessert they’ve ever had. (Possibly a little exaggeration here.)

Yesterday, I baked this pie (recipe below) without the crust because my hands are healing from tendon injuries. Pie shell making and hand healing aren’t synonymous. And we all know that less gluten in our diets is a good thing.

I’ve enjoyed a couple of pieces already and it’s a delight to my taste buds. Plus, I know that I’m giving my body something amazing for good health.

I baked five medium sized sweet potatoes in a covered dish @ 350 degrees for 90 minutes. When the potatoes were squishy, I removed them to cool. Late afternoon, I skinned them, and beat them on high with an electric mixture. They’re easy to puree. Mixed in all the ingredients, poured into a glass pie dish (not deep dish), and baked at 350 degrees for 60 minutes.

Here’s my recipe for your own delicious sweet potato pie. It’s adapted from a traditional southern recipe. I promise you, if someone in your family disdains sweet potatoes, but loves pumpkin pie, they will love your special dessert.

4-5 medium sized sweet potatoes, approximately 2 pounds

1/2 cup butter, softened

1/2 cup honey or real maple syrup

1/2 cup milk (or heavy cream)

3 large eggs (or 4 small eggs)

1/4 teaspoon ground ginger

1/4 teaspoon ground clove

1/2 teaspoon nutmeg

1 level teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Optional: 1 (9 inch) unbaked pie crust


Bake sweet potatoes whole in their skins for 80-90 minutes, or until very soft. Let cool, or dip them in cold water to cool them. Don’t leave them in the water, however. Remove the skin.

In a large bowl, add: sweet potato, butter, and mix well with mixer on high. Add, milk, sweetener, eggs, the spices and vanilla. Beat on medium speed until mixture is thoroughly blended and creamy.

Pour into an unbaked pie crust or pour into a greased and lightly floured (or non stick) pie pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes. It will be somewhat firm when done and will get firmer in the refrigerator. Test doneness with a knife. Insert it in the center, about half way down. When it comes out clean, it’s ready to come out of the oven and cool. Refrigerate. Serve cold with whipped toping.

Wishing you and your family a joyous Christmas,

Pamela Koefoed

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