Photo: Jan Smith
10 servings (serving size: 1 wedge)

This southern American dessert is a classic for Kwanzaa celebrations. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.

Step 3

Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.

Ratings & Reviews

December 31, 2015
What the heck does N/A mean?  That is NOT a review!

Avivale's Review

December 27, 2013
I broke up my yams with a hand mixer, beating them till they were silky smooth, which gave my pie a 5-star texture. Unfortunately, the five-spice powder flavor in the yams didn't work for me. This was my first time playing with five-spice powder and I guess it's just not my thing. If you do like five-spice powder, you will be quite pleased with this pie recipe.

Kellilee's Review

November 10, 2013
Made this pie with Alabama sweet potatoes. Peeled and chopped sweet potatoes before roasting. After mashing and adding other ingredients, whipped mixture until very smooth to remove all sweet potato lumps. Was told by crowd watching Alabama football game that this was the best sweet potato pie ever.

doherty's Review

December 28, 2011
This is my favorite pie. I make it all the time. I use a store bought graham cracker pie crust instead of the refrigerated one.

wheeldeal's Review

October 09, 2011
I would have preferred a slightly sweeter pie. I also ditched the recommendation for a frozen pie crust and made a homemade pie crust. Why would you ruin an excellent pie with a fake pie crust?

cookfromsocal's Review

May 08, 2011
This is the first sweet potato pie I have made. I didn't mash the pulp enought so I had chunks. Not overly spicy but still good. Next time will make the pulp smoother.

livin2eat's Review

November 27, 2010
Great recipe -- After cooking the sweet potatoes, I had one pound flesh and placed that in a food processor and streamed in the liquid (I used 1/2 & 1/2) to get a smooth consistency. I melted the butter and emulsified that with the egg yolks, then added the whites, mixed that with the sweet potatoes, then added that to the sugar/spices (I also added one Tbsp AP flour) I let the custard sit in the fridge overnight to let the flavors combine, then baked it the next day

portland's Review

October 17, 2010
the texture of this pie was good, but i felt it needed a little more salt and a tad more of spices. it was not a sweet pie, but just sweet enough. a nice standard recipe

kdfoodE's Review

September 17, 2010
Great healthy dessert! I reduced some of the sugar because I am a fan of less-sweet desserts. Great spice flavor and pairs wonderfully with vanilla ice cream :)

mistifi's Review

October 09, 2009
Being in the northeast, few of my friends and family have ever eaten sweet potato pie. This recipe was a fantastic introduction to this autumn staple. I especially like that the ingredients are really simple to find and not too complex. I will definitely try this recipe again, but I may try topping with pecans for a bit more crunch and maybe adding a tablespoon of maple syrup for a more complex flavor.