Sweet Potato Pie



  • 3 large sweet potatoes, peeled and cut into 2-inch cubes
  • 1/4 cup (1/2 stick) butter, cut into chips
  • 3 large eggs, well beaten
  • 1/2 cup natural dark molasses (unsulfured)
  • 1/4 cup honey
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground mace
  • 1 tsp. grated orange zest
  • 1/2 cup half-and-half
  • 1 recipe Basic Pie Crust
  • 3/4 cup pecan halves


Preheat oven to 425°. Put sweet potatoes in large, heavy pot and add enough water to cover. Bring to boil, then let boil until tender; drain. Transfer potatoes to large mixing bowl and mash well with fork while they are still hot. (You should have about 2 cups.) Add butter chips and stir until all are melted. Add eggs, molasses, honey, sugar, salt, spices, orange zest, and half-and-half and mix together well. Pour into prepared pie crust and smooth top with a rubber spatula. Arrange pecan halves evenly over top of pie. Bake for 15 minutes. Reduce oven temperature to 350° and bake until pie is set and pecans are toasted, about 35 to 40 minutes. Remove from oven and let cool at least 10 minutes. Serve warm or at room temperature. Makes one 9-inch pie, 6 servings.

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