Sweet Potato Pie with Tupelo Honey
By: Cal Orey, author of "The Healing Powers of Honey"
If you're a fan of sweet potatoes, this recipe for Sweet Potato Pie with Tupelo Honey is one you won't want to miss. Made with yams, cinnamon, and pumpkin spice, this sweet potato pie recipe would be a great one to make for Thanksgiving dinner.
Serves10 to 12 people
Cooking Time2 hr 5 min
Ingredients
- 2 large sweet potatoes
- 2 medium-sized yams
- 1 cup sweetened condensed milk
- 1/4 cup European style butter, soft
- 2 large brown eggs, beaten
- 1 1/4 cup organic light brown sugar
- 1 tablespoon raw tupelo honey
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon pure vanilla extract
- 1 store-bought premium pie crust
Instructions
- In a large pot, boil potatoes for about 50 minutes until tender. Rinse with cold water, peel, chop, and place in mixing bowl.
- Add butter, sugar, and eggs. Once wet ingredients are smooth, add spices, honey, and vanilla.
- Pour pie filling into pie shell. Place on a large piece of foil to prevent pie crust edges from burning. Bake at 350 degrees F for about 1 hour and 15 minutes or until firm and crust is golden.
- About 10 minutes before the pie is done, sprinkle with a cinnamon and brown sugar mixture. Cool.
- Top with dark chocolate shavings or curls. Serves 10 to 12.