(NOT) Grandma's Thanksgiving Sweet Potato Pie Recipe

Welcome to the kitchen, friends! As fall approaches, it's time for delicious pies, and today, we're making a classic sweet potato pie. This recipe is a twist on the traditional custard pies like pumpkin pie, but with the earthy flavour of roasted sweet potatoes. We start by roasting and blending the sweet potatoes, then combine them with butter, brown sugar, cinnamon, nutmeg, and a special touch of maple syrup. I also add a splash of unique Acerum for extra depth, but feel free to use bourbon, whiskey, or omit the alcohol entirely. This pie is perfect for family gatherings, and we’ll talk about how sweet potato pie became a favourite for me, despite not being a childhood staple in Toronto. Enjoy this rich, flavourful pie and customize it to your liking with spices and your favourite sweeteners. Don't forget to check out our separate video for an all-butter pie crust recipe!
Ingredients:
2-3 large sweet potatoes, (3 cups cooked and puréed)
125 mL (½ cup) butter, melted
125 mL (½ cup) packed light brown sugar (some people may not find this sweet enough)
60 mL (¼ cup) Maple Syrup
3 large eggs
60 mL (¼ cup) 35% whipping cream
5 mL (1 tsp) ground cinnamon
2 mL (½ tsp) freshly grated nutmeg
30 mL (2 Tbsp) bourbon
2 mL (½ tsp) coarse salt
optional spices:
5 mL (1 tsp) ground ginger
1 mL (¼ tsp) ground cloves
9½" deep dish pie shell: • How To Make Flaky All ...
Method:
Preheat oven to 240ºC (475ºF).
Prick the sweet potatoes with a fork and bake until the sweet potatoes are tender when pierced with a knife, about an hour.
Peel the sweet potatoes and discard the skins, purée the flesh until creamy and smooth.
To the sweet potato purée, add the melted butter, brown sugar, maple syrup, eggs, cream, cinnamon, nutmeg, bourbon, and salt.
Beat on medium speed until well incorporated.
Pour filling into a 9½" deep dish pie shell, and place in the preheated oven.
Lower the oven to 180ºC (350ºF) and bake until a knife inserted in the centre of the filling comes out clean yet the filling still jiggles a bit, 1 to 1 1/2 hours.
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[@paulrobertson8369]

"Maybe you don't wanna know this"...Glen, I know I'm not alone in saying that part of why we're here is for the education you provide 😁

[@agmin2098]

Absolutely

[@truepeacenik]

Co-signing. I watch episodes that are things I’ll never eat or adapt (I’m vegetarian), but the whys often carry over.

[@jeanworriedaboutdemocracy5413]

I agree! I’ve never heard of Acerum. Cool.

[@lmjohnsono]

"Maybe you don't want to know this" Glen says like he's about to talk about STD's rather then maple syrup production. OF COURSE I WANNA KNOW I'm a food nerd!

[@kathleenkenkel8877]

Your delight is absolutely infectious!!! You make my Saturday and Sunday mornings!!! Thanks to you and Julie for being the best thing on the YT.

[@sjenkins1057]

I definitely wanted to know!

[@tigersfan14]

I love a good Glen dance during the tasting. The best way to tell a recipe is a winner.

[@owlyus]

Leftover pumpkin pie filling makes for wonderful French toast the next morning

[@gabriellew6467]

The container you heave about filled with delicious homemade dark maple syrup must be the envy of many viewers.. This will make an appearance on our table for sure. Thank you 😊

[@betho8736]

Never mind about saying that you can’t believe you talked “so long” on a subject. We love your “rants” because it really informs us of the subject you’re on.

[@MoniBahaa]

My MIL has the best sweet potato pie/custard recipe ever. Turned me from a sweet potato hater into a fan! No warm spices, just a metric ton of vanilla for flavoring.

[@adsrentals]

It's heart warming to see you licking the spoon. I think this would convert to an "impossible" pie very easily! Enjoyed your explanation of the liquor distillation and flavor profile, most people don't experiment with spirits because they haven't tasted them. My favorite fresh fruit bowl has a touch of Frangelico added.

[@vlmellody51]

I make a very similar sweet potato pie, but I add bourbon to the batter, and I put a pecan praline topping on it.

[@kenyattaclay7666]

Okay Glen, you’re invited to the cook out 😂

[@johnmckenzie4639]

Happy Thanksgiving to Glen and Julie and all my fellow Canadians. 🍁🦃🥧 I'm a huge fan of pumpkin pie, but I've never had sweet potato pie. It looks delicious. BTW, that massive jug of maple syrup must have cost an arm and a leg.

[@cherylchristian5673]

I bet it's from the last time they made their own.

[@kenarceneaux5911]

Sweet potato pies are on of my favourites! I make mine ginger forward. Actually will not even use cinnamon. I am going to have and try it with maple syrup!

[@jacobbruns4579]

Excellent video again Glen. Love your brown apron too, can't wait for mine to show up 👍

[@agmin2098]

That is one beautiful looking pie😋

[@kchristiansen3600]

Pumpkin pie use to be my favorite but when I met my wife here in East Texas she introduced me to sweet potato pie and I have never gone back to pumpkin

[@terryech9110]

So I grew up in the southern US and Never had a sweet potato pie. We always had the canned “pumpkin” which is not pumpkin but is actually winter squash. So I am now into experimenting with carrot, sweet potato, real pumpkin, hubbard squash, etc. and roasting them to concentrate the flavor then calling it Thanksgiving pie. If the guests don’t know they will simply think it is very good pumpkin pie. I love the idea of adding maple syrup (I live in Michigan now) but the best darkest one you can find.

[@janeyant2375]

Canned pumpkin is usually butternut squash. It isn't as stringy as pumpkin, so it's easier to process. My friend calls it "pumpkin guts."

[@sunflower6372]

According to doing research pumpkin is a winter squash

[@sunflower6372]

​@@janeyant2375I don't agree with you from what I have canned my own pumpkin did not have any stringy

[@_Uh_Oh_]

Looks bloody amazing.

[@charlotteechols3035]

I just finished watching the video on your New Foundland trip where you like people to say Howdy if they see you. Maybe I’ll see you at Airventure sometime! Anyway, one of the things i love about your channel is the educational aspect. I don’t drink alcohol but I found the discussion on how Acerum is made. I also love how you encourage people to play with recipes. Love the videos!!

[@MatsJPB]

Sweet recipe! Very interesting to learn about the acerum, I've never heard of it before!

[@mollysmith6055]

Sweet potatoes only made it to the holiday table under a heavy blanket of marshmallows, maple syrup and nuts...and rarely at that. Never tasted a sweet potato pie until I was an adult. Thank you for the education about Acerum, I've never even heard of it before. Hope you have a lovely and meaningful Thanksgiving, I know it will be filled with good food.

[@adalahi]

Definitely gonna try it

[@Annie1962]

ah the joys of licking the contents of the spoon and bowl...

[@jamesellsworth9673]

The pie looks fantastic! We once in a while had sweet potato pie to finish off a ham dinner.

[@nitapitts6407]

Chef John has an interesting pumpkin pie recipe using Chinese 5 spice blend (among other things.)

[@shirleyschuurman2997]

Family likes me to make the casserole. I use lots of maple syrup & butter, some brown sugar Please mention that sweet potatoes are grown in Ontario, tho’ I’m concerned that growers are becoming fewer.

[@noelwade]

Usually people speak that long about a spirit *after* the've glugged in a bit! :-D

[@lindavannorman671]

Love carrot pie and also carrot cookies!

[@larrymcardle]

Awesome, in plenty of time to put on the Thanksgiving menu.

[@SamwiseOutdoors]

I like to mince up crystalized ginger into tiny nuggets and fold them into the sweet potato pie base.

[@joanneentwistle7653]

It's awesome in apple pie as well!

[@SamwiseOutdoors]

@@joanneentwistle7653 I'll have to try that!

[@swc2019]

No sweet potato pie in our house, it was pumpkin with cinnamon only and a couple Tbs. of whiskey. YUM!

[@ramonajordan3875]

I am a child of the southern US. We didn't have pumpkin pie. Sweet potato pie remains my favorite. We also make what we call hand pies out of sweet potatoes. No pie crust? We call that sweet potato soufflé. No Thanksgiving here is complete without sweet potatoes. Thanks for this reminder that the season is upon us!

[@GlenAndFriendsCooking]

It's our Thanksgiving this weekend

[@JeanneLugertLadyTatsLace]

@@GlenAndFriendsCooking Happy Thanksgiving Glen and Julie.

[@mouthkick]

It is, indeed, time for pies! As always, thank you Glen and Julie!

[@joeyhardin1288]

Thank you! Central Kentucky and we make as many Sweet Potato pies as Pumpkin. AND YES, we change the spices because we want a S.P. pie not a Pumpkin pie. Kentucky, I put bourbon in mine.

[@leapingkitties]

I like a good sweet potato pie over pumpkin, but for my all time sugar high, sweet potato pecan is the best. That sweet custard with the pecan filling on top can't be beat.

[@WavzonRox39]

Thanks for reminding me about the pecans, that was a favorite when I was working in Memphis!

[@rebeccaturner5503]

Lets hear it for licking the whisk!!!! I am thinking that custard paired with ginger snap cookies would be a great way to avoid making pie crust..

[@SeasonedCitizen]

Sweet potato is my holiday pie of choice, but we ate sweet potato pudding throughout fall and winter. They're cheap and plentiful in VA. Mom would add coconut and/or crushed pineapple to her puddings. No worries about soggy crust!

[@Ragerian]

every Canuckian should have a large jug of maple syrup like that at the ready for any special occasion

[@murlthomas2243]

Happy Thanksgiving, guys. I hope it’s wonderful and full of friends and family

[@draig2614]

Re pie without the crust - I often do this with my pumpkin pie filling - I make a pumpkin pudding rather than a pumpkin pie. I cook it with a pan of water in the oven to keep the surface from cracking.

[@tkretchman1701]

I make it with the traditional pumpkin pie spices, molasses (my husband loves molasses), bourbon and bourbon vanilla, that I have made (bourbon and vanilla beans soaked and shaken). We like sweet potato pie more than pumpkin pie. I'll have to remember that about the bottom crust.

[@GlenAndFriendsCooking]

This is a tough one. I never know if people are mistaken or if they've just made something up that they like. No doubt that vanilla beans soaked in Bourbon (whiskey) is great; but that's not actually what 'Bourbon Vanilla' is. The House of Bourbon is a French aristocratic family (founded in the 1200s) that owned an island; Île Bourbon in the Indian Ocean. For a time early in the commercial production of vanilla (1850s) it was said that the most fragrant Vanilla was grown there. It was one of the first 'branded' products: Bourbon Vanilla, and vanilla grown there is still highly prized today. But it wasn't / isn't made with American Bourbon Whiskey, which is a common misconception. But if you and your family love it - that's great!

[@applegal3058]

We never ate sweet potato or pumpkin pies growing up. My grandmother made blueberry or partridgeberry pies, and sometimes apple pies. I remember my grandmother also made lemon pie, as well my mom makes lemon meringue pies 🥧 I remember when I first tried pumpkin pie, and I never really liked it...

[@Beachdudeca]

Thnx Glen, I find sweet potato to much more approachable then pumpkin

[@ericbrown3247]

At the end Julie mentioned Date Custard. I'm intrigued as growing up in the southern United States I've never heard of this. But yes, we had sweet potato pie. It's oddly the only custard we use margarine instead of butter because it oddly had a richer flavour.

[@GlenAndFriendsCooking]

Here's our Date custard recipe: kzbin.info/www/bejne/mXvEkmmPj9mogNk

[@marymaryquitecontrary9765]

I do want to know!!!!!

[@cltimbes]

Where can you get good maple syrup? I’m in the states and everything that I have bought here is very watery and doesn’t have much flavor. I bet I have spent $200 or more buying different brands trying to find one like I remember from childhood. They used to be thicker and more flavorful. I have noticed that yours looks much thicker and you always talk about how good it taste.

[@ms.chuckfu1088]

As you probably know, darker is more tasty. You might try boiling it down to make it thicker and concentrate the flavour.

[@julieblair7472]

When I called my mom and asked how to make pie dough she said it takes all day. Not to make it, but to explain how.

[@markiangooley]

Sorghum molasses was easy to get in the 1960s and 1970s when I was growing up in the middle of Illinois. At least one commercial brand and the local Amish and Mennonites made some too. I haven’t seen a recently. For a while, sorghum was popular among abolitionists because it was a sugary syrup not associated with slavery…

[@sebeckley]

I'm thinking of making a crumble or crisp topping and using that instead of a crust.

[@ms.chuckfu1088]

You could try baking it like a custard without a crust at all. I've even cooked it in the microwave (low and slow) You can bake in ramekins for individual servings. But I just use one dish. Once it's cooled, I scoop into fancy serving dishes and top with whipped cream.

[@agmin2098]

@@ms.chuckfu1088I bet it would be pretty and tasty in a parfait or pretty glass layered with homemade whip cream..

[@shirleyschuurman2997]

I’ve had a jar of sorghum syrup on shelf for years -still useable? But how to use?

[@alee_enn]

Is this what Del (Will Smith) was eating in the film I-Robot?

[@revolvant]

what to alternative if no maple, molasses or corn syrups? Just use normal sugar?

[@mariannewestrope3888]

My favourite way to eat sweet potatoes - bake them really well and then eat them cold. They are so amazingly sweet.

[@lindavannorman671]

I find the sweet potato pie that I've eaten too sweet

[@ilsarudy8133]

I want to know anything you want to tell me.

[@Kentashieiram]

Largely, African Americans traditionally make & serve sweet potato pies more than & almost to the exclusion of pumpkin pie. I’m from Detroit originally and it just wasn’t our thing. Nothing made my family madder than when the supermarket bakery put pumpkin pie spice in sweet potato pie. Ruined it‼️ cloves & mace don’t belong in sweet potato pie, too strong. Pet Milk (evaporated milk) was always used instead of cream. We were Pentecostal, so no booze was used.

[@RebeccaHarrod]

FIRST!