Whipped Sweet Potato Pie with Cinnamon

Whipped Sweet Potato Pie with Cinnamon

Total Time: 05h 45m
Hands-on Time: 00h 25m
Makes: 8 servings

Turn a holiday favorite — sweet potato pie — into a work of art with our incomparable organic cinnamon and nutmeg.

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  • 2 1/2 cups cooked and mashed sweet potatoes
  • 1 cup cane sugar
  • 1/2 teaspoon Simply Organic® Cinnamon
  • 1/2 teaspoon Simply Organic® Nutmeg
  • 1/2 teaspoon sea salt or pink Himalayan salt
  • 4 tablespoons unsalted butter
  • 3 large eggs
  • 1/4 cup milk
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon sea salt or pink Himalayan salt
  • 8 tablespoons unsalted butter
  • 1/4 cup ice water


To Make the Pie Filling:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine sweet potatoes, sugar, cinnamon, nutmeg, salt and butter. Mix until well combined, then add eggs and milk. Beat until well combined.
To Make the Crust:
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water (without the ice!) a tablespoon at a time, until mixture forms a ball.
  2. Wrap dough in plastic and refrigerate for 4 hours or over night.
  3. Remove dough from refrigerator and allow to sit for at least 20 minutes.
  4. On a lightly floured surface, roll dough out to fit a 9-inch pie dish. Place dough in dish, pressing it evenly into the bottom and sides of the dish. Crimp or pinch edges as desired.
To Assemble:
  1. Preheat oven to 350 degrees.
  2. Pour filling into crust and bake for 1 hour, until filling is set in the center. Remove from oven and allow to cool for 10 minutes before serving.
Recipe Tip:
  1. For deeper flavor, roast whole, uncooked sweet potatoes at 350 degrees for 45 minutes to 1 hour. When cool enough to handle, simply slip the potatoes out of their skins and mash.