Lemony Sweet Potato Pie

Lemony Sweet Potato Pie

I’ve never been a huge fan of pumpkin pie.  But, having grown up in the South, I LOVE  lemony sweet potato pie.  There’s something about that citrus kick that makes it perfectly balanced and irresistible.

This year, my eldest daughter, who is all grown up and lives in New York City, paid us a surprise visit for Thanksgiving weekend.  What a gift!  Her visit made the holiday special and memorable.  However, it also meant incorporating all things pumpkin into the holiday — as she loves pumpkin.

Coincidentally, my youngest son’s birthday falls on the day after Thanksgiving.  So, our Thursday feast was followed by more cake and partying on Friday.  You would think our family would have been tired of eating by Saturday!

However, this treasured recipe has always made an appearance at our Thanksgiving celebrations.  So, we couldn’t leave it off the menu entirely.  Instead, we enjoyed every last bite of it over the weekend.  Naturally, after eating so much, we are all sworn to diet until Christmas!

Lemony Sweet Potato Pie | cookglobaleatlocal.com

About the Recipe

In my home region, on Maryland’s Eastern Shore, white potato pie is a common and beloved dessert.  Like sweet potato pie, it can either take on warming fall spices or lemon.  Personally, I’m a fan of the lemon.  I am also — perhaps heretically — a bigger fan of sweet potato pie than of white potato pie.

If you’ve never had a potato pie before, the idea might seem a little strange at first.  However, potatoes make a surprisingly light, custard pie.

In fact, sweet potato pie is one of a handful of foods Americans have been eating since the early colonial period.  And, most Southerners couldn’t imagine a barbecue or a holiday today without a slice of sweet potato pie to finish it off.  So, strange as it may seem, sweet potato pie is indisputably addictive!

I hope your family enjoys this scrumptious sweet potato pie as much as mine does.  Bon appétit!


Lemony Sweet Potato Pie

Lemony Sweet Potato Pie | cookglobaleatlocal.com
Jeanette Marie
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3 ratings
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Servings:  8

This light, lemony sweet potato pie is one of my family's favourite endings to a festive celebration. It is as easy as it is delicious.

    For the crust
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 tablespoons cold water
    For the filling
  • 1 1/2 cups mashed sweet potatoes
  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 2/3 cup evaporated milk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract

  1. Preheat oven to 176°C.
  2. Sift flour and salt into a medium bowl. Cut in shortening until the mixture resembles coarse oatmeal. Sprinkle with water and toss quickly with a fork until it begins to form a ball.
  3. Form the dough into a flat disk. Roll it out and place it in a pie plate, crimping to form a tidy rim.
  4. Combine all the filling ingredients until smooth. Pour into the unbaked pie shell and put in the hot oven.
  5. Bake for 45 minutes or until a skewer inserted in the centre comes out clean.

For the mashed sweet potatoes:

Boil potatoes in their skins until tender and easily pierced with a fork. Remove from heat and allow to cool. Peel and mash with a fork.

Nutrition label for Lemony Sweet Potato Pie

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