Sweet Potato Pie - Just in Time for Thanksgiving

If you’ve never tried Sweet Potato Pie, this recipe will blow your mind. It is the reason why I will never go back to pumpkin pie.

Being a Southern California native, I’ve only known traditional pumpkin pie as the Thanksgiving dessert of choice. Not until I became a devotee of Frank Stitt, the premier chef from Alabama, did I discover sweet potato pie. I remember reading in Garden and Gun about Birmingham’s Dolester Miles, James Beard Foundation Award winner and, named America’s Best Pastry Chef whose pies, cakes, and cobblers are on the menu at Stitt’s restaurants. The article featured her and her much-coveted recipe for sweet potato pie.

Dolester Miles

Her Sweet Potato Pie with Chantilly Cream will transform you!

I gave it a try, and the results were unbelievable. There are so many nuances to this pie, including a texture that makes it stand up, and the flavors are not the same as pumpkin pie. You can taste orange and ginger, and the bourbon Chantilly cream on top sets this pie apart and is the reason why I will never go back to pumpkin pie. There is the time needed to put this together, but it is well worth it. I bought a store-bought pie crust to save a little time. I hope it can be a show stopper on your Thanksgiving table this year.

Get the recipe here.