Sweet potato pie can be a nice alternative to pumpkin this Thanksgiving (2024)

What are you serving for dessert this Thanksgiving?

Pumpkin pie, right? It’s a no-brainer.

But what if you and your guests are tired of the same old holiday dishes, or you’d like to add variety to your meal this year?

If that’s the case, may we humbly suggest sweet potato pie?

ABOUT SWEET POTATO PIE

View full sizeJenny Kane, The Patriot-News/2010Pumpkin and sweet potato pies at the Bethesda Mission last Thanksgiving.

Though traditionally considered a Southern or ethnic dish, particularly in African-American and Latino households, sweet potato pie is gaining traction as a Thanksgiving side.

“Soul food in itself has become a big thing,” said Kathy Wickert, cooking school coordinator at Giant Food Stores. “People are out for something different. They’re making [it] more and more in this area.”

One of the reasons sweet potato pie is offered as a pumpkin pie substitute is that the pies are similar in color and use mostly the same ingredients. The main difference is texture and taste.

Another difference is in the cooking. If you opt for the canned variety, pumpkin pie is the easiest to bake, according to William Lenhart, owner of The Pie Shop at Central Market House, 34 W. Philadelphia St., York. But if you’re attempting to bake from scratch, sweet potato pie is simpler because pumpkin requires more work to puree.

On the other hand, you don’t want to disappoint guests who are expecting pumpkin pie.

“Thanksgiving is the one holiday you can’t mess with,” Wickert said.

Her solution? “I would make both of them,” she said.

VARIATIONS

• Instead of a flour crust, try one made with granola or graham cracker and add some flaxseed, pecans or walnuts to the mix.
• Add a crumb topping or top the pie with marshmallows.
• Lenhart recommends crumbling a mixture of roasted pecans, brown sugar and salt over the pie to make a caramelized top.
• Don’t forget to top with whipped cream or ice cream. Lenhart recommends leaving the Cool Whip in the store and making your own whipped cream.
• Nearly 200 of the calories in the slices of pie are from the pie crust. If you’re on a diet or looking to cut calories, registered dietitian Meg Rowe recommends making a pie without the crust. “Simply make the filling and cook for the usual amount of time,” she said.

SWEET POTATO FACTS

• Sweet potatoes are not yams. They’re not even related.
• Sweet potatoes originally hail from Africa.
• Pumpkins and sweet potatoes are great sources of vitamins A and C and other nutrients.

NUTRITIONAL BREAKDOWN

Rowe offers the following breakdown for a 1/8 slice of a 9-inch pie:

• Calories: Pumpkin pie — 316; Sweet potato pie — 340
• Protein: Pumpkin —7 grams; Sweet potato — 5 grams
• Fat: Pumpkin —14 grams; Sweet potato —16 grams
• Cholesterol: Pumpkin — 25 mg; Sweet potato — 20 mg

KEEP IN MIND

While the fat and cholesterol levels are about the same, Rowe says that depending on the recipe you use and whether it is homemade or commercial, the calories and other nutrients can vary widely.

RECIPES

Since the ingredients are similar for both pies, we asked Lenhart to provide us with a simple, one-size-fits-all recipe for both filling and crust that readers could try at home.

Pie Crust

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup water

DIRECTIONS

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight
• Roll out dough on a floured counter. Don’t overwork it.

Filling

INGREDIENTS

• 2 large sweet potatoes (roasted) or 1 small roasted long-neck pumpkin (press excess liquid). You will need about 1.5 cups of potato or pumpkin puree.
• 1 cup (packed) golden brown sugar
• 1 cup whipping cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon

DIRECTIONS

• Position rack in bottom third of oven; preheat to 400 degrees.
• Place puree in large bowl.
• Whisk in brown sugar and next 4 ingredients.
• Transfer filling to crust.
• Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. Can be made a day ahead. Cover, refrigerate.