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Week 33: Sweet Potato Pie (North Carolina)

North Carolina produces the largest amount of sweet potatoes that the rest of the country combined, so naturally, I had to make some sweet potato pie.

The sweet potato pie won this week's poll, with the glazed doughnuts coming in second place. Vote for North Dakota's state dessert for this week on my home page.

Sweet potato pie has a special flavor that is creamy and rich. It's paired perfectly with light whipped cream or toasted meringue.

You'll have to boil the sweet potatoes so that they are soft and easy to work with it. Make sure to do that ahead of time, because it has to cook for a very long time.

I had never had a sweet potato pie before, but today when I tried it, it was delicious. I loved the hint of brown sugar and the creaminess of the sweet potatoes. I recommend giving it a try!


|Level:👩🏽‍🍳👩🏽‍🍳|Time: 5 hours|Serves: 9|



  • 9-inch all-butter pie crust, prepared ahead of time


  • 2 sweet potatoes, boiled in water until softened which will take 50 minutes

  • 1 cup brown sugar

  • 4 tablespoons butter, melted

  • 2 eggs

  • 1/2 cup evaporated milk

  • 1/4 cup flour


  • Whip Cream

  • Meringue, toasted


  1. Preheat your oven to 350 degrees F, and take out your pie crust.

  2. In a large bowl, mix the sweet potatoes, sugar, butter, eggs, evaporated milk, and flour until combined with a handheld mixer. Pour the filling into the prepared pie crust. Bake for 50 minutes until the center is set.

  3. Chill the pie for 3 hours and then serve with whipped cream or toasted meringue.


- The Bored Baker 👩🏽‍🍳


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