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  • Writer's pictureDaniel Conklin

Homemade Sweet Potato Pie: This recipe is a Holiday game changer!

Every family has that one relative who makes the best Sweet Potato Pie and doesn't give anyone the recipe. Ugh! It's so frustrating because then you can only enjoy that pie around the holidays when (or if) they decide to make. In my family, it was my auntie...Until I decided to create my very own recipe. Let the pie battles begin!

"Pie is an important part of life. That's why they also teach it to us in school." -Daniel Conklin

This is a recipe that I created over 10 years ago but due to my husbands egg allergy, I had to tweak it a little. The good news is, if it weren't for his food allergy, this recipe may not have become as popular as it has.

One of the main secrets to this recipe is allowing the Flaxseed to properly rest before adding it into the pie filling. Flaxseed is a great egg substitute for Sweet Potato Pie because it's a binding agent and because of it's light, nutty flavor. it's the perfect compliment to the Nutmeg.

By now you're probably wondering "What on earth is a Flaxseed egg and where do you get it?". It's very easy to make, just mix 1 Tbsp of Flaxseed Meal with 3 Tbsp of Water in a small bowl and let it sit for 10-15 minutes to thicken. Easy!


Baking Tips:

1. I say this all the time but make sure you are using a quality butter! It doesn't need to be extravagant like Echiré butter but brands like 'Kerrygold' and 'Land O'Lakes' are my favorites for baking.

2. Always sift your dry ingredients such as flour, sugar, salt and especially baking powder and baking soda. This will break up any lumps and make it easier to mix into other ingredients.

3. You are going to need to have a little patience. Once the pie is done baking, it will need to cool down for 45 minutes and then sit in the refrigerator for 3-4 hours before serving.

You can always rewarm the slices that you're serving but trust me, it's worth the wait!



  • 1 Pie Crust (9 inches)

  • 1 Cup Sweet Potatoes, mashed

  • 1 ⅔ Cups Sugar

  • 3 Tbsp All-purpose Flour

  • ½ Tsp Ground Nutmeg

  • ½ Tsp of Salt

  • 2 Flaxseed Eggs

  • ¼ Cup Corn Syrup (Light)

  • ½ Cup Regular Butter, softened

  • ¾ Cup Evaporated Milk



  1. Using a small bowl, sift and mix your Flour, Sugar, Salt and Nutmeg.

  2. In a separate medium bowl, whip your Sweet Potatoes, Flaxseed-egg, Corn Syrup and Butter.

  3. Next, add the dry mixture into the Sweet Potato mixture and mix them together.

  4. Lastly, you want to slowly stir in your Evaporated Milk, avoiding excess bubbles.

  5. Pour mixture into a pie shell and bake at 350° for 1 hour.

  6. Once the pie is done baking, it will need to cool down for 45 minutes and then sit in the refrigerator for 3-4 hours before serving. Enjoy!

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