Imperial Sugar
Imperial Sugar

Old Fashioned Sweet Potato Pie


  • One 9-inch Pure Butter Pie Crust
  • 3 medium-sized sweet potatoes
  • 1 cup firmly packed Imperial Sugar Light Brown Sugar
  • 1/2 cup (1 stick) unsalted butter, soft in small pieces
  • 2 large eggs, separated
  • 1/2 cup evaporated milk or half and half
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Optional: Piecrust dough (for decorative leaves)
  • Optional: 1 small bag mini marshmallows
  • Optional: 1 small bag whole pecans
  • Optional for decorative leaves: Imperial Sugar Extra Fine Granulated Sugar


  1. Preheat oven to 425°F.
  2. Prepare or thaw a 9-inch piecrust. Place on a foil or parchment lined cookie tray for easy clean up after baking.
  3. Peel and cut sweet potatoes in even thickness slices and place in cold water in a pot. Cover and bring to a boil. Cook until potatoes are fork tender.
  4. Drain and puree potatoes using a hand held blender or standard blender. The puree should be very smooth.
  5. Measure to obtain 2 cups of blended sweet potato puree. Whisk in brown sugar, butter, egg yolk, milk, ginger, cinnamon, vanilla and salt.
  6. Whisk egg whites to soft peak and fold into sweet potato mixture. Pour filling into pie shell and place in oven at 425°F for 10 minutes.
  7. Reduce heat to 350°F and bake until center no longer trembles, about 45-50 minutes.
  8. Place a few mini marshmallows on top and return pie to oven for a few minutes until marshmallows have melted and are slightly brown.
  9. Optional: Roll additional piecrust dough to 1/8 inch and cut leaves or other patterns. Any leftover piecrust can be stored in freezer. Using back of a pairing knife make veins or other designs. Place on a parchment lined cookie sheet and brush with water. Sprinkle with granulated sugar and bake until light golden, approximately 12-15 minutes. Place leaves on baked pie along with whole pecans lined around edge.