We have officially entered holiday season which is the time for good company, good times, and of course good food. For your upcoming gathering, try out a new dessert recipe that everyone will enjoy – the Spicy Sweet Potato Pie. This dessert will become apart of all your family traditions for years to come!

For other recipes, tips & tricks from our very own Master Baker Cindy, check out our Easy As Pie e-book!

Crust Ingredients:

  • 1 1/2 cups flour, sifted
  • 1/2 teaspoon salt
  • 1/2 cup butter-flavored shortening
  • 3 tablespoons cold water
  • 1/4 cup brown sugar
  • 1 tablespoon butter
  • 1/4 cup chopped pecans

Filling Ingredients

  • 2 1/2 sweet potatoes, cooked & mashed
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon vanilla
  • 2 eggs, beaten
  • 2/3 cup evaporated milk


  • 1/4 bag mini marshmallows

Pie Crust Directions

  1. Preheat oven to 425⁰.
  2. Combine flour and salt in a bowl. Cut in shortening with a pastry blender until crumbly.
  3. Sprinkle on water, stirring with a fork to form a ball. Wrap in wax paper. Chill.
  4. Roll out on wax paper. Place in a pie plate.
  5. In a small dish, combine brown sugar and butter until crumbly. Sprinkle half of pecans on crust bottom in pie plate. Reserve 2 tablespoons of topping, sprinkle remainder over pecans on crust.

Filling Directions

  1. Place sweet potatoes in a bowl. Add sugar, spices and vanilla. Mix well. Add eggs and milk. Mix all together. Pour in crust.

Topping Directions:

  1. Sprinkle remaining topping and pecans over filling.
  2. Cover fluted crust rim with foil strips. Bake in oven for 10 minutes; reduce heat to 350⁰, and bake for 20 minutes. Cool completely.
  3. After it’s completely cooked, spread 1/4 bag of mini marshmallows on top and brown in oven.