Japanese Sweet Potato Pie

You can also call it “Satsumaimo Pie” if you want to sound cultured or something.

photo 1

So I had my appendix out on Monday and that kinda ruined my week off.  There’s only so much time you can spend on the couch high on Percocet and creeping through the bowels of Netflix before you start getting a little stir crazy.  Then you try to get up and remember why that was not a good idea.  I seriously look like I got gutted like a trout.  Moving on.

I was and still am, however, determined to make it to Thanksgiving tonight since it’s the first year I’ve lives where my family does in…a long time.  My aunt asked me to bring a dessert, so yesterday I made this pie.  Nothing crazy but I thought the Japanese sweet potatoes (aka Birthday Cake potatoes) would be a fun twist on my favorite pie ever and something a little more creative than plain old pumpkin pie).

After I was done, I slept for 4 1/2 hours.  Clearly still feeling amazing.  Then I ate some pie.  Felt better.  Went back to sleep.  It was a good day.

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*If you can’t find Japanese sweet potatoes, regular orange ones are fine.

*For 100% dairy free, full-fat coconut milk can sub for the cream.

*I like this crust recipe, but some other options are this and this.

Japanese Sweet Potato Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 medium sweet potatoes, bakedor boiled until soft, skins removed
  • ¾ c maple syrup
  • ¾ c heavy whipping cream
  • 3 eggs
  • 1 t vanilla
  • 1 t pumpkin pie spice
  • ½ t salt
  • 2 T dark rum
  1. Mash up the sweet potatoes in a large mixing bowl.
  2. Add the remaining ingredients, one at a time, beating with an electric mixer in between additions ensuring mixture is smooth.
  3. When all ingredients are added, beat the whole thing on medium for 2 minutes.
  4. Pour into an unbaked pie shell (see recipe options above).
  5. Bake at 400 degrees for 45 minutes.
  6. Cool completely. Top with whipped cream.


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