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Sweet Potato Pie with Candied Bacon

Sweet Potato Pie with Candied Bacon

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This is a perfect brunch option when you're bored with scrambled eggs!


Try adding candied bacon to sweet potato pie. It seems like a strange combination but once you try this you'll never doubt this wonderful combination in a pie!


For the candied bacon

  • 8 strips bacon, chopped
  • 1 Tablespoon maple syrup
  • 1 Tablespoon brown sugar

For the pie

  • One 9-inch pie crust
  • 2 Cups puréed sweet potato
  • 2 eggs, slightly beaten
  • 1 Cup evaporated millk
  • 2 Tablespoons maple syrup
  • 2/3 Cups sugar
  • 1/2 Teaspoon salt
  • 1 1/4 Teaspoon cinnamon
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon ground cloves

For the cinnamon maple whipped cream

  • 1 Cup heavy whipping cream
  • 2 Tablespoons maple syrup
  • 1 Teaspoon ground cinnamon

Dallas Black food historian shares her family recipe for candied bourbon sweet potatoes

10:14 AM on Nov 26, 2020 CST

There’s one non-negotiable ingredient on Deah Berry Mitchell’s holiday table every year — sweet potatoes.

“In Black households, for the most part, we are all very die-hard sweet potato fans,” Mitchell says. “It’s not uncommon to have a sweet potato casserole, a mashed sweet potato, and a sweet potato pie. I think the more sweet potatoes you can ingest into your system around the holidays, the better.”

The cookbook author and director of marketing for the Dallas Historical Society says sweet potatoes are more than a favorite starchy side dish or dessert. They’re an important connection to the past.

Mitchell is passionate about educating people on the impact Black culture has on America’s culinary framework, and she does so through the food and history tour she co-founded called Soul of Dallas as well as her 2019 cookbook, Cornbread and Collard Greens, which dissects the food traditions of the African-American diaspora in the South. She also co-founded the nonprofit Potluck Protest, which organizes events to “feed the social justice revolution.”

What comes after the marching? The Potluck Protest wants to keep the movement going through food

The prominence of sweet potatoes in the kitchens of Black Americans can be linked to their abundance in the South, where enslaved people would use them to replicate the pumpkin pies made in the northern states around the holidays, Mitchell says.

They made these pies for their enslavers, typically around Thanksgiving, and then replicated the dessert in their own kitchens with the hard-to-come-by flour and sugar they tucked away for special occasions. Sweet potatoes became a holiday tradition of sorts that endures today thanks to recipes passed down from generation to generation. Decades of families gathered around sweet potatoes in all forms — mashed, roasted, whipped and fried.

One of Mitchell’s favorite ways to serve them is a candied bourbon sweet potato recipe from her cookbook. The potatoes are first mashed and whipped into oblivion to produce an ethereally creamy consistency. She then mixes them with a sauce made of butter, cream, sugar, orange juice and, of course, bourbon.

It’s a decadent, rich side dish reminiscent of her childhood in Sherman, Texas, and gathering with extended family around fold-up tables covered with homemade dishes. Thanksgiving will look different this year as she won’t be gathering with family, but she will have sweet potatoes, and that’s enough to make it feel like a holiday.

Bite Into Some Delicious Facts About Sweet Potato Pie

When did bakers discover that the humble sweet potato could serve as the basis for an out-of-this-world dessert? No one can quite pin it down, but they do have a few clues. The sweet potato pie phenomenon is thought to have started in Europe, migrated to Africa and then made its way to America. Recipes for sweet potato pie then began appearing in cookbooks. And we’ve loved this treat as a sweets-craving nation ever since.

Tossing a sweet potato pie on the grill is a relatively new method of preparing this age-old dish. If you love the way a traditional sweet potato pie tastes, you will fall head over heels for one that’s infused with the succulent richness of a smoker grill.

Want to elevate this recipe just a tad? Try different types of sweet potato pie deep dish crust, either homemade or store-bought. Hey, a little chocolate pie shell could make your sweet potato bacon pie even better than you might have imagined.

Southern Sweet Potato Pie Recipe

This sweet potato baked pie is a Southern classic and often everyone’s favorite pie. Mashed sweet potatoes all baked up with sweet sugar and butter help bring a rich life of their own and once this simple pie is prepped, topping with candied pecans and a generous helping of whipped cream pulls it all together. Most often enjoyed in Thanksgiving and fall months, the hearty sweet potato is filling and a great part of the dessert table every holiday season.

  • 1 refrigerated unbaked pie crust
  • 2 cups sweet potatoes, cooked and mashed
  • 1 stick, 1/2 cup unsalted butter, softened
  • 1 cup white granulated sugar
  • 1 small can, 5 oz. evaporated milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • whipped topping for serving

Please see bottom for brown sugar substitute.

This is the pie plate I used – 9 inches.

Sweet Potatoes with Candied Bacon Crunch

Get a sweet and salty combination with this sweet potato casserole dish. Candied bacon and pecans adds a flavor punch that everyone will love!

Recipe created by Caytlin McCleery @caytsmeatsandmeals


  • 8 large yams, peeled and cubed
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • For the Candied Bacon Topping:
  • 1 cup light brown sugar
  • 1/3 cup melted butter
  • 1/3 cup flour
  • 1 cup pecans, coarsely chopped
  • 1 cup candied bacon*, chopped


Preheat pellet grill to 350 degrees F.

Place the sweet potatoes in a large pot, cover with water, and boil until tender, about 20-30 minutes, or until fork tender. Drain and return to the pot.

Add sugar, cream, melted butter, eggs and vanilla to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.

Transfer the sweet potato mixture to a greased cast iron pan and top with candied bacon topping.

Bake in pellet grill for 45 minutes.

*Instructions for candied bacon:

Preheat pellet grill to 350 degrees F.

Mix brown sugar and maple syrup until incorporated. Rub mixture on both sides of bacon. Cook the bacon on a pan or directly on the grill grates for 20-25 minutes, watching closely towards the end.

This is not your normal recipe for homemade southern sweet potato pie.

Once again I repurposed Retro Rose&rsquos candied sweet potatoes, and threw this pie together in a matter of minutes. Remember, in my last post, I used the left over sweet potatoes for these candied sweet potato biscuits, and I had just enough to make a pie, a pie I&rsquove never made before, but a pie I will surely make again.

I&rsquom getting a lot of mileage out of the candied sweet potatoes from Retro Rose. First of all, they made my house smell amazing.

The potatoes were cooked on top of the stove with butter and brown sugar, maple syrup, oranges and spices. The smell is a memory lock of all things indulgent and Holiday delicious. Who knew I could have so much fun with the left overs.

I&rsquoll get right to the recipe, because I&rsquoll bet you have a long to do list getting ready for the holidays. Enjoy, and have a happy Thanksgiving.


First you make your yams (or use leftover ones).

To make yams (sweet potatoes):

Combine yams, pineapple, brown sugar, butter, 1/4 cup of halved pecans, So-Co, coconut, and 5/6 (like a majority of the bag, with a handful left) of the marshmallows.

Put on the stove on medium for 30 minutes.

Mash the yams up while still hot. Add in the heaving whipping cream and mix well.

Pour mixture into a pre-made graham cracker crust, top with the leftover marshmallows and pecans and bake at 325 degrees for 35 minutes.

Recipe Summary

  • 4 pounds sweet potatoes, peeled and cut in 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 slices smoked bacon, chopped
  • 1 pound onions, thinly sliced
  • 1 cup pure maple syrup
  • 2 teaspoons fresh thyme

Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.

Roast in the preheated oven until browned and tender, about 40 minutes stir after the first 20 minutes.

Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.

Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.


For the candied bacon:

Place vinegar, sorghum and water into a saucepan. Bring to a simmer, and then reduce by half.

Add bacon and coat thoroughly. Remove from heat.

Leave bacon in mixture and cool to room temp.

For the sweet potatoes:

Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes in half. Carefully remove the flesh without tearing the skins and place in a medium size bowl. Reserve the skins.

In a separate bowl, combine the sorghum, butter, and all of the spices. Mix until well incorporated and smooth.

Add sorghum butter mixture to the sweet potato flesh. Fold in completely, then add the filling back into the reserved potato skins.

Sweet Potato Pie

  • Quick Glance
  • (4)
  • 15 M
  • 2 H, 30 M
  • Serves 8 to 10

Special Equipment: 9-inch deep-dish pie plate or 10-inch pie plate

Ingredients US Metric

  • 1 1/2 pounds orange or garnet sweet potatoes (1 to 2 potatoes) or 2 cups canned sweet potato puree
  • 1 cup heavy cream
  • 3 large eggs, lightly beaten
  • 2 tablespoons blackstrap molasses or sorghum
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1 recipe Shortcut Pie Crust (made with brown sugar and prebaked in a 9-inch deep-dish pie plate)
  • Whipped cream (optional)
  • Freshly grated nutmeg (optional)


If using whole sweet potatoes, preheat the oven to 400°F (204°C). Wrap the potatoes in aluminum foil and bake them until fork-tender, 60 to 70 minutes, depending on the size. Let cool slightly. Reduce the oven temperature to 350°F (176°C). Unwrap the sweet potatoes and slip the skins from the potatoes. Mash the potatoes with a fork, handheld potato masher, immersion blender, food processor, or potato ricer until smooth.

If using canned sweet potatoes, preheat the oven to 350°F (176°C). Place the canned sweet potatoes in a bowl.

Add the cream, eggs, and molasses or sorghum to the sweet potatoes and whisk until completely incorporated.

In a large bowl, whisk together the sugars, flour, cardamom, cloves, mace, ginger, and salt. Add the sweet potato mixture and stir until smooth.

Pour the filling into the prebaked pie crust. (If not using a deep-dish pie plate, you may have some leftover filling, which you can pour into buttered ramekins and bake as custards, if desired.)

Bake the pie for 60 to 70 minutes, until the filling is firm around the edges but still jiggles slightly in the center when you gently shake the pie plate. The filling will continue to firm up as it cools. You may need to loosely cover the pie with foil after 50 minutes to prevent it from overbrowning. Let the pie cool completely before slicing and serving. The pie is best served the same day, but can be covered with plastic wrap and refrigerated for up to 3 days. If desired, heap the whipped cream on top and sprinkle with nutmeg.

Recipe Testers' Reviews

Alexander Cowan

I heart sweet potato pie in a serious way. It reminds me of falling leaves, warm blankets, and the scent of cinnamon coming out of mom’s kitchen. This recipe didn’t disappoint, as it turned out pretty dang good if I say so myself. There were a few tweaks made as I worked through the recipe. I used whole sweet potatoes and followed the instructions but had to lengthen the cooking time to 70 minutes instead of 40 to 60 minutes to make sure they were fork-tender. Also, a potato ricer worked killer instead of mashing with a fork so my taters were smooth and creamy! So no matter how awesome the filling is, if your crust isn’t up to snuff then why bother, right? Don’t worry here, as the Shortcut Piecrust is all that and a box of chocolates. It has a deep rich buttery flavor akin to some of the best shortbread cookies out there. Plus no rolling pin involved! Hooray! I had to use a 10-inch pie plate, as that is all I had, so the crust was slightly thinner than I would’ve liked but still held up as I sliced each piece. Can’t wait to eat another slice!

Kristen Kennedy

This recipe puts my Southern neighbor’s amazing sweet potato pie to shame. It’s easy, it’s gorgeous, and it’s delicious. I used a food processor to make sure I had a very smooth filling. I modified it to make 2 pies—I had a hard time pressing the crust up the entirety of the pie plate sides and the filling would’ve come up higher than the crust. So I made another crust and split the batter, reducing the cooking time to 25 minutes. Now I’ve a pie to bring home tomorrow and a pie for my neighbors!

Steve Taylor

Great pie! Great crust! I used canned sweet potatoes (unsweetened, no syrup), 2 cups after mashing. That part of the recipe was a little confusing, as it called for 2 cups of purée or 2 cups of chunks (which would be less after puréeing/mashing). The consistency of the pie was great with the amount I used, though if you want it more custardy, you could use less than 2 cups of mash/purée. I ended up with almost 2 full custard cups of leftover filling after the piecrust was filled to the brim.

The piecrust is delicious and holds together well. I used light brown sugar: chiseled off a dry lump in my pantry. There were quite a few little lumps of sugar left in the crust, but I believe that just added to the rustic appeal. The final crust (and filling) held together well when cut and served. Though more dense than a traditional piecrust, it’s not at all dense.

Sita Krishnaswamy

My favorite root vegetable in a pie? Simply divine. I loved everything about it. With such humble ingredients it certainly makes for a dazzling dessert. The pie crust was a cinch to make and so was the filling. I used a 9-inch deep-dish pie pan. I patted the crust onto the bottom of the pan and the sides, and blind baked it. Once the filling was in, I baked it for a total of 70 minutes and for the last 20 minutes I tented the pie to prevent the edges from burning. I baked it 15 minutes more than what the recipe suggested, as I felt the center wasn’t cooking enough due to the volume of the custard.

Perhaps 2 small pie plates may be better. However, the cooled pie was simply delicious and I could get the hint of cardamom with every bite. This is a keeper for sure.

Amy Iacopi

Wow! I thought this was an excellent pie. The spices were wonderful and you could really taste the molasses. It was my first sweet potato pie (well, I used 1 sweet potato and 1 yam since that’s what I had) and I’d definitely make it again. I also didn’t have ground mace so I substituted nutmeg instead. One slight change I’d make next time is that it’s very sweet and could use a bit less sugar. I’m guessing 1/4 cup of granulated and 1/4 of brown sugar would suffice.

Steve Dunn

This was the first sweet potato pie I’ve ever made, but it certainly won’t be my last. Long a fan and maker of pumpkin and squash pies each autumn, I’d somehow not gotten around to trying my hand at a sweet potato version. In many ways they’re similar, and I’m sure that pumpkin could be substituted in this recipe with great results. Unless you’re really pressed for time, do start from raw sweet potatoes and don’t go the canned route as with pumpkin, the results will be superior. I did find that cooking my potatoes took almost 50% longer than the time stated in the recipe, so keep that in mind.

I found the spice mix for the filling to be quite special, resulting in a pie with a depth of flavor not normally associated with a pumpkin pie. The molasses, cardamom, and mace are the stars of the show in this beauty. As for the press-in crust, I suspect that I’ll never roll out a single piecrust again. Super easy to form and remarkably tender, this buttery wonder is the real deal. Anyone anxious about making a piecrust from scratch needs to try this method immediately—so much better than store-bought crusts, and just about as easy. Make this for your Thanksgiving table and revel in the oohs and ahhs.

Carol Mattox

I like to use pumpkin for fall baking, but sweet potatoes are a nice alternative. This recipe is for a pie similar to an ordinary pumpkin pie. The spices are different though, and the flavor and texture are different, and delicious.

I used whole sweet potatoes. When I initially measured them, I filled a glass 2-cup pitcher to the top (above the 2-cup mark), then I mashed them with a fork, and just out of curiosity, put them back into the pitcher. At that point the measure was exactly 2 cups of mashed sweet potatoes. This was combined with the other ingredients. After filling the pie crust, there were almost 2 cups of filling left over. The pie required about 55 minutes to bake. The flavor is distinctly sweet potato and the spices are balanced. The choice of brown sugar shortbread for the crust is a good one, though I’d suggest a thinner version.

Chiyo Ueyama

Where’s the cinnamon, you ask? Don’t fret—you won’t be disappointed with the blend of spices this pie calls for! (“Delicious,” said all of my tasters who love the traditional sweet potato pie.) And you can make the pie fast, thanks to the shortcut crust. The buttery crust holds the creamy and seductively aromatic filling well, and is just tender enough for clean slicing. I’ll definitely make this pie again.

Jackie B.-P.

This is a really good recipe for sweet potato pie. Before we had even finished it, my five-year-old said, “Mama, will you make sweet potato pie again?” I love the addition of cardamom to the traditional spices it’s a nice touch. I have to confess that I actually baked the sweet potatoes in the microwave and then scooped out the insides to measure 2 cups. Also, instead of mashing them with a fork, I used my immersion blender to purée the sweet potato with the wet ingredients. This made the filling incredibly smooth and silky. I was slightly disappointed that the crust wasn’t as pretty as a traditional crust would be. I’ll be sure to cover it for at least half of the baking time next time I make it so it doesn’t brown too much.

Helen Doberstein

What a nice little pie. This is very close in taste to the classic pumpkin pie that is so traditional at holiday time. It’d make a great substitute if pumpkin isn’t available. I liked the addition of the molasses and the mace, 2 underappreciated ingredients. I did as instructed and measured 2 cups of the baked sweet potato chunks and then mashed them. I then had just over a cup and a half of the mashed potatoes. I found mashing with a fork just doesn’t make for a smooth mix. I think next time I’d use the food processor or a food mill to make the mash smoother. I’ll use this recipe again.

Adrienne Lee

This is an involved recipe. However, the flavor was really good.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Been looking to try a sweet potato pie for a very long time and decided this was the one to test drive. Worked exactly as written, with the extra filling (quite a lot extra!) baked in two ramekins alongside the main event. The hand mashed filling held its shape nicely when cut and had a distinct sweet potato taste on the first day. It’s refreshing to have the cinnamon and nutmeg sit this one out, letting the molasses and other spices take lead roles. Worth pointing out that the note the pie is best the day made is correct, as the spices continue to bloom as it sits and begins to blur its identity with the more common pumpkin pie.

Stray thoughts:
-I am a sucker for molasses and cardamom and will likely increase both on my next bake.
-While not noted in step 1, I HIGHLY advise baking your sweet potatoes on a baking sheet, rather than right on the rack. Having thought they were firmly mummified in foil, I baked them right on the rack and found they leaked boiling liquid around the 50 minute mark. Thankfully, I was already planning to clean the oven before Thanksgiving anyway, but just something to consider for those of you who make your own sweet potato puree.

Jack, thanks for this. It will be a big help to our readers.

The third time was the charm with this pie. The filling was a dream from the gitgo (even though I bought purple sweet potatoes by mistake, and thus produced a pie that….I called it my Homage to Prince). Anyway, the problem was the crust: Twice I made it following the recipe to a T, and twice the dough was so sticky that the parchment paper ripped up half the bottom crust when I tried to remove it. I have tried to figure out what I did wrong, and cannot. No, it wasn’t particularly humid. Yes, I weighed all my ingredients, in grams. I’m stumped.

At any rate, the third time I added some more flour into the mix — I’m afraid I eyeballed it, rather than measuring — and then added the melted butter by the ladlefull, stopping when the dough seemed to me to be still soft enough to press into the pan and yet much drier and more like Pie Dough than the earlier versions had been. I pressed it into the pan (doubling the recipe to account for my deep-dish pan), baked it as per the instructions, and HOT DAMN it came out perfect — crisp, golden, delicious. When I pulled away the sides of my pan, the crenelations showed like a dream, and the pie held together perfectly. And with the filling, it was just great.

Because of my deep pan, the filling — when it cooled — sank down to below the level of the top of the pan. I sprinkled on a border of almond slivers that I had caramelized with some nubbins of candied ginger, and I have to say, that was a great idea. It gave the pie another layer of texture, and the bits of ginger offered tiny little explosions of heat. Plus it pulled the focus away from the PURPLENESS of the filling, which was desirable. Anyway, great sweet potato pie, Ill make it again.

We’re chuckling with (not at!) you over the purpleness of the pie filling, Maggie. That sounds exactly like something that would happen to us! Love that you trusted your instincts with the crust when you remade the recipe. And we’re completely borrowing the candied ginger and almond crunch notion. BRILLIANT! Appreciate you taking the time to share your tricks with us and our readers. Wishing you and yours all the magic of the season…

I made the Sweet Potato Pie again for Christmas, and was very disappointed. The first time I used red sweet potatoes. This time I used white sweet potatoes and I couldn’t get them smooth even with my immersion blender. The filling was “tough” and not at all like the first pie. I wonder if the first time I was actually using yams? Some people say yams and sweet potatoes are the same. I don’t know, but I will try it again soon. And I will definitely try to cardamom on peaches this summer I even put some in my oatmeal now. Delicious!

Yvonne, white sweet potatoes are very different in taste as well as texture from the more common red or garnet or orange or whatever you wish to call them sweet potatoes. I’m pretty certain that’s the problem right there. White sweet potatoes are lovely in savory recipes, not so much sweet recipes. Next time you try the pie, please give it a twirl with the orange-hued tubers and let us know how it goes…

I made the Sweet Potato Pie for Thanksgiving, and it was wonderful. This is the first time I ever made ANY pie. The shortcut pie crust was super easy to make…my first crust. Some comments I received: “This is the best pie I ever ate” “The flavors are wonderful, they go together perfectly!” I am already getting requests to make it again for Christmas. The cardamom is a bit expensive but I got it because I wanted to make the recipe exactly as listed. And I’m so glad I did because I like it very much, and am learning how to incorporate it into other recipes. So far I have made the orange-olive cake and the sweet potato pie from your website, and they both turned out perfectly! Now if I need a recipe for something, I check your website first. Thank you so much for posting these recipes.

Yvonne, you’re welcome, but really, we want to say thanks to you for taking the time to write us that note. We’re over the moon that you had such a swell experience with your first pie! We test all our recipes in home kitchens prior to approving them for the site, which means you and other readers will have just the experience that you did. As for that cardamom, try mixing a little in with some granulated sugar and sprinkling it on sliced strawberries or peaches come summer…wow!

Hello! I was wondering how much sugar can I cut down without affecting the end results (apart from the sweetness) ? I’m not much of a sweet tooth and I find sweet potatoes to be plenty sweet on their own! Like what tester Amy suggested, would 1/4 cup of each sugar be alright? Oh and I’ll be using Japanese sweet potatoes, definitely hoping they’ll work! Thanks so much and sorry for the trouble!

Hi Natalie, I would try 1/4 cup of each sugar. Like you, I’m not a huge fan of overly sweet pies. Let us know how it works out for you! Also, if you want something more “pumpkiny” in the future, definitely try the pumpkin meringue pie that was just posted. It’s a really interesting, more delicate, take on a classic pumpkin pie. I’ve made it twice in the last two weeks! You really can’t go wrong on this site!

Hi! Thank you guys! And I’ll most definitely try the Pumpkin Meringue Pie, it sounds delicious! I love this site, too, glad I’ve just finished my exams so be sure I’ll spends loads of time trying out the recipes here!!


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