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Must-Try Roasted Sweet Potato Pie

By Charlotte on November 27, 2015 5:44 AM

Pie 600.jpg

By Thomas Gosney, author of Method of Procedure

Pumpkin pie is a popular treat for the fall. Down south sweet potato pie is a must year around. Roasting the potato instead of boiling is a much better method. The reasoning behind this is roasting concentrates the flavors and color, boiling washes it away. The extra time taken to bake the potato is well worth the effort.

We call this sweet potato pie but it truly isn't. This is really yam pie. Sweet potatoes are white in skin and flesh color. They are good to bake and sweet to eat, but the yam is really what we know for this recipe. The bright orange color and sweet creamy texture is what you're looking for. I pre-baked my pie shell for several minutes to prevent the bottom crust being raw. So many times I find the sweet potato pies that someone else makes have a raw uncooked bottom crust. These two tricks can help you take this pie to a whole other level. You only use half of the evaporated milk, so instead of wasting it double the recipe and make two pies.

Roasted Sweet Potato Pie

Preheat oven to 375 degrees. Wash yam and spray with cooking spray. Place in a baking dish in oven and bake for 45-50 minutes, until soft to the touch. Remove from oven and reduce heat to 350 degrees.

ChefThomas-92 350.jpgPlace in your pie shell and bake for 5 minutes, remove from oven. Scrape out potato pulp into a blender.

If you don't have a blender, use a bowl and a burr mixer or potato masher. Pour in the condensed milk and turn mixer on low. Add egg, vanilla, sugar, lemon juice, salt and spices while the blender is still on. Pour in the prebaked pie shell and bake for 45-50 minutes until center is done. A knife will come out clean when it is ready. Another way to tell is the pie will "crown" or look dome shaped. Remove from oven and cool 1 hour before serving or refrigerating.


Thomas Gosney, author Method of Procedure

About the Author

Private chef Thomas Gosney cooked for NBA star Shaquille O'Neal for 16 years. Thomas has a degree in culinary arts from Johnson & Wales University, and has also served as a AAA Five Diamond Resort hotel chef in Orlando. In addition, he has made many national media appearances, including the Today Show, Hard Copy and alongside Food Network chef Bobby Flay.

Recipe Excerpted from

Method of Procedure: The Guide and Techniques for Excellent Cuisine

Author: Thomas Gosney

Publisher: Xlibris

MOP Cover 350.jpgPenned: April 2015

What's Inside: More than 75 of celebrity chef Thomas Gosney's best recipes. You'll find ideas for a wide variety of traditional family dishes (like yummy Maryland Style Crab Cakes) as well as healthy spins on long-time favorites (think Jalapeno "Grits" made with a vegetable, cauliflower, instead of a carbohydrate). And everything from soups to desserts includes step-by-step instructions and insider secrets to help you get five-star results in your home kitchen.

Time Out: 142 pages

Available: $3.99 Kindle at Amazon

* Reprinted with publisher permission. © 2015 by Thomas Gosney.

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