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Recipe courtesy of Bobby Deen and Rachel McBride

New School Sweet Potato Pie

  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 25 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
  • Nutrition Info
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All-purpose flour, for dusting

1 recipe Rachel McBride's Whole Wheat Dough, recipe follows

One 12-ounce can fat-free evaporated milk

2 cups cooked sweet potatoes

3/4 cup packed light brown sugar

2 tablespoons dark molasses

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

2 large eggs

1 egg white

Rachel McBride's Whole Wheat Pastry Dough:

1 cup all-purpose flour

1 cup whole wheat pastry flour

2 tablespoons flaxseed meal

1 heaping teaspoon salt

2/3 cup organic vegetable shortening

6 to 7 tablespoons ice water


  1. Preheat the oven to 350 degrees F. 
  2. On lightly floured surface, roll out Rachel McBride's Whole Wheat Dough to a 12-inch circle. Ease it into 10-inch deep-dish pie plate, pressing evenly onto the bottom and up the sides of the pan. Prick the dough all over with a fork. Crimp the edges. 
  3. Line the pie crust with foil and fill with pie weights or dried beans. Bake 20 minutes. Remove the foil and weights. Return the crust to the oven and bake just until the dough is lightly browned, 10 to 12 minutes. Cool the crust in the pan on a rack, 10 minutes. 
  4. Meanwhile, to make the filling, combine the evaporated milk, sweet potatoes, brown sugar, molasses, cinnamon, nutmeg, allspice, eggs and egg white in a food processor and pulse until smooth; it's alright if some sweet potato chunks remain. Pour the filling into the crust. Bake just until the center is set, 40 to 45 minutes. Cool completely on a rack. Chill until ready to serve. 

Rachel McBride's Whole Wheat Pastry Dough:

Yield: 2 doughs
  1. Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening in larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate. 

Cook’s Note

Test Kitchen Tip: You can easily substitute 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg and allspice. To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust.

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