Sweet Potato Pie

sweet potato pie
Instead of the classic pumpkin pie this Thanksgiving, buck tradition and try chef Renée Lavallée’s sweet potato pie.

Pie Filling

2 cups  cooked sweet potato (mashed)
1 cup brown sugar
1/2 cup melted butter
2 eggs
1/2 cup evaporated milk
1 tsp vanilla


  1. Mix all the ingredients together and pour into an unbaked pie shell.
  2. Bake at 375ºF for 1 hour.

Lavallée Crust

2 cups all purpose flour
1 cup lard
 (desired amount) salt
1/4 cup cold water


  1. Cut the lard into the flour and salt and work with hands until it resembles pea sized pieces.
  2. Gradually add water and mix very gently until it forms a dough. Make sure never to over knead.
  3. Wrap in plastic wrap and chill for 1 hour. This makes 1 double crust.

Recipe provided by: Chef Renée Lavallée, The Canteen

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One Response to Sweet Potato Pie

  1. Sounds delicious. Can’t wait to try it. I love sweet potatoes.

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