Flaky layers of fillo dough wrapped around a simple homemade sweet potato pie filling.
When my kids were starting out with baby food, the way I could convince them to try the sweet potatoes was by singing a little song. It’s embarrassing, but the song went like this: “sweet potato one, sweet potato two, sweet potato, sweet potato, I love you”. Not only did I have to sing the song, but I had to use a cartoon character voice too. I’d sing just long enough for my kids to crack a smile and then I’d shove a giant spoonful of sweet potatoes into their unsuspecting mouths.
The thing of it was, that while I was trying to get my kids to appreciate sweet potatoes, I wouldn’t go near them myself. If it weren’t for this blog, I’d probably still be shunning the sweet potato. Now, I enjoy sweet potatoes in savory dishes or appetizers; it wasn’t until I made these sweet potato biscuits that I finally accepted that sweet potatoes had a place in baked goods.
I have been afraid to try a homemade sweet potato pie for fear of it tasting too much like the potato part of sweet potatoes and less like the sweet part. I figured I’d start small; make individual sweet potato pies just in case I didn’t like them. Less commitment this way you know? There was no need for concern. Turns out sweet potato pie tastes just like pumpkin. This pie filling is so creamy and smooth; it’s all sweet and no potato! The consistency and the flavor are identical to pumpkin pie.
This homemade sweet potato pie recipe changes my whole outlook on the sweet potato and how it fits into Thanksgiving. Forget the marshmallow topped sweet potato casserole and forgot the pumpkin pie; let’s combine the two and have sweet potato pie instead!
Notes about the recipe:
- Fillo dough dries very quickly. Once it dries it is tough to work with. Keep your fillo dough under a sheet of plastic wrap, then top that with a slightly damp towel.
- Work quickly and USE LOTS OF BUTTER! In my personal experience and humble opinion, butter is a must when you work with fillo. It makes your dough taste delicious. It helps the dough bake up crispy, flakey and golden. If you do not want to use butter, a non-stick spray will work as well. Butter one sheet, then layer a new sheet on top. Butter the new top layer and repeat two more times. Continue until you have a stack of 4 sheets. Cut your stack into thirds vertically, then in half horizontally. This process will leave you with six squares. Tuck each squares into the cavity of your muffin tin. Repeat with your layers until you have filled all 24 muffin wells.
- Divide the filling between all the fillo cups. I filled each fillo cup about half full.
- I topped each cup with a homemade brown sugar whipped cream, but any whipped topping will do.
Flakey fillo dough surrounds a simple homemade sweet potato pie!
40 minPrep Time
30 minCook Time
1 hr, 10 Total Time
- 4 small sweet potatoes, fully (about 2 cups)
- 1 cup brown sugar
- 3 whole eggs
- 1 14 oz can evaporated milk
- pinch of salt
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 16 sheets Athens Food, Fillo Dough , thawed
- 1/4 cup butter, melted
- 1 1/2 cups heavy cream
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
- garnish with pecans
- To prepare the filling, scoop out the pulp from each sweet potato and place in the bowl of a stand mixer. Beat sweet potatoes until mashed and creamy. Add eggs one at a time, mix until incorporated. Stir in brown sugar. Carefully beat in milk, salt, syrup and pumpkin pie spice. Continue to mix until well combined.
- Preheat oven to 350 degrees. Spray two 12 cavity muffin pans with non-stick spray.
- Remove the dough from the package. Place a piece of plastic wrap and a damp towel over the dough to prevent it from drying. Remove one sheet of fillo, brush dough with melted butter. Remove one sheet of dough and place it on top of the first. Brush second sheet with butter, repeat two more times. Cut filo into thirds vertically. Make one cut horizontally so that now you have six squares. Tuck each square into the cavity of your muffin pan (you will have six filled). Repeat the process with the remaining fillo dough so that each muffin cup has a homemade fillo cup.
- Divide pie batter among the cups; filling each cup just about half full. Bake in the oven for 30 minutes, or until center has set. Remove pans from the oven and allow the pies to cool in pan for 10 minutes. Carefully remove pies from the muffin pans and cool completely before serving.
- To prepare the whipped cream: place cold cream in a very cold mixing bowl. Beat on high speed until the cream begins to thicken. Slowly add brown sugar and vanilla until incorporated. Beat whipped cream until stiff peaks form.
- Serve pies immediately. Garnish with pecans if desired.
Disclosure: I received compensation from Athens Foods for recipe development purposes. All opinions are my own. For more Athens Foods recipes, click here