Thermador Sweet Potato Pie Recipe

Since pie is the new cupcake — according to the Los Angeles Times — and is positioned to dominate the dessert landscape in the coming years, I’m here to serve as your pie expert.

Are you having holiday food withdrawals? Good, because today I’m providing my signature sweet potato pie recipe.


Sweet Potato Pie:

1 9-inch Pie

2 cups sweet potato puree                         

½ tsp. nutmeg

2 eggs beaten                                   

1 tsp. vanilla

¾ cup sugar                                                  

1 2/3 cups light cream or evaporated milk

½ tsp. salt                                                      

½ cup melted butter    

Unbaked 9-inch pie shell                                                            

Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.

Mix all filling ingredients together and pour into the pie shell. Bake at 375º Convection Bake for 50 minutes or until a silver knife inserted in filling 1” from the edge comes out clean.

Before serving, top with meringue and finish in the oven.


2 egg whites                                                                     

1/8 tsp. salt

¼ tsp. cream of tartar                                    

¼ tsp. vanilla

¾ cup sugar

Set the oven to 350º Convection. Have the egg whites at room temperature to obtain greatest volume.  Place them in a medium bowl with cream of tartar, salt and vanilla.

Beat with electric mixer at medium speed until entire mixture is frothy.  Add sugar, a little at a time, beating well after each addition.  Continue to beat until stiff, pointed peaks form when you lift beater slowly. 

Place dollops of meringue around the outer edge of the pie and one in the center.  Return to oven and bake 12-15 minutes or until meringue mounds are brown.