Autumn Comfort-Decadent Sweet Potato Pie

Usher in autumn with Aviva Gittle’s decadent sweet potato pie.


The aroma, taste and texture of this desert featuring butter, brown sugar, fresh eggs, cream, nutmeg, cinnamon and butterscotch liqueur is so addicting!


This pie is a wonderful addition to family get togethers and Thanksgiving buffets.


Sweet potato pies are so common in the south; it is the epitome of comfort food. In the south it is said, “each slice of sweet potato pie is a sliver of compassion and joy”. Love this! We need a lot of that in this world of ours.


Today, in California… along the Pacific Coast, at the very top of Huckleberry Hill… we enjoyed hot coffee and huge slices of sweet potato pie piled high with loads of fresh whipped cream.

Delicious comfort food to heal your soul. What is your favorite Thanksgiving pie recipe? I would love to hear from you, feel free to contact me at huckleberryhilladventure.com. Huckleberry Hugs, Maxine (“AKA” Molly)

Alz Sweet Potato Pie (‘Alz’ is Aviva)

Adapted from ‘allrecipes’

Makes 2 pies.

Preheat oven to 375 degrees.


2 pound sweet potatoes, cooked & peeled. Should be very soft.

1 cup (2 sticks) unsalted, high quality butter (organic is best), room temperature

Let potatoes cool completely. Let butter stand at room temperature until soft. Then place both in large mixing bowl and mix together until creamy. (I don’t let the butter melt in the hot potatoes. The tiny clumps of butter remaining in the cold mixture makes the texture better.)

1 cup white sugar

1/2 cup brown sugar

4 large eggs

1 cup cream, half-and-half, or whole milk (or combination)

1/4 tsp ground nutmeg

1 tsp cinnamon

1/2 tsp salt

2 tsp vanilla

1-2 tsp Butter Shots (butterscotch liqueur)

2 tsp agave syrup

2 frozen premade pie shells, unbaked

Add remaining ingredients and mix well. Split the mixture between the two pie shells and smooth the top with a spatula. Put foil around crust.

Bake 60-75 minutes until crust is golden brown and custard is set. (Convection oven takes about 10m less time.) I don’t check with a knife or toothpick. It should be puffy, with cracks in it, not jiggly. It will cook more as it cools.

Let cool completely. You can wrap these snugly in plastic wrap and freeze. Take out night before and place in refrigerator to thaw.


Special Note to Indie Book Authors:

Aviva Gittle, the owner of Gittle Publishing is the author of over twenty children’s books. She is wonderfully supportive of fellow authors. Have your heard of the Gittle Award? It is the only award that gives Indie Children’s Author’s FREE media attention. Check it out at: Fifth Annual Gittle List Awards: http://thegittlelist.com/

Children’s book authors, please note that the submission deadline is November 15, 2017.


Looking for fabulous children’s books?

All of Aviva’s books (nearly 20 published to date) can be found here: https://www.amazon.com/Aviva-Gittle/e/B00E6HMG96