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Sweet Potato Pie




2 cups mashed fresh or canned sweet potatoes
4 ounces cream cheese, softened
1 cup sugar
¼ cup half-and-half
3 tablespoons Epicurean Butter Extra Virgin Olive Oil
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 9-in. deep dish pie shell


1. Preheat oven to 350 degrees. In a large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves. Add Epicurean Butter Extra Virgin Olive Oil, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.
2. Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack.

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