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Here is a link to a good site that will tell you the differences between sweet potatoes and yams, they are NOT the same, totally different species. Our sweet potatoes are actually members of the Morning Glory family (Ipomea) where as yams are members of the lily family.


I have been experimenting with sweet potatoes lately trying to eat more of them and looking into the wide ranging ways they can be used in cooking, baking etc. They truly do have more benefits over using white potatoes.

Today I am making two things.

Whole Wheat Sweet Potato Bread

Sweet Potato Custard Pie

As for the pie, years ago Mom and I tried a recipe for sweet potato Pie, and found it was dense, heavy and stuck with you for way too long. We finally decided to make it like we do squash pies, As a custard pie, rather than a pie consisting of predomently sweet potatoes and it came out much like that of the squash pies.



I unbaked pie shell(yes I was lazy today)

1 1/4 cups sweet potato puree

2 cups whole milk, or part cream/milk or all 1/2 & 1/2

1 tsp Cinnamon

3/4 tsp Ground Ginger

1/4 tsp.Ground Cloves

1/4 tsp Ground Allspice

Pinch of Salt

2/3 cup Sugar

3 Whole Eggs

Add milk 1/2 &1/2 to make 4 cups if using a deep dish pie shell, 3 cups if using a regular pie shell.

I used a stick or immersion blender this time,, however a food processor or blender would work just as well

Pour into the pie shell set on cookie sheet and bake in a 350F degree oven for  45 – 55 min.




Yield – 1 Large Loaf

1 1/2 cups Unbleached Flour

1 1/2 cups Whole Wheat Flour

1 cup Warm Water

3 Tablespoons Wheat Gluten (optional)

1/2 cup Whet Bran (optional)

1 Teaspoon Salt

1 Tablespoon Oil

1 cup Cooked Sweet Potatoes (Mashed)

1 Tablespoon Dry Yeast

1 Teaspoon Sugar


1) Mix the flours, gluten, wheat bran, salt in your mixing bowl.

2) Mix and Proof the Yeast in the cup of warm water, with the tsp  sugar  until it starts to grow.

3) Mix the oil in your cup of yeast water. at this time add the mashed sweet potatoes

4) Add to flours mixture, and if using a Kitchen Aid mixer turn to stir speed and mix together with the dough hook until it starts to form a ball

Note: For myself, while it is trying to form the ball it is at this time that I find that I need to add a bit more water, especially when using whole wheat, I add some warm tap water, generally it will take no more than 1/4 cup extra. This time due to adding the cup of cooked sweet potatoes I had to add approximately 1/3 up extra unbleached flour, due to the stickiness of the dough.

5) I kneaded my dough on Speed 2 for approximately 10-12 minutes, Kitchen Aid mixers have changed over the years so yours may require different times my mixer was made in 1980, so it is about 34 years old.

6) Remove dough from mixing bowl and place in a greased bowl, turn the dough to coat with oil, lard, shortening, cover with a towel and allow to rise until doubled in bulk.

Note: this can take 1  1/2 to 2 hours depending on the day, time of year and temperature of the room, if cloudy and cool, you can do as I did today, by preheating your oven to warm, cutting it off, and placing the covered bread bowl in the oven for 45 min to 1 hour. This can be done for the rising in the bread pan as well,

7) Punch dough down and knead lightly by hand, shape into a loaf and place in a greased bread pan,

8) Once risen, in the bread pan, preheat oven to 450 F deg. and bake for 15 minutes, reduce heat to 350 for 15 minutes, Bread should be golden brown, remove to cooling rack remove from pan on its side. until cool.