Sweet Potato Pie

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Sweet Potato Pie

This sweet potato pie is a recipe that I make often with grilled steak. The leftover are wonderful if you microwave for 30 seconds and add a fried or poached egg on top! YUMMY…

A couple of things to remember when making this sweet potato pie. Be prepared to used the sliced potatoes immediately as they can brown if you leave them sitting out for a while.



  • 2 large sweet potatoes, scrubbed clean **Note below
  • 1 tablespoon olive oil or coconut oil (melted)
  • 3 tablespoons organic unsalted butter, (melted)
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 2 tablespoons fresh thyme and more for vanish
  • Special Equipment: Mandoline


  1. Preheat the oven to 375 degrees F.

  2. Using your mandolin on a safe and sturdy work surface (on a large wood cutting board works great). Carefully slice sweet potato very thin. Set aside in a large stack.

  3. Coat an 8-inch nonstick sauté pan with olive oil or coconut oil (I use a pastry brush to coat the entire pan even the sides). Have melted butter in a small bowl, salt/pepper and the fresh thyme next to the pan or counter next to your stove.

  4. In a circular motion starting from the center of the pan add your first layer layers of potatoes. Using a pastry brush lightly coat potatoes and add a small amount of salt, pepper and thyme. Continue process until all of the potatoes are in the pan.

  5. Set pan over medium high heat and continue cooking until the oil begins to sizzle and you will notice the bottom of the first layer of potatoes will begin the brown. Using a spatula press the top layer to let the potatoes bind together. Let sauté on the stove for about 8 minutes. (stay close to the pan)

  6. Prepare a large baking sheet lined with non-stick foil or parchment or use a circle pizza stone. NOW THIS NEXT STEP NEEDS FOCUS! Using a spatular or butter knife go along sides of pan to make sure the potatoes are easily moved away from the pan. Place baking sheet or pizza stone over sauté pan, grab the handle of the pan and do a QUICK flip. **If some of the sweet potatoes do stick then just take them out of the pan and place on the top of the pie.

  7. Bake in your preheated oven and bake for 20-25 minutes.

  8. Take out of the oven and let it sit for about 5 minutes. Carefully slide to your board, garnish with fresh thyme and slice into wedges with a pizza cutter.

    Note: When selecting your sweet potatoes use a longer and narrow potato. I have noticed that they work better with the mandoline.

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