Chef John Folse's Yambilee Pie

Prep Time: 2 Hours

Yields: 1 (9-inch) Pie


There are no two ingredients more associated with Halloween or the fall season than sweet potato and pumpkin. In fact, when cooked, the color and texture of these ingredients are often indistinguishable. Personally, I love the rich flavor of yams in desserts, and somehow this yambilee pie has become my holiday favorite.


1¼ pounds sweet potatoes, peeled and (¼-inch) diced

1 cup milk

½ cup sugar

2 tbsps vanilla extract

½ cup heavy whipping cream

3 large eggs

2 large egg yolks

1 (9-inch) pie shell, partially baked

1 cup heavy whipping cream, chilled

1 ounce bittersweet chocolate, grated for garnish

1 tsp finely grated orange zest for garnish


Preheat oven to 350°F. In a 2-quart saucepan over medium heat, combine sweet potatoes, milk, sugar and vanilla then bring to a boil, stirring occasionally. Reduce heat to simmer, cover and cook 20 minutes or until sweet potatoes are very tender, stirring occasionally. Transfer potato mixture to bowl of a food processor then add ½ cup heavy whipping cream. Purée until very smooth. Add eggs and yolks then purée until well combined. Pour mixture into partially baked pie shell. Bake 35–40 minutes or until center no longer jiggles, turning pie plate halfway through baking process to ensure even cooking. Remove from oven and let cool. NOTE: Refrigerate if preparing one day in advance. To serve, allow pie to come to room temperature. In a large bowl, beat chilled heavy whipping cream until soft peaks form. Spread whipped cream evenly over pie. If desired, sprinkle with grated chocolate and garnish with orange zest.