Savory Sweet Potato Cheddar Pie


Make something different this Thanksgiving!



  • 2 Pie crusts  (either home made or store bought)
  • 6 oz cheddar cheese, grated (using the coarse side of a grater)
  • 2 cups chopped onions (from 2 med cooking onions or 1 lg sweet onion)
  • 3/4 lb (about 1 md) sweet potato, grated using the coarse side of your grater
  • 1/4 cup milk or half-and-half
  • 1/4 tsp ground white pepper
  • 1/2 tsp salt
  • 3 eggs, beaten, plus 1 egg for glaze (total 4)


  1. Preheat oven to 425 F
  2. In a large skillet, heat 2 table spoons oil over medium, add the chopped onions and cook, stirring occasionally, until softened but not browned, about 8 minutes.
  3. Add the grated sweet potato, cook stirring to mix contents for an additional 5 minutes, to soften the sweet potatoes slightly. Remove from heat, let cool slightly
  4. In a bowl, combine the grated cheese, 3 eggs, milk and spices, stirring with a fork to combine.
  5. Combine the cooled sweet potato mixture with the cheese, eggs and milk mix, using a fork to stir until mixed evenly.
  6. Place crust in a deep 9″ pie pan, fill with sweet potato cheddar mix. Beat remaining egg, brush edges with egg wash, then place second pie crust on top, crimp edges to seal, cut 6-8 steam vents into the top crust and brush with remaining egg wash.
  7. Bake at 425 for 40 min or until the top is golden brown and filling is set.
  8. Serve warm or at room temperature with a large green salad or as part of your Thanksgiving dinner.


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