Leftover Sweet Potato Pie

Leftover Sweet Potato Pie

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner

20151129_190719Sometimes it can feel like you have too much of a good thing. That’s how I felt looking into my fridge at all the Thanksgiving leftovers. I’m a big fan of re-purposing though, and the sweet side dishes were just calling out to me and asking to become something new. There wasn’t any leftover pie though… That’s when I decided to try my hand at a sweet potato pie. Of course, I wanted to use up more than one leftover, so I threw in some cranberry sauce too!



  • 2 cups leftover (fully-cooked) sweet potatoes
  • 1 cup leftover cranberry sauce*
  • 2 eggs
  • 1/4 cup milk**
  • 2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 graham cracker pie crust

20151129_203445Preheat oven to 425F. Combine all ingredients (except the crust) in a food processor and run until smooth. Check the consistency of the resulting filling. You want it to be about the texture of muffin batter. If it’s too thick, add an additional 1-2 tbsp of milk. (Tip: The pie should be sweet enough as is between the sweet potatoes and cranberry sauce, but if you are working with fresh sweet potatoes rather than sweetened Thanksgiving leftovers, you can add 1-2 tbsp of maple syrup and 1/2 tsp pumpkin pie spice here.)

Spoon the filling mixture into your pie crust and smooth it out. It will probably be slightly heaping, but that’s ok. It will set up while cooking and should not over flow the edges. Put the pie into the oven for 15 minutes. Then turn the heat down to 350F and allow to bake for 40-45 minutes more. (My oven runs cool. If yours runs hot 35-40 minutes may be enough.) Insert a knife into the pie 1-2 inches from the edge of the crust. If it comes out clean the pie is done! Allow to cool on the counter for a few hours, then refrigerate until completely set. Serves 6-8.

*I used chunky, but the jelly kind should work just fine. The finished pie doesn’t taste like cranberry, it’s just a convenient way to add some sweetness.
**I used coconut milk, but any dairy or non-dairy milk will work, just be sure it’s unsweetened.