This Chocolate Sweet Potato Pie recipe is a fun twist on traditional sweet potato pie. The added layer of chocolate ganache adds amazing flavor and richness making this a favorite for Thanksgiving.
Chocolate Sweet Potato Pie
Classic sweet potato pie is a staple for the Holidays and this recipe just adds another level of deliciousness! It might sound a bit odd combining sweet potato and chocolate, but the results are amazing. It’s the same as pairing chocolate and pumpkin. This chocolate sweet potato pie is incredibly rich and has become one of our favorites for the Holidays. This Fall dessert is perfect served by itself or even better served with a scoop of vanilla ice cream.
Ingredients Needed
If you love sweet potato pie, you are going to love this version!
- Pie crust – You can make your own homemade pie crust or buy premade.
- Sweet potatoes – medium sized.
- Filling – butter, eggs, light brown sugar, granulated sugar, sweetened condensed milk, evaporated milk.
- Spices – nutmeg, salt, cinnamon and ginger.
- Flavoring – orange zest and vanilla extract.
- Chocolate ganache – semi-sweet chocolate chips and heavy whipping cream.
- Topping – mini chocolate chips (optional).
How To Make Chocolate Sweet Potato Pie
Prep is the easy part. The longest part is the baking. You’ll need to allow time to bake the sweet potatoes and 50 minutes of baking the pie.
- Preheat the oven to 400 degrees.
- Bake the sweet potatoes and let cool before mashing.
- Mix the potatoes, butter, eggs, sugars, milk, and all spices until smooth.
- Pour the filling to the pie crust.
- Bake for 50 minutes or until set and let cool.
- Make the chocolate ganache.
- Pour the mixture evenly over the cooled pie and top with mini chocolate chips.
Tips and Tricks
Storing. I like to store this pie in the refrigerator using an air tight container for up to 3 days.
Freeze. This pie is freezer-friendly! Once baked and cooled, you can place in the freezer for up to 3 months. Wrap the pie tightly with plastic wrap or foil before freezing. Thaw overnight in the fridge.
Topping ideas. chopped nuts, dark chocolate chips or a dollop of whipped cream.
Use a sharp, clean knife for cutting slices. I prefer to wipe the blade on my knife clean after each cut to show the layers nicely.
More Sweet Potato Recipes
- Sweet Potato Meringue Pie
- Mashed Sweet Potatoes
- Sweet Potato Casserole
- Sweet Potato Butter
- Best Sweet Potato Cake
- Sweet Potato Anti-Inflammatory Muffins
Chocolate Sweet Potato pie
Ingredients
- 1 9 inch pre-made pie crust
- 3 cups mashed sweet potatoes
- 1/2 cup unsalted butter melted
- 3 large eggs room temp
- 1/3 cup light brown sugar
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 teaspoons grated orange zest
- 1 teaspoon pure vanilla extract
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Topping
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 400 degrees.
- Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.
- Let cool, then peel and remove any dark spots.
- In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth
- Pour the pie filling into the pre-made pie crust
- Bake in the oven for 50 minutes or until set.
- Remove from oven and place onto a cooling rack to cool to room temp.
- Once cooled, place pie into the fridge for overnight.
Chocolate Ganache
- Using a small pot, bring the heavy whipping cream to a boil.
- Pour over the 1 cup chocolate chips in a medium bowl.
- Allow to sit for 1 minute before whisking until smooth.
- Pour the ganache over the sweet potato pie and smooth evenly.
- Sprinkle the mini chocolate chips on top.
- Place into the fridge and allow the ganache to set for an hour before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
2 comments on “Chocolate Sweet Potato Pie”
Do you bake the crust first? Or fill unbaked crust and bake? Looks delicious!
We LOVED this pie! The flavor is bright, and the texture is creamy and lush. Read recipe through first. It is suggested that you refrigerate overnight then another hour the next day after adding the ganache. (Maybe those timing notes should be included at top of recipe?) I was in a hurry. I put the half-cooled pie in the freezer for about an hour, added the ganache topping, popped it back in the freezer for another hour and a half, then in fridge for about 45 minutes. It was perfect. Also, I have never baked a pie at 400 degrees for the whole time, but it worked, and the timing was spot on. We substituted a splash of dark rum for the vanilla, and, to save time, I simmered peeled, cubed sweet potatoes on the stove instead of roasting.