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Yam Pie

Our senior editor tasted this dessert at the East Texas Yamboree booth of the 1996 Texas Folklife Festival and proclaimed it "one of the best pies I've ever eaten." The Gilmer folks have served Yam Pie at the booth since the festival began 26 years ago.


  • 2-3 sweet potatoes, unpeeled 
  • 1/4 c. margarine or butter, melted 
  • 1 c. sugar 
  • 1/4 tsp. salt 
  • 1 tsp. cinnamon 
  • 1/2 tsp. ground allspice 
  • 2 eggs, beaten 
  • 3/4 c. milk 
  • 1 tsp. vanilla 
  • 1 unbaked 9-inch pastry shell 

Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft; drain and peel. Mash enough sweet potatoes to measure 2 cups, and set aside to cool completely. Combine next 5 ingredients in a large mixing bowl, and mix well. Add mashed sweet potatoes and eggs, and beat until smooth. Gradually add milk and vanilla, beating well. Pour filling into pastry shell. Bake at 350 degrees for 1 hour, or until set. Serve pie warm or cold. 

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