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Sweet Potato Pie with Cornmeal Pastry

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Sweet Potato Pie with Cornmeal Pastry
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  • Prep 30 min
  • Total 4 hr 15 min
  • Servings 8
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Enjoy a classic pie made southern style with cornmeal pastry and topped with lots of whipped cream!
Updated Aug 14, 2006


Cornmeal Pastry

  • 2/3 cup Gold Medal™ all-purpose flour
  • 1/3 cup cornmeal
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling and Topping

  • 2 eggs
  • 2 cups mashed cooked sweet potatoes
  • 3/4 cup granulated sugar
  • 1 2/3 cups evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Sweetened whipped cream, if desired

Cinnamon-Pecan Streusel

  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon ground cinnamon
Make With
Make With
Gold Medal Flour


  • 1
    In medium bowl, mix flour, cornmeal and 1/4 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
  • 2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch deep-dish glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1/2 inch from rim of plate. Fold and roll pastry under, even with plate; flute as desired.
  • 4
    In medium bowl, beat eggs slightly. Stir in remaining filling ingredients except whipped cream. Pour into pastry-lined pie plate.
  • 5
    Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 minutes longer.
  • 6
    In small bowl, mix all streusel ingredients until crumbly. Sprinkle streusel over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use the cornmeal pastry in your favorite quiche or pot pie recipe, too.
  • tip 2
    Sprinkle whipped cream with cinnamon for a restaurant-fancy finish.


445 Calories, 19 g Total Fat, 8 g Protein, 63 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
19 g
Saturated Fat
5 g
54 mg
320 mg
560 mg
Total Carbohydrate
63 g
Dietary Fiber
3 g
8 g
% Daily Value*:
Vitamin A
Vitamin C
3 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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