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Sweet Potato Pie

  • Yield: 8 servings


  • 1 prepared 9-inch pie crust, unbaked
  • 2 cups roasted molasses sweet potatoes, recipe above, with skins removed
  • 2/3 cup dark molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup pecan pieces, chopped
  • Whipped cream in pastry bag
  • 1 cup chocolate sauce in squeeze bottle
  • Fresh mint sprigs
  • Powdered sugar in shaker


  • Preheat the oven to 375 degrees. In a mixing bowl, whisk the sweet potatoes, molasses, spices, eggs, cream and vanilla together. Pour the filling into the unbaked pastry shell. Sprinkle the top of the pie with the pecan pieces. Cover the edges of the crust with aluminum foil. Bake the pie for 25 minutes. Remove the foil and continue to bake for 25 minutes or until the center is set. Cool the pie for about 5 minutes before slicing. Place a slice of pie in the center of the plate. Garnish with whipped cream, chocolate sauce, fresh mint sprigs, and powdered sugar.