The Pink Tea Cup's Sweet Potato Pie Recipe

Name: The Pink Tea Cup's Sweet Potato Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 3 lbs yams, peeled and cubed; 1/2 cup (1 stick) unsalted butter; Cinnamon; Nutmeg; 1/2 teaspoon salt; Brown Sugar; White Sugar; Eggs; 1/4 cup fresh orange juice; Orange Rind; Evaporated Milk; 1 (9-inch) unbaked pie crust (store-bought or homemade); Whipped cream, for serving (optional)

A slice of Greenwich Village history! This sweet potato pie recipe comes from the legendary Pink Tea Cup, a beloved soul food restaurant that sadly closed its doors in 2010. For over five decades, this pink haven served up delicious Southern comfort food, including their famous fried chicken and this unforgettable sweet potato pie. Before it's lost to time, we're sharing the treasured recipe, passed down through generations. Relive the warmth and flavor of the Pink Tea Cup in your own kitchen. Get ready for a taste of nostalgia and pure deliciousness!

Prep Time 30 mins

Cook Time 80 mins

Calories 4163.8 kcal

Protein 108g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Pink Tea Cup's Sweet Potato Pie

3 lbs yams, peeled and cubed
1/2 cup (1 stick) unsalted butter
Cinnamon
Nutmeg
1/2 teaspoon salt
Brown Sugar
White Sugar
Eggs
1/4 cup fresh orange juice
Orange Rind
Evaporated Milk
1 (9-inch) unbaked pie crust (store-bought or homemade)
Whipped cream, for serving (optional)

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How to Make The Pink Tea Cup's Sweet Potato Pie

Preheat oven to 450°F (232°C).
Boil cubed yams in a large pot of water until tender (about 15-20 minutes). Drain well.
Mash the cooked yams thoroughly. Add butter, cinnamon, nutmeg, cloves, salt, granulated sugar, and brown sugar to the hot mashed yams.
Beat the mixture with an electric mixer until light and smooth.
In a separate bowl, beat egg yolks until light. Gently stir the egg yolks into the yam mixture.
Stir in the orange juice, orange rind, and milk.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the yam mixture.
Pour the filling into the unbaked pie crust.
Bake at 450°F (232°C) for 10 minutes. Reduce the oven temperature to 350°F (177°C) and bake for an additional 30-40 minutes, or until the pie is puffed and set in the center. A knife inserted near the center should come out clean.
Let the pie cool completely on a wire rack before serving. Top with whipped cream, if desired.