Sweet Potato Pie in a Jar Recipe


"Pumpkin Pie Spice" season - best time of year or overly commercialized mess? Share your thoughts.

Extra Credit: Post your favorite sweet potato pie or pumpkin pie recipe! 

Equipment Used

This is the equipment used in this video (all links are probably affiliate links).

Pig Shirt: https://bit.ly/2Jv8Zph

Modernist Cooking Made Easy: Sous Vide Book: https://amzn.to/2ACVf9g

Healthy Sous Vide Book: https://amzn.to/2DdizNe

Lipavi Container: https://amzn.to/2PxYJC2

Anova Precision Circulator: https://amzn.to/2P21KLp

Food Processor: https://amzn.to/2RlNQ3q

Zester: https://amzn.to/2OYhG1k

4 oz. Mason Jars: https://amzn.to/2OjgErA

Jar Lifter: https://amzn.to/2Oe0C2h

Whisk: https://amzn.to/2yILuF7

Cooks: 185°F (85°C) for 1 hour • Serves: 8 4-ounce jars

If you want to get into the spirit of Thanksgiving and have pie, but don't want to make a traditional one, these little babies are for you! Single serving sweet potato pie is a great finish to your Thanksgiving dinner and will leave everyone happy.

This recipe also works well with pumpkin puree, especially if you omit the lemon and vanilla. You can even mix and match the pies but cook them in the same water bath, so people will have a variety.

These are made as individual servings in 4-ounce (118ml) canning jars but you can also use covered ramekins raised to be at the water level. I like to top these with a maple whipped cream, but crumbled up graham crackers are another great topping, or even some marshmallows that you can toast under the broiler.

For a creamier texture, you can cook these at 176°F (80°C) for the same amount of time.

You can make the maple whipped cream by whipping by hand, using a hand mixer, or using the whisk attachment on an immersion blender or stand mixer. If you don't want to make fresh whipped cream, you can use some from the store and drizzle the maple syrup over the top. 


For the Sweet Potato Pie

  • 2 cups mashed sweet potatoes, or 1 15 oz. can of sweet potato puree
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 5 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs, beaten
  • 3/4 cup evaporated milk
  • Zest from 1 lemon

For the Maple Whipped Cream

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar or confectioners' sugar
  • 3 tablespoons maple syrup


For the Sweet Potato Pie

Preheat the water bath to 185°F (85°C).

Add the mashed sweet potatoes, sugar, butter, spices, and vanilla to a food processor. Process the ingredients until smooth and everything is well mixed. Add the eggs, evaporated milk, and lemon zest and process until the eggs are incorporated.

Evenly distribute the mixture into the canning jars, leaving about a 1/2" (13mm) at the top. Screw the lids on the jars until they are finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage.

Carefully place the jars in the water bath and cook for an hour.

Once cooked, remove the jars from the water bath and let sit on the counter to cool for 10 to 20 minutes. Place the jars in the refrigerator to finish cooling. They will last for up to several days.

For the Maple Whipped Cream

Add all the ingredients into a bowl or mixer and mix until soft peaks form.

To Assemble

Remove the lid from the sweet potato pie and set aside. Top each pie with some maple whipped cream then serve.

Complete and Continue