Sweet Potato Pie with Butterscotch and Chocolate

Sweet Potato Pie with Butterscotch and Chocolate


MAJOR KEY: Make sure your pie crust is cold.  A room temperature pie crust will not turn out flaky.  Bake pie on a baking sheet in case of spillage.




1/3 cup butter, soften

¼ cup sugar

¼ cup brown sugar

2 eggs, lighly beaten

½ cup buttermilk

½ cup condensed milk (or evaporated milk)

2 cups roasted or boiled sweet potato

1 tbsp. Tastic Sweet*

¼ tsp. salt

1 tbsp. vanilla

2 tbsps. rum, optional

1 unbaked pastry shell, If making from scratch use this recipe CLICK HERE

½ cup butterscotch chips, optional

½ cup milk chocolate chips, optional



  1. In a mixing bowl, cream butter and sugar. Add eggs; mix well.
  2. Blend sweet potatoes, milks, vanilla, Tastic, salt and rum; mix well. Pour egg mixture in and blend well.
  3. Pour into pie shell. Bake at 425 for 15 minutes.  Reduce heat to 350; bake for 30-40 minutes longer or until knife inserted near the center comes out clean. 
  4. Melt butterscotch and chocolate in microwave in a microwave safe dish. Be sure to melt in increments of 15 seconds so you don’t burn butterscotch or cause chocolate to seize up.
  5. Drizzle butterscotch and chocolate over pie. Serve with whipped cream.


*Tastic Spice is available at


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