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Nutella Swirled Sweet Potato Pie

Ready for a totally different, more sweet-than-savory slightly nutty take on sweet potato pie? Dig in!
Course Dessert
Servings 8 slices
Author Adapted from Allrecipes


  • 1 (9 inch) unbaked pie crust
  • 1 lb . sweet potato
  • 1/2 cup butter , softened
  • 1 cup brown sugar
  • 1/2 cup evaporated milk
  • 2 eggs
  • 2 tbsp lemon juice
  • 1 tbsp all-purpose flour
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup nutella , warmed


  1. Boil sweet potato whole in skin for 40-50 minutes, or until done. Run cold water over the sweet potato and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter and mix well with your mixer. Beat in brown sugar, evaporated milk, eggs, flour, ginger, cloves, nutmeg, cinnamon, and vanilla extract. Beat on medium speed until the mixture is smooth. Pour filling into an unbaked pie crust.
  3. In a microwave safe bowl, warm nutella for about 30 seconds and stir. Drop spoonfuls of the nutella over the pie and then using a butter knife, gently swirl the nutella in a figure eight motion. Don't over swirl.
  4. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the middle comes out clean.The pie will puff up like a scuffle and then sink down as it cools.
  5. Allow to cool for 2 hours before serving. Refrigerate any leftovers.