Post-turkey pie debate: Sweet potato, or pumpkin? (2024)

FAQs

Which is better for you sweet potato pie or pumpkin pie? ›

Pumpkin pie by the slice contains 15 percent carbohydrates and 20 percent cholesterol. One slice of sweet potato pie can contain over 380 calories and contain as much as 49 percent saturated fat. Sweet potatoes, according to Livestrong.com, contain antioxidants, which work to combat free radicals.

Pumpkin pie has roots that stretch much further back into history than sweet potato pie. The autumnal dessert can be traced back to the day of the American colonies in the 1600s, and even further back to the other side of the Atlantic Ocean; pumpkin pie originated in Western Europe in both France and England.

If you were to take a bite of both sweet potato and pumpkin pies, you'll notice that there are more similarities than differences. They're both made with eggs, vanilla, and milk (either whole or condensed), and they're both seasoned with warm spices including cinnamon and nutmeg.

Pumpkin pie has a lot of the same spices that go into sweet potato pie, but because pumpkin doesn't really have a taste of its own, the spices are what makes the pie, not the pumpkin.

However, if you place the two in a side-by-side comparison, sweet potato generally outpaces pumpkin in its nutritional makeup from vitamin A to fiber to protein. While pumpkin is a light, low sugar option, sweet potatoes do more heavy lifting and will ultimately feed your body more essential nutrients.

The pumpkin pie wins on calories, saturated fat, protein and calcium. But the apple pie takes the cake when it comes to fiber, sugar (both total and added) and sodium.

After emancipation, when African American cooks gained more access to their own equipment and refined ingredients, they continued the tradition of baking with yams and sweet potatoes — especially the pie. These deep roots became the foundation of a strong tradition in African American food culture.

Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States.

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

Overmixing: Overmixing the sweet potato filling can lead to a mushy texture. When mixing, especially after adding eggs, mix and mash only enough to combine the ingredients. Overmixing can add excess air, leading to a softer texture.

Are you supposed to eat sweet potato pie hot or cold? ›

Serve sweet potato pie chilled or at room temperature. If you like it warm, you may warm a properly chilled sweet potato pie before serving. Warm individual slices in a preheated 300 F oven for about 10 to 15 minutes, or warm a whole pie for about 25 to 30 minutes.

Simply put, pumpkin is a weight-loss friendly food because you can consume more of it than other carb sources — such as rice and potatoes — but still take in fewer calories. What's more, pumpkin is a good source of fiber, which can help curb your appetite.

“Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat carbs but need to watch portions of foods with carbs.” What this means: Limit portions to half a sweet potato per meal or snack.

Sweet potato pie contains essential minerals like potassium and manganese. Potassium is important for maintaining healthy blood pressure levels, while manganese supports bone health. Enjoying sweet potato pie allows you to indulge in a delicious dessert while reaping the benefits of these essential minerals.

Sweet potatoes with orange flesh are richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “phyto” chemicals that give vegetables their bright colors.