Monk's Chai Sweet Potato Pie

  1. Read packet description on How to make a hero-dose Chai Latte. Drink it and read through the rest of the ingredients and directions. Save the chai you've strained off.
  2. Make pie dough. I recommend making a simple butter and plain flour crust ahead of time. 
  3. Boil potatoes. Boil the sweet potatoes until the skins are ready to come off and the potatoes are very soft, about 45-50 minutes. Add in leftover Chai for the final 20 minutes of boiling
  4. Prepare pie dough. Roll out the pie dough, then carefully tuck into your pie dish. Trim dough, then flute the edges.
  5. Ready your potatoes. Peel off the skin– which slides right off because the potatoes have boiled, then cut into large chunks and place into mixing bowl. Smash your sweet potatoes with a fork before beating in the other ingredients. It will only make it smoother and creamier. 
  6. Prepare the filling. Add remaining filling ingredients to the sweet potatoes. Beat with your hand mixer until smooth, spread into prepared pie crust, and brush the edges of the crust with egg wash.
  7. Bake. This pie will take about an hour in the oven until the centre is cooked through. You can do the toothpick test. and it should come out clean, mostly... It'll jiggle a little in the centre. Cool for at least one hour before serving.
  8. Serve. Top with whipped cream or serve with vanilla ice cream. Boom!
  •  Yield: 8-10 servings
  • Preprepared pie crust(full recipe makes 2 crusts– see notes below)


  • 1 lb (500g) sweet potatoes (about 2 medium)
  • 2 tbsp (30g) monk's chai
  • 1/2 cup (115g) unsalted butter, softened to room temp
  • 1 cup (200g)  dark brown sugar 
  • 1/2 (120ml) cup heavy whipping cream
  • 2 large eggs
  • 2 Tablespoons plain / all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • pinch of fine ground salt
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: Finish with a topping of fresh finely grated nutmeg 
  • optional: Whipped cream


  1. Pre-prepare simple pie crust.  Click here for a fantastic, simple recipe.
  2. Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. Add in monk's chai during the final 15 minutes of boiling. During this time, begin step 3.
  3. On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Roll out the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the edges and set aside.
  4. Preheat oven to 350°F (177°C).
  5. Drain the boiling water and throw out the used chai. Run the potatoes under very cold water for a moment. The skin should peel off easily at this point. Allow cooling until easy to handle. Slice the potatoes into large chunks, then place into a mixing bowl. Smash with a fork!
  6. Using a handheld or stand mixer with a whisk, beat the potatoes on medium-high speed until very smooth. Add the remaining ingredients (down to the egg wash) and beat on high speed until smooth. Spread filling into your prepared pie crust. Brush the edges of the crust with egg wash.
  7. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out mostly clean. 
  8. Place your pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving. The pie will filling will slightly shrink as it cools.