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Commercial RecipeCinnamon Chip Sweet Potato Pie


0 minutes
3 (9-inch) pies

Perfect for Thanksgiving Day or any autumn day, eating this Cinnamon Chip Sweet Potato Pie feels a little bit like wrapping up in a cozy fall sweater. Sweet potato filling is so tasty on its own, but adding HERSHEY'S Cinnamon Chips and HEATH Toffee Bits brings this pie to the next level. Offer it as a seasonal special at your diner, hotel or restaurant.

Ingredients & Directions


  • 3 (9-inch)
    pie crusts, unbaked
  • 12 oz.
  • 4 oz.
    salted butter, softened
  • 10-1⁄2 oz.
    eggs, slightly beaten
  • 2 lbs. 4 oz.
    mashed sweet potatoes*
  • 12 fl. oz.
    evaporated milk
  • 1⁄2 oz.
    vanilla extract
  • 1 lb. 14 oz.
    HERSHEY'S Cinnamon Chips (Item# 14670), divided
  • 9 oz.
    HEATH Toffee Bits, medium grind (Item# 60550)
  • --
    Whipped cream topping (optional)



Heat convection oven to 275°F (standard oven: 325°F).


Mix together sugar and butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, mixing until fully incorporated. Gradually add sweet potatoes, evaporated milk, vanilla, 1 lb. 2 oz. HERSHEY'S Cinnamon Chips and HEATH Toffee Bits, mixing until well blended. Divide mixture equally into each unbaked pie crust.


Bake 40 to 55 minutes** or just until knife inserted into pie center comes out clean. Cool; cover and refrigerate until ready to serve. Garnish with whipped cream topping, if desired and remaining HERSHEY'S Cinnamon Chips. Makes 8 servings per pie.


Step 2: Canned sweet potatoes packed with no syrup can be substituted. Step 3: If using convection oven, rotate pies one-half turn (180°) after 20 minutes of baking.