Home > Recipes > Sweet Potato Pie

Sweet Potato Pie Recipe

Photo by: Taste of Home

100% would make again

Read reviews (1)

Rate recipe

Paul Azzone relies on this simple but special deep-dish pie to provide a down-home finish to hearty autumn meals served at home in Shoreham, New York. Pecans and pumpkin-pie spices make this one comforting seasonal classic.

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Sweet Potato Pie Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8 Servings
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

1-2/3 cups pie crust mix
1/4 cup chopped pecans
3 to 4 tablespoons cold water
3 eggs
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped topping and additional chopped pecans, toasted, optional

Directions

In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.
In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Yield: 8 servings.

Sweet Potato Pie published in Simple & Delicious September/October 2006, p48

More recipes like this...

Menus, videos and more

For a delicious ending to your meal, bake this sweet potato pie.

VIDEO: Decadent Sweet Potato Pie

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »