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Harvest Sweet Potato Pie

 Harvest Sweet Potato Pie
"THE PIES were baked a few days before the holiday gathering and then placed in a tall pie safe on our back porch. My father called this 'royal pie', fit for a king with its deliciously different flavor. This is another hand-me-down recipe, a treasure in our family."
12-16 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 4 eggs
  • 1 can (12 ounces) evaporated milk
  • 1-1/4 cups sugar
  • 3/4 cup butter, melted
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 cups mashed cooked sweet potatoes
  • 2 unbaked pastry shells (9 inches)
  • Whipped cream, optional

Directions

  • In a bowl, combine first 10 ingredients; mix well. Beat in sweet
  • potatoes. Pour into pie shells. 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 completely. Serve
  • with whipped cream if desired. Store in the refrigerator. Yield:
  • 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 391 calories, 18 g fat (10 g saturated fat), 88 mg cholesterol, 307 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.