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Lemony Sweet Potato Pie

 Lemony Sweet Potato Pie
For a finger-licking finale to any holiday meal, I turn to this light and luscious sweet potato pie laced with just a hint of lemon. Funny how folks always seem able to find room for this delectable dessert! - Peggy West Georgetown, Delaware
6-8 ServingsPrep: 20 min. Bake: 50 min.


  • 2 cups mashed sweet potatoes
  • 3 eggs
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup water
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1 cup sugar
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream


  • Press mashed sweet potatoes through a sieve or food mill. In a large
  • bowl, whisk the eggs, milk, water, butter and extracts. Stir in the
  • sugar and sweet potatoes. Pour into crust.
  • Bake at 375° for 50-60 minutes or until a knife inserted near the
  • center comes out clean. Cover edges with foil during the last 20
  • minutes to prevent overbrowning if necessary. Cool on a wire rack.
  • Serve pie with whipped cream Refrigerate leftovers. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 407 calories, 16 g fat (8 g saturated fat), 106 mg cholesterol, 209 mg sodium,

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Lemony Sweet Potato Pie (continued)

Nutritional Facts: 60 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.