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Sweet Potato Pie Recipe
Sweet Potato Pie Recipe photo by Taste of Home

Sweet Potato Pie Recipe

Publisher Photo
This creamy dessert is subtly spiced and slices beautifully! -North Carolina Sweet Potato Commission
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 3/4 cup evaporated milk
  • 2 cups mashed sweet potatoes
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 serving (1 slice) equals 372 calories, 18 g fat (9 g saturated fat), 86 mg cholesterol, 300 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.
Originally published as Sweet Potato Pie in Taste of Home October/November 1994, p17

Nutritional Facts

1 serving (1 slice) equals 372 calories, 18 g fat (9 g saturated fat), 86 mg cholesterol, 300 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Sweet Potato Pie

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2014

"This sooo good"

MY REVIEW
Reviewed Dec. 10, 2014

"This pie recipe is awesome"

MY REVIEW
Reviewed Nov. 27, 2014

"I used your recipe but instead of using a pie crust, I used cupcake liners and made a Graham cracker crust. I also topped it off with almond slices and a home made soft caramel custer. My family loved it!"

MY REVIEW
Reviewed Nov. 27, 2014

"Did not vary the receipt at all and it is fantastic!"

MY REVIEW
Reviewed Nov. 27, 2014

"I cooked this pie for Thanksgiving Dinner 2014 and it was perfect. The next time I make it I will add 1/2 cup of brown sugar and a little more vanilla, cinnamon, and nutmeg."

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