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

Sweet Potato Pie Recipe

Read Reviews
4.5 51 51
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


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 large 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 slice: 372 calories, 18g fat (9g saturated fat), 86mg cholesterol, 300mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.


  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

Reviews for Sweet Potato Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Danny User ID: 9114154 263725
Reviewed Mar. 21, 2017

"This pie turned out perfect. I will definitely use this recipe again."

Verna User ID: 8998507 260708
Reviewed Feb. 3, 2017

"I absolutely LOVE this pie! My husband and I do not add processed sugar to our foods, but we were hosting Christmas dinner for extended family, and we wanted a pie. I decided to give this recipe a try and to use Japanese sweet potatoes, which are much more sweet than your general sweet potato, and OH MY GRACIOUS!!!. I also added ginger to our recipe. I was pretty sure my husband and I would be happy with the pies because we were not expecting a sugary sweet taste. What did surprise me was that our entire family really enjoyed it. My sister (in-law) who DOES like a sugary pie taste, loved the pie so much that she asked to take a pie home. Even our children, who do eat processed sugar, in moderation, thought the pie was outstanding! Since then I have made pies in bulk (4 to 5 at a time) and freeze them, but they don't last long!"

erinshea1982 User ID: 7151030 257477
Reviewed Nov. 30, 2016

"Made this for the first time on Thanksgiving. It was amazing! I topped with a marshmallow meringue!"

Lisa User ID: 8968357 256802
Reviewed Nov. 14, 2016

"I followed directions exactly and pie burned. The crust and the top of pie burned. I will not try again. Try for a better recipe."

lindaoak User ID: 8807602 245540
Reviewed Mar. 16, 2016

"This turned out totally yummy

I subbed nut milk, added fresh ginger and made a cookie crumb crust; everything else is as listed.
While it baked, I was dubious because it sort of smelled like bubble gum, but once it cooled, it had a whole new aroma.
Tasted great, slices beautifully. Topped mine with yogurt."

Erucker User ID: 8674167 240099
Reviewed Dec. 24, 2015

"It's really really Goooood!!!??????????"

gladys2233 User ID: 8645017 238588
Reviewed Dec. 2, 2015

"Substituted my leftover Thanksgiving sweet potatoes that already contained butter, brown sugar, allspice and melted marshmallows for the ones in the recipe. The result? Perfection! And nothing gone to waste!"

NCMtnrose User ID: 2650529 238354
Reviewed Nov. 29, 2015

"For Sweet Potato pie newbies, or those who didn't care for this recipe, it isn't supposed to be as heavily spiced as pumpkin. Fresh sweet potatoes are better than canned "yams". Also, if you bake your potatoes instead of boiling, you won't have to worry as much about a soggy crust."

littlebeth101 User ID: 8641191 238339
Reviewed Nov. 29, 2015

"I've made many sweet potato pies over the years and this is by far the best recipe I've ever used. I didn't change any ingredients. BTW you may need to increase your baking time depending on your altitude and your own oven. I increased baking time by ten minutes and it was perfect. If you are a novice pie crust maker, I'd suggest the Crisco pie crust recipe. It's my standby pie crust and super easy. Thank you for this great recipe."

DaniMarieMile User ID: 8640575 238316
Reviewed Nov. 28, 2015

"I've made 4 ot these, and they are prrfect. This recipe keeps the filling very light and it does not sink after baking. It is very good but be sure to bake your sweet potatoes until the sugar carmelizes, and let them sit overnight before removing the skin and pulping. This will make the pies taste super super good and sweet."

Loading Image