Classic Sweet Potato Pie Recipe

5 5 6
Classic Sweet Potato Pie Recipe
Classic Sweet Potato Pie Recipe photo by Taste of Home
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Classic Sweet Potato Pie Recipe

Read Reviews
5 5 6
Publisher Photo
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 spice make this one comforting seasonal classic.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
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 large 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 in the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Yield: 8 servings.
Originally published as Sweet Potato Pie in Simple & Delicious September/October 2006, p48

Nutritional Facts

1 piece: 417 calories, 17g fat (6g saturated fat), 96mg cholesterol, 436mg sodium, 59g carbohydrate (42g sugars, 3g fiber), 9g protein.

  • 1-2/3 cups pie crust mix
  • 1/4 cup chopped pecans
  • 3 to 4 tablespoons cold water
  • 3 large 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
  1. 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.
  2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Yield: 8 servings.
Originally published as Sweet Potato Pie in Simple & Delicious September/October 2006, p48

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MY REVIEW
CHEFOFTHEFUTURE User ID: 8203061 238163
Reviewed Nov. 26, 2015

"Just made this pie for Thanksgiving 2015....Yum, I used Whipping Cream instead of Sweet Milk, and real organic sweet potatoes, hate some can foods, also added a little grated nutmeg, YUMMMMMMMM"

MY REVIEW
t-macka User ID: 1174815 125127
Reviewed Aug. 28, 2014

"I have made this quite a few times and everyone loves it and wants the recipe. If i'm short on time I just use a frozen ready made pie crust and it still taste great. This is a Keeper recipe"

MY REVIEW
plumshoe User ID: 923064 58090
Reviewed Nov. 29, 2010

"Could it get any better? No! The can sweet potatoes make this super easy to prepare. And your getting a veggie/dessert in one!"

MY REVIEW
ssminn23 User ID: 1053270 146264
Reviewed Dec. 26, 2009

"Delicious! I received raves for this pie, and it couldn't be easier to make."

MY REVIEW
Dominikat User ID: 1734026 144923
Reviewed Nov. 18, 2008

"The Recipe for this seems amazing!!! Any way I could substitute the 2 cans of Sweet Potato for 2 cans of Pumpkin?"

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