Lemony Sweet Potato Pie Recipe

5 4 5
Lemony Sweet Potato Pie Recipe
Lemony Sweet Potato Pie Recipe photo by Taste of Home
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Lemony Sweet Potato Pie Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 2 cups mashed sweet potatoes
  • 3 large eggs
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup water
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup sugar
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream

Directions

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 shell.
Bake at 375° for 50-60 minutes or until a knife inserted in 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.
Originally published as Lemony Sweet Potato Pie in Taste of Home December/January 2005, p34

Nutritional Facts

1 slice: 407 calories, 16g fat (8g saturated fat), 106mg cholesterol, 209mg sodium, 60g carbohydrate (37g sugars, 1g fiber), 6g protein.

  • 2 cups mashed sweet potatoes
  • 3 large eggs
  • 1 can (5 ounces) evaporated milk
  • 1/4 cup water
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup sugar
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream
  1. 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 shell.
  2. Bake at 375° for 50-60 minutes or until a knife inserted in 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.
Originally published as Lemony Sweet Potato Pie in Taste of Home December/January 2005, p34

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Reviews forLemony Sweet Potato Pie

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Andrews89 User ID: 8178761 219053
Reviewed Jan. 28, 2015

"Very good and easy to make the lemon flavor threw me off a lil but it was actually a pleasant surprise. Definitely recommend you at least try it once before judging it. I'm glad I did!"

MY REVIEW
crystal24 User ID: 2396269 134570
Reviewed Nov. 22, 2014

"Been making this for years! Best sweet potato pie recipe out there. I don't wait till Thanksgiving to make it, I enjoy it all year round! :)"

MY REVIEW
donihoo80 User ID: 7485172 63324
Reviewed Nov. 15, 2013

"This pie is now part of my family Thanksgiving every year. Is in very high demand by all my friends and family at all out get togethers. It's wonderfully yummy. I just use canned sweet potatoes it's so easy!"

MY REVIEW
ahpage User ID: 5819722 154167
Reviewed Nov. 11, 2012

"The best sweet potato pie ever!"

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