Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Ingredients: 2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed; 1/3 cup butter, softened; 1/2 cup sugar; 2 large eggs at room temperature, lightly beaten; 3/4 cup evaporated milk; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 unbaked pastry shell (9 inches)

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission

Ingredients

2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs at room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)

Directions

Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, about 35-40 minutes longer. Cool. Store in refrigerator.

Test Kitchen tips

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Get more sweet potato pie recipes here.

Nutrition Facts

1 slice: 372 calories, 18g fat (9g saturated fat), 86mg cholesterol, 300mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.

Originally published as Sweet Potato Pie in Taste of Home October/November 1994

Reviews

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Average Rating:

Jen

Nov 23, 2018

This recipe is easy and delicious. It is a light consistency. I added pecan strudel on top. Family loved it.
Indria

May 16, 2018

I thought the pie turned out great! I used baked sweet potatoes and added 1/2 tbsp of lemon juice. Next time I’ll use a deep dish pie crust to accommodate all of the filling. Great, easy recipe!
Mary

Apr 30, 2018

Easy to make and absolutely delicious.
Amber

Jan 5, 2018

I did exactly as the directions instructed and it turned out perfect!!! I also made this same pie for and older coworker of mine, for his birthday, and he said "It was so good, tasted just like how my momma use to make it"... FOOD COMPLEMENTS DON'T COME BETTER THAN THAT!
Corretta

Dec 25, 2017

I have been making this for many years.
Robbie

Dec 20, 2017

Came out great
Victoria

Nov 25, 2017

My grandson told me he don't like sweet potato so i ask him to just taste a little piece to see if he would like it and he loved it so much he ask for a big piece. Thank you so much for this sample recipe.
s_pants

Nov 24, 2017

Very good!
Odell

Nov 24, 2017

Great recipe. Added a teaspoon of lemon extract. Came out great
Dion

Nov 23, 2017

I added crushed sweet pecans on top the last ten minutes! Family hit! I'm required to bake it every Thanksgiving.