Sweet Potato Pie Recipe

4.5 64 63
Sweet Potato Pie Recipe
Sweet Potato Pie Recipe photo by Taste of Home
Publisher Photo

Sweet Potato Pie Recipe

Read Reviews
4.5 64 63
Publisher Photo
This creamy sweet potato pie is subtly spiced and slices beautifully! We like to bake up a few sweet potato pies around the holidays to give to friends and family. North Carolina Sweet Potato Commission
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 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)

Directions

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

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  • 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)
  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 in 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

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Amber User ID: 9393415 281570
Reviewed 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!"

MY REVIEW
Corretta User ID: 9377793 279954
Reviewed Dec. 25, 2017

"I have been making this for many years."

MY REVIEW
Robbie User ID: 3935761 279662
Reviewed Dec. 20, 2017

"Came out great"

MY REVIEW
Victoria User ID: 9336266 278334
Reviewed 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."

MY REVIEW
s_pants User ID: 174050 278254
Reviewed Nov. 24, 2017

"Very good!"

MY REVIEW
Odell User ID: 9333943 278253
Reviewed Nov. 24, 2017

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

MY REVIEW
Dion User ID: 9333760 278225
Reviewed Nov. 23, 2017

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

MY REVIEW
Marri User ID: 9333638 278213
Reviewed Nov. 23, 2017

"Let cook for and 1hour and 15 minutes on 350 for a perfect pie with out burnt crust"

MY REVIEW
earnet User ID: 2352006 278132
Reviewed Nov. 22, 2017

"I added a tablespoon of freshly squeezed orange, plus 1 table spoon of orange zest. Added an extra zing! Excellent recipe!"

MY REVIEW
Lisa User ID: 9330832 278072
Reviewed Nov. 21, 2017

"What is up with the white sugar, why does all these recipes leave out brown sugar, it adds so much more to the pies flavor. I always use both although my white sugar is unbleached. I find white sugar mostly sweetens while the brown adds flavor. So that's why I use both."

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