This is a sweet potato pie with optional pecan topping. It uses sweetened condensed milk, as opposed to the more commonly used evaporated milk. Serve with ice cream or whipped cream. Yams may be used instead of sweet potatoes.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.

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  • Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.

  • Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).

  • While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.

  • Bake for another 25 minutes until set.

Nutrition Facts

523 calories; 30.3 g total fat; 76 mg cholesterol; 345 mg sodium. 56.7 g carbohydrates; 8.9 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/21/2003
This recipe is quick and easy. The only thing is if you are using regular sized pie crusts this recipe makes two pies; if you use the deep dish pie crust it makes one. The kids loved it and the pecans make it special! AND although it has the Eagle Brand Milk it is NOT overly sweet! Read More
(58)

Most helpful critical review

Rating: 3 stars
12/26/2003
This recipe was pretty good. I prefer a little bite to my sweet potato pie; if you are the same I would recommend 2 t. lime juice instead of the orange zest and a teaspoon of ginger to pep up the sweet potato filling. Read More
(13)
40 Ratings
  • 5 star values: 29
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/21/2003
This recipe is quick and easy. The only thing is if you are using regular sized pie crusts this recipe makes two pies; if you use the deep dish pie crust it makes one. The kids loved it and the pecans make it special! AND although it has the Eagle Brand Milk it is NOT overly sweet! Read More
(58)
Rating: 4 stars
04/21/2003
This recipe is quick and easy. The only thing is if you are using regular sized pie crusts this recipe makes two pies; if you use the deep dish pie crust it makes one. The kids loved it and the pecans make it special! AND although it has the Eagle Brand Milk it is NOT overly sweet! Read More
(58)
Rating: 5 stars
11/28/2002
I've been eating sweet potato pies all my life during the holiday seasons. This recipe is really good. I've made it twice. Once for Thanksgiving without the topping and then for Christmas with the topping. The topping is well worth the minimal effort involved. This is now my favorite Sweet Potato pie recipe. I can't imagine it being any better! Read More
(43)
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Rating: 5 stars
11/28/2002
My husband is an avid sweet potato pie lover and he absolutely loved it. I've made it twice so far. I do not use the topping so I cook it at 350 for 45-50 minutes straight. The condensed milk really works. I put the sweet potatoes in a covered casserole with some water in the microwave for 10 minutes and they've been perfect everytime. I use a fork to poke holes in the sweet potatoes for better cooking. Thanks for the recipe. Real easy too. Read More
(40)
Rating: 5 stars
08/01/2007
this is a YUMMY pie! definitely make sure you only use about 2 cups of potato (ie 1 very large potato) - the one i used nearly filled the (deep dish) crust to the top! the only bad thing about this recipe is that I ate WAY too big of a peice and now am uncomfortably full! Read More
(24)
Rating: 5 stars
11/16/2006
This was my first try making sweet potato pie. I found it to be easy and the pie was delicious. I would recommend it to all. everyone that ate it gave great compliments. Read More
(16)
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Rating: 5 stars
11/23/2004
This recipe without the topping mirrors my grandmother's recipe for sweet potato pie. This rich creamy delicious pie sends me back to that kitchen window we used to peer into as kids in Gary IN while we watched my grandmother set her pies out to air. Wow! Read More
(13)
Rating: 3 stars
12/26/2003
This recipe was pretty good. I prefer a little bite to my sweet potato pie; if you are the same I would recommend 2 t. lime juice instead of the orange zest and a teaspoon of ginger to pep up the sweet potato filling. Read More
(13)
Rating: 5 stars
12/23/2003
Wow!!!I love this recipe. My Father-in-law would never eat anything with sweet potatoes in it. He thought they were disgusting. To be nice he tried a little of this pie that I made for Thanksgiving. When we were sacking up Thanksgiving left-overs to take home he asked if he and my Mother-in-law could keep the pie because he really liked it. Ever since he has requested I make this for pie for special occasions. The only thing I leave out is the orange zest. Read More
(12)
Rating: 5 stars
09/30/2003
My husband doesn't eat my pies...he ate this one. I added 2 egg whites to make it lighter and about 1/3 cup of dark rum. Heavenly Read More
(11)