This is a good, old-fashioned sweet potato pie kissed with nutmeg, vanilla, and lemon juice. It's a twenty-five year old recipe that I think is really good.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine the potatoes and melted butter in a mixing bowl. Stir the eggs, sugar, milk, nutmeg, vanilla, lemon juice, and light whipping cream into the potato mixture. Beat until well blended and smooth; pour into the pie shell.

  • Bake in preheated oven for 50 to 60 minutes, until toothpick inserted in center comes out clean. Serve warm or cold.

Nutrition Facts

340 calories; protein 4.6g 9% DV; carbohydrates 40.4g 13% DV; fat 18.2g 28% DV; cholesterol 76.4mg 26% DV; sodium 182.4mg 7% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/31/2008
Baker Beware. One reviewer wrote that it was too watery. I suspect she made the same mistake I did and thought the whipping cream was for a topping after baking. However I realized (too late) that it's the "light whipping cream" that needs to be added with the ingredients. I'm going shopping for more ingredients and will give it another go. I'll review again upon successful completion. I'm sure it will be delicious!:) Read More
(82)

Most helpful critical review

Rating: 1 stars
11/24/2005
followed to the tee and it came out too watery for me Read More
(13)
45 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/31/2008
Baker Beware. One reviewer wrote that it was too watery. I suspect she made the same mistake I did and thought the whipping cream was for a topping after baking. However I realized (too late) that it's the "light whipping cream" that needs to be added with the ingredients. I'm going shopping for more ingredients and will give it another go. I'll review again upon successful completion. I'm sure it will be delicious!:) Read More
(82)
Rating: 5 stars
12/06/2003
hands down the best sweet potato pie recipe I have ever tried...and I have tried many! Perfect texture and not too sweet. Read More
(44)
Rating: 4 stars
09/28/2008
Once again I've messed around with this recipe right from the start so I have no idea how it would have come out in it's original form. The inclusion of the 2T lemon juice is worth 4 stars all by itself. Genius! My variation; 1 40oz can of Yams no butter a 12 oz can of no-fat evaporated milk instead of milk and whipping cream 1/2 c brown sugar 1/4 c Splenda instead of white sugar 1 T cinnamon 1/2 t mace 1/2 t nutmeg 3/4 t cloves 1 t ginger (or more of any or all of the foregoing to taste the desired outcome is a highly spiced gingerbread flavor). This is far far better than any pumpkin pie although it doesn't have the dense texture for which I was originally looking. Next time I'll double the quantity of yams and add another egg adjusting the sugar lemon juice and spices accordingly aiming for a 2-pie yield. If you prefer a fluffier pie seek no further. Read More
(32)
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Rating: 5 stars
11/21/2008
My family loves this recipe so much that it has become a "must have" during the holiday season. Read More
(24)
Rating: 5 stars
12/01/2007
I was kind of iffie about making this recipe for thanksgiving. no one when i was growing up ever really made sweet potato pie but i figured what the hell... why not. not even 20 minutes after it was first cut it was completely vanished. i would recommend this recipe for anyone who has never had sweet potato pie. its fast easy and delicious. Read More
(22)
Rating: 1 stars
11/24/2005
followed to the tee and it came out too watery for me Read More
(13)
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Rating: 4 stars
10/21/2008
very yummy but it makes 2 pies so make sure you have 2 pie crusts! Read More
(11)
Rating: 5 stars
01/30/2009
I became in charge of the pie after my family had their first SW. POT. Pie 4 yrs. ago and the place I got them went out of business this year! This pie is awesome! My brother said that if I hadn't told him that it didn't come from the same restaurant I had been getting it from he never would have known! I didn't have the whipping cream and added a heaping T of flour (for 2 pies--I doubled the recipe) when I saw water pooling in the batter. The lemon juice makes all the difference! Read More
(10)
Rating: 4 stars
12/10/2007
I really like this pie. The conversion from 2 cups of cooked mashed potato is more like 450 g. The pie shell should be uncooked although next time I will pre-cook at 170 c. before adding the pie mixture. I like my crust a bit more crunchy. Read More
(9)
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