My brother loved this pie so much that he learned to make it.

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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 400 degrees F (200 degrees C).

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  • In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.

  • Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.

  • Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

449 calories; 21.6 g total fat; 82 mg cholesterol; 361 mg sodium. 60.2 g carbohydrates; 5.5 g protein; Full Nutrition

Reviews (314)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2007
EXCELLENT! Very easy and tasty! For those of you who claimed that the filling was too "mooshy" try baking the potatoes in the oven and not boiling them. Baking them intensifies the flavor of the potatoes. Read More
(393)

Most helpful critical review

Rating: 3 stars
11/14/2007
Recipe is good but mine is better. Add a half teaspoon of lemon extract and vanilla extract; instead of all evaporated milk add half evaporated milk and half sweet condensed milk. Will not need to use so much sugar. Prepare in pie crust and freeze until ready to cook. Prepare and keep in the freezer to have year round. Read More
(155)
385 Ratings
  • 5 star values: 297
  • 4 star values: 67
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
11/06/2007
EXCELLENT! Very easy and tasty! For those of you who claimed that the filling was too "mooshy" try baking the potatoes in the oven and not boiling them. Baking them intensifies the flavor of the potatoes. Read More
(393)
Rating: 5 stars
11/06/2007
EXCELLENT! Very easy and tasty! For those of you who claimed that the filling was too "mooshy" try baking the potatoes in the oven and not boiling them. Baking them intensifies the flavor of the potatoes. Read More
(393)
Rating: 5 stars
02/12/2006
I made his recipe for my boyfriend and he absolutely loves it. He is VERY picky when it comes to sweet potato pie (usually only liking his mother's) but he is in love with this one. I made one slight change. I substituted the evaporated milk for eggnog. The eggnog gave it and entirely different twist that was absolutely wonderful. I also let it bake about 10 minutes longer so the center firms up. This recipe is now my standard. Read More
(216)
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Rating: 5 stars
12/17/2003
This splendidly spicy, buttery rendition of the Old South Favorite is more historically authentic by using brown sugar and remembering to add GINGER to the spices. Very early American, old fashioned and perfectly delicious. Can also be doubled for two pies. Read More
(187)
Rating: 3 stars
11/13/2007
Recipe is good but mine is better. Add a half teaspoon of lemon extract and vanilla extract; instead of all evaporated milk add half evaporated milk and half sweet condensed milk. Will not need to use so much sugar. Prepare in pie crust and freeze until ready to cook. Prepare and keep in the freezer to have year round. Read More
(155)
Rating: 5 stars
10/18/2004
Oh my Gosh! This is the best sweet potato pie I have ever had. I usually spend 8 on one from a bakery and now my family and I love this one. I can't believe how good this is and in such a short time! I used canned yams and half&half because I did not have milk. I also made my own crust(French Pastry Pie Crust on this site also a winner) and used a spingform pan. My sweet potato recipe search is over! You gotta try this you will love it! Read More
(100)
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Rating: 3 stars
01/18/2007
I followed the recipe and I didn't really like that much. I found it tasted to much like pumpkin pie. Not quite what I was looking for. The filling was a little chunky and I had to cook it longer then what was recomended and it still came out too mooshy. A good recipe if your looking for something like a pumpkin pie with a little twist though. Read More
(60)
Rating: 5 stars
12/27/2005
I have made this sweet potato pie 4 times. Followed the recipe made no alterations or substitutions and the pies were great. Am no longer making pumpkin pie as this is so much better. Read More
(59)
Rating: 3 stars
01/03/2009
This pie tastes great but it's too airy and fell apart even when cold. There is also way too much butter. I made a note to reduce the butter by half next time and to not beat the whites separately. The baking time was a bit short.. needed 15 minutes more baking but I guess that depends on the type of pie plate you are using. Read More
(56)
Rating: 4 stars
08/30/2008
Very good recipe...nice texture and flavor. I would recommend that the sugar be reduced. The amount in the recipe made the pie much too sweet. I will be making this one for Thanksgiving Day dinner instead of my usual pumpkin. (later) I did make this pie for T-Day dinner. No one could tell the difference between this and pumpkin. Read More
(36)