A tasty pie made from sweet potatoes, and always an interesting addition at Thanksgiving or at anytime of year!!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
2 9-inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and mash.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine sweet potatoes, butter, sugar, vanilla and nutmeg in a large bowl. Whisk together the eggs and milk in a small bowl, and blend into the sweet potato mixture.

  • Pour into pie shells and bake in preheated oven for 60 minutes, or until done.

Nutrition Facts

371 calories; protein 5.2g; carbohydrates 53.8g; fat 15.4g; cholesterol 65.2mg; sodium 234.7mg. Full Nutrition
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Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2005
Yummy, yummy, yummy! Very hard to go wrong with these simple instructions. I added 1/2 tsp of cinnamon for additional spice. Also, adjusted the temperature down to 325 after 40 minutes to keep the crust from getting too dark! Definitely a keeper. Read More
(251)

Most helpful critical review

Rating: 3 stars
11/23/2006
I doubled this recipe and made three REALLY full pies, and had a little filling left over. I assumed, like most pie recipes, this would not make full pies, I was wrong, this recipe produces generously filled pies! Other than that, I BAKED the potatoes instead of boiling them (I peeled the whole baked potatoes after they had cooled halfway), I added a few dashes of cinnimon and a dash of ginger, plus about an extra 1/2 tsp of nutmeg, and reduced the sugar (I used 3 cups of sugar for a DOUBLED recipe). I wish I would have reduced the eggs, this turned out to be much fluffier than I wanted. I wanted a denser, more custard-like pie (like pumpkin pie), and this recipe made a light, fluffy pie. It is a good basic recipe though, and I feel I can work with it until I arrive at the type of pie I want, by reducing the eggs, using half brown sugar next time (in the same reduced amount), and by adding more spices, maybe even some allspice. I also cooked the three pies at 325 degrees for one hour on the second oven rack down from the top (so the pies were closer to the top of the oven), and they came out beautiful, the crust did not get too dark, and they were lightly browned on top, just like I like them. Read More
(171)
189 Ratings
  • 5 star values: 144
  • 4 star values: 36
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
05/28/2005
Yummy, yummy, yummy! Very hard to go wrong with these simple instructions. I added 1/2 tsp of cinnamon for additional spice. Also, adjusted the temperature down to 325 after 40 minutes to keep the crust from getting too dark! Definitely a keeper. Read More
(251)
Rating: 3 stars
11/23/2006
I doubled this recipe and made three REALLY full pies, and had a little filling left over. I assumed, like most pie recipes, this would not make full pies, I was wrong, this recipe produces generously filled pies! Other than that, I BAKED the potatoes instead of boiling them (I peeled the whole baked potatoes after they had cooled halfway), I added a few dashes of cinnimon and a dash of ginger, plus about an extra 1/2 tsp of nutmeg, and reduced the sugar (I used 3 cups of sugar for a DOUBLED recipe). I wish I would have reduced the eggs, this turned out to be much fluffier than I wanted. I wanted a denser, more custard-like pie (like pumpkin pie), and this recipe made a light, fluffy pie. It is a good basic recipe though, and I feel I can work with it until I arrive at the type of pie I want, by reducing the eggs, using half brown sugar next time (in the same reduced amount), and by adding more spices, maybe even some allspice. I also cooked the three pies at 325 degrees for one hour on the second oven rack down from the top (so the pies were closer to the top of the oven), and they came out beautiful, the crust did not get too dark, and they were lightly browned on top, just like I like them. Read More
(171)
Rating: 4 stars
12/07/2006
I added more milk and some cinnamon and it came out just like my mom's! Also... If you run your potatoes through a ricer you won't get any lumps or strings in your pies. Read More
(127)
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Rating: 5 stars
09/26/2003
This was my first time making a sweet potato pie. It was fabulous. I also added 1/2 tsp cinnamon. Also didn't wait for potatoes to cool and blended it in the blender. I think this will be a family favorite. Thanks. Read More
(61)
Rating: 5 stars
12/24/2006
This was one of the easiest pies i have ever made. As you can see from my pic it turned out beautiful. Read More
(52)
Rating: 3 stars
12/18/2006
These pie recipes are basic to mine which wash handed down from my mother. However she always (as I do) felt that eggs made the greatest difference in whether the filling was tight or creamy and smooth. So I would use more eggs than is asked for in these recipes particularly if baking in large quanties per pie. I average 8 - 10 or pies at each baking and can use nearly a dozen eggs or more in my batch of mix. Read More
(51)
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Rating: 5 stars
12/25/2005
This was my VERY first time making a sweet potato pie and I sure am proud of myself. Thanks to the person who submitted this recipe. I did alter it a bit but it came out PERFECT!!! I added lemon juice nutmeg and cinnamon. It reminds me of my grandmothers good Southern Sweet Potato Pie. No holiday is complete without it. This was very simple to make. Read More
(41)
Rating: 5 stars
11/14/2007
Great Pie I added the 1/2 tsp of cinnamon as suggested and I simply Loved it so did my family. Read More
(27)
Rating: 5 stars
12/01/2003
This pie reminds me of my fathers recipe. It was even better. Who knew something so simple could taste so good. All my friens at work loved it. Thanks. Read More
(27)
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