Sweet Potato Pie

A close cousin of pumpkin pie, this traditional sweet potato pie gets its creaminess from whipped sweet potatoes, evaporated milk, and sweetened condensed milk.  Using refrigerated deep-dish pie crusts keeps it easy.


Makes 2 (9-inch) pies

Recipe from

Southern Living


2 pounds sweet potatoes, peeled and sliced
1/2 cup butter or margarine
3 large eggs
1 cup sugar
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 (12-ounce) package frozen deep-dish piecrusts, thawed
Garnishes: whipped cream, grated nutmeg


Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.

Beat sweet potato and butter at medium speed with an electric mixer until smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each piecrust.

Bake at 350° on lower oven rack for 45 to 50 minutes or until set. Garnish, if desired.

November 2001
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