Yield
Makes 2 (9-inch) pies

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Ratings & Reviews

Definitely Old-Fashioned!

Dawn
November 13, 2015
I used to make sweet potato pies using a recipe from my grandmother's old church cookbook, I had to make at least a dozen every year. I haven't been able to cook for several years and lost the recipe and this one is the closest I've been able to find. Alot of people are going to be very happy this Thanksgiving.  Cut out the nutmeg, a few other little tweaks, and this is almost the same recipe. The sweetened condensed milk is what makes it so good. Great, easy recipe. I bake the potatos instead of boiling, it helps keep the flavor in.

The Perfect Recipe

Samirah
January 01, 2017
This is the perfect recipe. The condensed and evaporated milk makes it so creamy. Add a 1/2 teaspoon on vanilla as well. Perfection! Patty can't touch this!

Just like grandma's

MsCheffie
October 11, 2016
This brings back memories. I know it was good because my husband came back for a second piece. Made according to recipe, I think I like it better than pumpkin. Will be making it for the holidays.

My 1st time making sweet potato pie!

Stacy
October 07, 2016
This recipe was SO AMAZING. I have never made sweet potato pie, but now that I have this will be my go-to recipe for many years to come! I doubled the recipe and made my own pie crust (from America's Test Kitchen), so I did have to bake it a little while longer to accommodate both pies (closer to 1.5 hr), at the 45 min. mark, it was still completely wet- so remember to adjust the baking time if you decide to double the recipe (I had 2 pie dishes in the oven). I also added some extra spices (1/2 tsp each- clove, cinnamon, & ginger), which I think added a really nice flavor. I didn't have lemon extract so I just squeezed some fresh lemon in (not sure if it made a difference or not). I also undershot the sugar a little, as others mentioned, but I think next time I will use the full amount of sugar. Overall, the pie came out really nice and smooth with a fabulous texture from the potatoes that made it taste so fresh and homemade! My husband (who wasn't so sure about potatoes in his pie) actually brought 3 pieces to work to eat for lunch one day because he loved it that much! This is definitely a great recipe, and I'll be holding on to this one for future fall baking :). Thank you so much for sharing!

Delicious

pph108
November 24, 2015
This pie is creamy, sweet, and delish! I used 1/2 brown sugar and 1/2 white sugar. Definitely will make again.

It's fall, y'all!

JanetLee
October 01, 2015
This seemed like a perfect recipe to celebrate the start of fall. My kids are not veggie fans, but I promised this would be good because it's chock full of sugar and butter. And of course it was a huge hit. The lemon extract brightens the flavor, and using freshly ground nutmeg gave it a heat flavor. I skimped a little on the sugar by maybe 1/8 cup, and it was still delicious. We served with real whipped cream to top. I know I'll get requests to make this again.

Neidra125's Review

jdooley195
April 28, 2013
N/A

Samirah's Review

Neidra125
December 24, 2012
N/A

MsCheffie's Review

Brenda
December 06, 2011
very authentic Southern taste. The lemon extract is barely noticeable, but adds a brightness that it would be missing otherwise. I used pumpkin spice instead of just nutmeg and it was just perfect. Beautiful texture and wonderful flavor - not too dense, not too airy. A very good recipe!