Recipe by Cindy B.
"This is a sweet potato pie with optional pecan topping. It uses sweetened condensed milk, as opposed to the more commonly used evaporated milk. Serve with ice cream or whipped cream. Yams may be used instead of sweet potatoes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
sweetened condensed milk
pastry for a 9 inch single crust pie
dark corn syrup
brown sugar, packed
maple flavored extract
This recipe is quick and easy. The only thing is, if you are using regular sized pie crusts, this recipe makes two pies; if you use the deep dish pie crust, it makes one. The kids loved it and the pecans make it special! AND, although it has the Eagle Brand Milk, it is NOT overly sweet!
This recipe was pretty good. I prefer a little bite to my sweet potato pie; if you are the same I would recommend 2 t. lime juice instead of the orange zest and a teaspoon of ginger to pep up the sweet potato filling.
I've been eating sweet potato pies all my life during the holiday seasons. This recipe is really good. I've made it twice. Once for Thanksgiving without the topping and then for Christmas with the topping. The topping is well worth the minimal effort involved. This is now my favorite Sweet Potato pie recipe. I can't imagine it being any better!
My husband is an avid sweet potato pie lover and he absolutely loved it. I've made it twice so far. I do not use the topping, so I cook it at 350 for 45-50 minutes straight. The condensed milk really works. I put the sweet potatoes in a covered casserole with some water in the microwave for 10 minutes and they've been perfect everytime. I use a fork to poke holes in the sweet potatoes for better cooking. Thanks for the recipe. Real easy too.
this is a YUMMY pie! definitely make sure you only use about 2 cups of potato (ie 1 very large potato) - the one i used nearly filled the (deep dish) crust to the top! the only bad thing about this recipe is that I ate WAY too big of a peice and now am uncomfortably full!
This was my first try making sweet potato pie. I found it to be easy and the pie was delicious. I would recommend it to all. everyone that ate it gave great compliments.
This recipe without the topping mirrors my grandmother's recipe for sweet potato pie. This rich creamy delicious pie sends me back to that kitchen window we used to peer into as kids in Gary, IN while we watched my grandmother set her pies out to air. Wow!
Wow!!!I love this recipe. My Father-in-law would never eat anything with sweet potatoes in it. He thought they were disgusting. To be nice he tried a little of this pie that I made for Thanksgiving. When we were sacking up Thanksgiving left-overs to take home he asked if he and my Mother-in-law could keep the pie because he really liked it. Ever since, he has requested I make this for pie for special occasions. The only thing I leave out is the orange zest.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 272
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make classic sweet potato pie—it’s far easier than pumpkin.
This is a satisfying Southern dessert that's perfect in fall and winter.
See how to make not-too-sweet sweet potato casserole with a pistachio crust.