"A tasty pie made from sweet potatoes, and always an interesting addition at Thanksgiving or at anytime of year!!" — sniper69
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2 1/2 cups
2 (9 inch)
unbaked 9 inch pie crusts
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.
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.
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.
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.
This was one of the easiest pies i have ever made. As you can see from my pic it turned out beautiful.
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.
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.
Great Pie I added the 1/2 tsp of cinnamon as suggested and I simply Loved it so did my family.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Pie IX
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 139
This is a satisfying Southern dessert that's perfect in fall and winter.
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