Sweet Potato Pie VIII Recipe - Allrecipes.com
Sweet Potato Pie VIII Recipe
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Sweet Potato Pie VIII

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"This is a good, old-fashioned sweet potato pie kissed with nutmeg, vanilla, and lemon juice. It's a twenty-five year old recipe that I think is really good."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the potatoes and melted butter in a mixing bowl. Stir the eggs, sugar, milk, nutmeg, vanilla, lemon juice, and light whipping cream into the potato mixture. Beat until well blended and smooth; pour into the pie shell.
  3. Bake in preheated oven for 50 to 60 minutes, until toothpick inserted in center comes out clean. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2008

Baker Beware. One reviewer wrote that it was too watery. I suspect she made the same mistake I did and thought the whipping cream was for a topping after baking. However, I realized (too late) that it's the "light whipping cream" that needs to be added with the ingredients. I'm going shopping for more ingredients and will give it another go. I'll review again upon successful completion. I'm sure it will be delicious! :)

Most Helpful Critical Review
Nov 23, 2005

followed to the tee and it came out too watery for me


40 Ratings

Dec 06, 2003

hands down, the best sweet potato pie recipe I have ever tried...and I have tried many! Perfect texture and not too sweet.

Sep 28, 2008

Once again I've messed around with this recipe right from the start, so I have no idea how it would have come out in it's original form. The inclusion of the 2T lemon juice is worth 4 stars all by itself. Genius! My variation; 1 40oz can of Yams, no butter, a 12 oz can of no-fat evaporated milk instead of milk and whipping cream, 1/2 c brown sugar 1/4 c Splenda instead of white sugar, 1 T cinnamon, 1/2 t mace, 1/2 t nutmeg, 3/4 t cloves, 1 t ginger (or more of any or all of the foregoing, to taste, the desired outcome is a highly spiced gingerbread flavor). This is far, far better than any pumpkin pie although it doesn't have the dense texture for which I was originally looking. Next time I'll double the quantity of yams and add another egg, adjusting the sugar, lemon juice and spices accordingly aiming for a 2-pie yield. If you prefer a fluffier pie seek no further.

Nov 20, 2008

My family loves this recipe so much, that it has become a "must have" during the holiday season.

Dec 01, 2007

I was kind of iffie about making this recipe for thanksgiving. no one when i was growing up ever really made sweet potato pie but i figured what the hell... why not. not even 20 minutes after it was first cut it was completely vanished. i would recommend this recipe for anyone who has never had sweet potato pie. its fast easy and delicious.

Oct 21, 2008

very yummy, but it makes 2 pies, so make sure you have 2 pie crusts!

Dec 10, 2007

I really like this pie. The conversion from 2 cups of cooked mashed potato is more like 450 g. The pie shell should be uncooked although next time I will pre-cook at 170 c. before adding the pie mixture. I like my crust a bit more crunchy.


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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