"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." — SAUNDRA
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mashed sweet potatoes
light whipping cream
1 (9 inch)
unbaked pie crust
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! :)
followed to the tee and it came out too watery for me
hands down, the best sweet potato pie recipe I have ever tried...and I have tried many! Perfect texture and not too sweet.
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.
My family loves this recipe so much, that it has become a "must have" during the holiday season.
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.
very yummy, but it makes 2 pies, so make sure you have 2 pie crusts!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Pie VIII
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 164
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 put the sweet in sweet potatoes.