Sweet Potato Pie IV

Sweet Potato Pie IV

31

"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."
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Ingredients

15 m servings 523 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.
  2. Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
  3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).
  4. While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.
  5. Bake for another 25 minutes until set.

Reviews

31
  1. 38 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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...

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 wit...

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 mil...

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 t...

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, I...

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 ...

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 Thanksgiv...

My husband doesn't eat my pies...he ate this one. I added 2 egg whites to make it lighter and about 1/3 cup of dark rum. Heavenly