Creamy Sweet Potato Pie

Made  times
MarieLizette 1

"A rich creamy pie that fills the home with the smell of autumn. Also a nice substitute for those people who like the taste of pumpkin spice but not the custardy texture."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 362 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Set rack to center of the oven and place a cookie sheet on baking rack.
  2. Whip sweet potatoes in a mixing bowl with an electric hand mixer until soft. Add sweetened condensed milk, eggs, butter, and vanilla extract; continue blending until incorporated. Blend flour, white sugar, brown sugar, cornstarch, cinnamon, nutmeg, baking powder, and salt into the sweet potato mixture.
  3. Divide sweet potato mixture between the pie shells. Cover pies with aluminum foil.
  4. Bake in preheated oven for 10 minutes.
  5. Reduce heat to 300 degrees F (150 degrees C). Continue baking pies uncovered until a toothpick inserted into the center comes out clean, about 40 more minutes.
  6. Remove aluminum foil and pile marshmallows into the center of each pie. Return to oven and continue baking until marshmallows are golden brown, about 10 minutes. Allow pies to cool before serving.



From around the web