Down South Sweet Potato Pie

Down South Sweet Potato Pie

26

"This dish will be a family favorite for any season!"
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Ingredients

1 h servings 873 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 94.6g
  • 31%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 534 mg
  • 21%

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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  • Prep

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  1. Heat oven to 425 degrees F.
  2. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.
  3. Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.
  4. Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.
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Footnotes

  • Note
  • If mashed yams are unavailable, puree a drained 16-ounce can of whole yams in a food processor until smooth.

Reviews

26
  1. 30 Ratings

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Most helpful positive review

Very good pie.The first pie I made I baked at 425° as directed, but left off the topping. The crust got too brown. The second pie I baked at 375° for 35 minutes and then I reduced the oven tempe...

Most helpful critical review

I was not too thrilled, but it was my own fault. I used fresh sweet potato insead of canned and I think that made the difference. Still had an okay flavor, just a little bland for my taste. I...

Very good pie.The first pie I made I baked at 425° as directed, but left off the topping. The crust got too brown. The second pie I baked at 375° for 35 minutes and then I reduced the oven tempe...

The taste was a big hit with my friends, but I found it needed to cook quite a bit longer than the recommended 30-35 minutes. I ended up turning down the heat so that the crust wouldn't burn. ...

I have to say, this is a very good pie. Very sweet and very fluffy. I did not add the topping though, because I used the pecans already in the crust and I thought that might be to much pecans....

This was my first ever pie and perfect! I was a born baker, so I did alter it a lil. I used 2 16 oz. Bruce's canned pineapple-orange sweet potatoes, drained & mashed, instead of 1 can of mashed ...

OK - forget the part where this is an absolutely wonderful pie! The best part is that it makes enough for two 9" pies but freezes very very well. I used 1/2 at Thanksgiving, froze the remainde...

This is really good but I wish I would have read diamondlil's baking recommendations ahead of time. I baked as directed, even covering in foil for 1/2 the time and baking on a higher rack and s...

This is an AWESOME PIE!!! If you realize that this is for 2 pies and not for 1...

I served this at thanksgiving, and everyone wanted the recipe, they really loved it...

This is excellent! My first attempt at pie-making, and it was fabulous and a BIG hit with all! Will be bringing 2 more to Christmas dinner; a new tradition is born!