Sweet Potato Pie IV Recipe - Allrecipes.com
Sweet Potato Pie IV Recipe
  • READY IN 15 mins

Sweet Potato Pie IV

Recipe by  

"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 Edit and Save

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

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2003

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 the pecans make it special! AND, although it has the Eagle Brand Milk, it is NOT overly sweet!

 
Most Helpful Critical Review
Dec 26, 2003

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 the sweet potato filling.

 
Nov 28, 2002

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 with the topping. The topping is well worth the minimal effort involved. This is now my favorite Sweet Potato pie recipe. I can't imagine it being any better!

 
Nov 28, 2002

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 milk really works. I put the sweet potatoes in a covered casserole with some water in the microwave for 10 minutes and they've been perfect everytime. I use a fork to poke holes in the sweet potatoes for better cooking. Thanks for the recipe. Real easy too.

 
Aug 01, 2007

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 this recipe is that I ate WAY too big of a peice and now am uncomfortably full!

 
Nov 16, 2006

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.

 
Nov 23, 2004

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, IN while we watched my grandmother set her pies out to air. Wow!

 
Dec 23, 2003

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 Thanksgiving. When we were sacking up Thanksgiving left-overs to take home he asked if he and my Mother-in-law could keep the pie because he really liked it. Ever since, he has requested I make this for pie for special occasions. The only thing I leave out is the orange zest.

 

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Nutrition

  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 56.7 g
  • 18%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 353 mg
  • 14%

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

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