Sweet Potato Pie IX Recipe - Allrecipes.com
Sweet Potato Pie IX Recipe

Sweet Potato Pie IX

Recipe by  

"A tasty pie made from sweet potatoes, and always an interesting addition at Thanksgiving or at anytime of year!!"

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and mash. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine sweet potatoes, butter, sugar, vanilla and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato mixture.
  3. Pour into pie shells and bake in preheated oven for 60 minutes, or until done.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 28, 2005

Yummy, yummy, yummy! Very hard to go wrong with these simple instructions. I added 1/2 tsp of cinnamon for additional spice. Also, adjusted the temperature down to 325 after 40 minutes to keep the crust from getting too dark! Definitely a keeper.

Most Helpful Critical Review
Nov 23, 2006

I doubled this recipe and made three REALLY full pies, and had a little filling left over. I assumed, like most pie recipes, this would not make full pies, I was wrong, this recipe produces generously filled pies! Other than that, I BAKED the potatoes instead of boiling them (I peeled the whole baked potatoes after they had cooled halfway), I added a few dashes of cinnimon and a dash of ginger, plus about an extra 1/2 tsp of nutmeg, and reduced the sugar (I used 3 cups of sugar for a DOUBLED recipe). I wish I would have reduced the eggs, this turned out to be much fluffier than I wanted. I wanted a denser, more custard-like pie (like pumpkin pie), and this recipe made a light, fluffy pie. It is a good basic recipe though, and I feel I can work with it until I arrive at the type of pie I want, by reducing the eggs, using half brown sugar next time (in the same reduced amount), and by adding more spices, maybe even some allspice. I also cooked the three pies at 325 degrees for one hour on the second oven rack down from the top (so the pies were closer to the top of the oven), and they came out beautiful, the crust did not get too dark, and they were lightly browned on top, just like I like them.


136 Ratings

Dec 07, 2006

I added more milk and some cinnamon and it came out just like my mom's! Also... If you run your potatoes through a ricer you won't get any lumps or strings in your pies.

Sep 26, 2003

This was my first time making a sweet potato pie. It was fabulous. I also added 1/2 tsp cinnamon. Also didn't wait for potatoes to cool and blended it in the blender. I think this will be a family favorite. Thanks.

Dec 24, 2006

This was one of the easiest pies i have ever made. As you can see from my pic it turned out beautiful.

Dec 18, 2006

These pie recipes are basic to mine, which wash handed down from my mother. However, she always (as I do) felt that eggs made the greatest difference in whether the filling was tight or creamy and smooth. So I would use more eggs than is asked for in these recipes particularly if baking in large quanties per pie. I average 8 - 10 or pies at each baking, and can use nearly a dozen eggs or more in my batch of mix.

Dec 25, 2005

This was my VERY first time making a sweet potato pie and I sure am proud of myself. Thanks to the person who submitted this recipe. I did alter it a bit but it came out PERFECT!!! I added lemon juice, nutmeg and cinnamon. It reminds me of my grandmothers good Southern Sweet Potato Pie. No holiday is complete without it. This was very simple to make.

Nov 14, 2007

Great Pie I added the 1/2 tsp of cinnamon as suggested and I simply Loved it so did my family.


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 201 mg
  • 8%

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

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