Classic Sweet Potato Pie is a sweet and savory dessert and the perfect comfort food. This recipe features simple ingredients and loads of flavor!
Sometimes the old school recipes with simple classic flavors are the best. And that’s exactly what this Sweet Potato Pie is… simple, classic, comforting, and flavorful. This fall favorite is made with roasted sweet potatoes, butter, evaporated milk (the secret ingredient), brown sugar, and a blend of warm fall spices. It tastes pretty close to pumpkin pie, but with a bit of a milder flavor that I much prefer.
Sweet potato pie is a favorite southern dessert served any time of year but mostly during the crisp, fall months and holiday gatherings. This dessert pie features a filling of mashed sweet potatoes, sugar, milk or cream, eggs, and spices, like cinnamon, nutmeg, and ginger. Then it is poured into a pastry or graham cracker crust and baked in the oven.
As compared to pumpkin pie, sweet potato pie is sweeter in flavor than the pumpkin pie. It is also typically lighter in density and more of a custard-like consistency than pumpkin pie.
Why roasting is supreme…
Roasting sweet potatoes for your pie is like upgrading your recipe to first class—it makes a huge difference! Here’s why roasting reigns supreme:
- Concentrated Flavor: Roasting draws out the natural sweetness of the potatoes by caramelizing the sugars. This gives your pie a richer, deeper flavor that boiling or steaming just can’t match.
- Perfect Texture: Roasted sweet potatoes are smooth and creamy, which translates to a silkier pie filling. Boiling, on the other hand, can leave your potatoes waterlogged, diluting the flavor and making the texture a bit grainy.
- Less Moisture: Roasting helps reduce excess water, so your filling sets beautifully. Too much moisture from other cooking methods can lead to a runny pie that just doesn’t hold up.
- Enhanced Aroma: As the potatoes roast, they release a warm, nutty aroma that adds a subtle, roasted complexity to your pie.
Sure, it might take a little longer, but trust me—it’s worth it. Once you try roasted sweet potatoes in your pie, you’ll never go back!
Why should you use evaporated milk?
For me, using evaporated milk in this is a must. Some folks refer to it as Carnation milk or canned milk. Now, this is not the same thing as sweetened condensed milk – which my grandmother still calls “Eagle Brand Milk.”
While they both are concentrated milks, sweetened condensed milk is sweetened – just as the name implies. Evaporated milk, on the other hand, is concentrated but no extra sugar is added. It is also denser and creamier than regular milk, and it has a slightly caramelized flavor because of the high heat at which it is cooked.
Evaporated milk makes this pie super rich and creamy. That said, if you can’t get your hands on a can of evaporated milk, heavy cream will work as a substitute.
Ingredient FAQs
Sweet Potatoes – Now, my recipe calls for you to roast the sweet potatoes to get them cooked before they go into the pie filling. Many recipes, though, call for you to boil them. Either way will work just fine. I just think I prefer the flavor of them better when they’ve been roasted.
Light brown sugar – Pack it down y’all! No skimping on the sugar!
Eggs – Let your eggs sit out to warm to room temperature before you begin your mixture. This allows the eggs to more easily mix in with the other ingredients.
Butter – I recommend unsalted butter, but if all you have is salted butter… don’t let that get in the way of you and this delicious dessert!
Evaporated milk – I know it sounds like an odd choice, but trust me on this one. And, if you want my reasoning behind using evaporated milk, check out the section above.
Cinnamon, nutmeg, ginger, and salt – You can use whatever brand you have on-hand or can easily find in the baking and spice aisle of your local grocery store.
Vanilla extract – Any brand will do. Just make sure you have at least 1 teaspoon.
Pie crust – I suggest a 9-inch unbaked deep dish pie crust.
Whipped topping – Some may decline it, but I’m definitely not some. If a dollop of Cool Whip on the top of my sweet potato pie is wrong, I don’t want to be right. Or even better… marshmallow cream! Hit the top with a blow torch to get it all toasty… Wooo, doggie, that’s some good stuff right there! Y’all enjoy!
The Science of Deliciousness
When it comes to nailing the perfect sweet potato pie, the magic number is 195°F. While the top may look set and have a beautiful golden color, using a kitchen thermometer to check the internal temperature is the best way to ensure it’s fully cooked. Temp the pie in the center, and once it hits 195°F, you’ll know the filling is firm and creamy without being overbaked. This little step guarantees the ideal texture every time—because no one wants a pie that’s underdone or dry!
If you tried this Classic Sweet Potato Pie recipe, please leave a 🌟 star rating and let me know how it turned out in the comments below.
Ingredients
- 1 pound sweet potatoes
- 1 cup firmly packed light brown sugar
- 2 large eggs
- ½ cup butter melted
- 1 (5-ounce) can evaporated milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked deep dish pie crust
Instructions
- Preheat the oven to 425° and line a rimmed baking sheet it aluminum foil. Wash the sweet potatoes and prick them a few times with a fork. Place them on the baking sheet and bake for about 45 minutes or until tender. Remove from the oven and allow to cool enough to handle. Peel the potatoes when cool.
- Using a mixer, mash the potatoes until smooth. Add the sugar, eggs, and melted butter and mix to combine. Add the evaporated milk, cinnamon, nutmeg, ginger, salt, and vanilla and mix until combined and smooth.
- Reduce the oven temperature to 350°F. Place the unbaked pie crust on a foil lined, rimmed baking sheet. Pour the pie filling into the crust and bake in the center of the oven for 55 to 60 minutes, or until the pie is set and a toothpick inserted in the center comes out mostly clean. Allow the pie to cool. It may sink some as it cools. Refrigerate if desired. Serve topped with whipped cream or toasted marshmallow cream, if desired.
Video
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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this recipe reminds me of the recipe my mom used to make every weekend when I was youngster. I cannot wait to taste it
Sure hope you enjoy it!
I made ginger snap crust and it was the best sweet potao pie we have ever ate!
GENIUS! Way to level up there, Lynn! That sounds amazing.
I really like the texture and appearance of this pie but wish I had read the comments prior to making it. I found it grossly sweet and this is something coming from one with a horrendous sweet tooth.. I will definitely make the pie again but cut back the sugar to 1/2 cup and see how it goes. Thanks for sharing your recipe.
I’ve only had one person mention the sweetness before now, but you can certainly reduce it, if you wish.
Excellent recipe. I did reduce the sugar to 3/4c because my sweet potatoes were so sweet and honestly next time I’ll reduced it to 2/3c. I added an equal amount of sweet potato to replace the sugar.
So glad you enjoyed it, Deb!
I made 2 by doubling the recipe. I added 1/2 teaspoon of ground cloves and 1/4 additional cup of sugar to the doubled recipe and they were amazing.
So glad you enjoyed the recipe, Dee!
I made a couple of these for Christmas gifts for my husband to take to people at his job. One man said he’d never had sweet potato pie and he was skeptical about trying it. He and his wife tried it and loved it! He said I could make him a sweet potato pie anytime! This is a delicious pie.
Ha! Love that! Thanks for letting me know, Rebecca!
This is very similar to Emeril’s recipe I found. His separates the eggs then whips the whites then fold in. I make one of these in a 9×11 pan practically every other week. I use 16 mini scoops of pure stevia(1/32 tsps) then 2 tbs coconut sugar. No crust. We love it. I use the spice measurements from Libby’s pumpkin pie recipe which includes cloves. I use 1/8 tsp. Just 4 TBs of melted butter…
Interesting twist! Thanks for sharing!
Like Mama used to make! This recipe allows the sweet potato flavor to shine; I love the idea of baking the potatoes instead of boiling and the spice ratio isn’t overpowering. Mama always had baked sweet potatoes in the fridge and we would eat them cold out of hand, so anything with baked tastes better to me.
Amazing taste and texture! This is my new go to recipe for sweet potato pie and I’ve literally made 4 pies since this past Thanksgiving 🤣❤️💯
That’s amazing! So glad you’ve loved this one, Amanda!
Tried this with a sugar substitute – erythritol – instead of brown sugar and it came out amazing! (Not sure its any healthier with it being a sweet potato and all 😅) It is so delicious! Will continue to use this recipe! (Passed the Black test in my family 😂)
Awesome! So glad y’all enjoyed it, Tiff!
I followed the recipe exactly and this pie is delicious!! With so many sweet potato pie recipes to choose from, I am so happy I found this one! Thank you so much!
Thanks, Katherine!
All of your replies are so helpful! Thank you for taking the time!!!
Thanks, Elizabeth! I’m always happy to help!
The recipe doesn’t specify salted vs unsalted butter but I believe the video says unsalted. Can you please verify?
Either will work, but unsalted is your best bet.
Thanks! Baking in progress!!!
Enjoy!
This recipe is by far the best sweet potato pie my family has made. Roasting does add a layer of depth flavor and makes peeling the potatoes a breeze. Very simple and so good. Definitely worth the effort and the calories. Enjoy!
Love hearing that, Karen! So glad y’all enjoyed it!
Hello. I’m excited to try this recipe. I was wondering if using a blender to mix the ingredients instead of a mixer, will change the texture of the recipe?
I do worry that a blender would whip too much air into the mixture, but I can’t say for sure since I’ve not tested it.
Can I just use pumpkin pie spice??
I don’t see why not. The spice ratios might be a little different, but it will still work. 1 1/2 teaspoons should be just about right.
Cani I bake 2 pies together?
Sure!
One is never enough and divide a regular can of evaporated milk. This pie is delicious. Thanks Stacy for sharing.
Thanks, Sharon!
Do you think it’ll work with purple sweet potato? I’m going to try it! I’m also going to try using brown butter
Yes, purple sweet potato will certainly work. And the browned butter sounds like a delicious addition!
Hey Stacy, had to comment on the question from Ellie. We grew some purple sweet potatoes for market several years. The market came and went because of no flavor. They are a media like tofu, only added flavor and sweetness, however claim to contain super phytonutrients.
Flavor more like Irish potato. Happy Thanksgiving
This is super helpful! Thanks for sharing, Sharon!
You use actual sweet potatoes, not yams? The pie in the photo is such a luscious orange, to me it looks like yams. I’m trying the recipe for the first time this week and want to get it right! A friend served it last year and it was SO delicious!
Great question. Yes, I use sweet potatoes, not true yams. In most U.S. grocery stores, anything labeled “yam” is actually a variety of sweet potato, which is why the color can still be that deep, rich orange like in the photo. Just grab good orange sweet potatoes and you will be all set. I am so excited you are trying it and I hope it tastes just like the one your friend served.
How many cups of sweet potato mashed? Because 1 lb equals 2 cups correct?
Yep, that should be about right.
Hi Stacey – I’ve been doing a lot of research on what would be THE sweet potato pie (and my black folk friends say it needs to be the Mommy Helens’ sweet potato pie (secret recipe – from their bakery in San Bernardino, CA). I’m going to try yours, which calls for 1 lb. of sweet potatoes. Could you confirm that amount? All the other recipes I found call for 2 lbs., or 2 cups. Looking forward to trying yours!
My measurements are correct. Sure hope it gets the seal of approval!
Do you know how much actual sweet potato should go into this recipe? I bought the sweet potatoes before finding your recipe so I have no idea how many to make or how much mashed sweet potatoes I should add in.
You’ll likely need about 1 1/2 cups of mashed sweet potatoes.
I would love to see a Egg Custard Pie recipe.
Maybe I can make that happen. Stay tuned. 🙂
I Love this recipe. Made this pie and it was awesome. This will be my go to sweet potato pie from now on. Thanks for sharing
Thanks, Arlene! So glad ot hear it turned out great for you!
Can you use can sweet potatoes
Probably, as long as they are plain and are drained really well.
Here is a little trick clean large sweet potatoes the put into a ziplock bag sealing except about 1/4 way then microwave for 10-14 minutes or until soft , the skin will come right
This is my go to sweet potato pie recipe. It’s the best one I ever tasted!!
Thanks, Jimmie! That’s quite the compliment!
I grew up in a house full of the smells and tastes of pies and cakes made by a SE Georgia farm mom. THIS sweet potato pie is so righteous! We have to be out of town on Thanksgiving this year so my gracious wife is going to make this for me so we can eat it ahead of time.
A couple of years ago I stumbled on a pie recipe on a podcast were the cook made a Sweet potato / pecan pie hybrid. The bottom half of the pie was sweet potato and the top half was pecan pie. It was a surprise to my company when I sliced into it.
May you and your family have a blessed Thanksgiving.
That sounds wonderful! I love that story and that sweet potato–pecan combo sounds downright amazing. I might have to give that one a try myself. Hope you and your wife enjoy the pie and have a blessed Thanksgiving too!
This is the way my Grandma and Mom used to fix they pies and so do out.
It’s so good!
I wanted to try something different for Thanksgiving Day dessert and wanted to try a sweet potato pie, and do a test run.
First time trying it and came out great.
This recipe is so simple and delicious.
Thanks, Dave! Glad to hear it turned out great for you!
Can you make (without baking) the pies ahead of time and freeze them?
I would suggest baking and then freezing them tightly wrapped in both a layer of foil and plastic wrap. Then allow to come to room temperature before serving.
Easy to make, hard to keep long enough for seconds. Absolutely delicious!!!
Thanks so much, Tony! Happy to hear it turned out great for you!
I was looking for a recipe for sweet potato pie and came across this, and it looks amazing. Not much of a baker but the video helped me to decide to try this out. Will let you know how it turns out.
Appreciate you trusting my recipe, Brian! Excited to hear how it turns out for you!
My choice for a sweet potato pie! Delicious!
Thanks, Jimmie!!
This is the recipe that I use when baking Sweet Potato Pies. It’s delicious and my family loves it!
LOVE hearing that, Diane! Thank you!
This is a delicious pie. This is the recipe I use every time I make a sweet potato pie. It’s delicious! I highly recommend it!
Thanks so much, Jimmie!
I love this pie! Great recipe!
So glad you enjoyed it, Jimmie!
Great recipe! Everyone at potluck loved it. I added chopped pecans to top of pie after it was baked, may try adding them into pie filling next time.
Looks great! So glad you enjoyed it!
Excellent recipe! I’m not a fan of evaporated milk so I substituted heavy cream and it turned out perfect!
So happy to hear it!!
Can I use condensed milk and evaporated milk? If so, what measurements?
I’ve not tested it with sweetened condensed milk, so I can’t say for sure.
Excellent well balanced recipe! Highly recommend.
Thanks, Linda!
Can I roast the sweet potatoes ahead of time? Then can the pie be made the day before with the pre-roasted sweet potatoes? (I’d bring them to room temperature ahead of time)
Yes. That works perfectly to give you a head start.
This was an instant hit in my home. Everyone loved this pie!!! Thanks for sharing this recipe. It’s delicious!!
Love hearing that, Sheila!
I used this recipe to make my very first sweet potato pie. The directions are clear. I used dark brown sugar because I didn’t have light brown sugar on hand. The pie turned out to be incredibly delicious. We may not go back to pumpkin. I’m making my second pie. For people who don’t have a scale but lots of potatoes, 1 pound yields sabout 2 cups mashed.
I’m so thrilled to hear your first sweet potato pie was a success—what an honor to be part of that! Dark brown sugar sounds like a fantastic twist for extra richness. And thank you for sharing that helpful tip about the potatoes—it’s sure to come in handy for other readers. I love that this pie might take over pumpkin in your house!
Thank you so much for adding the 2 cups mashed. I use home canned sweet potatoes from my garden and was trying to figure out how much that would be…..thank you again.
Turn out Great
Glad to hear it!
I used puree and i cant believe this came out! Im a displaced southerner feeling right at home in the NW. Thank you Stacey!!
Using purée? That’s awesome—I love a little kitchen creativity! I’m so glad the recipe brought a taste of home to you up in the NW. Sending you some Southern vibes, and thank you for sharing your sweet comment!
Greetings Stacey
I am in need of some help. I have Canned Organic Sweet Potato Puree. Can You tell me how much Canned I can use to substitute the 1lb of Sweet Potatoes? I would greatly appreciate your help. Thank You Much!
You’ll need about 1 cup of the canned sweet potato puree. Enjoy!
Thank you for your time. Much appreciated.
Always happy to help!
This turned out absolutely Great.
Love hearing that! Thanks for letting me know!
Hi there, I am baking it right now and the consistency seems watery. Is that right? Also how many cups is 5oz can. The can I have is 12oz, so I used 1/2cup plus 1/8cup. Is that correct?
Hi, Natacha! Yes, that should be equal to 5 ounces. How did it turn out?
So good. Best thing I’ve ever baked
Jim! That’s beautiful!
I have made many sweet potato pies over the years. This is my favorite. The only ingredient I changed was instead of ginger, I used 1/8 teaspoon of cloves. Everyone loved it.
Thank you so much, Brenda! So glad you enjoyed it!
We love sweet potato pie and casseroles. Have used several recipes but this is the favorite.
Made three. Two for reunion and one to keep home. All recipes from Stacy I have used have been excellent. Get many through ALFA magazine.
Thanks so much, Ken! Appreciate you!
THIS IS A WONDERFUL PIE…EASY TO PREPARE, EASIER TO ENJOY
Love hearing that!
This pie recipe is good!!! 40 yrs ago I tried a swt. pot. pie at a festival, it was OK, but it wasn’t anything special. This was so incredibly rich and buttery. I didn’t have a 5 oz can of evap. milk, so I added 5 fl.oz of half & half and a rounded 1/3 cup of dry skim milk, omitted the salt & baked it in a buttered 9″ square pan. (I have to strictly limit sodium.) I never understood why some people preferred sweet potato pie to pumpkin pie. Now it makes sense.
Ha! So glad to hear you enjoyed it!
I made this pie last night. It was delicious. The only thing I did differently was I used 3/4 of a cup of brown sugar and no nutmeg. I will make this again.
Thanks for the fantastic recipie.
You’re so welcome!
Very good and easy to make
Thanks, Catherine!
Whats “giner”? Had to make a second batch because it calls for one can of evaporated milk. Well its a a small can of 5oz not a 12 ounce. I also added less sugar. 3/4 cup of sugar made my brain seem happy and mouth water.
Thanks for catching the spelling error, Tomas. I try really hard, but can’t be perfect all the time. In reference to the evaporated milk, the recipe does call for a 5-ounce can. Glad you enjoyed it!
Excellent sweet potato pie recipe! I made two for thanksgiving and both were gobbled up! My husband loved it. Said it reminded him of his fathers sweet potato pie. I plan on making more very soon. Thank you!
So happy to hear y’all enjoyed it!
How many actual potatoes do you need to use?
It honestly depends on the size of the potato. Two to three medium sweet potatoes, would be my guess.
This pie is SO GOOD. Almost too sweet but so much flavor. I put everything in a blender to get it smooth and poured it right into a gluten free crust, so easy. Also a good tip is to blend it all up except for the eggs, taste for spices, then add them in. Thank you!!
So glad you enjoyed it!
This is a wonderful recipe Stacey and you are right … roasting the sweets give them a depth of flavor much better than boiling…. as Mama said , to each his own but we know better.. right? LOL.
This gave a me a chuckle this morning. 🙂
I’ve been know to be a tad arrogant but seriously… they are better roasted. Have a Happy Thanksgiving to you and yours!!
I accidentally baked my frozen pie crust for 10 min. Can I still bake it with the filling in it for the same amount of time?
Yes. If you find the crust to start getting too dark, you can always cover it with a pie shield or a few strips of aluminum foil.
This pie looks perfect and smells delicious. Can’t wait to serve it up to those I love and love to cook for.
Hope it tasted as good as it looked and smelled!
Stacey,
Sweet potato pie was a standard in my family, especially for holidays! My grandmother always added about 1/4-1/2 tsp almond flavoring in addition to the vanilla.
I sure do love some almond flavoring. I’ll have to try that!
I love this recipe. But I prefer to peel and boil the potatoes. Roasting in the oven is messy because they tend to drip. I use a lot of sweet potatoes because I make more than one pie at a time
t certainly works to do it that way. 🙂
I use a foil lined pan to roast sweet potatoes. Works perfectly & no mess.
Smart tip!
Love all your recipes!!
Thank you, Mary!
Riquisimo
Thanks!
Wonderful recipe. I made it with a gluten free pie crust and it was perfect! Definitely a keeper.
Thank you for sharing.
Thank you so much!
Thank you for sharing! I made it today and my husband and I loved It!
I’ll sure make it again!
Glad to hear it!
Stacey,
Could you or any of your cooking friends provide me with high altitude adjustments for your pie? I used to have a recipe for Denver that used Vanilla Butter Nut extract but I lost it and it was much like your recipe. I live at 6200 feet in Morrison, Colorado. Thanks for the help.
Katherine
I don’t have much experience with high altitude cooking, but maybe someone else can help out.
This is pretty much my recipe except I add a little honey, extra butter and a little of either orange juice or lemon juice. I prefer lemon. I also mix my sugars. Half light and half dark. I don’t really know why the honey, juices or dark sugar. But that’s how I was taught to do it and it’s delicious! The dark sugar does give it a nice color and richer flavor and the juice adds a freshness. The honey and extra butter gives it a nice shiny top and makes it taste richer. I learned long ago that’s it’s better and easier to roast the potatoes! Happy Thanksgiving!🦃
I forgot. I also add vanilla!😋
Thanks so much for sharing your tips and tricks! Happy Thanksgiving!
🦃🙏🏽🤗
I learned from my grandmother, to always add the juice of at least 1-2 lemons. I also add pumpkin spice as well as nutmeg and allspice. Try it with the lemon, it really balances the flavors. And I do vanilla extract.
I’m going to have to give the lemon a try!
Recipe looks great . Do I need to thaw the pie crust before baking . Will that change the baking time ?
They thaw pretty quickly, so it’s usually thawed by the time you pour in the filling. Enjoy!
Absolutely, the first sweet potato pie recipe that resembles my grandma’s. I was beginning to think my grandma was the only one who could make the best pie ever. She never wrote anything down I just called her and went by taste. And, now I’m the only person in our family who can replicate her strawberry cake.
This is my favorite comment of the day! Thanks so much, Renee!!
That is not a deep dish pie crust in the picture. I’m confused! Deep or not. Sounds good and want to try as a surprise for a relative who remembers it fondly as a favorite in her household. Thanks. Anne.
dunvegan21@gmail.com
Hi Anne! It is. A deep dish pie crust is what you’ll need to ensure it doesn’t overflow. Hope your relative enjoys it!
Got everything mixed up pretty golden color . I want to know excluding the sugar cani double this recipe? Seem like too many potatoes. So,
can I double the spice
I’m not 100% sure I understand the question. You can certainly double it, but you’d want to make two pies. If you just double the filling, it will create too much filling for the one crust.
I made this pie last night with a few adjustments. I live at 4800 ft. Altitude adjustments are not uncommon for me. I added a TBS of flour to help thicken up the pie. I also separated the egg whites and beat them till they formed soft peaks. I added the yolks to the whites. I folded the eggs into the sweet potato mixture last. The pie was wonderful. Light, set by 58 minutes of baking and the best I have ever eaten. No more store bought pie for me.
So glad to hear it turned out great for you!!
I live in colorado at 6200 feet would the adjustments you used be the same for me?
Thanks
Katherine
I made this recipe and yes, 425 degrees for 55 minutes was perfect in my oven. And I must say this is the best sweet potato pie I have ever had!! Thank you Stacey for this wonderful recipe.
I do have a tip though, my new container of nutmeg clumped a little because I added my spices after adding the milk and it did not incorporate as well as it should’ve if I had added them at the proper time. And I will also blend my spices together before adding them to the filling, I think it would help to keep any of them from clumping.
I’m so glad it turned out well for you, Brenda! So glad you enjoyed it and thanks for sharing those tips.
The best sweet potato pie! My family loved it. It was such an easy recipe to follow. I will definitely be making another one for Thanksgiving.
Aww! Thanks, Kathleen! So glad to hear y’all enjoyed it!
Hello Brenda, just a tip for you. Use fresh nutmeg not nutmeg from the container. As soon as you open that container the nutmeg will begin to lose flavor. Buy a jar of nutmeg nuts, get a small grater and grate them. You won’t regret it. And be careful not to use a lot of fresh nutmeg, it’s a stronger spice but oh so worth it for the flavor.
So really, you cook the pie at 425 degrees for 50-60 minute? Seems mighty high for so long.
Brenda you bake the sweet potatoes in the oven at 425 degrees and when the potatoes are done you reduce your oven temp. to 350 degrees to bake the sweet potato pie.
Hello Stacey I Will Be Trying This Sweet potatoes Pie And The Pineapple Juice Cake I Will Let You Know If The Family Keep Me Or Say Bye Bye????
Something tells me they’re gonna keep you! Enjoy!
How can I print this Sweet Potato Pie recipe?
Simply click the “Print Recipe” button in the upper right hand corner of the recipe card towards the bottom of the post.
Hi Stacey,
This recipe sounds like something I am craving tonight. I think sweet potato is my favorite pie! Could you guesstimate how many cups of cooked sweet potato would make this recipe. I already roasted my potatoes today and wonder if I could use a pound of the cooked or would it be a pound of potatoes before cooked? Thanks for any help. The potatoes are so good plain that they will for sure make a great pie!
Thanks for all these wonderful recipes!!!
Carolyn
Hi Carolyn! I would guess between 2 and 21/2 cups of cooked sweet potato. Sure hope you’ll enjoy it!
Hi Stacey! Can ya; see me wavin’ at ya’ from GA? LOL Could you please tell me if you used salted or unsalted butter in this? Your recipe is very much like mine, and I use the salted kind, only diff is the 3 spices. I’m going to be really adventurous and add them thar’ spices next time and I know it will be tummy- yummy. Never occurred to me to use them except in pumpkin pie (now ain’t I in a rut?). When cooking for my parents I always stuck to Mom’s old fashioned recipe I’d always made. They loved the plain sweet potato flavor that came through and I did too, but it’s time for a change. Thanks SO much for sharing another of your great recipes.
Hugs & Blessings to all,
Linda
Hey over there!! I use unsalted, but either will work. When I have a recipe where it makes a big difference, I try to specify. If it’s not super important, I usually just say “butter.” Hope you’ll enjoy it and hugs to y’all, too!
Okay, you have redeemed yourself with this recipe. This is (for sure) Pie, not some other name like: Pumpkin Pudding (maybe). He he he … No, that was cornbread or more cake-biscuits … not Biscuits in a pan. Come on, Stacey, Man. That was so confusing in your other recipe …
Well, I’m glad to hear that. Though, I assure you no cornmeal was used in that other recipe so there’s no way it could have been cornbread! LOL! 🙂