Sweet Potato Pie I

1,558 Reviews 124 Pics
  • Prep

    30 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 20 m
COUGAAR
Recipe by  COUGAAR

“This recipe was shared with me by a special friend in Atlanta, Ga. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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Reviews (1,558)

Rate This Recipe
MANTABIROSTRIS
3639

MANTABIROSTRIS

I've made this a few times and the recipient always loves it. One suggestion--don't store the boiled sweet potatoes in the fridge when you don't have time to make the pie right then...it separates a bit and makes the pie grainier than it needs to be. It's much smoother when the directions are followed and it's mixed right after boiling and peeling. :)

SL
3256

SL

I have made this recipe for the past three years and always receive rave reviews. People who have eaten sweet potato pie all their lives say this recipe is the best they have ever tasted. I have made minor changes to suit my taste. I use evaporated milk instead of regular milk. I add a 1/4 tsp of cloves and ginger and 2 tbsp of lemon juice. The lemon enhances the tast of the potatoes. I also add a 1 tbsp flour to the mixture to thicken up a bit. Last, I I halve the white sugar and replace with brown sugar. Try this and you won't be disappointed.

KIMAR
1478

KIMAR

The flavor was delicious, but it was very sweet. The filling did not set well and was slightly loose, as a few other reviewers have noted. However, I printed this recipe last year and just got around to trying it now. Apparently in the meantime the recipe has been adjusted from "1 large sweet potato" to "1 one-pound sweet potato". Perhaps this will make a difference. In comparing this recipe to other sweet potato pie recipes, I've noticed that most seem to call for 2 cups mashed sweet potatoes. I don't believe my "one large" sweet potato equalled 2 cups mashed.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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