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Sweet Potato Pie IV

Sweet Potato Pie IV

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Cindy B.

Cindy B.

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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

TRAYCEE4
53

TRAYCEE4

4/21/2003

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!

ThaBigCheese
40

ThaBigCheese

11/28/2002

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!

ADELINA COPPAGE
35

ADELINA COPPAGE

11/28/2002

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.

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