Sweet Potato Pie V

Sweet Potato Pie V


"Aside from being delicious, sweet potatoes are a good source of vitamin A. This pie is a nice alternative to pumpkin pie."

Ingredients 1 h 15 m {{adjustedServings}} servings 685 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 94.6g
  • 31%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the hot sweet potatoes; mash with butter. Stir in sugar and allow to cool slightly.
  3. Beat in the egg yolks one at a time, mixing thoroughly after each addition. Blend in cream and vanilla. Pour into pie shell and dust top with grated nutmeg.
  4. Bake 10 minutes at 400 degrees F (200 degrees C). Reduce oven temperature to 375 degrees F (190 degrees C), and bake until center is set, about 35 minutes more.
Tips & Tricks
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See a healthier take on classic baked potatoes.

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Reviews 6

  1. 8 Ratings


Far too SWEET, and I had left out half a cup of sugar. Definately would not make again.

Valerie's Kitchen

I made some pretty serious modifications to this recipe and it turned out fantastic (see my custom version) but my rating is based on the recipe as written. It has serious flaws and I urge you to use it for inspiration but heed the warnings of the reviewers. If you've ever baked a pumpkin pie you would know that 3 cups of sugar is WAY too much for this pie. Sweet potato is already sweeter than pumpkin to begin with so doesn't need much to sweeten it up. I used 1 cup and it was plenty. I used only 1/2 cup butter and can't imagine how greasy the end result would be if you actually used 2 sticks of butter in this. I reduced the half and half to 3/4 cup to get the consistency I felt was right. It will be a pretty runny consistency, similar to pumpkin pie, but will set up as it bakes. I have to say I like the method of sprinkling the nutmeg on top. It makes for a very pretty presentation. I also mixed a bit of it into the batter. It compliments the sweet potato really well and I didn't feel any other spice was needed. Make sure you store this in the fridge and serve cold.

Sharelle D. Lowery

I was nervous about this recipe, but I LOVE it!...Its very sweet but definately a "man-trap"!!!...its a southern recipe. I actually substituted the half and half for eagle brand condensed milk and YES I did use this much sugar, however I noticed that it made about two pies. After making the pie, taste the mix and add where you see necessary! I also cooked it for longer than the 40 minutes...because I like that slightly burned look on top of my sweet potato pies. This PIE was Off the HOOK!