Sweet Potato Pie VIII

Sweet Potato Pie VIII


"This is a good, old-fashioned sweet potato pie kissed with nutmeg, vanilla, and lemon juice. It's a twenty-five year old recipe that I think is really good."

Ingredients 1 h 15 m {{adjustedServings}} servings 340 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the potatoes and melted butter in a mixing bowl. Stir the eggs, sugar, milk, nutmeg, vanilla, lemon juice, and light whipping cream into the potato mixture. Beat until well blended and smooth; pour into the pie shell.
  3. Bake in preheated oven for 50 to 60 minutes, until toothpick inserted in center comes out clean. Serve warm or cold.
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Reviews 32

  1. 40 Ratings


Baker Beware. One reviewer wrote that it was too watery. I suspect she made the same mistake I did and thought the whipping cream was for a topping after baking. However, I realized (too late) that it's the "light whipping cream" that needs to be added with the ingredients. I'm going shopping for more ingredients and will give it another go. I'll review again upon successful completion. I'm sure it will be delicious! :)


hands down, the best sweet potato pie recipe I have ever tried...and I have tried many! Perfect texture and not too sweet.


Once again I've messed around with this recipe right from the start, so I have no idea how it would have come out in it's original form. The inclusion of the 2T lemon juice is worth 4 stars all by itself. Genius! My variation; 1 40oz can of Yams, no butter, a 12 oz can of no-fat evaporated milk instead of milk and whipping cream, 1/2 c brown sugar 1/4 c Splenda instead of white sugar, 1 T cinnamon, 1/2 t mace, 1/2 t nutmeg, 3/4 t cloves, 1 t ginger (or more of any or all of the foregoing, to taste, the desired outcome is a highly spiced gingerbread flavor). This is far, far better than any pumpkin pie although it doesn't have the dense texture for which I was originally looking. Next time I'll double the quantity of yams and add another egg, adjusting the sugar, lemon juice and spices accordingly aiming for a 2-pie yield. If you prefer a fluffier pie seek no further.