Sweet Potato Pie IX

Sweet Potato Pie IX

112 Reviews 14 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  sniper69

“A tasty pie made from sweet potatoes, and always an interesting addition at Thanksgiving or at anytime of year!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 - 9 inch pies



  1. Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and mash. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine sweet potatoes, butter, sugar, vanilla and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato mixture.
  3. Pour into pie shells and bake in preheated oven for 60 minutes, or until done.

Share It

Reviews (112)

Rate This Recipe


Yummy, yummy, yummy! Very hard to go wrong with these simple instructions. I added 1/2 tsp of cinnamon for additional spice. Also, adjusted the temperature down to 325 after 40 minutes to keep the crust from getting too dark! Definitely a keeper.



I doubled this recipe and made three REALLY full pies, and had a little filling left over. I assumed, like most pie recipes, this would not make full pies, I was wrong, this recipe produces generously filled pies! Other than that, I BAKED the potatoes instead of boiling them (I peeled the whole baked potatoes after they had cooled halfway), I added a few dashes of cinnimon and a dash of ginger, plus about an extra 1/2 tsp of nutmeg, and reduced the sugar (I used 3 cups of sugar for a DOUBLED recipe). I wish I would have reduced the eggs, this turned out to be much fluffier than I wanted. I wanted a denser, more custard-like pie (like pumpkin pie), and this recipe made a light, fluffy pie. It is a good basic recipe though, and I feel I can work with it until I arrive at the type of pie I want, by reducing the eggs, using half brown sugar next time (in the same reduced amount), and by adding more spices, maybe even some allspice. I also cooked the three pies at 325 degrees for one hour on the second oven rack down from the top (so the pies were closer to the top of the oven), and they came out beautiful, the crust did not get too dark, and they were lightly browned on top, just like I like them.



I added more milk and some cinnamon and it came out just like my mom's! Also... If you run your potatoes through a ricer you won't get any lumps or strings in your pies.

More Reviews

Similar Recipes

Sweet Potato Pie I

Sweet Potato Pie I

Sweet Potato Pie II

Sweet Potato Pie II

Sweet Potato Pie VII

Sweet Potato Pie VII

Sweet Potato Pie IV

Sweet Potato Pie IV

Sweet Potato Pie III

Sweet Potato Pie III

Sweet Potato Pie III

Sweet Potato Pie III


Amount Per Serving (16 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 201 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Sweet Potato Pie I


next recipe:

Goldilocks Sweet Potato Pie