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Down South Sweet Potato Pie

Down South Sweet Potato Pie

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Canned Food Alliance

This dish will be a family favorite for any season!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 94.6g
  • 31%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 425 degrees F.
  2. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed and add eggs, one at a time. Beat in yams, evaporated milk, and pumpkin pie spice.
  3. Pour filling into pie shells. Bake pies 30 to 35 minutes until edges puff, crust browns, and custard is set.
  4. Meanwhile, mix the pecans, brown sugar, and butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture and return to oven 7 to 10 minutes longer, until topping is golden brown and crisp. Cool pies on rack completely. Garnish with whipped cream.
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Reviews

Bobbie Jean
17
10/25/2005

Very good pie.The first pie I made I baked at 425° as directed, but left off the topping. The crust got too brown. The second pie I baked at 375° for 35 minutes and then I reduced the oven temperature to 325° and baked another 25 minutes(I omitted the nut topping).I covered the edges loosely with foil the entire cooking time and it was perfect. This is a very sweet pie. You could reduce the sugar somewhat.

RADIOGURL
14
12/9/2003

The taste was a big hit with my friends, but I found it needed to cook quite a bit longer than the recommended 30-35 minutes. I ended up turning down the heat so that the crust wouldn't burn. The filling was tasty and people who told me they didn't like pumpkin pie said they LOVED this!

NINA L.
14
12/18/2003

I have to say, this is a very good pie. Very sweet and very fluffy. I did not add the topping though, because I used the pecans already in the crust and I thought that might be to much pecans. This recipe makes a little more filling than I thought. I used the rest in a med. sized custard cup and cooked it along with the pie. Very delicious. Thanks