Food and Recipes Desserts Pies Sweet Potato Pie 3.0 (2) 2 Reviews A close cousin of pumpkin pie, this traditional sweet potato pie gets its creaminess from whipped sweet potatoes, evaporated milk, and sweetened condensed milk. Using refrigerated deep-dish pie crusts keeps it easy. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on February 20, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 (9-inch) pies Ingredients 2 pounds sweet potatoes, peeled and sliced 1/2 cup butter or margarine 3 large eggs 1 cup sugar 1/2 cup sweetened condensed milk 1/2 cup evaporated milk 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 (12-ounce) package frozen deep-dish piecrusts, thawed Garnishes: whipped cream, grated nutmeg Directions Cook sweet potato in boiling water to cover 30 minutes or until tender; drain. Beat sweet potato and butter at medium speed with an electric mixer until smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each piecrust. Bake at 350° on lower oven rack for 45 to 50 minutes or until set. Garnish, if desired. Jennifer R. Davick Rate it Print