Sweet Potato Pie


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.

Makes 2 (9-inch) pies
Sweet Potato Pie

Jennifer R. Davick


  • 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


  1. Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.

  2. 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.

  3. Bake at 350° on lower oven rack for 45 to 50 minutes or until set. Garnish, if desired.

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