Sweet Potato Pie Sweet Potato Pie-5 piece

Sweet Potato Pie


In our home, we have an a tradition where I prepare a dessert every Sunday that is slightly fancier, or more labor intensive that what we normally bake during the week.  It began as “Ice Cream Sunday’s” with a different ice cream treat every week, but when winter came, everyone wanted something less “summer-y”.  While we often eat old favorites, I frequently try new recipes that I think everyone will like.  If I come across something particularly  tasty, I will post the recipe for it here – for your sweet tooth.This week, we ate my husbands all time favorite pie. It is a sweet potato pie with a praline topping.  It’s like a manly pumpkin pie! (I’ve been using this recipe for many years and unfortunately I don’t remember where it came from in order to give credit where credit is due.)

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Sweet Potato Pie Sweet Potato Pie-5 piece

Sweet Potato Pie


  • 12 lbs. sweet potatoes (I use about 3 large or 4 medium ones)
  • 1/2 c. butter, softened
  • 14 oz. can sweetened condensed milk
  • 1 t. cinnamon (heaping)
  • 1/2 t. nutmeg
  • 2 eggs
  • 1 recipe pie crust
  • For the topping:
  • 1/4 c. butter
  • 1/2 c. brown sugar
  • 1/2 c. pecans, chopped


  1. Cook the sweet potatoes either by roasting in the oven or I prefer to peel, cube, and steam them until they are fork tender. (Even though it takes more labor, it is ultimately quicker and uses less electricity.)
  2. Preheat the oven to 350.
  3. In a mixing bowl, beat potatoes together with butter until the potatoes are mashed and butter has melted.
  4. Mix in the milk and spices.
  5. Stir in the eggs.
  6. Pour into the pie crust and bake for 45-60 minutes. (It really depends on how many sweet potatoes you use. Thick pies make me happy, so mine usually bake for about an hour.)
  7. Test doneness by inserting a clean knife into the center of the pie. If it’s clean, it’s done.
  8. Cool.
  9. To prepare the topping, melt the butter over medium heat in a saucepan. Stir in brown sugar until it is well blended, about a minute.
  10. Remove the pan from the heat and stir in the chopped pecans. Spread on the top of the cool pie. Refrigerate.
  • Author: ReformationAcres


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