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Sweet Potato Pie Sweet Potato Pie-5 piece

Sweet Potato Pie

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  • 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