This pie was so beloved by my brother that he learnt how to cook it.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 cups mashed sweet potatoes
- ¼ pound butter, softened
- 2 eggs, separated
- 1 cup packed brown sugar
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup evaporated milk
- ¼ cup white sugar
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
- Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
- Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 361 mg |
| Sugars | 38 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe!
Great recipe. FYI I peel the potatoes then place them in the microwave for aprox 20min. Turning them every 5min. Poking them to check for doneness. Great and quick hack! Enjoy
Other than the fact I pressure cooked the sweet potatoes, with just required liquid to cook. Used slotted silicone spoon to help drain and get out onto a plate. Then carefully tipping sideways to drain again. Changed the spices to short 2 tsp. of pumpkin pie spice instead. Didnt have ginger powder. Used condensed milk instead of evaporated. The baking difference was longer cook time. 45 minutes longer over the last 30. But, I slowly decreased oven temp, within that 45, upon checking wasn’t set yet. 15 mins. past lowered to 325. Checked again after 10 mins. then lowered to 300, due to nice carmelation on top. I googled how to jazz up store bought crust. Melt 4 Tblsp. butter. Cool and add 1 tsp. vanilla and 1/2 tsp. rum. I melted the butter before making pie. Since it cooled quickly. Stir together gently. Brush the entire crust, just before filling. I made 2 pies and still had small bit of extras of the butter mix. Yes, this is “sweet” potato pie. Not overly sweet. Just delicious! Today, having a slice, I even sprinkled powdered sugar on top after gently warmed in microwave. As others have said, this is better than pumpkin!!
too much sugar since sweet potatoes are already sweet, separate eggs too complicated – why can’t you make it simpler.?
I found this recipe on here about twelve years ago. I have made it for my family every year since. My family look forward to it! Thank you for sharing!
I loved this recipe! The only thing I did differently was baking the potatoes. Absolutely delicious!
This is a delicious recipe. I added 1 tsp of vanilla extract to the recipe. Also, I didn’t have allspice so I added 1/2 additional tsp of cinnamon and nutmeg. I also baked my sweet potatoes instead of boiling them. That helps to retain the sweetness in the potatoes. It turned out very well.
Everything looked grainy when I mixed it. I baked the potatoes instead of boiling. Folding the egg whites in seemed to make it worse. It’s now baking strange and there was way more filling then I needed and would have over flowed my shell. Next time I’ll have to skip the egg white step and mix everything together. Guess I’ll see how it tastes but as far as looks go it isn’t good!!!!!
This was my first attempt at making a pie ever! I got a bit ahead of myself and made some mistakes, but those mistakes had nothing to do with the recipe, just my own eagerness!
it took long to mash the potatoes but its was worth it!
Awesome recipe, added vanilla extract, yummy!
The recipe is solid. The only variations I made were that I baked the potatoes instead of boiling them and I added a half teaspoon of vanilla and a half teaspoon of bourbon.
This is THE best sweet potato pie recipe I have ever made. I followed the directions exactly as written and it came out perfect!
Very good recipe! Folding the beaten egg whites into the batter really makes ten filling fluffy and light! I took some of the sugar out and it’s still pretty sweet. Next time, I’d also use a bit less nutmeg and more cinnamon – just my taste.
Excellent
I haven’t tasted the pie yet but I just took it out of the oven and I’m worried it isn’t going to set right. I’ve baked pumpkin pies in a bakery before and when we took them out of the oven they were very jiggly in the middle, but still looked exactly the same as when I put them in the oven. This pie puffed up so much and it’s starting to settle pretty well and the size has gone down but I’m not sure if its all the way set even though the top is golden brown and even cooked to the point of cracking…I’m making it for a friend so I just hope it doesn’t turn out like an unedible soup. I did taste some of the batter before I baked it and to me it was a good amount of sweetness–not too much. Definitely add some vanilla though.
A wonderful recipe for your family, I have made it and it turned out great ??
I haven’t tasted them yet but they look delicious.
i have been making this recipe for the lest couple years, and its great. I am gonna keep making it…
I love this pie. I’m not a fan of pumpkin pie, so made this instead, and my entire family loved it. It’s a staple now, I make it every Thanksgiving! I don’t change a thing, as it’s perfect as is. I usually do leave it in the oven an extra 15 minutes or so, so it’s a bit firmer when I take it out. Such a great recipe!
I added 1/2 t. Vanilla extract and orange zest. Friends are asking me to make them one.