For almost 30 years, I’ve been producing this. It’s a perennial favorite in my household. You’ll want to prepare this dish time and time again. Observe that raw eggs are used in this recipe. Pregnant women, small children, the elderly, and the infirm should avoid consuming raw eggs. Use only fresh eggs in this recipe, it’s important to remember that.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pies |
Ingredients
- 2 medium sweet potatoes, scrubbed
- 2 cups white sugar
- 1 cup sweetened condensed milk
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons all-purpose flour
- 1 pinch ground cinnamon, or to taste (Optional)
- 1 pinch ground nutmeg, or to taste (Optional)
- 1 pinch ground allspice, or to taste (Optional)
- 1 pinch ground cloves, or to taste (Optional)
- 2 (9 inch) pie crusts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Drain, then remove and discard skins.
- Mash sweet potatoes in a bowl until no lumps remain; transfer 1 cup to a large bowl, and reserve the rest for another use.
- Add sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves to sweet potatoes in the large bowl. Mix until well combined, then divide batter evenly between pie crusts.
- Bake in the preheated oven until firm, about 45 minutes.
Reviews
Perfect!
I love this pie! I made a few changes but it’s mostly the same exactly. I added 2T of spiced rum, salted butter, 1T of pumpkin pie spice (next time I’ll just use nutmeg). I steamed the sweet potatoes, too. I love the rum/butter taste in it. This is the best sweet potato pie I’ve ever eaten! (I’ve never made or eaten one before) It’s just spectacular.