When I tell people how simple it is to make this exquisite candy, I sometimes feel embarrassed. It can be created in about 10 minutes total and tastes a lot like a popular crunchy peanut candy bar. In order to make candy corn economical to make, I like to get a lot of it shortly after Halloween when it is on sale. After the semisweet chocolate has cooled, I occasionally sprinkle some melted milk chocolate over the top for decoration.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 24 |
| Yield: | 3 (9-inch) pies |
Ingredients
- 3 large sweet potatoes
- 5 large eggs, beaten
- 1 cup butter, melted
- 1 (12 fluid ounce) can evaporated milk
- 1 cup white sugar, or to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon lemon juice
- 3 (9-inch) pie shells, thawed
Instructions
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water; peel and mash sweet potatoes in a large bowl until smooth.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together beaten eggs and melted butter in a medium bowl until well combined; stir into mashed sweet potatoes. Mix in milk, sugar, flour, vanilla, nutmeg, baking powder, and lemon juice until smooth; pour mixture evenly into pie shells.
- Bake pies in the preheated oven for 10 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.
- You can also cook sweet potatoes on a wire rack in a pressure cooker until tender.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 244 mg |
| Sugars | 12 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I use pumpkin pie spice instead of nutmeg it’s a big hit!
The pies came out absolutely perfect! The only changes I made were to replace the 5 eggs to 2 eggs + 4 yokes to improve the custard and prevent cracking. I also added 1/2 teaspoon of Pumpkin Pie Spice. (I used the 4th crust for an Apple Pie!)
I BAKE potatoes to bring out natural sweetness, use 3/4 c. brown sugar instead of white, no vanilla, but use allspice and either lemon or orange peel. Makes tangy pie from very old cookbook.
I omitted the lemon juice and added a 14 cup sugar turned out great! Everyone loved it.
I made this just as written for 2 family Thanksgiving celebrations. I loved it. It made 3 deep dish pies, which ended up being a great thing because people were happy to take leftover pie home with them. I recommend the Kroger brand frozen 2-pack deep dish pie crust. For the 3rd pie I used a different one, but preferred Kroger’s and was asked by 2 people whether it was homemade crust.
This pie lives up to its name, truly. It was amazing – almost resembled a chess pie, but with that yummy flavor of sweet potato. It is a very balanced flavor that paired perfectly with the nutmeg and cool whip. It was also not too heavy either. Highly recommend this pie!
What a wonderful True Southern Sweet Potato Pie recipe. It’s very similar to my Great ‘Grandma Brown’s’ recipe, except my grandma had a major sweet tooth. Something I thought I had until I made her pie. Now, a days I make this, which is pretty much ‘Grandma Brown’s’ pie with 1/2 the sugar ??. I want this written for 1 pie as well. Please! ??. I know taking out 1/3 of everything won’t work. Thank you!
Delicious… I add one more flavoring… you could add almond, or even orange flavoring to change the taste. Delicious either way. Enjoy!
I would add cinnamon to it. It was very good.
I will definitely make this again it was delicious!!
*FINALLY GOT IT RIGHT* Unfortunately my sweet potato pies always turned out less than successful.. However I followed this recipe adding a swig more vanilla, brown sugar, cinnamon and I used heavy cream instead of evaporated milk. My family’s response had me blushing.. Definitely a Keeper Thanks
No significant changes because I wanted to see how this pie recipe worked the first time around…boy oh boy, my husband loves this and he thinks it’s even better than my pumpkin pie (what does HE know ;-). Honestly, have to say it’s the best I’ve tasted and I’m not going to change a thng!
My family said it was good but not sweet enough. Thought it was too thick. It was not as good as the one I make.
increased nutmeg and added cinnamon
I added cinnamon and mor
This pie turned out great ! I took one to a gathering and it was gone in no time.
Excellent taste
I added brown sugar and more lemon juice. Yes I will make it again.
I absolutely LOVE, LOVE, LOVE this recipe. I WILL be making it again and NO, I will NOT be changing or adding ANYTHING to this recipe.
I made this recipe and the only thing I did differently was add the cinnamon/nutmeg/sugar to my liking , I also used a mixture of white and brown sugar. …but overall it was a wonderful pie…the texture of the pie was perfect. I will definitely use this one again.
This was, without a doubt, the absolute best sweet potato pie I have ever had! With so many sweet potato pie recipes out there, if you’ve never made one, it’s hard to know which recipe to choose. Well, look no further – this is definitely the one to make! It does make 3 pies, so get ready to have some pie! I made the pies for Thanksgiving and brought one to a family get-together, one to a friend get-together, and one to stay at my house. I got rave reviews from everyone and personally thought it was fantastic. Absolutely delicious!