This sweet potato pie comes with a choice of pecan topping. Instead of the more typical evaporated milk, it uses sweetened condensed milk. Serve topped with whipped cream or ice cream. Instead of sweet potatoes, you might use yams.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 pound sweet potatoes
- ¼ cup butter
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 egg
- 1 recipe pastry for a 9 inch single crust pie
- 1 egg
- 2 tablespoons dark corn syrup
- 2 tablespoons brown sugar, packed
- 1 tablespoon butter, melted
- ½ teaspoon maple flavored extract
- 1 cup chopped pecans
Instructions
- Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.
- Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
- Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).
- While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.
- Bake for another 25 minutes until set.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 10 g |
| Sodium | 345 mg |
| Sugars | 35 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This is my family’s favorite pie. It’s so much better than pumpkin pie.
I am not a fan of sweet potatoes in any form so it is difficult to give this recipe a fair rating. If I went by what the people that consumed it said it would give it five stars. None of them knew they were eating sweet potatoes [A big plus for me :-)]. I like MOMFROMCALIFORNIA’s idea about throwing in some ginger. I used frozen pie crust. The recipe made two pies. Next time (There will be a next time…everyone that tried it wants more) I will double the recipe for the topping for better coverage.
SO. GOOD. I didn’t have any orange zest and I subbed 2 tbsps of maple syrup because I had no corn syrup. Crunchy candied pecans and creamy fluffy filling, yum. Next time I’m going to try sprinkling a little sea salt on the topping.
My man doesn’t believe fruit should be cooked, so his mom always made him a sweet potato pie just for him. Tried this recipe last year (2 pies, 1 with topping, 1 without) His sisters fought over the last few slices (with topping). I added to the orange zest & put some in the topping too. Thank you so much for sharing this!
Yummy!
Doubled the batch and it turned out perfect!
Great, easy–this is now my go to recipe for a very good sweet potato pie. Used it in a mini form for a family gathering and they loved them. Thanks for sharing!
After reading the reviews I had higher hopes for this pie. First of all, following the baking instructions, a portion of the top was a little charred during the initial baking. I think the topping is too much. I found it difficult to spread the topping. Just add maple syrup to the batter and spread pecans under or on top of the pie before baking. Because this was the firs time making this recipe I followed the directions. Spices were fine but it was very dry.
I served this pie today at a luncheon. Delicious! This recipe will now replace the pumpkin pie that I traditionally serve at Thanksgiving.
This pie was great! I brought it to our Labor Day weekend family picnic and brought home an empty pie plate. Everyone loved it. My sister even snagged the last two pieces to bring home to her father-in-law since he couldn’t make it that day. I was nervous it might be too much of a fall desert for labor day, but I was wrong. It was perfect, but also perfect for Fall!
I have been making this pie for the past 3 years exactly as described and love it every time! Although it fills right up to the top after adding the topping, I always manage to fit this into a regular 9″ pie crust. This makes a great breakfast when eaten cold as leftovers (if you have any).
Its a great recipe
Sorry, this isn’t what I was expecting. It was kinda good but too dense for me I’m used to a more airy,fluffy dough. I’ll keep looking
I made it for Thanksgiving, and the sweet potato pie came out excellent. I think I used more than one teaspoon of orange zest. It added a very nice kicked to it! Also instead of dark corn syrup and maple extract that I didn’t have, I just used maple syrup. My friends loved it!
I tried this recipe today. I altered it a bit. I added one ounce of Southern comfort to the filling and 1/2 ounce of Southern Comfort to the pecan topping. It was delicious. With the caloric value, would recommend chilling the pie and cutting it into finger sized slivers and adding a dollop of whipped cream. This makes it a healthier serving and allows you to have more the next day without blowing your “diet”.
I used a deep dish ready-made pie crust and it worked on the first attempt at making this recipe.
this is a YUMMY pie! definitely make sure you only use about 2 cups of potato (ie 1 very large potato) – the one i used nearly filled the (deep dish) crust to the top! the only bad thing about this recipe is that I ate WAY too big of a peice and now am uncomfortably full!
This was very good. We doubled the recipe but only had one can of condensed milk and it was plenty sweet. Good texture and good flavor. Thank you for sharing.
This was my first try making sweet potato pie. I found it to be easy and the pie was delicious. I would recommend it to all. everyone that ate it gave great compliments.
This recipe without the topping mirrors my grandmother’s recipe for sweet potato pie. This rich creamy delicious pie sends me back to that kitchen window we used to peer into as kids in Gary, IN while we watched my grandmother set her pies out to air. Wow!
I made this sweet potato pie last night with our turkey dinner. I feel so foolish, my daughter told me it’t a dessert and I usded it as a vegetable, but it was toooooo sweet. I only put a tiny bit of the condensed milk and not much sugar, but it was way too sweet for me. I may make it for my family on Thanksgiving for a different dessert. I was wondering, did any one else use this as a vegetable? Is it only a dessert?