Sweet Potato Pie Recipes

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Because of it's versatility as a side dish or a dessert, sweet potato pie recipes vary greatly. From the simple recipes with sweet potatoes and a few spices, to the more elegant pecan topped desserts, these are the tastiest sweet potato pie recipes you'll ever serve.

The are a few differences in each of the sweet potato pie recipes in this collection. One is the type of spices…some use ginger, while others use only cinnamon and nutmeg. Some call for sweetened condensed milk, while others use half and half or other milks. If you prefer a dessert taste, the pecan sweet potato pie recipes combine the best of two pie recipes…sweet potato and pecan. No matter what recipe you choose, you are going to love sweet potato pie as part of your meal. It's home cooked comfort food at it's best!

 

 

 

 

Easy Sweet Potato Pie

 

Ingredients:

2 1/2 cups mashed cooked sweet potatoes
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 ounces butter or margarine, melted
1/2 teaspoon salt
3 eggs
1/4 cup milk
Whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees F. Roll out pastry and place into a 9-inch pie pan.

2. Mix sweet potatoes, sugar, spices, salt, and butter in a medium-sized bowl. Beat in eggs and milk. Pour filling into pastry-lined pan.

3. Bake for 1 hour, until a pick inserted halfway between edge and center comes out clean. Cool slightly on rack. Cut into wedges and top with whipped cream, if desired.

 

Pecan Streusel Sweet Potato Pie

 

Ingredients:

1 1/2 cup mashed sweet potatoes
1/4 cup margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 slightly beaten eggs
1 cup half and half
Pecan Streusel topping (recipe below)

Directions:

1. By hand mix butter with potatoes. Add brown sugar cinnamon nutmeg and ginger. Stir in eggs and then half-and-half.

2. Pour filling into a 9-inch deep-dish pie shell. Bake at 375 degrees 30 minutes.

3. Sprinkle with Pecan Streusel topping. Bake 20 to 25 minutes more or until knife inserted near center comes out clean. Cool before serving.

Pecan Streusel topping ingredients:

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
2 tablespoons butter
1/4 cup chopped toasted pecans

Topping Directions:

1. Mix together flour, brown sugar, cinnamon, and nutmeg.

2. Cut in butter until mixture resembles coarse crumbs. Stir in toasted pecans.

 

Back Home Sweet Potato Pie

 

Ingredients:

3 medium sweet potatoes, cooked
3/4 cup butter
2 1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 Tablespoon vanilla
3 eggs
1 can evaporated milk (14oz)
2 frozen 9-inch pie shells

Directions:

1. In a large bowl, mash potatoes, add butter and mix together. Add sugar, cinnamon, vanilla and nutmeg.

2. In another bowl, beat eggs and add milk. Pour eggs and milk over sweet potato mixture and stir.

3. Pour into pie shells and bake for 45 minutes at 400F.

 

Tess's Sunday Sweet Potato Pie

 

Ingredients:

2 cups (1 lb.) sweet potatoes
1/2 cup (1 stick) butter
2 cups sugar
1/4 teaspoon salt, optional
1/2 to 1 teaspoon nutmeg
1/4 teaspoon ginger
3 eggs, well-beaten
1 cup half-and-half milk
1 Tablespoon vanilla (or brandy)
1 Tablespoon lemon juice (needed to preserve coloring)
2 8-inch refrigerated pie shells

Directions:

1. Preheat oven to 350 degrees. Bake sweet potatoes on a baking sheet or a piece of foil for one hour, or until syrup starts to run out of them. Peel and mash the potatoes.

2. Increase oven heat to 375 degrees.

3. In a large bowl, beat the butter, sugar, salt, nutmeg and ginger at medium speed. Beat in the sweet potatoes until creamy. Beat in the eggs. Beat in the half-and-half milk, vanilla and lemon juice, separately and slowly.

4. Spoon the mixture into two unbaked pie shells.

5. Bake at 375 degrees for one hour, or until a knife inserted in the center comes out clean.

 

Farm Fresh Sweet Potato Pie

 

Ingredients:

2 pie shells, baked
5 medium sweet potatoes
3 eggs
1 cup sugar
1 Tablespoon vanilla flavoring
1 teaspoon cinnamon
1/2 cup milk
3/4 stick butter

Directions:

1. Boil sweet potatoes (with skin on) until tender. Let cool and peel.

2. Mash potatoes, add remaining ingredients and mix well.

3. Put into baked pie shells and bake in 400 degree oven until browned (about 45 minutes).

 

Cream Cheese Sweet Potato Pie

Ingredients:

One 9 inch pre-baked pie shell
6 ounces cream cheese, at room temperature
3 large eggs
1 can (16 ounces) sweet potatoes in light syrup, drained and rinsed
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup half and half

For Topping:

1/3 cup finely chopped pecans
1/3 cup quick oats
1/3 cup flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons melted butter
whipped cream (optional)

 

Directions:

1. In a large mixing bowl, with a wooden spoon, blend the cream cheese with 1 of the eggs and 1/4 cup of the sugar.

2. In a food processor puree the remaining eggs with the sweet potatoes, remaining sugar, salt, ground cinnamon, ginger, nutmeg and half and half.

3. Spread the cream cheese mixture on the bottom of the pie shell then spoon the sweet potato filling on top. Bake for 30 minutes.

4. As the pie bakes, combine in a bowl the oats, pecans, flour, cinnamon and sugar and toss until blended. Drizzle the butter over the top and mix together.

5. Once the pie has baked for 30 minutes, sprinkle this mixture over the pie and bake for 30 to 40 minutes longer or until the filling has set.

6. Serve with whipped cream if desired.

 

Heavenly Spiced Sweet Potato Pie

 

Crust Ingredients:

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
3-4 Tablespoons cold water

Filling Ingredients:

1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes, cooked skins removed, mashed
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 eggs
1 cup evaporated milk
whipped cream, for topping if desired

 

Directions:

1. Preheat oven to 350°F. Combine flour and 1/8 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

2. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

3. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

4. Combine all filling ingredients except evaporated milk, eggs and whipped cream in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

5. Reduce speed to low; add milk and eggs. Beat until well mixed.

6. Pour filling into crust. Bake for 50 to 60 minutes or until knife inserted in center comes out clean.

 

Hearty Sweet Potato Pie

 

Ingredients:

2 sweet potatoes, or yams
1 medium russet potatoe
1/2 cup butter
1 cup brown sugar, packed
1/2 teaspoon nutmeg fresh, grated
3 large eggs, beaten
1 1/4 cups evaporated milk
1/2 teaspoon vanilla extract
1 pie shell (9 inch) unbaked

Directions:

1. Place all potatoes in a 3-quart saucepan, cover and bring to a boil over high heat.

2. Reduce heat, cook until potatoes are soft, about 20-30 minutes. Drain and peel.

3. In a medium bowl, combine potatoes, butter, nutmeg and brown sugar.

4. With a potato masher, cream the mixture until very smooth.

5. In a small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes, mising thoroughly.

6. Pour into pie crust and drizzle the remaining 1/4 cup of milk on top.

7. Bake 15 minutes in a preheated 450 degree oven, then reduce heat to 325 degree and continue baking for 30 minutes or more until the filling is set.

 

Gourmet Sweet Potato Pie

 

Sweet Potato Pecan Pie

Ingredients:

9 inch unbaked pie shell
1 cup pecan halves

Filling Ingredients:

1 cup mashed sweet potatoes
2 Tablespoons sugar
1/4 cup brown sugar
1 egg, beaten
1 Tablespoon unsalted butter, softened
1 Tablespoon heavy cream
1 Tablespoon vanilla
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Topping Ingredients:

3/4 cup dark brown sugar
3/4 cup sugar
2 eggs, beaten
1-1/2 Tablespoon butter, melted
2 teaspoons vanilla
salt
ground cinnamon

Directions:

1. Toast pecans in microwave for 3 minutes. Stir half way through, and watch closely as they burn easily.

2. Preheat oven to 325 degrees. In large bowl of electric mixer, combine filling ingredients for and beat on medium speed for 2-3 minutes. Spoon into pie shell. Top with pecans.

3. In small bowl of electric mixer, combine ingredients for Topping. Mix on low speed about 1 minute. Pour over pecans.

4. Bake for 45 minutes or until knife inserted in center of pie comes out clean.

 

Sweet Potato Pecan Pie

 

Sweet Potato Pecan Pie with Whipped Cinnamon Topping

Ingredients:

Pie Ingredients:

1 pound (2 medium) sweet potatoes, baked, peeled and kept warm
1/4 cup butter
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 unbaked pastry shell (9-inch)

Pecan Topping Ingredients:

1 egg
3 tablespoons firmly packed light brown sugar
3 tablespoons dark corn syrup
1 tablespoon butter, melted
1 teaspoon maple flavoring
1 cup chopped pecans

Creamy Cinnamon Whipped Topping Ingredients:

1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon cinnamon

 

Directions:

1. Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth.

2. Add sweetened condensed milk, vanilla, orange zest, nutmeg, cinnamon, salt, and eggs. Mix well. Pour into crust.

3. Bake 20 minutes.

4. While pie is baking, prepare pecan topping by beating together the egg, corn syrup, brown sugar, butter, and maple flavoring. Stir in 1 cup chopped pecans.

5. Remove pie from oven; reduce oven to 350 degrees F. Spoon the pecan topping on top of the pie.

6. Bake 25 minutes longer or until set. Cool. Serve with Creamy Cinnamon Whipped Topping.

To make cinnamon whipped topping:

1. In a medium bowl that has been chilled, beat heavy cream.

2. Slowly add cinnamon and sugar, and beat to medium stiff peaks.