Sweet Potato Pies

Sweet Potato Pies

In this recipe:

based on 148 reviews
This Looks YUMMY!
20 min.
230 min.
16 servings total (8 servings per pie)

These delicious Sweet Potato Pies have nutmeg and cinnamon flavors. These are a great addition to your pie collection. Everyone will be asking for more!


  • 2 unbaked 9-inch (2-cup volume) pie shells
  • 2 large or 3 medium (about 1 1/2 to 2 lb. total) sweet potatoes
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup granulated sugar
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs, beaten
  • 2 tablespoons packed brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Whipped cream
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COOK sweet potatoes in boiling water for 45 to 50 minutes or until tender. Drain, cool slightly and peel.

PREHEAT oven to 425° F.

MASH warm sweet potatoes and butter in large bowl. Stir in granulated sugar, evaporated milk, eggs and brown sugar. Stir in lemon juice, vanilla extract, cinnamon, nutmeg and salt. Pour into pie shells.

BAKE for 15 minutes. Reduce heat to 350° F; bake for 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with whipped cream. Serve immediately or refrigerate.

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Perfect Potatoe Pie

Absolutley the best pie I have ever made. I've made this pie several times and it just keeps getting better!!!

- Jason Lawor from Schweinfurt, Germany

Best pie for Thanksgiving & Christmas

I never baked a pie before and thought I'd try this on my family before the Holidays they were both beautiful and delicious.

- Tina Young from Spencer, TN


Truly wonderful. Will try again and again.

- Janet Wilson from GA

Sweet potato pie

This was my 1st Sweet potato pie and it was the Best I've ever had. My husband has had them all his life and agrees. This is the recipe I'll use always. Thanks

- Bonnie Edmonds from State Road/ NC

Yummy Sweet Potatos in a Pie

I have wanted to try this pie for 2 years and finally got the courage to try it. My daughter just began to like sweet potatoes and my mother-in-law likes them too, so it was a 'go'. We were delighted with the results and the wonderful taste. I had expected a smoother texture like pumpkin but was not disappointed in the flavor. We have added this recipe to our best pie category

- Jeanne Porter from Huntertown, IN

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 250
  • Calories from Fat: 130
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 7g (36% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 17g
  • Protein: 3g
  • Vitamin A: 90% of DV
  • Vitamin C: 8% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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