Southern Sweet Potato Pie
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 70 mins
Total time: 1 hour 40 mins
  • 15 ounce package refrigerated pie crusts
  • 2 medium sweet potatoes
  • 1 Cup sugar
  • 1 Cup firmly packed brown sugar
  • 1/3 Cup butter
  • 3/4 Cup milk
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 2 eggs, slightly beaten
  1. Heat oven to 425 degrees F.
  2. Prepare piecrust according to package directions for filled one-crust pie using 9-inch pie pan.
  3. Flute edges to stand 1/2 inch above rim, or use braided edge.
  4. Boil sweet potatoes in small amount of water until soft when tested with fork; drain. Peel; then mash the potatoes. Measure 1 1/2 cups of mashed sweet potatoes into large bowl. Whisk in remaining ingredients; blend well.
  5. Pour filling into pastry-lined pie pan.
  6. Bake for 10 minutes. Reduce heat to 350 degrees and bake an additional 50 to 60 minutes, or until filling is set and knife inserted in center comes out clean.
  7. Cover edge of crust with strips of foil after 30 minutes to prevent excessive browning. Cool.
1 1/2 cups of canned pumpkin can be substituted for sweet potatoes; omit nutmeg and add 2 teaspoons pumpkin-pie spice. This makes a delicious pumpkin pie.
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