Sweet Potato Pie

Sweet Potato Pie is a southern favorite!

The secret to creating a really smooth and creamy pie is to strain the potatoes through a ricer! The taste more than makes up for the additional effort.


  • 3-4 large sweet potatoes or yams
  • 1 stick butter, softened
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 2 teaspoons vanilla
  • 1 can evaporated milk
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 - 8 inch pie crusts


Cook sweet potatoes until fork easily pierces potato. Cool and peel.

When potatoes have cooled, strain through a ricer. If you do not have a rice, beat with mixer until smooth.

Spoon the strained potatoes into a large bowl.

Stir in butter and sugar. Beat in eggs one at a time.

Mix in rest of the ingredients.

To have a nice full pie without messy spillage, place unbaked pie crusts on a cooking sheet in the oven first, then pour mixture.

Bake in 425 degree oven for 15 minutes

Lower heat to 325 degrees. Bake 30 to 45 minutes longer. Stick a knife in the center of the pie. When knife comes out clean, pie is done.


    1) Strain the potatoes through a potato ricer before adding other ingredients. This makes a very smooth, creamy pie
    2) Taste the mixture! The amount of sugar will vary depending on the sweetness of the potatoes. Use family members as taste testers. My kids always know the right amount of sugar to use!
    3)Increase nutmeg and cinnamon (same proportions), if you increase sugar

Return From Sweet Potato Pie To Cooking New Orleans Style

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