Total Time
Prep 10 mins
Cook 40 mins

I've been making this pie for over 30 years and I still love it, preferring it to pumpkin any day. I make it every holiday and lots of times inbetween. I take it w/ me for lunch and my kids enjoyed it in their lunchboxes back in the day. I hope you all enjoy it as much as we have! UPDATE: Taking the advice of a friend (Thanks, Julie!) I skipped the crust and poured the filling into a well-buttered pie pan and baked as usual. Not only is it easier, there are less fat and carbs too! Besides... everyone likes the filling best anyway... :D

Ingredients Nutrition

  • 1 unbaked pastry shell, preferably deep dish
  • 1 12 cups mashed cooked sweet potatoes (boil in skin til fork tender, cool, peel, and mash)
  • 1 cup evaporated milk
  • 12 cup sugar
  • 1 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 14 teaspoon allspice
  • 1 teaspoon vanilla
  • 3 eggs, slightly beaten


  1. Combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (I use a hand mixer.).
  2. Turn into pie shell.
  3. Bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes.
  4. Cool on rack; refrigerate.
Most Helpful

5 5

I used orange fleshed jewel "yams", not sweet potatoes. For the evaporated milk, equal parts heavy cream and half and half were substituted. Prepared this crust:Perfect Pie Crust for Double Crust Pie and used freshly ground allspice and freshly grated nutmeg.Mmmmm! Easy to make, too! Thank you for posting. Much better than pumpkin pie.

5 5

This pie was wonderful.. it was a big hit with family and friends. i did make a little... i love butter.... so i added 1/2 stick of butter and it was fantastic. This will be my recipe for all holidays. Thanks so much!

5 5

Iwant to thank you soooo much, I think this is the recipe Ivé been looking for. I baked it this am, and my girls loved it, and the oldest doesn't like sweet potatoes! I think it will be our new family favorit!

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