deep dish sweet potato pies

Name: Deep Dish Sweet Potato Pies
Prep time: 35 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 4 medium size sweet potatoes about 3- 3 1/2 pounds.; 4 large eggs, room temperature; 3/4 teaspoon(s) salt; 2 teaspoon(s) ground nutmeg; 2 teaspoon(s) ground cinnamon; 3 tablespoon(s) wondra flour; 1 can(s) evaporated milk (12 ounce); 1 tablespoon(s) lemon extract; 1 tablespoon(s) vanilla bean paste; 2 cup(s) granulated sugar; 1 package(s) 15 oz size double crust refrigerated pie crust roll; 1 stick(s) butter (1/2 cup)

(1 RATING)

264 Pinches 12 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Nov 11, 2025

These Pies were on our dessert menu for the July 04th Holiday. The flavors were really great, & this time I remembered to take pictures as I made the pies, but don't have one after it was cut, because they both went so fast. I prefer mine cold from the fridge. This recipe makes 2 Deep Dish Pie Plate size pies, or 3 store bought deep dish pie shells in the aluminum pans. Serve with cool whip, & chopped nuts on top, or serve plain. This recipe is a winner no matter how it's served. The Vanilla Bean Paste & Lemon Extract is the SECRET TO IT'S UNIQUE FLAVORS.

Rate

prep time 35 Min

cook time 1 Hr

method Bake

yield 8 to 16 depending on portion size

Ingredients

4 medium size sweet potatoes about 3- 3 1/2 pounds.
4 large eggs, room temperature
3/4 teaspoon salt
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
3 tablespoons wondra flour
1 can evaporated milk (12 ounce)
1 tablespoon lemon extract
1 tablespoon vanilla bean paste
2 cups granulated sugar
1 package 15 oz size double crust refrigerated pie crust roll
1 stick butter (1/2 cup)

How To Make deep dish sweet potato pies

Step 1

I discovered Vanilla Bean paste several months ago, and was so pleased with the results that I have been using it every since. It is the consistency of a thick syrup, and has the little black specks in it, like the actual vanilla bean, and to me it packs a lot more flavor, so I bought a 32 oz. size because it was more economical. But you can use vanilla extract if you don't have the paste. I NEVER USE IMITATION VANILLA BECAUSE IT DOES NOT HAVE ENOUGH FLAVOR for my taste.

Step 2

Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
Step 3

Preheat oven to 350 degrees F. Allow potatoes to cool long enough so you can peel them then add to a large bowl. Add 1 stick of butter to potatoes while still hot. If not hot enough nuke them in the microwave till they are hot enough to melt the butter.
Step 4

Beat potatoes with a hand mixer to melt butter, then remove any strings that wrap around the blades of the beater from the sweet potatoes. May need to repeat several times.
Step 5

In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
Step 6

Add the sugar alternately to the potatoes
Step 7

with the evaporated milk, beating well after each addition
Step 8

Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
Step 9

Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
Step 10

Pour filling into prepared Pie Crust. Then place in preheated 350 degrees F. oven and bake for 1 hour, center of pie will shake slightly but will settle upon cooling. Cool then refrigerate
Step 11

Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.
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Nutrition Facts

(per serving*)

calories: 766kcal, carbohydrates: 110g, cholesterol: 136mg, fat: 32g, fiber: 5g, protein: 12g, saturated fat: 15g, sodium: 678mg, sugar: 60g, unsaturated fat: 17g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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