Deep Dish Sweet Potato Pies

Rose Mary Mogan


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.

★★★★★ 1 vote
8 to 16 depending on portion size
35 Min
1 Hr


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4 medium
size sweet potatoes about 3- 3 1/2 pounds.
4 large
eggs, room temperature
3/4 tsp
2 tsp
ground nutmeg
2 tsp
ground cinnamon
3 Tbsp
wondra flour
1 can(s)
evaporated milk (12 ounce)
1 Tbsp
lemon extract
1 Tbsp
vanilla bean paste
2 c
granulated sugar
1 pkg
15 oz size double crust refrigerated pie crust roll
1 stick
butter (1/2 cup)

How to Make Deep Dish Sweet Potato Pies


  • 1I 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.
  • 2Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
  • 3Preheat 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.
  • 4Beat 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.
  • 5In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
  • 6Add the sugar alternately to the potatoes
  • 7with the evaporated milk, beating well after each addition
  • 8Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
  • 9Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
  • 10Pour 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
  • 11Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.

Printable Recipe Card

About Deep Dish Sweet Potato Pies

Course/Dish: Pies
Main Ingredient: Potatoes
Regional Style: Southern

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