Sweet Potato Pies

Sweet Potato Pies

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Samantha Bideau


I love to make a bunch of these at once and then freeze them. To reheat frozen pies, place in preheated oven and bake for 10-15 minutes.


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25 pies


  • 4 1/2 c
    self-rising flour
  • 3 Tbsp
  • 1/2 c
  • 2
  • 1 c

  • 3 c
    smashed sweet potatoes
  • 2 c
  • 3
    eggs, lightly beaten
  • 1 can(s)
    (5oz) evaporated milk
  • 1/4 c
    butter, melted
  • 3 Tbsp
    all purpose flour
  • 1 tsp
    vanilla extract
  • 2 Tbsp
  • 2 tsp

How to Make Sweet Potato Pies


  1. In a large bowl, combine flour and sugar; cut in shortening until mixture resembles course crumbs.
  2. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill for several hours.
  3. In a large bowl, combine the filling ingredients; stir until smooth.
  4. Divide dough into 25 portions.
  5. On floured surface, roll each portion into a 5" circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
  6. Preheat oven to 375*. Bake pies on a baking sheet lined with parchment paper for 15-20 minutes or until brown.

Printable Recipe Card

About Sweet Potato Pies

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

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