Sweet Potatoe Pie

Denise Sanders


I remember I was 16 and was trying every one I could find, because my fiance said it was his favorite type. After trying several I mixed and matched till I came up with this, and that was 30 years ago. This is still a family favorite Very easy and yummy. Great way to use left over baked sweet potatoes.

★★★★★ 1 vote
20 Min
1 Hr


deep dish pie crust (frozen
1 large
left over baked sweet potatoe
1 can(s)
sweetened condensed milk
3 large
1 tsp
vanilla extract
2 tsp
pumpkin pie spices
1 tsp
lemon peel
1 tsp
cinnamon, ground


1preheat oven to 400
2take the pie crust out to thaw and use a table fork to poke several holes in the bottom and along the sides to prevent it from bubbling up. set aside
3take the baked sweet potato and peel and mash it up some with a fork.
4Add all wet ingredients, the use hand mixer to blend thoroughly.
5Now take all the dry spices and add them with hand mixer on low. Mix well and then add to the pie crust.
**Note** Depending on the size of the potato, sometimes I can get two pies out of this**
6Bake for one hour and then let cool for at least 20 minutes... it is wonderful warm or cool. We top it with whipped cream to make a special treat.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy