Sweet Potato Pie

This is a good recipe I make sweet potato pies all the time. The only thing I would add is to strain the potatoes first. I don’t like lumps or strings in my pie and by straining my potatoes first I get a very smooth pulp and pie.


2/3 cup butter, softened

3/4 cup sugar(you can add more if you like for your taste …but do it before adding eggs lol)

2 eggs, lightly beaten

1 can sweeten condensed milk

2 1/2 cups mashed sweet potatoes

1 teaspoon vanilla extract

2 teaspoon Lemon extract

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

1/3 cup of flour

1/4 teaspoon salt

1 unbaked deep-dish pastry shell (9 inches)


In a bowl, cream butter and sugar. Add eggs mix well.

Add milk, sweet potatoes, vanilla, and cinnamon, nutmeg, flour, and salt mix well.

Sprinkle cinnamon in pie shell and pour into pie shell. Bake at 425° for 15 minutes.

Reduce heat to 350° bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool.

Brush Bacardi Limon on the pie for special taste Store in refrigerator. Yield: 6-8 servings.

Leave Bacardi off if just want Old Fashioned traditional pie.


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