Sweet Potato Pie Recipe

sweet potato pie recipe
Swap out the high-calorie pumpkin pie for a healthier, lower-sugar sweet potato pie. This popular southern dish is so delicious, it's worth trying!


Total time:  45 S

Servings:  10

Calories:  220


  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. kosher or sea salt
  • 1 tsp. granulated sugar
  • 10 tbsp. butter cut into pieces
  • 0.66 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground ginger
  • 1/2 cup ice cold water divided
  • 2 1/2 cups sweet potatoes or yams peeled, cubed, boiled
  • 1/2 cup evaporated milk

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 55mg
  • Sodium: 150mg
  • Carbohydrates: 33g
  • Fiber: 1g
  • Sugar: 17g
  • Protein: 4g


Pie Crust:

2 ½ cups all-purpose flour
½ tsp. kosher or sea salt
1 tsp. granulated sugar
10 tbsp. butter, cut into pieces
½ cup ice cold water, divided

  1. Add first 4 ingredients to jar and secure lid. Press "Pulse" 8-10 times.
  2. Add ¼ cup water and secure lid. Press "Pulse" 4 times.
  3. Add remaining water and press "Pulse" 4 times or until dough is formed; do not over blend.
  4. Remove dough, and divide into two balls.
  5. Pat into a smooth disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough.

Note: One dough disc will be used for this recipe. The other dough disc may be used for another 1-crust pie or frozen for up to 6 weeks for later use.

Pie Filling:

2 ½ cups peeled, cubed, boiled sweet potato or yams
⅔ cup granulated sugar
½ cup evaporated milk
2 eggs
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. ground ginger

  1. Add all ingredients to jar and secure lid. Blend on the lowest setting (Low or Speed 1) for 5-10 seconds or until filling is blended and smooth.
  2. Pour into pie dish lined with pie crust.
  3. Bake at 350˚F for 45 min – 1 hour


  • Elaine Floyd

    I always use the middle rack in my oven. Hope this helps.

  • Mama J

    This should help. Happy Thanksgivong!

  • Angelina Davis

    In general, the middle of the oven is best for even baking. Many recipes will direct you to position the rack in the middle. If no direction is given, assume that your items should be baked here.
    Items that require an especially browned bottom should be baked in the lower third of the oven.
    I made a sweet potato pie recently and I wish I would have had it slightly lower in the over because the bottom crust was not as firm as I would have liked. Good luck!

  • Bruce Bigby

    I plan to use use egg whites instead of 2 regular eggs. My mom used to do this when she made her sweet potato pie (with yams). The egg whites make the pie filling lighter/fluffier. I just did a Google search (keywords: "2 eggs equals how many egg whites"), and found that 1 whole egg = 2 egg whites; or one egg contains about one tablespoon of egg yolk and two tablespoons of egg white. So, calculating the amount of egg whites, we have 2 whole eggs per pie x 2 tablespoons of egg white per whole egg = 4 tablespoons of egg white per pie. You should be able to find egg white in a carton at your local grocery store. My grocery store carries it. Of course, you can separate egg whites from a whole egg, too, if you prefer.

  • Steve Beaudin

    Thanks Angelina, I’m off to my grocery store to buy some sweet potatoes!

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