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Classic Sweet Potato Pie

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. —Paul Azzone, Shoreham, New York
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 1-2/3 cups pie crust mix
  • 1/4 cup finely chopped pecans
  • 3 to 4 tablespoons cold water
  • 3 large eggs, room temperature
  • 2 cans (15 ounces each) sweet potatoes, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 to 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional: Whipped cream and additional chopped pecans, toasted


  • In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside.
  • In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust.
  • Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.
Nutrition Facts
1 piece: 417 calories, 17g fat (6g saturated fat), 96mg cholesterol, 436mg sodium, 59g carbohydrate (42g sugars, 3g fiber), 9g protein.

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  • Carol
    Mar 28, 2020

    The pie that is submit it as a sweet potato pie is definitely not a traditional southern sweet potato pie we never use canned sweet potatoes and we do not use sweetened condensed milk and we also do not use pumpkin pie filling there is the spices specifically for Sweet potato pie so if you really want to pull up an authentic recipe contact someone in the south and get the recipe stop using our southern recipes in messing them up

  • Debglass11
    Dec 11, 2019

    Made this for Thanksgiving this year. YUM! This recipe caught my eye because it used canned sweet potatoes, something I haven't used before. I made as directed, except used deep dish frozen pie shells. In the rush before the holiday, it was super easy to put together and absolutely delicious. Definitely a holiday keeper!

  • Deana
    Apr 23, 2019

    No comment left

    Nov 26, 2015

    Just made this pie for thanksgiving 2015....Yum, I used Whipping Cream instead of Sweet Milk, and real organic sweet potatoes, hate some can foods, also added a little grated nutmeg, YUMMMMMMMM

  • t-macka
    Aug 28, 2014

    I have made this quite a few times and everyone loves it and wants the recipe. If i'm short on time I just use a frozen ready made pie crust and it still taste great. This is a Keeper recipe

  • cbwinc
    Nov 7, 2011

    No comment left

  • plumshoe
    Nov 29, 2010

    Could it get any better? No! The can sweet potatoes make this super easy to prepare. And your getting a veggie/dessert in one!

  • ssminn23
    Dec 26, 2009

    Delicious! I received raves for this pie, and it couldn't be easier to make.

  • Dominikat
    Nov 18, 2008

    The Recipe for this seems amazing!!! Any way I could substitute the 2 cans of Sweet Potato for 2 cans of Pumpkin?

  • Melody
    Dec 19, 2006

    No comment left