Sweet Potato Pie Recipe

2 hrs


serves 12

The Sweet Potato Pie is a southern tradition that is a thick, creamy and not-too-sweet desert. Similar to our Jamaican Sweet Potato Pudding, this recipe is very simple and quick to make. You can add various spices like cinnamon, ginger or nutmeg to sugar mixture to add a little spicy flavor.

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Adjust Servings
1.5lbs swet potato (peeled and cut in large chunks)
0.5 cup unsalted butter (softened)
1 cup sweetened condense milk
0.25 liquid coconut milk
3 eggs
0.5tsp ground nutmeg
0.5tsp ground cinnamon
0.5tsp grated ginger
1tsp vanilla extract
For Crust
2 cups all purpose white flour
0.75 cups unsalted butter (3/4 cup)
1.5tsp granulated sugar
cold water to form dough

Nutritional Information

23.9g Fat
5.3g Protein
403g Calories
21.4 g Carbs



To Make Crust

Using a food processor or finger tips, combine flour, butter and sugar until resembles fine bread crumbs.
Using your hand , form a smooth dough using cold water.
Mark as complete

Once dough is formed, refrigerate for 15 minutes.
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On a slightly floured surface, roll out dough using a rolling pin.
Roll dough 1/4 inch thick.
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Transfer dough to a grease spring form pie pan. Place a sheet of grease proof paper and cover with raw rice.
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Bake in an oven preheated to 350 degrees F for 5 mins.
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To Make Filling

Boil sweet potatoes for 15 mins or until done.
Allow to cool.
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In a mixing bowl, using the paddle attached of an electronic mixer combine sugar, condense milk, coconut milk, eggs, nutmeg, cinnamon, ginger and vanilla.
Beat on medium speed until mixture is smooth.
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Pour in prebaked pie crust.
Bake at 350 degrees F for 55 to 60 minutes or until knife inserted in center comes out clean.
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Pie will puff up and then sink down as it cools.
Cut into 12 slices.
Mark as complete


*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
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