Sweet Potato Pie

Hello everyone, I hope y’all had a great weekend. I fixed up some new recipes to share with y’all this week starting with this sweet potato pie. I found this recipe in one of my old church cookbooks and decided to try it out and let me tell you it is so easy to make and is just delicious. It’s not too sweet, some sweet potato pie recipes call for a good amount of white or brown sugar, this one doesn’t. Just a plain ole can of sweetened condensed milk is all you need. A little whip topping is all that’s need to dress this pie up for Thanksgiving.

Sweet potato pie was Papa Rackley’s all time favorite pie. If Nannie Polly would have let him I think he would of eaten the whole pie in one sittin’. Hers were a little more on the sweet side but very similar in flavor and texture to this recipe. You didn’t dare put whip topping on Papa’s slice, he wanted it just like it was. It was this time of year that Nannie really set into making pies. All the canning and freezing was done, except for some collards or turnip greens that were in the fields waiting for the first frost. I’d help her fix up sweet potato pie, pumpkin pie, buttermilk pie, chocolate pie and coconut pie. We all had our favorites, mine being buttermilk pie, but she made something for everyone and on Thanksgiving and Christmas there would be so many pies to choose from you’d almost feel a cavity coming on looking at them. The Rackley side of the family enjoyed our share of sweet treats and Nannie never let us down with her cakes, pies and cobblers. I sure would love to have one more day making all those pies with her in the kitchen again.


  • 2 good size medium sweet potatoes
  • 1/4 C. butter, room temp.
  • 14 oz. can sweetened condensed milk
  • 1 T. orange juice
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 large eggs, beaten
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1, 9″ unbaked deep dish pie shell


Wash and prick your sweet potatoes with a fork and place on a microwave safe plate. Microwave them for 5 minutes, turn them over and go for 2-3 more till they are soft when you pinch the sides of them. Allow them to cool enough to handle then slice in half and remove the flesh to a bowl. Mash slightly then add the butter and using an electric mixer, beat the potatoes and butter until the mixture is smooth. Add the sweetened condensed milk, orange juice and spices, beating again until smooth. Add the eggs, vanilla and salt, once again beating until smooth and creamy. Pour the mixture into the pie shell and place it on a baking tray, easier to get in and out of the oven. Bake in a 350 degree oven for 40-45 minutes, until center is set. Let cool completely then garnish with whip topping if desired.

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