Never-Fail Sweet Potato Pie

This is the recipe for the first sweet potato pie I ever made. I don’t make pies often, so I needed an easy recipe, and I found it at a site called the Sager Creek Vegetable Company (the site is no longer up, so I can’t link to it). This recipe makes three, yes three, sweet potato pies, so it’s perfect if you’re needing to make lots of pies for the holidays!

This recipe is really easy—the filling is made from canned sweet potatoes. I changed the recipe slightly by adding more spices (nutmeg and ginger) to the sweet potato mixture to give it a richer flavor. And you can use those unbaked frozen pie shells (thawed) for the crust. It’s really yummy and a great recipe to keep in mind when you want to make a batch of pies! The pie crust edges do brown quite a bit, but you can keep them lighter by covering the edges with foil when baking.

Never-Fail Sweet Potato Pie

  • Servings: 3 pies, 8 per pie
  • Difficulty: easy
  • Print


Makes three 9″ pies

3/4 cup (1 1/2 sticks) butter, softened
2 1/4 cups granulated sugar
6 large eggs, beaten
1 (40-ounce) can Princella sweet potatoes, drained and mashed
1 Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
6 Tablespoons cornstarch
15 ounces evaporated milk (I used three 5-ounce cans)
3 teaspoons pure vanilla extract
1/2 teaspoon salt
3 (9-inch) deep dish unbaked pie shells (I used frozen pie shells, thawed—I actually used two deep dish and one regular size because that’s what I had on hand)
Whipped cream, to top each serving

Preheat oven to 400˚F.

In large bowl, cream butter and sugar. Add beaten eggs and stir. Then add mashed sweet potatoes and blend everything well.

Next, stir in ground cinnamon, nutmeg, ginger, and cornstarch; then add in evaporated milk, vanilla, and salt, making sure all ingredients are thoroughly mixed.

Pour mixture into the three pie shells and bake at 400˚F for 15 minutes. Lower heat to 350˚F and continue baking for an additional 25 to 30 minutes, until the tip of a knife inserted in center comes out clean.

Let pies cool completely on wire racks. When ready to serve, top each slice of pie with whipped cream.

Recipe from NancyC |

It’s really great to be able to make three pies at a time because you can serve one, freeze one for later, and gift one to a friend or neighbor! I really like sweet potato pies! What kind of pies do you like to make?

Sharing at Meal Plan Monday, Farmhouse Friday, Weekend Potluck, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wow Me Wednesday, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.


5 thoughts on “Never-Fail Sweet Potato Pie

  1. Pingback: Never-Fail Sweet Potato Pie — NancyC | My Meals are on Wheels

  2. Emma, West Sussex

    I’ve never heard of sweet potato pie, but this looks just lovely!
    With a huge harvest of apples this year, apple pie is order for the day (day after day!) for us – but it’s always good, and adapts to many variations!

    Liked by 1 person


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