Sweet Potato Pie


We love this simple recipe so much, that we added it to the back of our cans!


1 15 oz. can Farmer’s Market Sweet Potato Puree
¾ cup sugar
½ tsp. ground nutmeg
¼ tsp. ground ginger
1 tsp. vanilla
1 cup evaporated milk
2 eggs, slightly beaten
1 9”, deep dish pie shell


Mix sweet potato with remaining ingredients. Pour into pie shell. Bake at 425º for 15 minutes, then reduce temperature to 350º for an additional 35-40 minutes. Thoroughly cool pie before serving. Serves 6-8.

9 Responses

  1. Karen H. says:

    This sweet potato pie recipe is delicious with just a subtle hint of nutmeg and ginger (I used an 1/8 tsp of ginger in my pie). My mother-in-law said it was the best sweet potato pie she had ever tasted! Thanks for a wonderful product!

  2. Chris says:

    Hi, I have a can of sweet potatoes but the recipe on it calls for eggs and evaporate milk-do I use the above recipe or the one on can?! Thank you!

  3. lola says:

    The recipe calls for sugar is that granulated sugar or brown sugar ?.

  4. Valerie says:

    Could I substitute sweetened condensed milk (I’m using dairy-free) for the sugar and evaporated milk? I’m not much of a cook, so I have no idea if that will work. Thanks.

  5. Genie says:

    Is the pie crust for the Sweet Potato Pie supposed to be thawed or is frozen okay to use?? I’m ready to make it but it doesn’t specify…

    • Emily says:

      Hi Genie,
      It depends on the type of crust you are using. If you are using a homemade pie crust, it needs to be pre-baked and weighed. If you are using a store-bought crust, follow the directions on the package. Typically, store-bought crusts do not have to be thawed. Happy Baking!

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