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97% would make again

Aunt Vivian’s Sweet Potato Pie

Ingredients

for 8 servings

  • 3 lb large sweet potato (1.3 g), 4 potatoes
  • 1 cup unsalted butter (225 g), 2 sticks, melted
  • 2 ½ cups sugar (500 g)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 1 tablespoon self-rising flour
  • ¼ cup buttermilk (60 mL)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 pies frozen prepared pie crust, unbaked

Nutrition Info

  • Calories 844
  • Fat 44g
  • Carbs 103g
  • Fiber 6g
  • Sugar 48g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
  2. Preheat the oven to 365˚F (185˚C).
  3. Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
  4. Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
  5. Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
  6. Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
  7. Cool the pies for 2 hours on a wire rack.
  8. Slice and serve.
  9. Enjoy!

Ingredients

for 8 servings

  • 3 lb large sweet potato (1.3 g), 4 potatoes
  • 1 cup unsalted butter (225 g), 2 sticks, melted
  • 2 ½ cups sugar (500 g)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 1 tablespoon self-rising flour
  • ¼ cup buttermilk (60 mL)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 pies frozen prepared pie crust, unbaked

Nutrition Info

  • Calories 844
  • Fat 44g
  • Carbs 103g
  • Fiber 6g
  • Sugar 48g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
  2. Preheat the oven to 365˚F (185˚C).
  3. Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
  4. Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
  5. Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
  6. Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
  7. Cool the pies for 2 hours on a wire rack.
  8. Slice and serve.
  9. Enjoy!

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