ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

98% would make again

Aunt Vivian’s Sweet Potato Pie


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.


  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.