Sweet Potato Pie - Kraft Recipes Top
Comida Kraft
Recipe Box

Sweet Potato Pie

Prep Time
30
min.
Total Time
1
hr.
30
min.
Servings

8 servings

Share this Sweet Potato Pie with your friends and family. Serve this delicious Sweet Potato Pie after Thanksgiving dinner—there won't be any leftovers!

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Crush 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
  • Beat all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
  • Bake 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.

Size Wise

You'll know it is a special occasion when you smell the irresistible aroma of this delicious sweet potato pie baking in the oven.

Foil Tip Pie

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Substitute

Prepare using 1 can (40 oz.) sweet potatoes, drained and mashed.

How to Cook Sweet Potatoes

For best results, the sweet potatoes need to be cooked until very tender before mashing them. You can either cook them in boiling water or bake them. To cook on the stove top, cook the whole potatoes in boiling water 25 to 30 min. or until tender. Or, pierce the whole potatoes, place on a baking sheet and bake at 400°F for 45 to 55 min. or until tender.

Food Facts

Native to the American tropics, sweet potatoes are long edible root vegetables which belong to the morning glory family.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 390
Total fat 18g
Saturated fat 9g
Cholesterol 85mg
Sodium 250mg
Carbohydrate 53g
Dietary fiber 1g
Sugars 36g
Protein 4g
% Daily Value
Vitamin A 310 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This pie is now a holiday favorite. This pie is now a holiday favorite. It has replaced the sweet potatoe casserole. It was really creamy, really good. I think the key is to use fresh sweet potatoes and not from a can. Also, make sure you put the Marshmallows at the very end, just so they get golden, then refrigerate immediately(unless you're serving right away), so the marshmallows can set. I add pecan pieces and tangerine slices cut in quarters on top.
Date published: 2006-11-16
Rated 5 out of 5 by from The pie came out great. The pie came out great. Found myself with a sack of small sweet potatoes and had to guess how many I would need for this pie. I measured out 2 cups of mashed sweet potato and found that was perfect. I also added 1/4 tsp. cinnamon just because I like cinnamon. Would make this again exactly the same way!
Date published: 2015-01-11
Rated 5 out of 5 by from I made this recipe for a women of color literature class. I made this recipe for a women of color literature class. My group final was on African American culture and we chose to make food to go with our presentation. This pie was a hit! Everyone loved it! I am making it this Thanksgiving since my family didn't get the expected leftovers!
Date published: 2007-11-16
Rated 4 out of 5 by from I have made this pie three times for the holidays in the last two years. I have made this pie three times for the holidays in the last two years. There are never any leftovers. I do add a couple more pinches of the spices than what is called for in the recipe, because I find that it is a little too bland if I do not.
Date published: 2008-11-19
Rated 3 out of 5 by from I wasn't too happy with the way it turned out for me. I wasn't too happy with the way it turned out for me. It wasn't quite sweet enough, and I did not like the graham cracker crust. I'm going to try it again, but add more sugar, and bake it in a regular pie crust.
Date published: 2005-11-30
Rated 5 out of 5 by from This pie was amazing, I made it for the first time and I really don't like sweet potato but I made... This pie was amazing, I made it for the first time and I really don't like sweet potato but I made this for my dad and I tasted it and it was amazing. I would defintely make this every year for Thanksgiving.
Date published: 2012-12-05
Rated 5 out of 5 by from I accidently bought pumpkin in a can instead of sweet potatoes! I accidently bought pumpkin in a can instead of sweet potatoes! It turned out wonderful! The whole family loved it. So I just keep using the exact same recipe but with pumpkin instead! :)
Date published: 2005-12-21
Rated 5 out of 5 by from this recipe came out great, i was very impressed and so was my family. this recipe came out great, i was very impressed and so was my family. made it for thanksgiving and it was a hit- i will be making this every year!
Date published: 2010-11-26
  • y_2018, m_2, d_22, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.7
  • cp_1, bvpage1
  • co_hasreviews, tv_4, tr_17
  • loc_en_US, sid_75920, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

510443:75920

>