Recipe courtesy of Mary Beth Johnson

Sweet Potato (Yam) Pie

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  • Level: Easy
  • Total: 3 hr 15 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 unbaked pie crust, recipe follows*

1 1/2 cups cooked, peeled and mashed sweet potatoes

1 heaping teaspoon all-purpose flour

1 cup milk (canned, half and half, cream or whole milk)

1 cup sugar

3 egg yolks

1 teaspoon vanilla

1 teaspoon ground nutmeg

2 tablespoons margarine, melted

Pie Crust (recipe for 4 pie crusts):

4 cups all-purpose flour

1 3/4 cups shortening (butter flavored)

2 teaspoons salt

1 tablespoon sugar

1 large egg

1/2 cup water

1 tablespoon white vinegar


  1. Preheat oven to 350 degrees F.
  2. Roll out 1 pie crust and place it in a pie plate. Mix all of the remaining ingredients together and pour into the unbaked pie crust. Bake for 45 minutes or until pie is firm. Allow to cool completely.

Pie Crust (recipe for 4 pie crusts):

Yield: 4 pie crusts
  1. Mix flour, shortening, salt and sugar together with a pastry blender until well blended. Slightly beat egg, water and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust.

Cook’s Note

This filling is for 1 pie crust. The remaining 3 crusts can be used for other pies or frozen.