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Sweet Potato Pie

A nostalgic and creamy sweet potato pie with rich flavors of cinnamon and nutmeg, perfect for celebrations and everyday treats.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 9-inch unbaked pie crust Use store-bought or homemade for a buttery base.
For the Filling
  • 1 can (29 ounces) sweet potatoes, packed in syrup and drained Freshly cooked and mashed sweet potatoes can be used instead.
  • 1/2 cup butter, melted Use unsalted for balanced flavor.
  • 1/2 cup granulated sugar For sweetness.
  • 1/2 cup brown sugar Adds depth and caramel flavor.
  • 1/2 cup evaporated milk Can be substituted with full-fat coconut milk for dairy-free.
  • 2 large eggs, room temperature Helps bind the filling.
  • 1/2 teaspoon ground nutmeg For warmth in the filling.
  • 1/2 teaspoon ground cinnamon Essential spice for flavor.
  • 1 teaspoon vanilla extract Enhances overall flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) for even baking.
  2. Place the unbaked pie crust in a 9-inch pie pan and cinch the edges.
  3. Bake the crust for about 10 minutes until lightly golden. Let it cool.
  4. In a large bowl, mix the drained sweet potatoes, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla using an electric mixer on medium speed for about 5-6 minutes until smooth.
Baking
  1. Pour the filling into the prebaked pie crust. Cover with aluminum foil and bake for 50 minutes.
  2. After 50 minutes, remove the foil and bake for an additional 20-30 minutes until a knife inserted in the center comes out clean.

Notes

Store leftovers in the fridge for up to 3 days, or freeze for up to a month. Great to make a day in advance for improved flavor.