Go Back

Old Fashioned Sweet Potato Pie with Cinnamon and Nutmeg

Old fashioned sweet potato pie is baked in a flaky refrigerated crust with cinnamon, nutmeg, and a smooth sweet potato filling. A two-temperature bake helps the center set while keeping the crust tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 48 minutes
cooling 2 hours 20 minutes
Total Time 4 hours 28 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust 9-inch, refrigerated, unbaked
Filling
  • 2 cup sweet potatoes mashed, from about 1 1/2 pounds whole sweet potatoes
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp salt

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Prepare the crust
  1. Preheat the oven to 400°F.
  2. Fit the refrigerated unbaked pie crust into a 9-inch pie plate.
  3. Crimp the edges of the crust.
  4. Refrigerate the crust until ready to fill.
Bake the sweet potatoes
  1. Prick the sweet potatoes all over with a fork.
  2. Place the sweet potatoes on a rimmed baking sheet.
  3. Bake for 45–60 minutes, until a knife slides easily into the thickest part.
  4. Cool the sweet potatoes until easy to handle, about 20 minutes.
  5. Peel the sweet potatoes.
  6. Mash the sweet potatoes until smooth.
  7. Measure 2 cups of mashed sweet potatoes.
  8. Reduce the oven temperature to 425°F.
Make the filling
  1. In a large bowl, whisk the mashed sweet potatoes, melted and slightly cooled unsalted butter, granulated sugar, large eggs, evaporated milk, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth.
Bake and cool the pie
  1. Pour the filling into the chilled crust.
  2. Bake for 15 minutes at 425°F.
  3. Reduce the oven temperature to 350°F without removing the pie.
  4. Bake for 35–45 minutes, until the center reaches 160°F and is just set.
  5. Shield the crust edges with foil if they brown too quickly.
  6. Cool the pie on a wire rack for at least 2 hours before slicing.

Notes

For the smoothest filling, mash the sweet potatoes thoroughly before measuring. Refrigerate leftovers for 3–4 days; the pie can be frozen. For a dairy-free variation, use plant-based butter and evaporated coconut milk.