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Old-Fashioned Southern Sweet Potato Pie with Nutmeg

Southern sweet potato pie with nutmeg is made with baked, mashed sweet potatoes and a smooth, warmly spiced filling. It bakes in a refrigerated pie crust until the edges are set and the center has only a slight wobble.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Cooling 2 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1.5 lb sweet potatoes
  • 0.5 cup unsalted butter melted and cooled
  • 0.75 cup granulated sugar
  • 2 eggs large, lightly beaten
  • 0.5 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp nutmeg ground
  • 0.5 tsp salt
For the crust
  • 1 pie crust 9-inch, refrigerated

Equipment

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

Method
 

Prepare the sweet potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil, then prick the sweet potatoes a few times with a fork.
  3. Bake the sweet potatoes for 45 to 60 minutes, until a fork slides easily into the centers.
  4. Let the potatoes cool enough to handle, then peel and mash until smooth; measure 2 cups for the pie.
Prepare the crust
  1. Reduce the oven temperature to 350°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
Make and bake the pie
  1. In a large bowl, mix the mashed sweet potatoes, melted and cooled butter, sugar, eggs, evaporated milk, vanilla, nutmeg, and salt until smooth.
  2. Pour the filling into the crust.
  3. Bake for 50 to 60 minutes, until the edges are set and the center has only a slight wobble.
  4. 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 to 4 days; the pie can be frozen for up to 2 months. For a dairy-free variation, use plant-based butter and evaporated coconut milk.