Sweet Potato Pie

Sweet Potato Pie
4.7 from 3 ratings
Include this traditional sweet potato pie on your holiday dessert table. Or serve as a side dish like it’s done in the South. With slightly spicy ground nutmeg, sweet cinnamon and pure vanilla extract, this sweet potato pie enjoys a creamy flavor thanks to evaporated milk and butter.Recipe courtesy of McCormick
Prep Time
Cook Time
Total time: 1.57 hours
  • 2 pound sweet potatoes, peeled and cut into 2-inch chunks
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup firmly packed brown sugar
  • 3 eggs, lightly beaten
  • 2 teaspoon mccormick® ground cinnamon
  • 2 teaspoon mccormick® all natural pure vanilla extract
  • 1/2 teaspoon mccormick® ground nutmeg
  • 1 frozen unbaked deep dish pie crust , 9-inch
  1. Place sweet potatoes in medium saucepan. Add water to cover.
  2. Bring to boil.
  3. Reduce heat to low; cover and simmer 20 to 30 minutes or until sweet potatoes are fork tender.
  4. Drain.
  5. Preheat oven to 350°F.
  6. Place sweet potatoes in large bowl.
  7. Mash with potato masher.
  8. Add remaining ingredients except pie crust; mix well.
  9. Pour filling into pie crust.
  10. Bake 40 to 45 minutes or until a knife inserted near center comes out clean.
  11. Cool completely on wire rack.