3 ratings

Sweet Potato Pie

A Southern favorite
Sweet Potato Pie
Photo courtesy of McCormick

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

Ready in
1 h and 35 m
20 m
(prepare time)
1 h and 15 m
(cook time)
Calories Per Serving


  • 2 Pounds 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 Teaspoons McCormick® Ground Cinnamon
  • 2 Teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1/2 Teaspoon McCormick® Ground Nutmeg
  • 1 frozen unbaked deep dish pie crust , 9-inch


Place sweet potatoes in medium saucepan. Add water to cover.

Bring to boil.

Reduce heat to low; cover and simmer 20 to 30 minutes or until sweet potatoes are fork tender.


Preheat oven to 350°F.

Place sweet potatoes in large bowl.

Mash with potato masher.

Add remaining ingredients except pie crust; mix well.

Pour filling into pie crust.

Bake 40 to 45 minutes or until a knife inserted near center comes out clean.

Cool completely on wire rack.