Sweet Potato Pie with Nutmeg and Cinnamon

Introduction

Sweet Potato Pie with Nutmeg and Cinnamon is a quintessential fall and holiday dessert that’s rich, creamy, and bursting with warm, comforting flavors. The natural sweetness of roasted or mashed sweet potatoes forms a velvety filling that pairs perfectly with aromatic spices like cinnamon and nutmeg. Encased in a flaky, buttery pie crust, this pie is a stunning centerpiece for Thanksgiving, Christmas, or any special occasion.

Unlike pumpkin pie, sweet potato pie has a slightly denser, silkier texture and a deeper, earthy sweetness that makes it truly memorable. The aroma of cinnamon and nutmeg wafting through your kitchen while baking is enough to evoke nostalgia and warmth, making it a beloved dessert for generations.

Why I Love This Recipe

I love this recipe because it combines simplicity with elegance. The filling is creamy, naturally sweet, and perfectly spiced, creating a comforting yet sophisticated dessert. The pie is visually beautiful, and the flavors are deep and layered without being overwhelming. Sweet potato pie feels homemade and heartwarming, making it one of those desserts that instantly brings people together around the table.

Additionally, this pie is versatile—it can be served warm with a dollop of whipped cream, a scoop of vanilla ice cream, or even enjoyed chilled. It’s a crowd-pleaser that’s both indulgent and wholesome.

Why It’s a Must-Try Dish

• Classic and timeless: A staple for holidays and cozy gatherings.
• Richly flavored: Sweet potatoes with warm spices like cinnamon and nutmeg.
• Comforting and elegant: Perfect for both casual and special occasions.
• Customizable: Adjust spices, sweetness, or crust to suit your taste.
• Versatile serving options: Delicious warm, chilled, or topped with whipped cream or ice cream.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 55–60 minutes
• Total Time: 1 hour 20–25 minutes

Servings and Nutrition

• Servings: 8
• Calories per Serving: ~350 kcal
• Course: Dessert
• Cuisine: American / Southern

Ingredients

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the Sweet Potato Filling:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes, roasted or boiled)
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup unsalted butter, melted
• ½ cup whole milk or half-and-half
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger (optional)
• ¼ tsp salt

Cooking Directions

Step-by-Step Preparation Method:

1. Prepare the pie crust
   • In a large bowl, combine flour and salt.
   • Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tbsp at a time, until dough comes together.
   • Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
   • Roll out the dough and fit into a 9-inch pie pan, trimming excess edges.
2. Prepare the sweet potatoes
   • Roast or boil sweet potatoes until tender.
   • Remove skin and mash until smooth. Allow to cool slightly.
3. Make the filling
   • In a large bowl, combine mashed sweet potatoes, granulated sugar, and brown sugar.
   • Beat in eggs one at a time.
   • Stir in melted butter, milk, and vanilla extract.
   • Add cinnamon, nutmeg, ginger (if using), and salt. Mix until smooth and creamy.
4. Assemble the pie
   • Pour the sweet potato filling into the prepared pie crust.
   • Smooth the top with a spatula.
5. Bake the pie
   • Preheat oven to 350°F (175°C).
   • Bake for 55–60 minutes, or until the center is set but slightly jiggly.
   • Cool completely on a wire rack.

How to Serve

• Serve at room temperature or slightly chilled.
• Top with whipped cream, ice cream, or a dusting of cinnamon.
• Slice carefully with a sharp knife for clean, elegant pieces.

Recipe Tips

• Roast sweet potatoes for a richer, sweeter flavor compared to boiling.
• Ensure the pie is not overbaked to maintain a creamy texture.
• Chill the filling slightly before pouring into the crust to prevent sogginess.
• Let the pie cool completely before slicing to achieve perfect slices.

Variations

• Ginger-Spiced: Add extra ½ tsp ground ginger for warmth.
• Maple Sweetened: Substitute brown sugar with maple syrup for a deeper flavor.
• Nutty Twist: Top with toasted pecans or a pecan crumble.
• Gluten-Free Crust: Use a store-bought or homemade gluten-free crust.
• Mini Pies: Make individual pies using a muffin tin for a fun presentation.

Freezing and Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Wrap tightly in foil or plastic wrap and freeze for up to 2 months.
• Thawing: Thaw in the refrigerator overnight, then bring to room temperature before serving.

Special Equipment Needed

• 9-inch pie pan
• Pastry cutter or fork
• Rolling pin
• Mixing bowls
• Wire rack for cooling

FAQ

Q: Can I use canned sweet potatoes?
Yes, but fresh roasted sweet potatoes provide better texture and flavor.

Q: Can I make this pie ahead of time?
Absolutely! Make it a day ahead and chill in the refrigerator.

Q: Can I substitute the butter or milk?
Butter can be replaced with margarine, and milk with half-and-half or plant-based milk, though creaminess may vary slightly.

Q: How do I prevent a cracked filling?
Avoid overbaking and cool the pie gradually to prevent cracks.

Conclusion

Sweet Potato Pie with Nutmeg and Cinnamon is a classic, comforting dessert that’s perfect for holidays, special occasions, or anytime you crave a warm, spiced treat. Its creamy, naturally sweet filling, enriched with warm spices and encased in a flaky pie crust, makes it an unforgettable dessert that blends tradition with elegance. Once you try it, this pie will become a cherished favorite in your dessert rotation.