There is a density to sweet potato pie that pumpkin simply cannot match. It is smoother and creamier. It holds the spices with a heavy hand. This particular recipe bridges the gap between deep, earthy sweetness and bright aromatics.
The secret lies in the balance of heavy spices like nutmeg and allspice against a surprising hit of lemon extract. The lemon cuts through the richness of the evaporated milk and the starch of the potatoes. It lifts the flavor profile entirely. We also take the time to blind bake the crust here. This ensures the bottom stays crisp and flaky even under the weight of the dense, golden filling. It is a pie meant for slow afternoons and coffee.
The Recipe
Yields: 1 (9-inch) pie | Prep time: 1 hour | Cook time: 50 minutes
Ingredients
- 2 large sweet potatoes (approx. 1 1/2 pounds)
- 1/2 (15-ounce) package refrigerated piecrusts (or homemade equivalent)
- 3/4 cup sugar
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- Dash of ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Instructions
1. Prepare the Potatoes Place the sweet potatoes in a large pot. Cover them with water and bring to a boil. Cook for 45 to 50 minutes or until they are completely tender when pierced with a fork. Drain the water and let the potatoes stand until they are cool enough to handle.
2. Blind Bake the Crust Preheat your oven to 450°F (230°C). Fit the piecrust into a 9-inch pie plate. Fold the edges under and crimp them decoratively. Line the pastry with aluminum foil and fill it with pie weights or dried beans. This prevents the crust from puffing up. Bake at 450°F for 8 minutes. Remove the foil and weights carefully. Bake for an additional 4 minutes to set the crust. Remove from the oven and set aside.
3. Make the Filling Reduce the oven temperature to 375°F (190°C). Peel the cooled sweet potatoes and place the flesh into a large mixing bowl. Beat at medium speed with an electric mixer until the potatoes are completely smooth. Add the white sugar, brown sugar, flour, eggs, evaporated milk, nutmeg, allspice, salt, cinnamon, vanilla extract, and lemon extract. Beat until everything is well blended and uniform.
4. Bake Pour the filling into the prepared crust. Bake at 375°F for 45 to 50 minutes. The pie is done when a knife inserted into the center comes out clean. Note: If the crust edges start getting too dark, shield them with strips of aluminum foil for the last 15 minutes of baking. Serve warm or at room temperature.
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Spiced Sweet Potato Pie with Lemon & Nutmeg
This dense and creamy sweet potato pie is heavily spiced with nutmeg and allspice. The secret ingredient is a splash of lemon extract, which cuts through the richness for a perfectly balanced flavor. A classic Southern dessert with a blind-baked crust.
Ingredients
Instructions
Prepare the Potatoes
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Place the sweet potatoes in a large pot. Cover them with water and bring to a boil. Cook for 45 to 50 minutes or until they are completely tender when pierced with a fork. Drain the water and let the potatoes stand until they are cool enough to handle.
Blind Bake the Crust
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Preheat your oven to 450°F (230°C). Fit the piecrust into a 9-inch pie plate. Fold the edges under and crimp them decoratively. Line the pastry with aluminum foil and fill it with pie weights or dried beans. This prevents the crust from puffing up. Bake at 450°F for 8 minutes. Remove the foil and weights carefully. Bake for an additional 4 minutes to set the crust. Remove from the oven and set aside.
Make the Filling
-
Reduce the oven temperature to 375°F (190°C). Peel the cooled sweet potatoes and place the flesh into a large mixing bowl. Beat at medium speed with an electric mixer until the potatoes are completely smooth. Add the white sugar, brown sugar, flour, eggs, evaporated milk, nutmeg, allspice, salt, cinnamon, vanilla extract, and lemon extract. Beat until everything is well blended and uniform.
Bake
-
Pour the filling into the prepared crust. Bake at 375°F for 45 to 50 minutes. The pie is done when a knife inserted into the center comes out clean. Note: If the crust edges start getting too dark, shield them with strips of aluminum foil for the last 15 minutes of baking. Serve warm or at room temperature.
