Sweet Potato Pie with Condensed Milk is a beloved Southern classic that combines the rich, earthy flavor of sweet potatoes with the smooth, creamy texture of condensed milk. The pie’s filling is velvety and perfectly spiced, offering a sweet and comforting flavor profile that’s ideal for the holidays or any special occasion. The buttery, flaky pie crust adds the perfect contrast to the rich, spiced filling, making each bite a delightful balance of texture and flavor. Whether you’re serving it for Thanksgiving, Christmas, or simply because you’re craving a slice of something comforting, this sweet potato pie will quickly become a favorite in your household.
What Makes This Dessert Special?
What sets Sweet Potato Pie with Condensed Milk apart is its luxurious, silky texture, which comes from the addition of sweetened condensed milk. The condensed milk not only makes the filling incredibly smooth but also adds a deep, caramelized sweetness that perfectly complements the natural sweetness of the sweet potatoes. The warming spices—cinnamon, nutmeg, and a hint of vanilla—add depth and richness, making each bite feel like a warm hug. This pie is a perfect balance of creamy, sweet, and slightly spiced, making it a dessert that feels both familiar and special.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8 slices
Ingredients
For the Pie Filling:
- 2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- Pinch of salt
For the Pie Crust:
- 1 pre-made 9-inch pie crust (or homemade, if preferred)
- 1 tbsp butter (for greasing the crust)
Instructions
1. Prepare the Sweet Potatoes
Begin by peeling the sweet potatoes and cutting them into chunks. Boil them in a pot of water for about 15-20 minutes or until they are fork-tender. Drain the potatoes, then mash them until smooth. Set aside to cool slightly.
2. Prepare the Pie Filling
In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Use an electric mixer or a whisk to blend everything until smooth and fully combined. The filling should have a velvety texture.
3. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease the pie crust with butter to prevent the filling from sticking.
4. Fill the Pie Crust
Pour the sweet potato filling into the prepared pie crust. Use a spatula to smooth out the top, making sure it’s evenly distributed.
5. Bake the Pie
Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean. The edges of the crust should be golden brown.
6. Cool and Serve
Remove the pie from the oven and let it cool to room temperature before slicing. This pie can be served immediately or chilled for a few hours for a firmer texture.
Variations
- Spiced Whipped Cream: Top the pie with freshly whipped cream spiced with cinnamon or nutmeg for an extra indulgent treat.
- Nutty Topping: Add chopped pecans or walnuts to the top of the pie before baking for a crunchy, nutty twist.
- Crust Variations: Swap the traditional pie crust for a graham cracker crust for a different texture and flavor.
- Maple Syrup: Replace some of the condensed milk with maple syrup for a deeper, more robust sweetness.
Equipment You’ll Need
- Medium pot for boiling sweet potatoes
- Mixing bowl
- Electric mixer or whisk
- 9-inch pie dish
- Spatula
- Knife for cutting the pie
Nutritional Information (Approx. Per Serving)
- Calories: ~250
- Carbohydrates: 35g
- Fat: 10g
- Protein: 3g
- Sugar: 20g
Note: Nutrition may vary depending on ingredient brands and portion size.
Storage Tips
- Room Temperature: The pie can be stored at room temperature for up to 2 days.
- Refrigerator: Store leftovers in the fridge for up to 5 days.
- Freezing: You can freeze the pie (whole or in slices) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
My Cooking Experience
Sweet Potato Pie with Condensed Milk is a dessert that brings so much joy to my kitchen, especially during the holidays. The smell of the spices and sweet potatoes baking in the oven fills the house with warmth. I love how simple it is to make yet always impresses guests. The filling is so creamy and smooth, and the spices are perfectly balanced. This pie is always a crowd-pleaser in my family, and there’s never a crumb left when I serve it.
Conclusion
Sweet Potato Pie with Condensed Milk is the ultimate comfort food dessert—rich, creamy, and spiced just right. It’s the perfect treat for holiday gatherings, family dinners, or just when you want to enjoy a slice of something special. This easy-to-make pie has all the flavors of the season and is guaranteed to be a hit at your table. Try it once, and it’ll become a staple in your dessert rotation.
Sweet Potato Pie with Condensed Milk
Ingredients
Method
- Begin by peeling the sweet potatoes and cutting them into chunks. Boil them in a pot of water for about 15-20 minutes or until they are fork-tender. Drain the potatoes, then mash them until smooth. Set aside to cool slightly.
- In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Use an electric mixer or a whisk to blend everything until smooth and fully combined. The filling should have a velvety texture.
- Preheat your oven to 350°F (175°C). Lightly grease the pie crust with butter to prevent the filling from sticking.
- Pour the sweet potato filling into the prepared pie crust. Use a spatula to smooth out the top, making sure it’s evenly distributed.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean. The edges of the crust should be golden brown.
- Remove the pie from the oven and let it cool to room temperature before slicing. This pie can be served immediately or chilled for a few hours for a firmer texture.
Notes
- Room Temperature: The pie can be stored at room temperature for up to 2 days.
- Refrigerator: Store leftovers in the fridge for up to 5 days.
- Freezing: You can freeze the pie (whole or in slices) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
