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Sweet Potato Pie with Condensed Milk
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Sweet Potato Pie with Condensed Milk

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
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Calories: 250
Ingredients Method Notes

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

Method
 

  1. 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. 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 your oven to 350°F (175°C). Lightly grease the pie crust with butter to prevent the filling from sticking.
  4. 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. 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. 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.