Sweet Potato Pie with Condensed Milk Recipe

Introduction

Sweet Potato Pie with Condensed Milk is a comforting Southern classic that’s rich, creamy, and full of warm spices. This easy-to-make dessert highlights the natural sweetness of sweet potatoes combined with smooth condensed milk for a luscious filling. Perfect for holidays or any cozy occasion.

Ingredients

• 2 cups cooked and mashed sweet potatoes (about 2 large potatoes)
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup melted butter
• 1 unbaked 9-inch pie crust

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Wash the sweet potatoes thoroughly under running water, peel them, and cut into chunks for faster cooking.
3. Step 3: Boil the sweet potato chunks in a large pot of water until soft and tender, about 15-20 minutes. Drain and mash until smooth. Let cool slightly.
4. Step 4: In a large bowl, combine the mashed sweet potatoes with the sweetened condensed milk. Mix until smooth and free of lumps using a hand mixer or whisk.
5. Step 5: Add the eggs one at a time, mixing well after each addition to create a creamy texture.
6. Step 6: Stir in vanilla extract, ground cinnamon, and ground nutmeg until fully blended.
7. Step 7: Pour in the melted butter and mix until the filling is well combined.
8. Step 8: Pour the mixture into the unbaked pie crust, spreading it evenly with the back of a spoon.
9. Step 9: Bake the pie on the middle oven rack for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
10. Step 10: Let the pie cool on a wire rack at room temperature to set properly.
11. Step 11: Slice and serve plain or topped with whipped cream.

Tips & Variations

• For extra flavor, add a pinch of ground ginger or allspice along with the cinnamon and nutmeg.
• Use a store-bought pie crust to save time or make your own for a more homemade touch.
• Try substituting half of the sweetened condensed milk with evaporated milk for a less sweet pie.
• Serve warm or chilled, depending on your preference.

Storage

Store leftover sweet potato pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or enjoy cold. For longer storage, wrap the pie tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes give the best flavor and texture, canned mashed sweet potatoes can be used in a pinch. Make sure to drain and mash them well before mixing with other ingredients.

How do I know when the pie is fully baked?

The pie is done when the filling is set and no longer jiggles in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs attached.

Sweet Potato Pie with Condensed Milk Recipe

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★★★★★

4.7 from 143 reviews

• Author: Harper
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Sweet Potato Pie with Condensed Milk is a classic Southern dessert featuring a smooth, creamy filling made from mashed sweet potatoes, sweetened condensed milk, and warm spices, all baked to perfection in a flaky pie crust. Its rich, velvety texture and nostalgic flavor make it a perfect treat for holidays or any special occasion.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked and mashed sweet potatoes (about 2 large potatoes)
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup melted butter

Crust

• 1 unbaked 9-inch pie crust

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
2. Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly under running water. Peel the skins and cut into chunks to ensure they cook evenly and quickly.
3. Boil Sweet Potatoes: Boil the sweet potato chunks in a large pot of water for 15-20 minutes or until tender. Drain and mash them in a bowl until smooth, then allow to cool slightly.
4. Mix Filling Base: In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Use a hand mixer or whisk to blend until smooth and lump-free.
5. Add Eggs: Incorporate the eggs one at a time into the mixture, mixing well after each addition to achieve a creamy and uniform texture.
6. Season Filling: Stir in the vanilla extract, ground cinnamon, and ground nutmeg thoroughly, ensuring even distribution of flavors.
7. Add Butter: Pour in the melted butter and mix until all ingredients are fully incorporated.
8. Fill Pie Crust: Carefully pour the sweet potato mixture into the unbaked 9-inch pie crust, spreading it evenly with the back of a spoon.
9. Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes until the filling is set and a toothpick inserted into the center comes out clean.
10. Cool Pie: Remove the pie from the oven and let it cool on a wire rack at room temperature. This allows the filling to set properly for best texture.
11. Serve: Once fully cooled, slice and serve the sweet potato pie. It is delicious on its own or with a dollop of whipped cream if desired.

Notes

• You can roast the sweet potatoes instead of boiling for a deeper flavor.
• Make sure the sweet potatoes are well mashed to avoid lumps in the filling.
• Allow the pie to cool completely before slicing to ensure clean slices.
• For a dairy-free option, substitute melted butter with coconut oil and use a dairy-free pie crust.
• The pie can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Keywords: Sweet Potato Pie, Condensed Milk Pie, Southern Dessert, Thanksgiving Pie, Classic Pie Recipe