This Sweet Potato Pie with Condensed Milk is a creamy, sweet, and warmly spiced dessert that’s perfect for the holidays or any time you’re craving comfort food. With smooth, mashed sweet potatoes, a touch of cinnamon, and a rich filling made with condensed milk, it’s a cozy twist on a classic. I love making this pie for family gatherings because it’s simple, satisfying, and brings warmth to any meal. With its silky texture and perfectly spiced flavor, this pie is sure to be a hit!
Why You’ll Like This Recipe
This Sweet Potato Pie with Condensed Milk is easy to make and has a rich, creamy filling that melts in your mouth. The condensed milk adds a natural sweetness that balances beautifully with the warm spices. Plus, it’s a versatile recipe that you can enjoy during the holidays or make any time of year for a comforting treat.
Recipe: Sweet Potato Pie with Condensed Milk
Ingredients
- 1 ½ cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
Step 1: Prepare the Sweet Potatoes
If you haven’t already, peel, boil, and mash the sweet potatoes until smooth. Measure 1 ½ cups for the filling.
Step 2: Make the Filling
In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Add the eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until the mixture is smooth and fully combined.
Step 3: Pour the Filling into the Crust
Place the unbaked pie crust into a 9-inch pie dish and pour the sweet potato mixture into the crust, smoothing the top with a spatula.
Step 4: Bake the Pie
Preheat your oven to 350°F (175°C). Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust begins to brown too quickly, cover the edges with foil.
Step 5: Cool and Serve
Remove the pie from the oven and allow it to cool to room temperature before slicing. Serve with a dollop of whipped cream if desired.
Serving and Storage Tips
Serving:
Serve this Sweet Potato Pie chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to a month; thaw it in the fridge before serving.
Helpful Notes
- Smooth Filling Tip: For an extra smooth texture, blend the mashed sweet potatoes in a food processor before adding them to the filling mixture.
- Spice Variations: Add a pinch of allspice or a dash of cloves for extra warmth and depth of flavor.
- Pie Crust: Both store-bought and homemade pie crusts work well. If using homemade, blind-bake the crust for a firmer base.
FAQs
Q1: Can I use canned sweet potatoes?
Yes, canned sweet potatoes work well. Just drain them thoroughly and mash until smooth before measuring.
Q2: Can I make this pie ahead of time?
Absolutely! This pie can be made a day ahead and stored in the fridge. The flavors develop nicely as it sits.
Q3: How can I make this pie dairy-free?
To make it dairy-free, use coconut condensed milk and a dairy-free pie crust. The texture and flavor will still be delicious!
Q4: Can I freeze leftover pie slices?
Yes, you can freeze individual slices. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw in the fridge before serving.
Q5: Can I add a topping to the pie?
Yes, a sprinkle of cinnamon sugar or a few pecans on top adds a nice decorative touch and extra flavor.
Final Thoughts
This Sweet Potato Pie with Condensed Milk is a comforting dessert that brings warmth to any occasion. With its creamy filling, perfectly spiced flavors, and easy preparation, it’s a wonderful addition to holiday meals or anytime you’re in the mood for a cozy treat. Enjoy each bite of this rich and delicious pie!
Sweet Potato Pie with Condensed Milk
Ingredients
- 1 ½ cups cooked and mashed sweet potatoes about 2 medium sweet potatoes
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 unbaked 9-inch pie crust store-bought or homemade
Instructions
Step 1: Prepare the Sweet Potatoes
- If you haven’t already, peel, boil, and mash the sweet potatoes until smooth. Measure 1 ½ cups for the filling.
Step 2: Make the Filling
- In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Add the eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until the mixture is smooth and fully combined.
Step 3: Pour the Filling into the Crust
- Place the unbaked pie crust into a 9-inch pie dish and pour the sweet potato mixture into the crust, smoothing the top with a spatula.
Step 4: Bake the Pie
- Preheat your oven to 350°F (175°C). Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust begins to brown too quickly, cover the edges with foil.
Step 5: Cool and Serve
- Remove the pie from the oven and allow it to cool to room temperature before slicing. Serve with a dollop of whipped cream if desired.
Notes
- Smooth Filling Tip: For an extra smooth texture, blend the mashed sweet potatoes in a food processor before adding them to the filling mixture.
- Spice Variations: Add a pinch of allspice or a dash of cloves for extra warmth and depth of flavor.
- Pie Crust: Both store-bought and homemade pie crusts work well. If using homemade, blind-bake the crust for a firmer base.
