If you’re craving a dessert that’s rich, comforting, and irresistibly creamy, this Sweet Potato Pie with Condensed Milk Recipe is about to become your new favorite. Combining the natural sweetness and velvety texture of perfectly mashed sweet potatoes with the luscious smoothness of sweetened condensed milk, this pie creates a harmonious blend of flavors that’s both nostalgic and wonderfully indulgent. Whether you’re making it for a festive gathering or a cozy family dessert, this recipe offers a delightful twist on a classic that’s incredibly simple to prepare yet always impressive.
Ingredients You’ll Need
Here’s the beauty of this recipe: simple, wholesome ingredients come together to create a pie bursting with flavor. Each component adds its own magic—whether it’s the warmth of spices, the silkiness of condensed milk, or the flaky comfort of the pie crust.
- 2 cups cooked and mashed sweet potatoes: The heart of the pie, providing natural sweetness and a creamy texture.
- 1 can (14 ounces) sweetened condensed milk: Adds richness and a smooth, sweet flavor that perfectly complements the sweet potatoes.
- 2 large eggs: Bind everything together while contributing to the custard-like filling.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- 1/2 teaspoon ground cinnamon: Brings a cozy spice that pairs beautifully with sweet potatoes.
- 1/4 teaspoon ground nutmeg: Adds a subtle hint of earthiness that deepens the flavor profile.
- 1/4 cup melted butter: Boosts richness and smoothness in the filling.
- 1 unbaked 9-inch pie crust: Your flaky, buttery base to hold all the delicious filling.
How to Make Sweet Potato Pie with Condensed Milk Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake your pie, helping the crust become golden and the filling cook evenly.
Step 2: Cook and Mash the Sweet Potatoes
Wash the sweet potatoes thoroughly, then peel and cut them into chunks. Boil these until tender—about 15 to 20 minutes. Once soft, drain and mash them until silky smooth. Let them cool slightly before moving on to the next step to avoid cooking the eggs when mixing.
Step 3: Mix the Filling
In a large bowl, whisk the mashed sweet potatoes with the sweetened condensed milk until smooth and free of lumps—this is key for a silky pie filling. Add in the eggs one at a time, mixing well after each addition to create a creamy, uniform consistency.
Step 4: Add Flavor and Butter
Next, stir in the vanilla extract, ground cinnamon, and nutmeg. These spices infuse the filling with warmth and aroma, making every bite comforting and delicious. Finally, fold in the melted butter, blending thoroughly to enrich the custard.
Step 5: Fill and Bake
Pour the luscious sweet potato mixture into your unbaked pie crust, spreading it evenly for a perfect bake. Place the pie on the middle rack of your preheated oven and bake for 45 to 50 minutes until the filling is set and a toothpick inserted in the center comes out clean. This signals that your pie is perfectly cooked and ready to cool.
Step 6: Cool and Serve
Transfer the pie to a wire rack and let it cool to room temperature. Cooling allows the filling to firm up beautifully, making slicing easier and enhancing the texture and flavor experience.
How to Serve Sweet Potato Pie with Condensed Milk Recipe
Garnishes
While this pie shines on its own, a dollop of freshly whipped cream or a sprinkle of cinnamon on top can elevate it to a special occasion dessert. If you’re feeling adventurous, a drizzle of caramel sauce adds a delightful touch of sweetness and richness.
Side Dishes
Serve this sweet potato pie alongside a scoop of vanilla ice cream for the ultimate indulgence or pair it with coffee or tea to balance its smooth sweetness. It also pairs beautifully with a fresh fruit salad, adding a light, refreshing contrast.
Creative Ways to Present
Think outside the pie tin by creating mini tartlets using this same filling and small pastry shells for individual servings. You can also transform leftovers into decadent sweet potato pie parfaits layered with whipped cream and crushed pecans for a fun twist.
Make Ahead and Storage
Storing Leftovers
You can keep leftover sweet potato pie covered tightly in the fridge for up to four days. This allows the flavors to meld even further, making each slice even more delicious the next day.
Freezing
For longer storage, wrap the pie well in plastic wrap and aluminum foil and freeze for up to two months. When you’re ready to enjoy it, thaw the pie overnight in the fridge to preserve its texture and flavor.
Reheating
If you prefer your pie warm, reheat individual slices in the oven at 325°F (163°C) for about 10 minutes, or until heated through. Avoid microwaving for too long, as it can make the crust soggy.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes yield the best texture and flavor, canned sweet potatoes can be used in a pinch. Just make sure to drain them well and mash thoroughly for a smooth filling.
Is it possible to make this pie gluten-free?
Absolutely! Simply swap out the regular pie crust for a gluten-free alternative, and you’ll have a delicious gluten-free Sweet Potato Pie with Condensed Milk Recipe.
Can I add other spices or flavors?
Feel free to experiment with warming spices like ginger or allspice, or even a splash of bourbon for an adult twist. Just be mindful not to overpower the natural sweetness of the sweet potatoes.
How can I tell when the pie is fully baked?
The filling should be set but still have a slight jiggle in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs attached, not wet batter.
What’s the best way to serve this pie for a gathering?
Serve chilled or at room temperature with an array of toppings like whipped cream, nuts, or caramel drizzle. Presenting it sliced on a pretty platter encourages sharing and compliments the inviting, homemade vibe of the pie.
Final Thoughts
This Sweet Potato Pie with Condensed Milk Recipe is truly a celebration of sweet, creamy comfort food that’s both easy to make and delightfully satisfying to eat. Whether you’re nostalgic for classic Southern flavors or just discovering the joy of sweet potato pies, this recipe will quickly become a cherished staple in your kitchen. Don’t wait to share this delicious treat with friends and family—it might just become your new go-to dessert!
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Sweet Potato Pie with Condensed Milk Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 50m
- Total Time: 1h 20m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Sweet Potato Pie with Condensed Milk is a classic Southern dessert featuring a creamy and smooth filling made from mashed sweet potatoes, sweetened condensed milk, and warm spices, all baked in a flaky pie crust. It offers a comforting blend of sweetness and spice, perfect for holiday gatherings or any cozy occasion.
Ingredients
Pie 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
Pie Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare sweet potatoes: Wash sweet potatoes thoroughly, peel them, and cut into chunks to speed up cooking.
- Boil sweet potatoes: Boil the sweet potato chunks in a large pot of water for 15-20 minutes until soft and tender. Drain and mash them until smooth. Let cool slightly.
- Mix filling base: In a large bowl, combine the mashed sweet potatoes and sweetened condensed milk. Whisk or use a hand mixer to blend until smooth and free of lumps.
- Add eggs: Incorporate eggs one at a time, mixing well after each addition to achieve a creamy texture.
- Add flavorings: Stir in vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
- Add melted butter: Pour in melted butter and mix thoroughly to incorporate all ingredients.
- Fill the crust: Pour the sweet potato mixture evenly into the unbaked 9-inch pie crust, spreading with the back of a spoon.
- Bake the pie: Place the pie on the middle rack of the oven and bake for 45-50 minutes until the filling is set and a toothpick inserted in the center comes out clean.
- Cool the pie: Remove from oven and allow the pie to cool on a wire rack at room temperature, helping it to set properly.
- Serve: Once cooled, slice and serve. Optionally, add whipped cream as a topping.
Notes
- Boiling sweet potatoes beforehand ensures a smooth, creamy filling.
- Do not overmix the batter to prevent toughening of the filling.
- Use a toothpick test to check for doneness; it should come out clean.
- Allowing the pie to cool completely helps with slicing and texture.
- For added flavor, you can sprinkle a little extra cinnamon or nutmeg on top before serving.
