Sweet Potato Pie with Condensed Milk is a slice of Southern comfort, with a creamy sweet potato filling wrapped up in a flaky pie crust. After an hour in the oven, you’ll get a sweet pie with a not-too-runny filling. It’s the perfect addition to any holiday table or whenever you’re craving a slice of the South.
Homemade Sweet Potato Pie
All you need are a couple of sweet potatoes, sweetened condensed milk and some pantry items and you’ll have a no-fail pie that will win over the pumpkin pie haters. It might look like a pumpkin pie, but it has it’s own unique flavor.
There’s something so special about holiday pies. The recipes almost always come from someone’s grandmother, so you know they’re good. But some pies can be a little tricky to get just right. Not this one, it turns out perfect every time and every slice will come out of the pie pan without any trouble.
You’re probably used to eating a pumpkin pie or eggnog pie at Thanksgiving or Christmas, but then there’s the Sweet Potato Pie – one of the most overlooked pies, especially if you’re not from the South.
While you might not have a can of pumpkin in your pantry, I bet you have a couple of sweet potatoes.
Like a pumpkin pie, you’ll make a filling with eggs and spices, but instead of pumpkin, you’ll use fresh sweet potatoes that have been cooked and mashed. And we use condensed milk instead of evaporated milk for a rich, creamy consistency. It’s got that made-from-scratch taste that you can’t get with a store-bought pie.
After it cools, you can serve it cold or at room temperature, usually with a generous dollop of whipped cream on top. There’s something about that first slice that just feels like home.
Why You Should Make It
- Nostalgic: This Sweet Potato Pie is just like Grandma used to make, so you know it’s foolproof and filled with a whole lot of love.
- Make-ahead friendly: You can prep this pie up to 2 days in advance, so it’s ready to go when you are.
- Sweet potato flavor: The mashed sweet potatoes give this pie the perfect flavor.
- Super Simple: This is one of the easiest pies to make.
Simple Ingredients for This Classic Southern Dessert
- Sweet Potatoes: You’ll need to cook and mash about 2 sweet potatoes until they are fork tender for this recipe. You’ll need 2 cups of mashed sweet potatoes. I like to cook sweet potatoes in the microwave, it only takes a few minutes.
- Dairy: Sweetened condensed milk adds sweetness and structure and gives structure to the filling. The melted butter adds richness and flavor.
- Eggs: You’ll need whole large eggs. These act as binders to help set the filling.
- Spices and flavors: You’ll need vanilla extract, ground cinnamon, and orange zest to add a warm, zesty flavor.
- Sweeteners: White sugar adds a little sweetness, and a pinch of salt helps to balance it.
- Pie Crust: Use an unbaked pie shell. You can use a store-bought pie crust or make your own homemade crust.
How to make Sweet Potato Pie with Condensed Milk
Step One: Cook the Sweet Potatoes
Cook the sweet potatoes in the microwave or oven. Once they’re cool enough to handle, peel the skins and toss the potatoes into a mixing bowl.
Step Two: Mash and Mix
Use an electric mixer or hand mixer to mash the sweet potatoes until smooth. Then, add in the rest of the ingredients and mix everything together until it’s nice and creamy.
Step Three: Pour and Bake
Pour the sweet potato pie filling into an unbaked pie crust. Pop it into the oven and let it bake until the center is set and the edges are slightly puffed up.
Step Four: Cool and Serve
Let the pie cool completely before slicing it up. Serve at room temperature, and don’t forget to add a little whipped cream on top for that finishing touch!
Recipe Variations
- For a Southern flair, add a tablespoon of bourbon to the custard mixture. It’ll give a nice deep caramel flavor to the filling.
- Feel free to play around with different spices like ground nutmeg or ground ginger for a different flavor, or if you want it to taste like pumpkin pie, use pumpkin pie spice.
- If the crust starts to brown too quickly, place a pie shield over the crust.
- The filling will puff up after removing the pie from the oven, but it will settle down as it cools.
Make It Ahead
Make the pie as directed, wrap it in plastic wrap, and store it in the fridge for 1-2 days. Let it sit at room temperature before serving.
Leftovers and Storage
Store any leftovers in the refrigerator for up to 3-4 days. To freeze, wrap the cooled pie in plastic wrap and again with aluminum foil and store in the freezer for up to 3 months. Let it thaw in the fridge overnight.
Don’t Forget!
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Ingredients
- 2 cups mashed sweet potatoes about 2 medium sweet potatoes
- ⅔ cup sweetened condensed milk ½ of a can
- ¼ cup butter melted
- 2 eggs beaten
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ cup sugar
- ¼ teaspoon salt
- ½ teaspoon orange zest
- 1 pie crust
Instructions
- Preheat the oven to 350º.
- Cook the potatoes in the microwave or oven. Let cool, remove the skins and place in the bowl of a stand mixer, or use a hand mixer, and beat until smooth.
- Add the rest of the ingredients and beat until smooth. Pour into an unbaked pie shell.
- Bake for 50-55 minutes until the center is set. The edges will puff up slightly. Let cool completely before cutting. Serve at room temperature with whipped cream.
Notes
- If you want it to taste more like pumpkin pie, use pumpkin pie spice instead of the cinnamon.
- Try spraying you pie pan with cooking spray before adding the pie crust to make it easier to come out.
- You can cooke the sweet potatoes days in advance and keep refrigerated until needed.
What temperature is the oven to be set at
It bakes at 350º.