condensed milk sweet potato pie recipe

Written ByJenny Smyth Posted on
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The Best condensed milk sweet potato pie recipe

I’ve been making condensed milk sweet potato pie for years, and it’s a staple in our household. I love how it combines the natural sweetness of sweet potatoes with the richness of condensed milk. The texture is silky smooth, and the flavor is deep and satisfying.

My kids adore it, and it’s a perfect dessert for family gatherings or special occasions. Plus, it’s relatively easy to make and requires minimal ingredients. I’ve even started experimenting with different variations, like adding a pinch of nutmeg or using coconut milk instead of regular condensed milk.

It’s amazing how versatile this recipe can be! As a busy mom, I appreciate how quickly this pie comes together – just 30 minutes in the oven, and it’s ready to serve. And did I mention that sweet potatoes are packed with nutrients?

They’re an excellent source of fiber, vitamins, and minerals, making this pie not only delicious but also healthy too! I’ve tried various sweet potato pie recipes over the years, but this one remains my favorite. It’s simple yet elegant, perfect for any occasion.

My family loves when I make it for holidays or special events – it’s always a crowd-pleaser!

Condensed Milk Sweet Potato Pie

4.9 from 515 votes

A creamy, rich sweet potato pie made with condensed milk for extra sweetness and a silky texture. This Southern-inspired dessert is perfect for holidays or any occasion.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

2 cups mashed cooked sweet potatoes (about 2 medium)
1 can (14 ounces) sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges with a fork.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 12 minutes, then remove the parchment and weights and bake for another 5 minutes until the crust is lightly golden.
11Set aside to cool slightly.
12In a large bowl, whisk together the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
13Pour the filling into the pre-baked crust.
14Bake the pie at 375°F for 35 to 40 minutes, until the filling is set around the edges but still slightly jiggly in the center.
15A knife inserted near the center should come out clean.
16Cool completely on a wire rack before slicing.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 7g

📝Notes

For a smoother filling, blend the sweet potato mixture in a food processor before pouring into the crust. Store leftover pie in the refrigerator for up to 3 days.

Watch Video Of How Condensed Milk Sweet Potato Pie Works

This condensed milk sweet potato pie recipe has become a staple in our household over the years.

It’s not only delicious but also incredibly easy to make – just mix together your ingredients and bake until set!

And as an added bonus, this pie makes great leftovers; simply store any remaining slices in an airtight container at room temperature for up to three days or freeze for longer storage.

❓ Frequently Asked Questions About Condensed Milk Sweet Potato Pie

1. What is condensed milk?

Condensed milk is a type of evaporated milk that has been concentrated through heat treatment, resulting in a rich and creamy texture.

2. Can I use fresh sweet potatoes instead of canned ones?

Yes, you can use fresh sweet potatoes, but they may require longer cooking time to achieve the same level of tenderness as canned sweet potatoes.

3. How do I prevent the pie from becoming too sweet?

To balance the sweetness of the condensed milk and sweet potatoes, try adding a pinch of salt or using less sugar in your filling mixture.

4. Can I make this pie ahead of time?

Ahead-of-time preparation is possible; simply assemble the filling mixture without baking it first, then store it in an airtight container in the refrigerator for up to 24 hours before baking.

5. Why do you recommend using coconut milk instead of regular condensed milk?

Coconut milk provides a unique flavor profile that pairs well with sweet potatoes and offers additional health benefits due to its high content of medium-chain triglycerides (MCTs).

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