sweet potato pie evaporated milk recipe

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

I’ve always been a fan of sweet potato pie, and this recipe with evaporated milk takes it to the next level. I first tried this recipe at a family gathering, and it was a huge hit. The combination of the sweetness from the sweet potatoes and the tanginess from the evaporated milk is perfect.

My kids love it, and it’s become a staple in our household. I’ve made it for holidays, birthdays, and even just a Tuesday dinner. It’s that good!

The best part is that it’s incredibly easy to make and requires minimal ingredients. Just boil some sweet potatoes, mash them up with some sugar, spices, and evaporated milk, and you’re good to go. No fuss, no muss.

And the best part? It’s actually pretty healthy too! Sweet potatoes are packed with fiber and vitamins, making this pie a guilt-free treat for the whole family.

Plus, the evaporated milk adds a rich and creamy texture without all the added sugar of traditional pie recipes.

Classic Sweet Potato Pie with Evaporated Milk

4.9 from 1181 votes

This sweet potato pie uses evaporated milk for a rich, creamy texture and a perfectly balanced sweetness. The filling is spiced with cinnamon and nutmeg, baked in a flaky pie crust until set.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

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

For the Filling

2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup evaporated milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 425°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 fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the flour mixture, one tablespoon at a time, stirring with a fork until the dough just holds 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 dough into a 12-inch circle.
7Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to about 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 at 425°F for 10 minutes, then remove the paper and weights.
11Reduce the oven temperature to 350°F and bake the crust for another 8 minutes, until lightly golden.
12Set aside to cool slightly.
13In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt.
14Beat with a hand mixer on medium speed until smooth and well combined, about 2 minutes.
15Pour the filling into the pre-baked crust and spread it evenly.
16Bake at 350°F for 45 to 50 minutes, until the center is set and a knife inserted near the center comes out clean.
17The edges should be puffed and lightly browned.
18Cool the pie completely on a wire rack for at least 2 hours before slicing.
19Serve at room temperature or chilled, with whipped cream if desired.

🔧Equipment

9-inch pie dish
Mixing bowls
Hand mixer or whisk
Rolling pin
Measuring cups and spoons
Fork
Parchment paper
Pie weights or dried beans

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 280mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For a deeper flavor, roast the sweet potatoes instead of boiling them. To prevent a soggy crust, ensure the filling is not too liquid and the crust is fully pre-baked. You can substitute 1 teaspoon of pumpkin pie spice for the cinnamon and nutmeg.

Watch Video Of How Classic Sweet Potato Pie with Evaporated Milk Works

This sweet potato pie with evaporated milk is always a good idea for any occasion. It works well for family gatherings because it is easy to make and everyone loves it.

You can store leftovers in the fridge for up to four days, just cover it tightly. To reheat, pop slices in a 300 degree oven for about 10 minutes, or microwave for 30 seconds.

Serve it with whipped cream or a scoop of vanilla ice cream for a treat. I keep this recipe handy all year long.

❓ Frequently Asked Questions About Sweet Potato Pie with Evaporated Milk

What is sweet potato pie?

Sweet potato pie is a dessert made with cooked and mashed sweet potatoes mixed with sugar, spices, and evaporated milk. It’s often served as a side dish or dessert at family gatherings.

What’s the difference between regular milk and evaporated milk?

Evaporated milk has been reduced to remove excess water content, leaving behind a creamy and rich texture that’s perfect for baking desserts like sweet potato pie.

Can I use regular milk instead of evaporated milk?

You can use regular milk as a substitute in this recipe if you don’t have evaporated milk on hand. However, keep in mind that it will change the flavor and texture slightly.

How long does this pie take to make?

This recipe can be ready in under an hour – including prep time! Simply boil the sweet potatoes until they’re tender, mash them up with your desired spices and sugar mixture, then bake until set.

Can I store this pie in the fridge or freezer?

Yes! This pie can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months. Let it thaw at room temperature before serving.

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