sweet potato pie with condensed milk recipe

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

I’ve been making sweet potato pie with condensed milk for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was a bit skeptical about using condensed milk, but it adds a richness and depth to the filling that’s hard to resist.

My kids love helping me peel and chop the sweet potatoes, and they always get excited when they see the finished pie coming out of the oven. I’ve served this pie at countless family gatherings and holiday meals, and it’s always a hit.

Whether you’re looking for a traditional Southern dessert or just a delicious way to use up sweet potatoes, this recipe is a great choice. It’s also relatively healthy compared to some other sweet treats, since sweet potatoes are packed with fiber and antioxidants.

The key to making a great sweet potato pie is to use high-quality ingredients and to cook the filling until it’s nice and thick. I like to use a mixture of brown sugar and white sugar for the filling, since it gives the pie a nice balance of flavors.

And don’t even get me started on the importance of using real butter in the crust – it makes all the difference in the world. When I’m making this pie for a crowd, I like to make individual mini pies instead of one big one.

It’s just easier to manage and serve that way, and everyone gets their own personal pie. The only downside is that they can be a bit more finicky to make than one big pie, but trust me – it’s worth the extra effort.

Sweet Potato Pie with Condensed Milk

4.5 from 627 votes

A classic Southern sweet potato pie made rich and creamy with sweetened condensed milk. This dessert features a buttery, flaky crust and a smooth, spiced filling that is perfect for holiday gatherings or any special 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 to 4 tablespoons ice water

For the Filling

2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
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 your oven to 375°F (190°C).
2In a large mixing bowl, combine the all-purpose flour and salt for the crust.
3Cut in the cold butter using a pastry cutter 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 holds together when pressed.
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 up the sides.
8Trim and crimp the edges as desired.
9In a large bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt.
10Beat with an electric mixer on medium speed until the filling is smooth and well combined, about 2 minutes.
11Pour the sweet potato filling into the prepared pie crust, spreading it evenly.
12Bake the pie at 375°F for 45 to 55 minutes, until the filling is set around the edges but still slightly jiggly in the center.
13The crust should be golden brown.
14Remove the pie from the oven and let it cool on a wire rack for at least 1 hour.
15The filling will continue to set as it cools.
16Serve at room temperature or chilled, optionally topped with whipped cream.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Electric mixer or whisk
Saucepan (for boiling sweet potatoes)
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 80mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 7g

📝Notes

For a deeper flavor, roast the sweet potatoes instead of boiling them. To prevent a soggy crust, you can pre-bake the crust for 10 minutes before adding the filling. The pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Sweet Potato Pie with Condensed Milk Works

This sweet potato pie with condensed milk recipe is a staple in our household during holidays and special occasions. The best part is that it’s easy to make ahead of time and refrigerate until serving.

When reheating leftovers, I like to cover them with foil so they stay moist. You can also serve this pie as an appetizer or snack at parties – just slice it up into small pieces and arrange them on a platter.

❓ Frequently Asked Questions About Sweet Potato Pie with Condensed Milk

Q: What is sweet potato pie?

Sweet potato pie is a traditional Southern dessert made with cooked sweet potatoes, sugar, spices, and sometimes condensed milk or heavy cream.

Q: Can I use regular milk instead of condensed milk?

Yes, you can use regular milk instead of condensed milk if you prefer a lighter texture in your filling.

Q: How do I know if my sweet potatoes are cooked through?

You can check if your sweet potatoes are cooked through by inserting a fork or knife into one of them – if it slides in easily, they’re done.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time – simply assemble the filling and bake it when you’re ready.

Q: What kind of sugar should I use in the filling?

You can use either white sugar or brown sugar in the filling – both will give you a delicious result.

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