Sweet Potato Pie with Condensed Milk

When the weather cools down and the holidays are around the corner, there’s nothing quite like a slice of homemade Sweet Potato Pie with Condensed Milk. The smooth texture, rich sweetness, and warm spices make this dessert a comforting classic. Whether you’re a long-time fan of sweet potato pie or you’re just discovering its magic, this recipe is sure to become a favorite at your table.

Imagine serving this luscious pie topped with a dollop of whipped cream or even a scoop of vanilla ice cream! The sweet potato filling, flavored with cinnamon, nutmeg, and a hint of ginger, paired with the creamy richness of condensed milk, creates an irresistible treat that’s perfect for any occasion. Trust me, you’ll want to add this recipe to your fall baking lineup!

Why You’ll Love This Recipe

This sweet potato pie has everything you could want:

• Creamy texture: Thanks to the condensed milk, the filling comes out velvety and rich.
• Perfectly spiced: A blend of cinnamon, nutmeg, and ginger gives it a warm, cozy flavor.
• Simple and satisfying: It uses basic pantry ingredients, making it an easy go-to dessert.
• Great for the holidays: This pie is perfect for Thanksgiving, Christmas, or any family gathering. Everyone will be asking for seconds!

The Taste of Sweet Potato Pie with Condensed Milk

This pie strikes the perfect balance between sweet and savory. The sweet potatoes bring a natural sweetness that pairs beautifully with the rich, caramel-like flavor of the condensed milk. Each bite is velvety smooth, with warm notes of cinnamon and nutmeg that make you feel cozy inside. The buttery pie crust adds a delightful crunch to contrast the creamy filling, making it a true crowd-pleaser.

Benefits of this Recipe

• Nutrient-rich: Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants, making this pie not just delicious but also nutritious.
• Time-efficient: With minimal prep and a straightforward ingredient list, this pie comes together quickly—perfect for busy holiday baking.
• Family-friendly: It’s a dessert that both kids and adults will love!

Ingredients for Sweet Potato Pie

For the Pie Filling:

• 2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes)
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup melted unsalted butter

For the Pie Crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Tools You’ll Need

• Medium saucepan for boiling the sweet potatoes
• Mixing bowl to combine the filling ingredients
• Potato masher or fork for mashing the sweet potatoes
• Whisk or electric mixer for mixing the filling
• Pie dish (9-inch) for baking the pie
• Aluminum foil (optional, to prevent over-browning of the crust)
• Cooling rack to cool the pie before serving

Ingredient Substitutions and Additions

• Sweetened condensed milk: If you prefer a slightly less sweet pie, you can substitute half of the condensed milk with evaporated milk.
• Spices: Want to add a twist? Try adding a pinch of ground cloves or cardamom to enhance the warm flavors.
• Pie crust: For a gluten-free version, simply swap the regular pie crust with a gluten-free option.
• Sweet potatoes: You can also use canned sweet potatoes if you’re short on time—just be sure to drain them well before mashing.

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How to Make Sweet Potato Pie with Condensed Milk

Step 1: Prep the Sweet Potatoes

Start by preheating your oven to 350°F (175°C). Peel and cube the sweet potatoes, then place them in a medium saucepan. Cover the potatoes with water and bring to a boil. Let them cook for about 15-20 minutes until they’re tender. Drain and mash them until they’re smooth and free of lumps. Set them aside to cool slightly.

Step 2: Make the Filling

In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and melted butter. Mix everything until it’s well combined and smooth. You can use a whisk or an electric mixer for this step—just make sure there are no lumps!

Step 3: Assemble the Pie

Pour the sweet potato mixture into the unbaked pie crust. Spread the filling evenly using a spatula.

Step 4: Bake the Pie

Place the pie in the preheated oven and bake for 45-50 minutes. The pie is done when a knife inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.

Step 5: Cool and Serve

Once baked, let the pie cool on a wire rack for at least 2 hours. This cooling time helps the pie set, ensuring clean slices. Serve your pie at room temperature, or if you’re feeling indulgent, top it with whipped cream or a scoop of vanilla ice cream!

What to Serve with Sweet Potato Pie

Sweet potato pie is a star on its own, but if you want to elevate your dessert experience, serve it with:

• Whipped cream: A classic choice that adds lightness to each bite.
• Vanilla ice cream: The cold, creamy texture of ice cream pairs wonderfully with the warm spices in the pie.
• Caramel sauce: Drizzle a little caramel sauce over the top for an extra touch of sweetness.

Tips for Making the Perfect Sweet Potato Pie

• Avoid overbaking: The pie should be firm but still have a slight jiggle in the center when it’s done. Overbaking can lead to a cracked or dry filling.
• Room temperature ingredients: Ensure your eggs and butter are at room temperature for easier mixing and a smoother filling.
• Mash thoroughly: To avoid lumps in your filling, make sure your sweet potatoes are mashed until smooth before adding them to the rest of the ingredients.
• Crust protection: Use aluminum foil or a pie shield to protect the crust edges from over-browning.

Storage Instructions

• Room temperature: Sweet potato pie can be stored at room temperature for up to 2 days, covered with plastic wrap or foil.
• Refrigeration: For longer storage, refrigerate the pie for up to 4 days. Bring it to room temperature before serving.
• Freezing: Yes, you can freeze sweet potato pie! Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw it in the refrigerator overnight before serving.

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! Sweet potato pie can be made a day or two in advance and stored in the refrigerator. This makes it a perfect dessert for stress-free holiday meal planning.

Do I need to pre-bake the pie crust?

No, for this recipe, you don’t need to pre-bake the pie crust. The filling bakes at the same time as the crust, resulting in a perfectly cooked base.

Can I use canned sweet potatoes?

Yes, canned sweet potatoes can be used as a quick substitute. Just be sure to drain them well before mashing.

Conclusion

This Sweet Potato Pie with Condensed Milk is the perfect addition to any holiday table—or really, any time you’re craving a slice of comfort! Its creamy texture, perfectly balanced spices, and rich flavor make it a show-stopping dessert that’s surprisingly easy to whip up. Plus, the addition of condensed milk gives it that extra touch of sweetness that makes it irresistible.

Don’t forget to share your creations! Leave a review, snap a photo, and tag me on Pinterest at EmmaRecipes18! I can’t wait to see how your pies turn out!

Looking for more comforting fall recipes? Be sure to check out these delicious options:

• Southern Peach Cobbler Recipe – A warm, gooey peach cobbler that’s perfect for dessert.
• Cheesy Garlic Chicken Wraps – A quick, savory wrap for those busy weeknights.
• Apple and Cheddar Soup – A unique blend of sweet and savory, this soup is the ultimate fall comfort.

Nutritional Information (per slice)

• Calories: 320
• Carbohydrates: 45g
• Protein: 5g
• Fat: 13g
• Fiber: 3g
• Sugar: 28g

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