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Sweet Potato Pie with Condensed Milk is a slice of Southern comfort, with a creamy sweet potato filling wrappedupin 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.
HomemadeSweetPotato 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 holidaypies. 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 atThanksgivingor Christmas, but then there’s theSweetPotato Pie – one of the most overlookedpies, 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 apumpkin pie, you’ll make a filling witheggsandspices, but instead of pumpkin, you’ll use freshsweetpotatoes that have been cooked and mashed. And we use condensed milk instead ofevaporated milkfor a rich, creamy consistency. It’sgot that made-from-scratch taste thatyou 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 thatjustfeels 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 awholelot 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
- SweetPotatoes: You’llneedto cook and mash about 2 sweet potatoesuntil 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 andflavors: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 unbakedpie shell. You can use astore-bought pie crustor make your own homemade crust.
How to makeSweetPotato Pie with Condensed Milk
Step One: Cook theSweetPotatoes
Cook the sweet potatoes in the microwave or oven. Oncethey’recool enough to handle, peel the skins and toss the potatoes into a mixing bowl.
Step Two: Mash and Mix
Use an electricmixeror hand mixer to mash the sweet potatoes until smooth.Then, addinthe rest of the ingredients and mix everythingtogetheruntil it’s nice and creamy.
Step Three: Pour andBake
Pour thesweetpotato pie filling into anunbaked pie crust. Pop it into theovenand let itbakeuntil the center is set and the edges are slightly puffed up.
Step Four: Cool and Serve
Let thepie coolcompletely before slicing it up. Serve atroom temperature, and don’t forget to add a littlewhipped creamon 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 toplay around withdifferent 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 theoven, but it will settle down as it cools.
Make It Ahead
Make the pie as directed, wrap it in plasticwrap, and store it in the fridge for 1-2 days. Let it sit at room temperature before serving.
Leftovers andStorage
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.
More Pie Recipes to Try
- Bourbon Chocolate Ganache Pecan Pie
- Homemade Blackberry Pie with Double Crust
- Homemade Peach Pie with Crumble Topping
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Sweet Potato Pie with Condensed Milk
This Sweet Potato Pie with condensed milk is rich, creamy, and full of southern comfort. The mashed sweet potatoes and hint of orange zest give it a smooth texture and a unique flavor that’s perfect for the holidays. It's a pie you can count on to be a family favorite, especially when served with a dollop of whipped cream.
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Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8
Calories: 227kcal
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
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.
Nutrition
Calories: 227kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 185mg | Potassium: 225mg | Fiber: 1g | Sugar: 28g | Vitamin A: 5023IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 0.5mg
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