Last Thanksgiving, my grandfather showed up at our house holding a small paper bag from the farmers’ market. He handed it to my daughter and said, “These are the kind of sweet potatoes your great-grandmother used to bake into pies. Make sure your mama does them justice.” It made us all laugh, but I took the hint.
After dinner, while everyone settled into board games and football, I pulled those potatoes from the pantry, roasted them slowly, and started mixing them with softened butter and a splash of condensed milk I had left over from another dessert. The house was already filled with the smell of turkey and stuffing, but the scent of warm spice and sweet potato started stealing the spotlight.
My niece peeked in from the living room and asked what I was making—then stayed to help. She mashed, I stirred, and by the time the pie came out of the oven, the whole family was hovering near the kitchen, ready for another slice of something. That pie barely cooled before we served it with whipped cream, and not a crumb was left by the end of the night. Now every year, Grandpa asks if I’ve got “his” pie ready. And yes, I do.
Short Description
This Sweet Potato Pie with Condensed Milk is a creamy, spiced dessert made with mashed sweet potatoes, warm spices, and a hint of vanilla—all baked into a buttery crust. Perfect for holidays or any cozy day.
Key Ingredients
For the filling:
- 1 1/2 pounds sweet potatoes (about 2 large)
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup sweetened condensed milk
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the crust:
-
1 unbaked 9-inch pie crust (store-bought or homemade)
Tools Needed
- Large pot
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch pie plate
- Cooling rack
Cooking Instructions
Step 1: Boil the Sweet Potatoes
Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and simmer for 40–50 minutes until the sweet potatoes are fork-tender. Drain and let them cool for 10 minutes. Peel off the skins and mash until completely smooth.
Step 2: Make the Filling
In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Beat on medium speed until smooth and creamy. Add sugar, sweetened condensed milk, eggs, whole milk, vanilla extract, cinnamon, and nutmeg. Beat again until the mixture is well combined and smooth. The batter should be thick but pourable.
Step 3: Assemble the Pie
Place the unbaked pie crust into a 9-inch pie plate. Pour the sweet potato filling into the crust and smooth the top with a spatula. Tap the plate gently on the counter to release air bubbles.
Step 4: Bake
Preheat your oven to 350°F (175°C). Bake the pie in the center of the oven for 50–60 minutes, or until a toothpick inserted in the middle comes out clean. The filling may puff slightly and then settle as it cools.
Step 5: Cool and Serve
Let the pie cool completely on a wire rack—at least 2 hours. This helps the filling set properly. Slice and serve as-is, or top with whipped cream or vanilla ice cream for extra indulgence.
Why You’ll Love This Recipe
– Creamy and smooth with a custard-like texture
– Perfect balance of sweetness and spice
– Uses pantry staples and simple ingredients
– Great for holidays or cozy weekends
Mistakes to Avoid & Solutions
Undercooked Sweet Potatoes
If your sweet potatoes aren’t fully tender, they won’t mash smoothly, resulting in a lumpy filling. Make sure to boil them until a fork slides in easily.
Overmixing the Filling
Overbeating can add too much air to the filling, which may cause it to crack. Mix until just combined.
Soggy Bottom Crust
Pouring filling into a wet crust or underbaking can lead to sogginess. For extra crispness, you can pre-bake (blind bake) the crust for 8 minutes at 350°F before adding the filling.
Cutting the Pie Too Soon
If you slice the pie before it cools, the filling won’t be set and may ooze. Always allow it to cool completely.
Using Evaporated Milk Instead of Condensed Milk
They’re not the same! Sweetened condensed milk adds richness and sweetness—don’t swap it out unless adjusting the sugar.
Serving and Pairing Suggestions
This pie shines as a dessert but also pairs beautifully with brunch or afternoon tea. Here are a few ideas:
– Top with whipped cream and a sprinkle of cinnamon
– Serve with a scoop of vanilla ice cream or maple pecan gelato
– Pair with hot coffee, chai, or spiced cider
– Garnish with candied pecans or a drizzle of caramel sauce
Storage and Reheating Tips
Store leftovers in the fridge wrapped tightly with plastic wrap or in an airtight container for up to 4 days.
To freeze, wrap the entire pie or individual slices in foil and place in a freezer bag. Freeze for up to 2 months.
Reheat individual slices in the microwave for 20–30 seconds or in the oven at 300°F for 10–15 minutes. Cover with foil to prevent drying out.
FAQs
1. Can I use canned sweet potatoes instead of fresh?
Yes, but make sure they’re unsweetened. Drain and mash them well—about 1 1/2 cups mashed equals 1 1/2 lbs cooked sweet potatoes.
2. Do I need to blind bake the pie crust?
Not required, but pre-baking for 8 minutes helps prevent a soggy bottom.
3. Can I make this pie dairy-free?
You can try dairy-free butter, plant-based milk, and coconut condensed milk, but texture may vary.
4. Why did my pie crack in the center?
This can happen from overbaking or overmixing. Try reducing the baking time slightly and avoid beating too much air into the filling.
5. Can I make it ahead of time?
Absolutely! This pie is perfect for making a day in advance. Store it in the fridge and let it come to room temp before serving.
Tips & Tricks
– Use a hand mixer or stand mixer to get a smooth, creamy filling.
– For extra depth, add a tablespoon of bourbon or dark rum to the batter.
– Let the pie cool completely to ensure clean slices.
– Use a ceramic or glass pie dish for even baking and better crust browning.
Recipe Variations
Coconut Sweet Potato Pie: Replace whole milk with coconut milk and add 1/4 cup shredded coconut to the filling. Top with toasted coconut flakes.
Maple Spice Pie: Replace half the sugar with maple syrup and add a pinch of cloves for a deeper fall flavor.
Sweet Potato Cheesecake Pie: Swirl in a layer of sweetened cream cheese before baking. Use half the sweet potato mix and half cheesecake mix.
Pecan-Topped Pie: Before baking, sprinkle 1/2 cup chopped pecans mixed with a tablespoon of brown sugar over the top for a nutty crunch.
Final Thoughts
That simple bag of sweet potatoes brought more than a pie—it brought a memory back to life. Now, that dessert has its own place in our family traditions, one of those small things we all quietly look forward to. Every bite feels like a little thread connecting generations.
Sweet Potato Pie With Condensed Milk
Ingredients
For the filling:
- 1½ pounds sweet potatoes about 2 large
- ½ cup unsalted butter softened
- 1 cup sugar
- ½ cup sweetened condensed milk
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the crust:
- 1 unbaked 9-inch pie crust store-bought or homemade
Instructions
- Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 40–50 minutes until fork-tender. Drain, let cool for 10 minutes, then peel and mash until smooth.
- In a large bowl, beat mashed sweet potatoes and softened butter until creamy. Add sugar, condensed milk, eggs, whole milk, vanilla, cinnamon, and nutmeg. Beat again until the mixture is smooth and thick but pourable.
- Place the unbaked crust into a 9-inch pie plate. Pour in the sweet potato filling and smooth the top. Gently tap the plate on the counter to remove air bubbles.
- Preheat oven to 350°F (175°C). Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The pie will puff slightly and settle as it cools.
- Let the pie cool completely on a wire rack for at least 2 hours. Slice and serve plain or topped with whipped cream or vanilla ice cream.
