Sweet Potato Pie With Condensed Milk Recipe

I’m sharing my new Homemade Sweet Potato Pie made with condensed milk and a Southern-inspired shortcut that makes the whole process remarkably simple.

*NEW* This sweet potato pie with condensed milk is a delicious southern classic that’s a huge family favorite. It’s creamy, not overly sweet, and easy to make.

#sweetpotatopie #pie

I never planned to perfect a pie, I just wanted something different for Sunday dinner. Using mashed cooked sweet potato and a can of sweetened condensed milk turned out to be pure luck, and now people ask for it like it’s a family heirloom.

I call it Sweet Potato Pie Using Sweetened Condensed Milk because that little twist makes the filling sing, without being cloying. Give it a try and you might hide the recipe too.

Ingredients

• Sweet potatoes: creamy, packed with fiber, vitamin A, natural sweetness, balance the pie.
• Sweetened condensed milk: very sweet, adds sugars and creaminess, boosts carbs and calories.
• Eggs: bind filling, add protein and richness, help set the custard like texture.
• Butter: gives silkiness, fat for mouthfeel, adds calories and flavor, not much nutrition.
• Vanilla extract: tiny amount, lifts flavors, no real nutrition just aroma and sweetness vibe.
• Cinnamon and spices: warm aroma, add perceived sweetness, offer antioxidants and low calories.
• Pie crust: flaky base, adds carbs and fat, not many nutrients but craveable crunch.

Ingredient Quantities

• 1 (9 inch) unbaked pie crust, store bought or homemade
• 2 cups mashed cooked sweet potato (about 2 medium or 1 1/2 to 2 lb raw)
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, beaten
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 teaspoon salt
• Optional for serving: whipped cream or toasted pecans

How to Make this

1. Preheat oven to 350°F. If you need to cook the sweet potatoes, poke them with a fork and bake at 400°F for 45 to 60 minutes or microwave until very tender, then scoop out and mash to make 2 cups, letting excess moisture evaporate so filling won’t be runny.

2. In a large bowl mash the cooked sweet potato until smooth, or run it through a food processor for a silkier texture, you want no big lumps.

3. Add the 14 oz can sweetened condensed milk, 2 beaten large eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger if using, and 1/2 teaspoon salt. Whisk or blend until completely combined and smooth, scrape the sides so everything mixes evenly.

4. Taste a tiny bit to check seasoning, you can add a touch more cinnamon or salt if it tastes flat, but remember the condensed milk is sweet so be careful.

5. Place the 9 inch unbaked pie crust in a pie plate, flute or crimp the edges, patch any cracks. If you prefer a crisper bottom you can blind bake the crust 8 to 10 minutes and cool it, otherwise proceed with an unbaked shell.

6. Pour the filling into the prepared crust, smooth the top with a spatula, tap the pan gently on the counter to remove any large air bubbles.

7. Bake at 350°F for about 50 to 60 minutes, or until the center is mostly set and only a slight jiggle remains; if the crust edges brown too fast, cover them with foil or a pie shield after 20 to 30 minutes.

8. Cool the pie on a wire rack for at least 2 hours to finish setting, then chill in the fridge if you want cleaner slices; it actually tastes better the next day.

9. Serve slices topped with whipped cream or toasted pecans if you like, and store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9 inch pie plate
2. Large mixing bowl
3. Potato masher or food processor
4. Whisk and rubber spatula
5. Measuring cups and spoons, dont skip em
6. Fork (to poke sweet potatoes) and can opener
7. Baking sheet and wire rack
8. Aluminum foil or pie shield plus oven mitts

FAQ

Sweet Potato Pie With Condensed Milk Recipe Substitutions and Variations

• Sweetened condensed milk
  • Canned sweetened condensed coconut milk — use 1:1 for a dairy free swap, it keeps the same sweetness and texture.
  • Evaporated milk + sugar — stir 1 can evaporated milk with about 3/4 cup granulated sugar and simmer a bit to thicken, then cool and use the same volume.
  • Make-your-own condensed milk — simmer 2 cups whole milk with 2/3 cup sugar until reduced and thickened, cool and use 1:1.
• Sweet potato (mashed)
  • Pumpkin puree — straight 1:1 swap, gives a similar texture and warm flavor, you might want to tweak spices.
  • Roasted butternut squash puree — also 1:1, a little sweeter and nutty, works great.
  • Canned yams, drained and mashed — use 1:1 but taste first, they can be sweeter from syrup so cut back on added sugar if needed.
• Unsalted butter (melted)
  • Neutral oil (canola, vegetable) — use an equal amount, works fine since butter is melted in the filling.
  • Melted coconut oil — equal amount, adds slight coconut note, so only use if that flavor is ok.
  • Margarine or vegan butter — melt and use 1:1 for a dairy free option.
• Eggs (binding)
  • Flax “egg” — 1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes, good for binding.
  • Chia “egg” — same ratio as flax, 1 tbsp chia + 3 tbsp water per egg, thickens similarly.
  • Applesauce — 1/4 cup unsweetened applesauce per egg, use if you want a moister, slightly denser filling.

Pro Tips

1) Dry the sweet potato well before mixing. After mashing, spread it out on a tray or let it sit in an open bowl for a few minutes so steam can escape; if it still seems wet, pop it back in a hot oven for a bit or warm it on the stove to evaporate excess moisture. Too much water = a runny filling, so take this step seriously.

2) For ultra smooth filling run the mash through a food processor or a ricer, but if you like a bit of texture pulse just a couple times. If you want it richer and to set firmer, stir in one extra egg yolk; it wont make it eggy, just silkier and more stable.

3) Don’t skimp on prepping the crust if you want a crisp bottom. Either partially blind bake it or briefly seal the bottom (a quick egg white brush works), and protect the rim with foil once it starts browning so you dont end up with overdone edges and a raw center.

4) Let it cool fully before slicing, and for the cleanest pieces chill it in the fridge overnight. Toast nuts right before serving so they stay crunchy, and a tiny pinch of flaky salt on top of each slice really brings out the sweetness.