Condensed Milk Sweet Potato Pie

Content… Why Use Condensed Milk? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Yummy Pie Recipes to Try

Why Use Condensed Milk in Sweet Potato Pie?

Because of the texture! Condensed milk gives any easy sweet potato pie recipe the most luscious texture. It’s insanely smooth. Also, by using sweetened condensed milk, you don’t need to add any extra sugar.

The sweetness from the condensed milk, plus the natural sweetness from the sweet potatoes, makes the pie perfectly sweet without overdoing it. 👌

Recipe Ingredients

1. Pie Crust – Store-bought pie crust works fabulously with this recipe. And that’s great if you have several dishes to prepare for a get-together. But of course, making a pie crust recipe from scratch is always delicious. 
2. Sweet Potatoes – You’ll need about two cups of mashed sweet potatoes. It usually takes 2-3 sweet potatoes to do the job. And leftover sweet potatoes are a win-win.
3. Sweetened Condensed Milk – This ingredient sweetens the pie and gives it a gorgeous texture. 
4. Butter – Go with real butter for this recipe, my friend. Butter substitutes will alter the down-home flavor of this classic pie. 
5. Spices – Cinnamon, nutmeg, and ginger, along with orange zest, salt, and vanilla extract, create a perfect warm and cozy flavor profile for this pie. 

How to Make Condensed Milk Sweet Potato Pie

Blind Bake the Pie Crust

• Preheat the oven to 350°F/177℃. 
• Prep – Line the bottom of the pie shell with parchment paper, then pour the dried beans on top. The beans make sure that the bottom of the crust doesn’t lift. (Photo 1)
• Bake the pie shell for about 5 minutes in the preheated oven (it should be set but not browning), remove from the oven, and let it cool. 

Make the Sweet Potato Pie Filling

• Prep Sweet Potatoes – Rinse, peel, and chop the sweet potatoes into chunks. Put the chunks in a medium saucepan, then cover them with at least an inch of water.  (Photo 2)
• Cook – Bring them to a boil over high heat and reduce the heat. Simmer the sweet potatoes until they’re tender and easily pierce with a fork. It usually takes about 10 minutes or a little more, depending on how big or small you chopped the sweet potatoes. 
• Drain the water and simmer for another minute or until the water evaporates.
• Mash the cooked sweet potatoes with a handheld electric mixer or potato masher in a large mixing bowl. (Photo 3)
• Flavorings – Add the remaining ingredients to the sweet potato puree: softened butter, condensed milk, eggs, nutmeg, ground ginger, cinnamon, orange zest, salt, and vanilla extract. Keep mixing until all the ingredients are well incorporated. (Photo 4)

Assemble

• Pour your sweet potato pie filling into the prepared crust and bake for 40-50 minutes. The top should be nicely browned, and a skewer inserted into the middle of the pie will come out clean. The crust will be golden brown. (Photos 5-6)
• Rest – Take the pie out of the oven and let it cool until it reaches room temperature in the pan. 
• Serve – Slice and top with whipped cream, toasted pecans, or caramel sauce for a decadent treat. Enjoy!

Recipe Variations

1. Add bourbon! If you’re a bourbon fan, add a couple of tablespoons to the pie filling before baking for a pleasant twist on this classic. 🥃
2. Make it smores. Bake the filling in a graham cracker crust and add a layer of mini marshmallows on top before baking. Plate it with some chocolate sauce drizzles for campfire perfection. 🤎
3. Bake the taters. Some people prefer the texture of sweet potato pie when they mash baked sweet potatoes. Feel free to roast your sweet potatoes to tenderness instead of boiling them if that’s what floats your boat. 😉
4. Deep dish. Use a deep dish pie crust and double up on the filling. Bake it lower and longer, then top it with homemade whipped cream.

Tips and Tricks

1. Cover the sweet potatoes with about an inch of water to help them cook evenly when boiling them.
2. Still not sure your pie is done baking? Look at how set it is. The center of the pie should barely jiggle when it’s ready. It may take a few tries to figure out if your pie is done by sight only, but you’ll get the hang of it.
3. Leftover pie filling? Use it to make bite-sized mini sweet potato pies, which are super cute and make a great afternoon snack.
4. For a flaky pie crust, ensure all your ingredients and mixing bowls are super cold before starting.

Make-Ahead Instructions

Make this pie a day or two ahead of time if you please. Simply bake it, cool it, cover it, and pop it in the fridge for 2-3 days before serving.

You can also freeze it for up to 3 months. Make sure to thaw it in the fridge (not at room temperature) before serving so it doesn’t get too weepy. 

Serving and Storage Instructions 

Serve condensed milk sweet potato pie at room temperature or chilled with a dollop of homemade whipped cream or some drizzled caramel sauce.

Store leftovers in the fridge, covered, for 3-5 days or freeze them for 3-4 months.

What Goes With Condensed Milk Sweet Potato Pie

Sweet potato pie is always a good choice to follow up a roasted or smoked bird. Serve this deliciousness for dessert after indulging in a spiced roast turkey. I like to offer it up with something warm to drink, like a steaming cup of coffee, ginger tea, or a skinny chai latte. ☕️

More Yummy Pie Recipes to Try

1. Apple Pie
2. Chocolate Pecan Pie
3. Pineapple Pie
4. Chess Pie