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Condensed Milk Sweet Potato Pie

Ultra silky and supremely cozy, this sweet potato pie is like a warm hug in every bite. With warming spices, a hint of tangy orange, and the perfect sweetness, this pie will quickly become a family favorite.
Course Dessert
Cuisine American, Southern
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 287kcal
Author Imma

Ingredients

  • 1 9-inch pie crust (regular, deep-dish, store-bought, or homemade)
  • 2-3 sweet potatoes (about 1 pound or 2 cups mashed)
  • 2 eggs
  • 1 14-ounce can (400ml) sweetened condensed milk
  • 4 ounces (113g) unsalted butter, softened
  • 1 teaspoon (4g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg
  • ½ teaspoon (1g) ground ginger
  • 1 teaspoon (2g) orange zest
  • ½ teaspoon (3g) salt
  • 1 teaspoon (5ml) vanilla extract

Instructions

  • Preheat the oven to 350°F/177℃.
  • Line the bottom of the pie crust with parchment paper, then add dried beans to ensure that the bottom of the crust does not rise.
  • Bake for 5-6 minutes in the preheated oven, remove from the oven, and let it cool.
  • Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Cover them with water by at least an inch.
  • Bring it to a boil over high heat and then reduce the heat. Cook until tender and the potatoes can be easily pierced with a fork – about 10-12 minutes or more, depending on the size of the potatoes.
  • Drain water and simmer for about a minute or until the water has evaporated.
  • Put the sweet potatoes in a mixing bowl and mash them using a handheld mixer. Next, add the remaining ingredients: softened butter, condensed milk, eggs, nutmeg, ground ginger, cinnamon, orange zest, salt, and vanilla extract.
  • Continue mixing until all the ingredients have been fully incorporated.
  • Pour the filling into the prepared pie crust and bake for about 40-50 minutes or until the top is nice and thoroughly browned or a skewer inserted in the middle of the pie comes out clean.
  • Remove the sweet potato pie from the oven and let it cool in the pan until room temperature.
  • Remove and top with whipped cream, pecan, or caramel sauce for a decadent treat. Enjoy!

Notes

  • Cover the sweet potatoes with about an inch of water to help them cook evenly when boiling them.
  • 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.
  • Leftover pie filling? Use it to make bite-sized mini sweet potato pies, which are super cute and make a great afternoon snack.
  • For a flaky pie crust, ensure all your ingredients and mixing bowls are super cold before starting.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1slice | Calories: 287kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 270mg | Potassium: 244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8435IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg