Sweet Potato Pie with Condensed Milk is the kind of dessert that shows up at every holiday table in my family, and for good reason.
It takes the earthy sweetness of roasted sweet potatoes and folds it into a silky custard made rich with a single can of sweetened condensed milk.
No granulated sugar, no fussy techniques, just a handful of pantry staples and one bowl of filling poured into a flaky crust.
If you have ever loved a slice of Southern sweet potato pie at Thanksgiving and wondered how to make it at home without guesswork, this recipe is it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 15 minutes (plus 2 hours cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Sweet Potato Pie with Condensed Milk
This pie earns its spot on the holiday table every single year, and once you try it you will understand why.
It comes together with almost no measuring headaches since the sweetened condensed milk replaces both the sugar and part of the dairy in one can.
The texture lands right between custard and pumpkin pie, dense enough to slice cleanly but still meltingly soft on the fork.
Below are a few more reasons this recipe has become a permanent fixture in my recipe box, right alongside my Southern Sweet Potato Pie Recipe.
- Only one can of sweetened condensed milk needed, no extra sugar to measure out
- Naturally spiced with warm cinnamon, nutmeg, and a touch of ginger
- Simple enough for a beginner baker to pull off on the first try
- Freezes beautifully, so you can make it weeks ahead of a holiday
- Uses fresh sweet potatoes for the best flavor, though canned works in a pinch
Ingredients
You only need a short list of ingredients for this pie, and most of them are already sitting in your pantry or fridge.
The star of the show is the can of sweetened condensed milk, which does the heavy lifting for both sweetness and creaminess.
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, roasted or boiled)
- 1/2 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 unbaked 9 inch deep dish pie crust
You might also enjoy: Sweet Potato Pie Recipe
Kitchen Equipment Needed
Nothing fancy is required to make this pie, but a few good tools make the process smoother and the results more consistent.
A sturdy pie dish and a reliable way to mash the sweet potatoes until silky smooth will make the biggest difference in how the filling turns out.
- 9 inch deep dish pie pan
- Hand mixer
- Food processor (for smooth mashed sweet potatoes)
- Large mixing bowl
- Pie crust shield
- Rubber spatula
- Wire cooling rack
I learned how much easier this pie becomes with the right tools while testing my Butter Pie Crust Recipe for the base.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie, based on years of testing pies in my own kitchen.
1. Emile Henry Deep Dish Pie Dish
This ceramic dish holds heat evenly, which helps the custard filling set without a soggy bottom crust.
It also goes straight from oven to table, so you can serve slices right out of the dish it baked in.
2. KitchenAid Hand Mixer
A hand mixer whips the sweet potatoes, condensed milk, and eggs into a completely lump free filling in under a minute.
It is far less bulky than a stand mixer, which makes it perfect for a single pie filling like this one.
3. Silicone Pie Crust Shield
This little tool clips right onto the edges of the crust so it never burns while the filling finishes baking.
It has saved more than one pie in my oven over the years.
4. Eagle Brand Sweetened Condensed Milk
This is the brand I always reach for because the texture is consistently thick and the sweetness is well balanced.
It is the ingredient that gives this pie its signature creamy bite.
5. Nielsen Massey Pure Vanilla Extract
A good quality vanilla extract rounds out the warm spices in this pie without any harsh alcohol aftertaste.
A little goes a long way, so one bottle lasts through several pies.
For more crust inspiration, check out my Graham Cracker Crust Recipe, which also works beautifully under this filling.
Step-by-Step Instructions: How to Make Sweet Potato Pie with Condensed Milk
1. Cook and Mash the Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
- Poke each sweet potato a few times with a fork, then place them on the baking sheet.
- Roast for 45 to 60 minutes, until a knife slides in with no resistance at all.
- Let the sweet potatoes cool until you can handle them, then peel off the skins.
- Mash the flesh with a potato masher or run it through a food processor until completely smooth, with no fibrous strings left behind.
- Measure out 2 cups of mashed sweet potato and set it aside to cool slightly.
2. Preheat the Oven and Prep the Crust
- Lower your oven temperature to 350 degrees Fahrenheit.
- Fit the unbaked pie crust into your 9 inch deep dish pie pan, crimping the edges however you like.
- Place the crust in the fridge while you make the filling, so the butter in the dough stays cold and flaky.
3. Make the Filling
- In a large mixing bowl, combine the mashed sweet potato with the melted butter and whisk until smooth.
- Pour in the entire can of sweetened condensed milk and stir until fully incorporated.
- Add the eggs one at a time, beating well after each addition with your hand mixer.
- Mix in the vanilla extract, cinnamon, nutmeg, ginger, and salt.
- Beat the filling on medium speed for about a minute, until it looks silky and no streaks of egg remain.
4. Pour and Smooth the Filling
- Take the chilled crust out of the fridge and set it on a rimmed baking sheet, which will catch any drips and make transferring the pie easier.
- Pour the filling into the crust, using your spatula to scrape the bowl clean.
- Gently smooth the top of the filling with the back of the spatula so it bakes evenly.
5. Bake the Pie
- Place the pie in the preheated oven and bake for 50 to 60 minutes.
- Add the pie crust shield around the 30 minute mark to keep the edges of the crust from over browning.
- The pie is done when the edges are set and the center still has a slight jiggle, similar to how pumpkin pie bakes.
- A knife inserted about an inch from the center should come out mostly clean.
6. Cool Completely Before Slicing
- Transfer the pie to a wire cooling rack and let it sit at room temperature for at least 2 hours.
- The filling will continue to set as it cools, so resist the urge to slice it early.
- Once fully cooled, refrigerate the pie for at least 1 more hour before serving for the cleanest slices.
Read Also: Sugar Free Sweet Potato Pie Recipe
Tips for The Best Sweet Potato Pie with Condensed Milk
A few small details separate a good sweet potato pie from a great one, and most of them come down to how you handle the sweet potatoes and the bake time.
Pay attention to these tips before your next bake and you should get a clean, custard smooth slice every time, similar in texture to my Sweet Potato Pecan Pie Recipe.
- Roast the sweet potatoes instead of boiling them for a deeper, more concentrated flavor
- Make sure your mashed sweet potato has no lumps before adding the wet ingredients
- Use room temperature eggs so the filling blends together evenly
- Do not overbake, since the center should still jiggle slightly when you pull the pie out
- Let the pie cool completely before cutting, or the slices will not hold their shape
- Blind bake the crust for 10 minutes first if you prefer an extra crisp bottom layer
Serving Suggestions
This pie is rich enough to stand entirely on its own, but a few toppings and side dishes take it even further.
It works just as well as a Thanksgiving centerpiece dessert as it does a weeknight treat with coffee.
- A dollop of fresh whipped cream on each slice
- A scoop of vanilla ice cream for a warm and cold contrast
- A dusting of extra cinnamon or a drizzle of caramel sauce
- Alongside other holiday classics like Skillet Cornbread
- With a warm mug of spiced apple cider on a cold evening
Variations of Sweet Potato Pie with Condensed Milk
Once you have the base recipe down, it is easy to change things up to suit your taste or a special occasion.
Here are some variations worth trying once you have made the classic version a time or two, including a plant based option similar to my Vegan Sweet Potato Pie Recipe.
- Add a streusel topping of brown sugar, flour, butter, and chopped pecans before baking
- Stir in a tablespoon of bourbon for a grown up depth of flavor
- Swap the traditional crust for a gingersnap or graham cracker crust
- Add orange zest to the filling for a bright citrus note
- Top the cooled pie with toasted mini marshmallows under the broiler
Storage and Reheating
Because this pie contains eggs and dairy, it needs to be stored properly to stay fresh and safe to eat.
Keep leftovers covered and always store the pie in the refrigerator rather than at room temperature.
- Refrigerate covered for up to 5 days
- Freeze the whole pie or individual slices, wrapped tightly, for up to 2 months
- Thaw frozen pie in the refrigerator overnight before serving
- Reheat individual slices in the microwave for 20 to 30 seconds if you prefer it warm
- Avoid reheating the whole pie in the oven, since this can dry out the crust
Another favorite for your dessert rotation: Mini Sweet Potato Pies Recipe
Nutritional Facts
These values are approximate and will vary slightly depending on the exact brands of ingredients you use.
Each serving below is based on 1 slice out of 8 total slices.
- Calories: 335 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 240mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
For a similar comfort dessert with a lighter profile, take a look at my Sweet Potato Casserole Recipe.
Health Benefits of Key Ingredients
Sweet potato pie is still a dessert, but a few of its ingredients bring some genuine nutritional value along with all that sweetness.
Here is a quick look at what some of the key ingredients contribute beyond flavor.
- Sweet potatoes are rich in beta carotene, which the body converts into vitamin A
- Sweet potatoes also provide fiber, which supports healthy digestion
- Eggs add protein along with choline, which supports brain health
- Cinnamon contains antioxidants and has been linked to healthy blood sugar regulation
- Nutmeg and ginger both have long histories of use in supporting digestion
If you love sweet potatoes in savory form too, try my Air Fryer Sweet Potato Fries Recipe as a side dish.
FAQs About Sweet Potato Pie with Condensed Milk
1. Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes or canned puree work well if you are short on time.
Just drain them thoroughly and mash them smooth before measuring, since canned sweet potatoes tend to hold extra moisture.
2. What is the difference between sweetened condensed milk and evaporated milk?
Sweetened condensed milk has sugar added and is much thicker, while evaporated milk is unsweetened and thinner.
They are not interchangeable in this recipe, since the condensed milk is what sweetens the entire filling.
3. Why is my sweet potato pie filling runny?
A runny filling usually means the pie needed a few more minutes in the oven, since the eggs had not fully set.
It can also happen if the mashed sweet potato was too watery, so draining canned sweet potatoes well matters.
4. Can I make this pie ahead of time?
Absolutely, this pie is a great make ahead dessert since it needs to chill before serving anyway.
You can bake it up to 2 days in advance and keep it covered in the refrigerator.
5. Can I freeze sweet potato pie with condensed milk?
Yes, this pie freezes well for up to 2 months when wrapped tightly in plastic wrap and foil.
Thaw it overnight in the refrigerator before slicing and serving.
Sweet Potato Pie with Condensed Milk
Ingredients
- 2 cups mashed sweet potatoes about 2 large sweet potatoes, roasted or boiled
- 1/2 cup unsalted butter melted
- 1 can sweetened condensed milk 14 ounces
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 unbaked 9 inch deep dish pie crust
- fresh whipped cream for serving
- vanilla ice cream for serving
- caramel sauce for drizzling
- extra cinnamon for dusting
Equipment
- 9-inch deep-dish pie pan
- Hand mixer
- Food processor For smooth mashed sweet potatoes (optional)
- Large mixing bowl
- Pie crust shield
- Rubber spatula
- Wire cooling rack
Method
- Preheat oven to 400°F and line a baking sheet with foil. Poke sweet potatoes with a fork and roast for 45-60 minutes until tender. Cool, peel, and mash until completely smooth. Measure 2 cups and set aside.
- Lower oven to 350°F. Fit pie crust into a 9-inch deep dish pan, crimp edges, and refrigerate while preparing filling.
- In a large bowl, combine mashed sweet potatoes and melted butter until smooth. Beat in sweetened condensed milk, then add eggs one at a time. Mix in vanilla, cinnamon, nutmeg, ginger, and salt. Beat on medium speed for 1 minute until silky.
- Place chilled crust on a rimmed baking sheet. Pour filling into crust and smooth the top with a spatula.
- Bake at 350°F for 50-60 minutes. Add a pie crust shield around the 30-minute mark to prevent over-browning. Pie is done when edges are set and center has a slight jiggle.
- Transfer to a wire rack and cool at room temperature for at least 2 hours. Refrigerate for 1 additional hour before serving for clean slices.
Nutrition
Notes
- Roast sweet potatoes instead of boiling for a deeper, more concentrated flavor.
- Ensure mashed sweet potato has no lumps before adding wet ingredients for a silky texture.
- Use room temperature eggs so the filling blends together evenly.
- Do not overbake; the center should still jiggle slightly when pulled from the oven.
- Let the pie cool completely before cutting, or the slices will not hold their shape.
- For an extra crisp bottom crust, blind bake the crust for 10 minutes before adding filling.
- Store covered in the refrigerator for up to 5 days.
- Freeze whole pie or individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator.
- Reheat individual slices in the microwave for 20-30 seconds if you prefer it warm.
- Add a streusel topping, bourbon, or orange zest for delicious variations.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Sweet Potato Pie with Condensed Milk is proof that a dessert does not need a long ingredient list to feel special.
One can of condensed milk and a bowl of mashed sweet potato get you most of the way to a creamy, spiced pie that tastes like it took all day.
I hope this one earns a permanent spot on your table the way it has on mine.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo the next time you bake it.
Recommended:
- Sweet Potato Pie Overnight Oats
- Pumpkin Pie with Sweetened Condensed Milk
- Southern Pecan Pie Recipe
- Maple Pecan Pie Recipe
- Sweet Potato Casserole with Marshmallows
