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Sweet Potato Pie with Condensed Milk

Sweet Potato Pie with Condensed Milk

iamwinfred
This Southern classic 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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 335 kcal

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

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

For Serving (Optional)

  • fresh whipped cream for serving
  • vanilla ice cream for serving
  • caramel sauce for drizzling
  • extra cinnamon for dusting

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 335kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 240mgPotassium: 280mgFiber: 2gSugar: 30gVitamin A: 120IUVitamin C: 15mgCalcium: 15mgIron: 8mg
Keyword condensed milk pie, holiday pie, southern dessert, sweet potato pie
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