Condensed Milk Sweet Potato Pie

Sweet potato pie with condensed milk may just be the silkiest pie you ever bite into. It’s such a pleasure to devour you’ll wonder why in the world people seem to prefer pumpkin pie over this soul food gem. Let’s simply say that it’s one of those desserts that disappears almost instantly at family functions. Besides, it’s a breeze to make. You can whip up a tasty homemade pie crust or pick up a store-bought one. After your sweet potatoes are cooked, the filling comes together in minutes. Why wait for the holiday season when it’s this easy? The sweetness from the condensed milk, plus the natural sweetness from the sweet potatoes, makes the pie perfectly sweet without overdoing it. 👌

Recipe Ingredients

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

Tips and Tricks

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. ☕️