The kitchen filled with cinnamon-scented warmth as my grandmother’s weathered hands skillfully mixed the sweet potato filling. Those autumn afternoons in her Tennessee kitchen formed my earliest memories of Sweet Potato Pie with Condensed Milk—a dessert that became our family’s celebratory centerpiece for generations. While pumpkin pie might reign supreme in many households during fall festivities, the velvety richness of sweet potato pie, especially when made with condensed milk, creates an unmatched creamy texture and depth of flavor that simply can’t be replicated.
Did you know that sweet potatoes date back over 5,000 years in South America, with evidence suggesting they were cultivated as early as 3,000 B.C.? Today, this humble root vegetable transforms into one of the South’s most iconic desserts—Sweet Potato Pie with Condensed Milk—beloved for its silky texture and complex sweetness that balances earthy and caramel notes perfectly.
If you’re looking to perfect your Sweet Potato Pie with Condensed Milk recipe, there are plenty of wonderful variations to explore. The Sweet Potato Pie from Eagle Brand offers a classic approach, while the Southern Sweet Potato Pie Recipe with Condensed Milk adds traditional Southern flair. For dessert lovers seeking variety, you might also enjoy making a Root Beer Float Pie or Caramel Pecan Delight Pie for your next gathering.
Why Sweet Potato Pie with Condensed Milk Matters
Sweet Potato Pie with Condensed Milk stands apart from other holiday desserts because of its unparalleled creamy texture and rich flavor profile. Unlike pumpkin pie, which relies heavily on spices for its signature taste, sweet potato pie offers natural complexity with its inherent sweetness. The addition of condensed milk elevates this humble pie to spectacular heights, creating a silky-smooth filling that sets perfectly every time.
Beyond the technical advantages, this pie carries cultural significance. Sweet potato pie has deep roots in African American culinary tradition, representing resourcefulness, creativity, and the power of transforming simple ingredients into extraordinary dishes. Making Sweet Potato Pie with Condensed Milk connects us to generations of bakers who perfected this recipe through careful adaptation and innovation.
Ingredients for the Perfect Sweet Potato Pie with Condensed Milk
Sweet Potato Pie with Condensed Milk Ingredients
For the crust:
- 1½ cups all-purpose flour (substitute gluten-free flour blend if needed)
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the filling:
- 2 cups mashed sweet potatoes (from about 2 large sweet potatoes)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons melted butter
For the optional topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Cinnamon for dusting
Ingredient Spotlight: The Magic in Each Element
Sweet Potatoes
The foundation of this pie, sweet potatoes contribute natural sweetness, vibrant color, and a hearty texture. Unlike canned pumpkin, fresh sweet potatoes provide a more complex flavor profile with earthy, slightly floral notes. Orange-fleshed varieties like Jewel or Garnet sweet potatoes offer the most vivid color and sweetest flavor for your Sweet Potato Pie with Condensed Milk.
Condensed Milk
This transformative ingredient creates the signature silky texture in Sweet Potato Pie with Condensed Milk. The concentrated milk proteins in condensed milk help stabilize the filling, while its pre-dissolved sugar ensures even sweetness throughout. Its slight caramelization during cooking enhances the pie’s depth of flavor in ways that regular milk and sugar simply cannot.
Warming Spices
The combination of cinnamon, nutmeg, and ginger complements the natural sweetness of the potatoes without overwhelming them. These aromatics bloom beautifully in the buttery filling, creating that nostalgic aroma that signals dessert is coming.
Butter
Don’t skip this! The melted butter enriches the filling with a subtle richness that rounds out all the flavors and provides a velvety mouthfeel to your Sweet Potato Pie with Condensed Milk.
Timing: Efficiency Meets Tradition
- Preparation time: 30 minutes (15 minutes for crust, 15 minutes for filling)
- Cooking time: 55-60 minutes (15 minutes for sweet potatoes, 40-45 minutes for baking)
- Cooling time: Minimum 2 hours
- Total time: Approximately 3.5 hours
This Sweet Potato Pie with Condensed Milk recipe streamlines the traditional process by about 25% compared to conventional recipes that require pre-cooking the filling mixture. The condensed milk eliminates the need for reducing liquid that’s typical in other sweet potato pie variations, saving you time without sacrificing quality.
Instructions: Creating Your Sweet Potato Pie with Condensed Milk
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and pierce your sweet potatoes several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes until completely tender when pierced with a knife. Let them cool slightly, then remove the skins and mash the flesh until smooth. You’ll need 2 cups of mashed sweet potatoes.
Chef’s tip: For extra-smooth filling, pass the mashed sweet potatoes through a fine-mesh sieve or food processor. This eliminates any fibrous bits and ensures your Sweet Potato Pie with Condensed Milk has a silky-smooth texture.
Step 2: Prepare the Crust
In a large bowl, combine flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water, one tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Chef’s tip: Keep everything cold! The secret to a flaky crust is maintaining cold butter pieces throughout the dough—these create steam pockets during baking that result in those delicious, flaky layers.
Step 3: Roll and Shape the Crust
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, press gently into the bottom and sides, trim excess dough, and crimp the edges decoratively. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes.
Chef’s tip: For a decorative touch that adds stability to your Sweet Potato Pie with Condensed Milk, use extra dough to create leaf cutouts to adorn the rim.
Step 4: Prepare the Filling
Reduce oven temperature to 350°F (175°C). In a large mixing bowl, combine the mashed sweet potatoes, condensed milk, eggs, vanilla, spices, salt, and melted butter. Beat until smooth and well combined, about 2-3 minutes with an electric mixer.
Chef’s tip: For the creamiest Sweet Potato Pie with Condensed Milk, make sure your sweet potatoes are still slightly warm when mixing—this helps incorporate the condensed milk more evenly.
Step 5: Bake the Pie
Pour the filling into the par-baked crust and smooth the top with a spatula. Bake for 40-45 minutes, or until the center is almost set but still slightly jiggly (it will continue to set as it cools). The internal temperature should reach about 175°F (79°C).
Chef’s tip: Cover the crust edges with foil if they begin to brown too quickly. For the perfect balance in your Sweet Potato Pie with Condensed Milk, avoid overbaking—this prevents the dreaded cracks on the surface.
Step 6: Cool and Serve
Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. For the optional topping, whip the cream with powdered sugar and vanilla until soft peaks form. Serve each slice of Sweet Potato Pie with Condensed Milk with a dollop of whipped cream and a light dusting of cinnamon.
Tips & Tricks for Perfect Sweet Potato Pie with Condensed Milk
Roast, Don’t Boil: Always roast your sweet potatoes instead of boiling them. Roasting concentrates the flavors and reduces moisture, resulting in a more intense sweet potato flavor in your pie.
Room Temperature Eggs: Using room temperature eggs helps them incorporate more evenly into the filling, creating a smoother texture in your Sweet Potato Pie with Condensed Milk.
The Jiggle Test: Your pie is done when the center still has a slight jiggle—like firm gelatin. It will continue to set as it cools, giving you that perfect custard-like consistency.
Rest Before Refrigerating: Allow your pie to cool completely at room temperature before refrigerating. This prevents condensation from forming on the surface of your Sweet Potato Pie with Condensed Milk.
Make Ahead: This pie actually improves with time! Make your Sweet Potato Pie with Condensed Milk a day ahead to allow the flavors to meld and deepen overnight in the refrigerator.
Recipe Variations & Substitutions
Pecan Praline Topping
Transform your classic Sweet Potato Pie with Condensed Milk by adding a crunchy praline layer. Combine 1 cup chopped pecans with ¼ cup brown sugar and 2 tablespoons melted butter, then sprinkle over the pie during the last 10 minutes of baking.
Dairy-Free Option
Replace the condensed milk with coconut condensed milk and use vegan butter in both crust and filling. This creates a dairy-free Sweet Potato Pie with Condensed Milk alternative that maintains the creamy texture everyone loves.
Gluten-Free Crust
Substitute the all-purpose flour with your favorite gluten-free flour blend (plus ¼ teaspoon xanthan gum if your blend doesn’t include it) for a gluten-free version that’s just as delicious.
Mini Sweet Potato Pies
For gatherings, transform this recipe into individual servings by using a muffin tin lined with pie crust circles. Reduce baking time to about 25 minutes for perfect mini Sweet Potato Pies with Condensed Milk.
Behind the Recipe
This Sweet Potato Pie with Condensed Milk recipe evolved from my grandmother’s depression-era ingenuity. During times when fresh milk was scarce, she discovered that condensed milk not only lasted longer but created a luxuriously smooth pie filling with minimal ingredients. What began as a practical solution became our family’s signature dessert—one that traveled with us through four generations and across three states.
The subtle adjustments over the years—a touch more vanilla here, a hint less sugar there—have perfected this recipe into what I share today. The magic lies in honoring traditional techniques while embracing the convenience of modern ingredients, creating a Sweet Potato Pie with Condensed Milk that connects past and present with every creamy, spice-infused bite.
Pairing Ideas
Hot Beverages: A slice of Sweet Potato Pie with Condensed Milk pairs beautifully with a cup of chai tea, hot apple cider, or a rich coffee with cinnamon.
Citrus Accent: Serve with a small dish of orange segments tossed with a pinch of cinnamon to cut through the richness and complement the sweet potato flavor.
Fruit Compotes: A dollop of cranberry compote or spiced apple topping creates a delightful contrast with the creamy sweet potato filling.
Ice Cream: For a decadent dessert, serve warm Sweet Potato Pie with Condensed Milk alongside a scoop of vanilla bean ice cream or cinnamon ice cream.
Leftover & Reuse Ideas
Sweet Potato Pie Breakfast Parfait: Layer crumbled pie with Greek yogurt and granola for a morning treat.
Sweet Potato Pie Milkshake: Blend a slice with vanilla ice cream and milk for an indulgent shake.
Pie Crust Cookies: Roll out any leftover crust, sprinkle with cinnamon sugar, cut into shapes, and bake for quick cookies.
Sweet Potato Pie Ice Cream: Fold chopped pie pieces into slightly softened vanilla ice cream and refreeze for a custom flavor.
Nutritional Information
Each serving of Sweet Potato Pie with Condensed Milk (1/8 of pie) contains approximately:
- Calories: 350
- Carbohydrates: 45g
- Protein: 6g
- Fat: 16g
- Fiber: 2g
- Sugar: 28g
Serving Suggestions
Present your Sweet Potato Pie with Condensed Milk on a vintage cake stand to add a touch of nostalgia. For special occasions, create a dessert buffet featuring this pie alongside other seasonal treats. Individual servings look impressive with a dollop of freshly whipped cream, a light dusting of cinnamon, and a small candied sweet potato curl as garnish.
For a beautiful presentation, use a warm, damp knife to make clean slices and wipe the blade between cuts. Serve on plates with a light dusting of powdered sugar or a drizzle of maple syrup for an extra touch of elegance.
Common Mistakes to Avoid
Undercooking the Sweet Potatoes: Ensure your potatoes are completely tender before mashing to avoid fibrous bits in your Sweet Potato Pie with Condensed Milk.
Overmixing the Filling: Beat just until combined—overmixing incorporates too much air, which can cause the pie to puff up and then collapse during baking.
Skipping the Blind Bake: Don’t skip pre-baking your crust; this crucial step prevents the dreaded “soggy bottom” that can ruin an otherwise perfect Sweet Potato Pie with Condensed Milk.
Rushing the Cooling Process: Allow your pie to cool completely before refrigerating or cutting to ensure proper setting of the filling.
Using Cold Filling Ingredients: Cold eggs or condensed milk can cause the butter in your filling to solidify into small pieces rather than incorporating smoothly.
Storage & Reheating Tips
Store your Sweet Potato Pie with Condensed Milk covered in the refrigerator for up to 4 days. For longer storage, you can freeze the completely cooled pie, tightly wrapped in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before serving.
To refresh refrigerated pie, allow it to come to room temperature for about 30 minutes before serving, or warm individual slices in a 300°F (150°C) oven for 10 minutes. Add any whipped cream or toppings after reheating.
FAQs
Can I use canned sweet potatoes for Sweet Potato Pie with Condensed Milk?
While fresh is best, you can use canned sweet potatoes in a pinch. Drain them well and pat dry with paper towels to remove excess moisture. You might need to adjust the sweetness as canned sweet potatoes often contain added sugar.
Why is my Sweet Potato Pie with Condensed Milk cracking on top?
Cracking usually indicates overbaking. The pie should be removed from the oven when the center still has a slight jiggle. Also, drastic temperature changes can cause cracking, so cool your pie gradually at room temperature.
Can I make Sweet Potato Pie with Condensed Milk ahead of time?
Absolutely! This pie actually improves with time. Make it up to two days in advance and store it covered in the refrigerator. The flavors will meld and deepen overnight.
Is Sweet Potato Pie with Condensed Milk different from pumpkin pie?
Yes, while they share similar spices, Sweet Potato Pie with Condensed Milk has a denser, creamier texture and a more complex natural sweetness. The condensed milk also creates a silkier consistency compared to the traditional evaporated milk used in most pumpkin pies.
Can I freeze Sweet Potato Pie with Condensed Milk?
Yes, you can freeze this pie for up to 2 months. Wrap it tightly in plastic wrap followed by aluminum foil, and thaw overnight in the refrigerator before serving.
Conclusion
Sweet Potato Pie with Condensed Milk represents the perfect marriage of simplicity and sophistication. Its humble ingredients transform into something truly spectacular—a creamy, spiced filling nestled in a flaky crust that comforts and delights with every bite. Whether you’re continuing a long-standing family tradition or starting a new one, this recipe offers a foolproof way to create a dessert that honors the rich heritage of Southern baking while accommodating modern tastes and dietary needs.
The true beauty of Sweet Potato Pie with Condensed Milk lies in its ability to bring people together. From the first aromatic whiff as it bakes to the moment forks dive into that first slice, this pie creates connections and memories that last far longer than the dessert itself.
Made these Sweet Potato Pie with Condensed Milk? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!
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How to Make the Best Sweet Potato Pie with Condensed Milk
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Pie with Condensed Milk is a creamy, spiced dessert that combines the natural sweetness of sweet potatoes with the richness of condensed milk. Perfectly balanced with warm spices, it’s a comforting treat ideal for holidays or any occasion.
Ingredients
- 1½ pounds sweet potatoes
- ½ cup unsalted butter, softened
- 1 cup sugar
- ½ cup sweetened condensed milk
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 unbaked 9-inch pie crust
Instructions
- Boil the Sweet Potatoes: Boil sweet potatoes in a large pot of water for 40–50 minutes, or until fork-tender. Drain, cool slightly, peel, and mash until smooth.
- Prepare the Filling: In a large mixing bowl, beat together mashed sweet potatoes and softened butter until smooth. Add sugar, sweetened condensed milk, eggs, whole milk, vanilla extract, cinnamon, and nutmeg. Beat until well combined.
- Assemble the Pie: Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula.
- Bake: Preheat oven to 350°F (175°C). Bake the pie for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the pie to cool completely before slicing. Optionally, top with whipped cream or vanilla ice cream for an extra indulgent treat!
Notes
Substitutions: Use evaporated milk instead of whole milk for a richer texture. For a gluten-free option, use a gluten-free pie crust. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: sweet potato pie, condensed milk pie, holiday dessert, easy pie recipe