If you’ve ever wondered how to craft a dessert that perfectly balances creamy sweetness with warm spices, then this Sweet Potato Pie with Condensed Milk Recipe will become your new go-to comfort food. The magic lies in the luscious texture from mashed sweet potatoes and that irresistible richness supplied by sweetened condensed milk. This pie is not just easy to make but also delivers a soulful, homey flavor that can brighten any gathering or quiet evening alike. Trust me, once you taste this, it’s hard not to go back for seconds.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to creating a pie that tastes like a warm hug. Each ingredient plays its role, whether it’s bringing creamy richness, aromatic spice, or the perfect golden hue.
- 2 cups cooked and mashed sweet potatoes: The earthy sweetness and velvety texture are the pie’s foundation.
- 1 can (14 ounces) sweetened condensed milk: Adds creamy sweetness and smoothness that elevates the filling.
- 2 large eggs: Bind the ingredients and give structure to the filling.
- 1 teaspoon vanilla extract: Infuses a subtle but essential warmth and depth.
- 1/2 teaspoon ground cinnamon: Delivers that classic, comforting spice note.
- 1/4 teaspoon ground nutmeg: Enhances the pie’s complexity with a hint of nuttiness.
- 1/4 cup melted butter: Adds richness and a smooth finish.
- 1 unbaked 9-inch pie crust: The crisp, buttery base that keeps everything together.
How to Make Sweet Potato Pie with Condensed Milk Recipe
Step 1: Prepare Your Oven and Sweet Potatoes
Start by setting your oven to 350°F (175°C) so it’s ready when your pie filling is prepared. Next, wash your sweet potatoes thoroughly to remove any dirt. Peel and cut them into chunks, which speeds up the cooking process and ensures even softness.
Step 2: Cook and Mash the Sweet Potatoes
Boil the sweet potato chunks until they become tender—this usually takes around 15-20 minutes. Once cooked, drain the water and mash the potatoes until they’re completely smooth. Letting them cool slightly prevents the eggs from scrambling in the next step.
Step 3: Mix the Sweet Potato Filling
In a large mixing bowl, combine the mashed sweet potatoes with your can of sweetened condensed milk. Use a hand mixer or a whisk to blend these together until the mixture is silky and free of lumps, setting the stage for that creamy, luscious texture.
Step 4: Add Eggs and Flavorings
Incorporate the eggs one at a time, making sure to mix thoroughly after each addition—this helps with a smooth, uniform filling. Then, stir in the vanilla extract, cinnamon, and nutmeg, blending everything until the spices are perfectly dispersed and your kitchen starts to smell like a cozy bakery.
Step 5: Add the Butter and Assemble the Pie
Pour in the melted butter, mixing until the filling is glossy and well combined. Carefully transfer this mixture into your unbaked pie crust, smoothing the top evenly with the back of a spoon or spatula.
Step 6: Bake and Cool the Pie
Pop your pie onto the middle rack and bake for about 45-50 minutes. You’ll know it’s ready when the filling feels set and a toothpick inserted in the center comes out clean. Let the pie cool on a wire rack at room temperature; this patience pays off with a perfectly set slice every time.
How to Serve Sweet Potato Pie with Condensed Milk Recipe
Garnishes
Keep it simple with a dollop of freshly whipped cream or elevate things slightly by sprinkling chopped pecans on top. A dusting of cinnamon or nutmeg just before serving can also add a lovely aromatic touch to each bite.
Side Dishes
This pie shines beautifully as a dessert after a hearty meal, but it also pairs wonderfully with a scoop of vanilla ice cream or a small bowl of fresh berries to cut through the rich sweetness.
Creative Ways to Present
For a festive touch, serve individual mini pies or tartlets with piped whipped cream and a drizzle of caramel sauce. You can also top slices with a sprinkle of toasted coconut or chocolate shavings for added texture and wow factor.
Make Ahead and Storage
Storing Leftovers
Simply cover your leftover pie with plastic wrap or foil and store it in the refrigerator. Sweet potato pie maintains its flavor and texture well for up to 4 days, making it perfect for indulging over several days.
Freezing
You can freeze the pie for longer storage by wrapping it tightly with plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw slowly overnight in the fridge before serving.
Reheating
To bring back that just-baked warmth, reheat pie slices gently in a 300°F oven for about 10-15 minutes. Avoid the microwave if you want to maintain that perfect texture and flaky crust.
FAQs
Can I use fresh milk instead of sweetened condensed milk?
Sweetened condensed milk is key for the rich sweetness and creamy texture that defines this pie. Using fresh milk will alter both the flavor and consistency, so it’s best to stick to the original ingredient.
Can I make this pie gluten-free?
Absolutely! Just swap the regular pie crust for a gluten-free version, and everything else remains the same. It’s an easy way to enjoy this classic dessert with dietary considerations in mind.
Why do I need to cool the mashed sweet potatoes before mixing?
Cooling prevents the eggs from cooking prematurely when they’re combined with the warm sweet potatoes, which helps achieve a smooth, custard-like filling without lumps or curdling.
Can I add extra spices or flavors?
Feel free to experiment by adding a pinch of ginger, a splash of bourbon, or even some orange zest for a twist. The Sweet Potato Pie with Condensed Milk Recipe is versatile and welcomes your personal touch.
How do I know when the pie is fully baked?
The filling should be set and no longer jiggly in the center; a toothpick inserted should come out mostly clean. The edges may be slightly puffed, which will settle as the pie cools.
Final Thoughts
This Sweet Potato Pie with Condensed Milk Recipe isn’t just a dessert; it’s a celebration of cozy, nostalgic flavors that comfort and delight every time. Whether you’re a seasoned pie lover or new to baking, I warmly encourage you to give this recipe a try. You’ll find it’s as much fun to make as it is to enjoy, and it might just become the star of your dessert rotation.
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Sweet Potato Pie with Condensed Milk Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 50m
- Total Time: 1h 20m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Sweet Potato Pie with Condensed Milk is a rich and creamy dessert featuring smooth mashed sweet potatoes combined with sweetened condensed milk, warm spices, and baked in a flaky pie crust. Perfectly spiced with cinnamon and nutmeg, this comforting Southern-style pie is ideal for holiday gatherings or any cozy occasion.
Ingredients
Sweet Potato Filling
- 2 cups cooked and mashed sweet potatoes (about 2 large potatoes)
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup melted butter
Pie Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie evenly.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly under running water, peel them, and cut into chunks to ensure faster cooking.
- Cook Sweet Potatoes: Boil the sweet potato chunks in a large pot with water for 15-20 minutes or until tender. Drain and mash in a bowl until smooth. Let cool slightly.
- Mix Sweet Potato and Condensed Milk: In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk, blending with a hand mixer or whisk until smooth and lump-free.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to create a creamy, uniform texture.
- Add Flavorings: Stir in vanilla extract, ground cinnamon, and ground nutmeg, ensuring the mixture is well blended.
- Add Butter: Pour in melted butter and mix until all ingredients are fully incorporated.
- Fill the Pie Crust: Pour the sweet potato mixture into the unbaked pie crust and spread evenly with the back of a spoon.
- Bake the Pie: Place the pie on the middle oven rack and bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool the Pie: Remove from oven and allow the pie to cool on a wire rack at room temperature to help it set properly.
- Serve: Slice and serve the pie on its own or topped with whipped cream, if desired.
Notes
- Be sure to mash the sweet potatoes thoroughly for a smooth filling texture.
- Check the pie in the last 5 minutes of baking to avoid overcooking, which can dry out the filling.
- Allow the pie to fully cool before slicing to ensure clean slices and proper setting.
- For extra flavor, you can add a pinch of salt or additional spices like ginger or cloves.
- Store leftover pie covered in the refrigerator for up to 3-4 days.
