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
Scale
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.
