Why You’ll Love This Recipe

This Sweet Potato Pie with Condensed Milk is incredibly creamy and packed with flavor. The use of sweetened condensed milk adds a luscious sweetness, making the pie even more irresistible. The spiced filling is rich and comforting, with the perfect blend of cinnamon, nutmeg, and ginger to make it feel like a warm hug. The pie crust is golden and buttery, adding the perfect crisp contrast to the smooth, creamy filling. This pie is a holiday favorite and will have everyone coming back for seconds!

Ingredients

For the Pie Filling:

• 2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes)
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ cup melted unsalted butter

For the Pie Crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the Sweet Potatoes:

• Preheat your oven to 350°F (175°C).
• Peel, cube, and boil the sweet potatoes until tender, about 15-20 minutes. Drain and mash until smooth.

2. Make the Filling:

• In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and melted butter.
• Mix until well combined and smooth.

3. Assemble the Pie:

• Pour the sweet potato mixture into the unbaked pie crust and spread it evenly.

4. Bake:

• Bake in the preheated oven for 45-50 minutes, or until the pie is set and a knife inserted into the center comes out clean.
• If the crust starts to brown too quickly, cover the edges with aluminum foil.

5. Cool and Serve:

• Let the pie cool on a wire rack for at least 2 hours before serving to allow it to set completely.
• Serve with whipped cream or a scoop of vanilla ice cream if desired.

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes

Variations

• Vegan Version: Use coconut milk or another dairy-free alternative to replace the sweetened condensed milk and opt for vegan butter. Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Nutty Crust: For added texture and flavor, use a nut-based pie crust made with crushed pecans or almonds instead of a traditional pie crust.
• Spices: If you love a spicier flavor, add an extra pinch of cinnamon or ginger to the filling or even a small amount of cloves for a deeper flavor.

Storage/Reheating

• Store the pie in the refrigerator for up to 3-4 days. Let it come to room temperature before serving for the best flavor.
• To reheat, warm the pie in the oven at 350°F for 10-15 minutes or microwave individual slices for about 20-30 seconds.

FAQs

1. Can I use canned sweet potatoes instead of fresh ones?

Yes, you can use canned sweet potatoes for convenience. Just make sure to drain and mash them before using in the recipe.

2. Can I freeze this pie?

Yes, you can freeze the pie before or after baking. Wrap it tightly in plastic wrap and aluminum foil to store in the freezer for up to 3 months. Thaw in the refrigerator overnight and warm before serving.

3. How can I make the pie crust crispy?

If the crust isn’t as crispy as you’d like, try blind-baking it before adding the filling. Place parchment paper or foil over the crust and fill it with pie weights or dried beans, then bake at 350°F for 10-15 minutes. Remove the weights and bake for an additional 5 minutes.

4. How do I know when the pie is done baking?

The pie is done when the filling is set, and a knife inserted into the center comes out clean. The top will be slightly puffed, and the edges of the crust will be golden.

5. Can I add marshmallows on top of the pie?

Yes, for a fun twist, you can add mini marshmallows on top of the pie during the last 5 minutes of baking. They will toast and add a sweet, gooey finish.

6. Can I use a pre-made crust?

Yes, store-bought pie crusts work perfectly well for this recipe, making the process quicker and easier.

7. Can I use brown sugar instead of condensed milk?

While brown sugar can be used in a pinch, it will alter the texture and sweetness of the pie. Condensed milk provides a creaminess and rich sweetness that brown sugar alone won’t replicate.

8. Can I make the filling ahead of time?

Yes, you can prepare the filling ahead of time and refrigerate it for up to 24 hours before assembling the pie and baking.

9. What is the best way to serve sweet potato pie?

Sweet potato pie is delicious on its own, but you can top it with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for extra indulgence.

10. How can I make the pie spicier?

If you prefer a spicier flavor, you can add a pinch of ground cloves or increase the amount of cinnamon, ginger, or nutmeg in the filling.

Conclusion

This Sweet Potato Pie with Condensed Milk is the perfect dessert for any occasion. Its creamy, spiced filling, combined with the richness of sweetened condensed milk, creates a dessert that’s sure to satisfy your sweet tooth. Whether you’re making it for a holiday feast or simply enjoying a comforting treat, this pie will become a family favorite. With easy-to-find ingredients and simple instructions, you can create this decadent pie in no time and share it with those you love.