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Sweet Potato Pie with Condensed Milk

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This Sweet Potato Pie with Condensed Milk is the ultimate dessert to impress your guests. With a smooth and creamy filling made from mashed sweet potatoes, sweetened condensed milk, and a blend of warm spices, this pie is a delicious holiday classic. The perfect balance of flavors and textures—from the buttery pie crust to the spiced, indulgent filling—makes this sweet potato pie a crowd-pleaser. Serve with whipped cream or vanilla ice cream for an extra treat!

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
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup melted unsalted butter

For the Pie Crust:

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

Instructions

  • Prep the Sweet Potatoes: Preheat the oven to 350°F (175°C). Peel, cube, and boil the sweet potatoes until tender, about 15-20 minutes. Drain and mash until smooth.
  • Make the Filling: In a large bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, salt, and melted butter. Mix until smooth and well combined.
  • Assemble the Pie: Pour the sweet potato filling into the unbaked pie crust and spread evenly.
  • 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.
  • Cool and Serve: Let the pie cool on a wire rack for at least 2 hours before serving. Serve with whipped cream or vanilla ice cream if desired.

Notes

  • If you prefer a spicier pie, add a pinch of ground cloves or increase the cinnamon or ginger.
  • To make the pie crust extra crispy, try blind-baking it before adding the filling.

Find it online: https://recipesbyjanet.com/sweet-potato-pie-with-condensed-milk/