Condensed milk sweet potato pie is ultra silky and supremely cozy, like a bear hug in every bite. With warming spices, a hint of tangy orange, and the perfect sweetness, this pie will quickly become a family favorite.
Sweet potato pie with condensed milk may just be the silkiest pie you’ve ever bitten into. It’s such a pleasure to devour, you’ll wonder why in the world people seem to prefer pumpkin pie over this soul food gem. Let’s simply say that it’s one of those desserts that disappear almost instantly at family functions.
Besides, it’s a breeze to make. You can whip up a tasty homemade pie crust or pick up a store-bought one. After your sweet potatoes are cooked, the filling comes together in minutes. So why wait for the holiday season when it’s this easy?
Why Use Condensed Milk in Sweet Potato Pie
Because of the texture! Condensed milk gives any easy pie recipe the most luscious texture. It’s remarkably smooth. Also, by using sweetened condensed milk, you don’t need to add any extra sugar. Plus, the natural sweetness from the sweet potatoes makes the pie perfectly sweet without overdoing it.
How to Make Condensed Milk Sweet Potato Pie
- Line the bottom of the pie shell with parchment paper, then pour dried beans on top so the bottom of the crust doesn’t lift. (Photo 1)
- Bake the pie shell at 350°F (177℃) for about 5 minutes (it should set but not brown), remove from the oven, and let it cool.
- Rinse, peel, and chop the sweet potatoes into chunks. Put the chunks in a medium saucepan, then cover them with at least an inch of water. (Photo 2)
- Boil the sweet potatoes until tender and easily pierced with a fork. It usually takes about 10 minutes, depending on how big or small you chop the sweet potatoes. (Photo 3)
- Drain the water and simmer for another minute or until the water evaporates.
- Mash the cooked sweet potatoes with a handheld electric mixer or potato masher in a large mixing bowl. Then gather your ingredients. (Photo 4)
- Flavorings – Add the remaining ingredients to the sweet potato puree: softened butter, condensed milk, eggs, nutmeg, ground ginger, cinnamon, orange zest, salt, and vanilla extract. Keep mixing until all the ingredients are well incorporated. (Photo 5)
- Pour your sweet potato pie filling into the prepared crust and bake for 40-50 minutes. The top should be nicely browned, and a skewer inserted into the middle of the pie will come out clean. The crust will be golden brown. (Photos 6-7)
- Rest – Take the pie out of the oven and let it cool until it reaches room temperature in the pan. (Photo 8)
- Serve – Slice and top with whipped cream, toasted pecans, or caramel sauce for a decadent treat. Enjoy!
Recipe Notes and Tips
- If you’re a bourbon fan, add a couple of tablespoons to the pie filling before baking for a pleasant twist on this classic.
- Feel free to use leftover baked sweet potatoes instead of boiling more.
- Cover the sweet potatoes with about an inch of water to help them cook evenly when boiling them.
- The center of the pie should barely jiggle when it’s done. It may take a few tries to figure out if your pie is done by sight only, but you’ll get the hang of it.
- For a flaky pie crust, ensure all your ingredients and mixing bowls are super cold before starting.
Make-Ahead and Storage Instructions
Make this pie a day or two ahead of time if you please. Simply bake it, cool it, cover it, and pop it in the fridge for 2-3 days before serving.
You can also freeze it for up to 3 months. Make sure to thaw it in the fridge (not at room temperature) before serving so it doesn’t get weepy.
What Pairs With Condensed Milk Sweet Potato Pie
Sweet potato pie is always a good choice to follow up a roasted or smoked bird. Serve this deliciousness for dessert after indulging in a spiced roast turkey or a smoked chicken dinner. I like to offer it up with something warm to drink, like a steaming cup of coffee, ginger tea, or a chai latte.
More Yummy Pie Recipes to Try
By Imma
This blog post was originally published in May 2024 and has been updated with additional tips and gorgeous new photos.
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