Cozy evenings call for a dessert that wraps you in rich, velvety sweetness and a hint of warming spice. This sweet potato pie with condensed milk delivers exactly that comforting hug on a plate. The moment you take your first forkful, the buttery crust gives way to a silky-smooth filling that sings with brown sugar caramel notes, fragrant cinnamon, nutmeg’s gentle warmth, and just a touch of ginger’s brightness. Each bite feels like fall itself—soft, mellow, and impossibly satisfying. I remember baking this pie the first time for a potluck, nervously hoping it would hold together—and it did, every creamy slice disappearing in minutes amid raves of “What’s in this?!” It’s the kind of recipe that turns skeptics into sweet potato lovers.
Beyond its dreamy taste, this pie is a breeze for home cooks of any skill level. With a beginner-friendly difficulty rating, you’ll spend about 30 minutes prepping, an hour baking, and then allowing it to rest for 30 minutes before serving. That timeline gives you ample opportunity to tidy up the kitchen, set a cozy table, or whip up a fresh batch of whipped cream. At just 320 calories per slice, it’s an indulgence you can feel good about sharing with family or friends. The condensed milk ensures an extra creamy texture while keeping everything wonderfully simple—no heavy cream or elaborate custard techniques required. In under two hours, you’ll have a gorgeous, crowd-pleasing dessert that’s perfect for holiday gatherings, cozy weeknight treats, or whenever you crave that quintessential taste of fall.
KEY INGREDIENTS IN SWEET POTATO PIE WITH CONDENSED MILK
Before diving into the method, let’s highlight the star players that come together to create this irresistible pie. Each ingredient brings its own personality—some for sweetness, some for spice, and others for structure and richness.
- Mashed Sweet Potatoes
These provide the foundation of flavor and a naturally creamy texture. Roasting or boiling intensifies their earthy sweetness before you mash them into the smooth base of your filling.
- Sweetened Condensed Milk
Acts as both a sweetener and a binding agent. Its thick, syrupy consistency ensures the pie filling sets up perfectly while keeping every bite lusciously smooth.
- Brown Sugar
Adds depth and caramel notes that complement the natural sugars in the sweet potatoes. It balances out the spices and enriches the overall flavor.
- Unsalted Butter
Contributes a silky richness and helps meld the other ingredients together. Melting it ensures you get an even, velvety filling without lumps.
- Eggs
Provide structure and stability. When beaten into the filling, they create a custard-like set that holds its shape once baked and cooled.
- Vanilla Extract
Brings a sweet, floral note that brightens and rounds out the spice blend. Just a teaspoon elevates the entire flavor profile.
- Ground Cinnamon
Offers classic warmth and a hint of sweetness. Cinnamon is the spice that ties all the other flavors together.
- Ground Nutmeg
Adds a subtle nutty aroma and a gentle bite of spiciness, perfect for autumnal desserts.
- Ground Ginger
Delivers a slight zing that cuts through the richness, giving the filling a lively finish.
- Salt
Balances and enhances the sweetness, ensuring each spice note shines.
- Pie Crust
Provides a buttery, flaky vessel for the filling. An unbaked 9-inch crust bakes to a golden perfection that cradles the smooth sweet potato custard.
HOW TO MAKE SWEET POTATO PIE WITH CONDENSED MILK
Let’s walk through each step to transform these ingredients into a show-stopping pie. Follow this guide to achieve a flawlessly baked filling with a perfectly golden crust.
1. Preheat your oven to 350°F (175°C). Ensuring the oven reaches the right temperature before baking helps the crust cook evenly and prevents a soggy bottom.
2. If you haven’t cooked the sweet potatoes yet, choose between roasting or boiling. Roasting in their skins enhances their natural sugars, while boiling is quicker—either way, cook until tender. Once soft, remove the skins and mash the flesh until you have 2 cups of smooth sweet potato.
3. In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Stir vigorously until the mixture is completely smooth, with no visible lumps.
4. Add the brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the sweet potato mixture. Blend thoroughly using a spatula or whisk, ensuring every spice is evenly distributed and the filling has a uniform color.
5. Pour the sweet potato filling into the unbaked pie crust, spreading it into an even layer with a spatula. Take care to smooth the top for a polished presentation.
6. Place the pie in the preheated oven and let it bake for 50 to 60 minutes. You’ll know it’s done when the center is set and a knife inserted into the middle comes out clean.
7. Allow the pie to cool completely on a wire rack before slicing. Cooling helps the filling firm up further, making each slice neat and easy to serve.
SERVING SUGGESTIONS FOR SWEET POTATO PIE WITH CONDENSED MILK
When it’s time to present your sweet potato pie, a few finishing touches can elevate every slice into a memorable dessert experience. Think about color contrast, temperature play, and complementary textures. Whether you’re serving this pie at a festive family gathering or enjoying a quiet slice by the fire, these ideas will make each serving feel special.
- Serve with a generous dollop of fresh whipped cream. The airy creaminess cuts through the pie’s richness and adds a cloud-like lightness.
- Add a scoop of vanilla ice cream on the side. The cold, melting ice cream creates a delightful temperature contrast with the warm spices in the pie.
- Garnish with toasted pecans sprinkled on top. Their crunch and nutty flavor bring an extra layer of texture and a beautiful rustic look.
- Dust the slices with a pinch of cinnamon sugar. This simple sprinkle deepens the spice profile and adds a charming, glittering finish.
HOW TO STORE SWEET POTATO PIE WITH CONDENSED MILK
Proper storage is key to preserving the pie’s creamy texture and the crispness of its buttery crust. Whether you’re saving leftovers for the next day or preparing pies well in advance for a holiday feast, following the right methods will keep every slice tasting fresh.
- Refrigerate in an airtight container or cover the pie tightly with plastic wrap. Stored this way, it will stay moist and flavorful for up to four days.
- Freeze individual slices by wrapping each piece in plastic wrap followed by a layer of aluminum foil. Place them in a freezer-safe bag and freeze for up to two months. Thaw in the refrigerator overnight before serving.
- For short-term, room-temperature storage (up to 24 hours), keep the pie in a pie box or loosely covered with foil. This prevents the crust from becoming too soft while still protecting it from dust.
- If you’re making the filling ahead of time, store it in an airtight jar or container in the refrigerator for up to two days, then pour it into a fresh crust and bake just before serving.
CONCLUSION
This sweet potato pie with condensed milk brings together silky mashed sweet potatoes, comforting warm spices, and a luscious condensed milk custard—all nestled in a flaky, golden crust. From the simple list of ingredients to the straightforward steps, it’s designed for home cooks who want to enjoy classic, fall-inspired flavors without fuss. Whether you’re a beginner in the kitchen or a seasoned baker, this recipe fits seamlessly into your repertoire. The 30 minutes of prep, 60 minutes of baking, and 30 minutes of rest time give you a manageable schedule, perfect for planning around other holiday dishes or simply savoring an afternoon of pie-making therapy. With about 320 calories per slice and a beginner-friendly difficulty level, this dessert offers both indulgence and accessibility. Feel free to customize with pecans, whipped cream, or ice cream to suit your taste and entertaining style.
Go ahead and print this article to keep the recipe at your fingertips or save it for later reference—it’s guaranteed to become a go-to for festive gatherings or any time you crave a cozy, spiced treat. You’ll also find a FAQ section below to answer any extra questions. If you give this recipe a try, please let me know how it turned out! I love hearing your feedback, tips, or any tweaks you discover. Drop a comment with your questions or share your favorite serving ideas—I’m here to help you achieve the perfect slice every time. Enjoy your baking adventure!
Sweet Potato Pie with Condensed Milk
Description
Rich, velvety sweet potato filling combined with condensed milk creates a delightful dessert that sings with warm spices. Every slice delivers fall comfort in a crust that's simply irresistible.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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If you haven't done so already, cook the sweet potatoes. You can roast them in the oven or boil them until tender. Once cooked, remove the skins and mash the flesh to obtain 2 cups of mashed sweet potatoes.
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In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Mix until smooth.
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Add the brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the sweet potato mixture. Combine thoroughly until smooth and well-blended.
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Pour the sweet potato filling into the unbaked pie crust, spreading it evenly.
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Place the pie in the preheated oven, baking for 50 to 60 minutes, or until the center is set and a knife inserted into the center comes out clean.
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Allow the pie to cool completely on a wire rack before serving. This will make serving and slicing easier.
Note
- Sweet potatoes can be roasted in their skins to enhance their natural sweetness.
- For a nuttier flavor, consider adding a few tablespoons of finely chopped pecans to the filling.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- The pie can be made a day in advance and stored in the refrigerator.
- Experiment with spices to suit your taste, adding more cinnamon or nutmeg if desired.
