Sweet Potato Pie with Condensed Milk

This sweet potato pie with condensed milk has a smooth, creamy filling that's perfectly spiced and naturally sweetened with the rich condensed milk. It reminds me a lot of my sweet potato pudding, but even richer and creamier. If you’ve ever been intimidated by making homemade pie, this recipe will change that — it’s easy to follow the foolproof steps and tastes like something straight out of a bakery. Serve it warm or chilled with whipped cream on top, and you’ll understand why it’s become a staple on my Thanksgiving dessert table year after year.

Why You'll Love This Condensed Milk Sweet Potato Pie Recipe

I’ll be honest — I’ve never been the biggest fan of traditional sweet potato pie, but this one completely changed my mind. The secret to what makes it so much better than the classic version is the blend of sweetened condensed milk, butter, and mashed sweet potatoes. When whipped together, they create a rich, velvety filling that’s thick yet silky smooth — the kind of filling you’ll want to eat out of the bowl before it even hits the crust. 

What really sets this sweet potato pie recipe apart is how simple it is. You don’t need any fancy equipment or baking tricks — just a handful of pantry staples. It's nearly foolproof to make, too. Even if you don't bake pies often, this one will come out perfect every single time. For that reason, this condensed milk sweet potato pie has been a hit at Cunningham family gatherings for years — especially on Thanksgiving and Christmas — and it’s one of those desserts people keep coming back for seconds (and asking for the recipe). 

Ingredients Needed

• 2 Cups Mashed sweet potatoes- the bulk of the filling and highlight of this pie. I like to make this sweet potato puree to use.
• ½ Cup Unsalted butter- you'll want to make sure it's softened.
• 14 oz. Sweetened condensed milk- to add creaminess and a little sweetness.
• 2 Tsp. Pumpkin pie spice- I know it's pumpkin, but it works so well with sweet potato and gives the pie that perfect spiced flavor.
• 1 Tsp. Vanilla extract- to enhance all of the flavors.
• 2 Eggs- to bind the filling ingredients.
• 9-inch Pie crust- I use a storebought one to make this recipe more convenient. You'll want to pre-bake it according to the package directions before starting the recipe.

How To Make Sweet Potato Pie with Condensed Milk

Step 1: Prep Work

Preheat the oven to 350°F (175°F) and pre-bake the pie crust if you haven't done so already.

Step 2: Make the Sweet Potato Filling

 Add the softened butter and sweetened condensed milk to a bowl. Beat with an electric hand-held mixer until combined and fluffy. Then add the eggs, vanilla extract, and pumpkin pie spice. Stir with a rubber spatula until the ingredients are well combined. Add the sweet potatoes and stir to combine everything.

Step 3: Assemble the Pie

Pour the filling into the baked pie crust and smooth it out evenly with a rubber spatula. Put a pie shield on top to keep the crust from overcooking.

Step 4: Bake and Serve

Bake the pie for 40-45 minutes. In the last 15 minutes of baking, remove the pie shield to let the crust crisp up a little. Allow the pie to cool on a wire rack completely before slicing and serving. Enjoy!

Expert Tips To Make The Best Sweet Potato Pie with Condensed Milk

• Blind bake your crust for a crisp, golden base: To avoid a soggy bottom, always blind bake your pie crust before adding the filling. Line the crust with parchment paper, fill it with pie weights or dry beans, and bake at 375°F for 10–12 minutes until lightly golden. This sets the crust and prevents the creamy filling from soaking through while baking. Always let it cool slightly before adding the sweet potato mixture.
• Use a pie shield (or foil) to prevent over-browning: The edges of a pie crust bake faster than the center, so protect them from burning. If you don’t have a pie shield, simply cover the edges with strips of aluminum foil during baking. Remove it in the last 10–15 minutes of cooking to let the edges brown a little.
• Use mashed or canned sweet potatoes: You can use either fresh sweet potatoes (boiled and mashed) or canned sweet potatoes in this recipe. If using canned, make sure to drain and mash them well so they have a smooth, lump-free consistency. Using canned sweet potatoes is a convenient time-saver and doesn’t sacrifice flavor — especially when combined with condensed milk and warm spices.
• Whip the butter and condensed milk until light and fluffy: For the smoothest, creamiest texture, beat the softened butter and sweetened condensed milk together until light and fluffy before adding the eggs and spices. This aerates the mixture slightly, ensuring the filling is silky, not dense. It also helps the condensed milk and butter blend evenly so every bite has that rich, sweet flavor.
• Cool completely before slicing: It’s tempting to cut into the pie right away, but patience pays off! Let your pie cool on a wire rack for at least 2–3 hours. Cooling allows the custard filling to set properly so you get clean slices. If you cut it too soon, the filling may be soft or runny. Once cooled, refrigerate until ready to serve.
• Serve it the classic Southern way: This pie is delicious on its own, but for an extra indulgent dessert, serve each slice with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or a drizzle of caramel sauce. For a festive touch, sprinkle the top with crushed pecans or a pinch of cinnamon before serving. It’s guaranteed to be the best-looking dessert and star of your Thanksgiving dessert table!

Sweet Potato Pie with Condensed Milk FAQS

Can I make this sweet potato pie ahead of time?

Yes! One of the best parts about this sweet potato pie with condensed milk is that it’s easy to make ahead — perfect for Thanksgiving or holiday gatherings. You can bake the pie up to 2 days in advance. Once baked, let it cool completely at room temperature, then cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to serve, enjoy it chilled straight from the fridge or let it sit at room temperature for about 30 minutes for a softer, creamier texture. Chilled is my favorite way to eat it because the flavor actually gets better as it chills and the spices meld together.

Do I have to refrigerate leftover sweet potato pie?

Yes, you should always refrigerate sweet potato pie after it cools. Because it contains eggs, butter, and condensed milk, it’s considered a custard-based pie and can spoil if left out for too long. Cover the pie tightly with plastic wrap or foil, or store individual slices in an airtight container. It will keep fresh in the refrigerator for up to 4 days. To serve warm, reheat slices in the microwave for 10–15 seconds, or enjoy them cold — it’s delicious both ways!

Can I freeze sweet potato pie?

Absolutely. This sweet potato pie with condensed milk freezes well, making it a great make-ahead dessert for busy holidays. Allow the pie to cool completely before freezing. You can freeze the entire pie or individual slices — just wrap tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. It will keep for up to 3 months (6 months if vacuum-sealed). To serve, thaw overnight in the refrigerator, then enjoy chilled or slightly warmed in the oven at 300°F for 10–15 minutes.

Why is my sweet potato pie filling runny?

If your sweet potato pie filling turns out runny, it’s likely underbaked or the ingredients weren’t mixed thoroughly. The pie should bake until the edges are set and the center has a slight jiggle — like pumpkin pie — which typically takes 40–45 minutes at 350°F. Letting the pie cool completely is also crucial, as it continues to firm up as it cools. Overmixing can also introduce too much air, which affects the texture as it bakes, so mix until smooth but not frothy.

How do I know when my sweet potato pie is done baking?

You’ll know your pie is ready when the filling is set around the edges and slightly wobbly in the center. If you insert a knife or toothpick about 2 inches from the edge, it should come out mostly clean. Don’t worry if it still looks a little soft — it will finish setting as it cools on the counter.

Can I use evaporated milk instead of sweetened condensed milk?

It’s best to stick with sweetened condensed milk for this recipe, as it adds both sweetness and creaminess. If you only have evaporated milk, you’ll need to add about ¾ cup of sugar to the filling to make up for the missing sweetness. The texture will still be smooth, but the flavor will be less rich compared to using condensed milk.

More Sweet Potato Recipes To Try

• Grandma's old fashioned sweet potato pie
• Sweet potato casserole with candied yams
• Sweet potato souffle
• Sweet potato biscuits
• Sweet potato pound cake