This sweet potato pie with condensed milk has a smooth and creamy filling with a sweet and perfectly spiced flavor. Every bite is so satisfying, and I swear it gets better and better with each one.
I'll be honest, a regular sweet potato pie isn't the first thing I'd go for at a dessert table, but this one is a total exception. My secret that makes it so addictive is the blend of sweetened condensed milk, butter, and mashed sweet potatoes.
It all gets whipped together to make a thick yet smooth batter that's ridiculously good. I'd honestly eat it with a spoon, but of course, it tastes even better on the crispy pie crust. Make it for your next get-together or holiday celebration, and you'll see it's the most popular dessert of the night!
Table of Contents
Why You'll Love This Condensed Milk Sweet Potato Pie Recipe
It's foolproof. Making homemade pies can be intimidating, but I think you'll find this one to be really simple and turn out perfect every time.
Crowd favorite. When I make this sweet potato pie for Thanksgiving, everyone goes crazy for it! It's a popular one with kids and adults, and you'll be surprised by how much everyone raves over it.
The filling. If I had to pick one highlight of this pie, it would be the filling. The texture is to die for, and the condensed milk adds the perfect amount of sweetness and really balances out the warm spices. It kind of reminds me of my sweet potato pudding.
- Mashed sweet potatoes- the bulk of the filling and highlight of this pie. I like to make this sweet potato puree to use.
- Unsalted butter- you'll want to make sure it's softened.
- Sweetened condensed milk- to add creaminess and a little sweetness.
- Pumpkin pie spice- I know it's pumpkin, but it works so well with sweet potato and gives the pie that perfect spiced flavor.
- Vanilla extract- to enhance all of the flavors.
- Eggs- to bind the filling ingredients.
- 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
1. Prep work. Preheat the oven to 350°F (175°F) and pre-bake the pie crust if you haven't done so already.
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.
3. Assemble. 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.
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!
Tips To Make The Best Recipe
- Make sure you bake the crust before starting the recipe so it's nice and crispy. Otherwise, the bottom will be soggy.
- If you don't have a pie shield, you can cover the edges of the crust with aluminum foil.
- To make this recipe more convenient, you can use canned sweet potatoes. Just make sure to drain them first and beat them for a mashed consistency.
- Serve each slice of pie with a scoop of vanilla ice cream for an indulgent dessert.
Make Ahead Instructions
One of my favorite things about this condensed milk sweet potato pie is that it can be made up to 2 days in advance. Just follow the directions in this recipe and bake the pie, then let it cool completely. For the best results, cover the pie with plastic wrap and store it in the fridge until. Then enjoy the pie cold right out of the fridge when you're ready to serve. I think it tastes even better chilled!
In the fridge: Put any leftover slices in an airtight container or leave the pie in the pan and wrap it in foil or plastic wrap and store it in the fridge for up to 4 days.
In the freezer: Allow the pie to cool completely, then transfer the whole pie or pie slices to a freezer-safe container and freeze for up to 6 months. When you're ready to enjoy the pie again, let it thaw overnight in the fridge.
More Sweet Potato Recipes
- Grandma's old fashioned sweet potato pie
- Sweet potato casserole with candied yams
- Sweet potato souffle
- Sweet potato biscuits
- Sweet potato pound cake
- 2 cups mashed sweet potatoes
- ½ cup unsalted softened butter
- 14oz. can sweetened condensed milk
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
- 2 eggs
- 1 9-inch pie crust, pre-baked
- Preheat oven to 350°F.
- Add butter and condensed milk to a bowl. Beat with an electric hand-held mixer until fluffy.
- Add eggs, vanilla, and pumpkin pie spice. Stir until well combined.
- Add sweet potatoes and stir to combine.
- Pour the mixture into the pie crust and put the pie shield on.
- Bake the pie for 40-45 minutes. In the last 15 minutes of baking, remove the pie shield.
- Cool the pie on a wire rack and allow it to cool completely before serving.
Store leftover slices in an airtight container in the fridge for about 4 days and freezer for 6 months. Let the frozen pie thaw in the fridge before enjoying it.
Serving Size:1 slice
Amount Per Serving: Calories: 370Total Fat: 19.9gSaturated Fat: 9.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 71mgSodium: 200mgCarbohydrates: 42.3gFiber: 1.2gSugar: 24.6gProtein: 6.5g