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
• 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

Ingredient Notes That Make This Sweet Potato Pie Better

• Mashed sweet potatoes: You’ll need 2 cups of smooth mashed sweet potato for the filling. I like using my homemade sweet potato puree because it blends easily into the filling and gives the pie a really smooth texture.
• Unsalted butter: Let the butter soften before mixing so it combines evenly with the sweet potatoes instead of leaving little pieces throughout the filling.
• Sweetened condensed milk: One 14-ounce can gives the filling its rich, creamy texture and adds plenty of sweetness without needing extra sugar. Make sure you’re using sweetened condensed milk, not evaporated milk.
• Pumpkin pie spice: Even though there’s no pumpkin in the recipe, this spice blend works perfectly with sweet potatoes. It adds the cinnamon, nutmeg, and warm spice flavor I want in a classic sweet potato pie without measuring several spices separately.
• Vanilla extract: A teaspoon of vanilla rounds out the spices and brings out the natural sweetness of the sweet potatoes.
• Eggs: Two large eggs help the filling set while keeping it soft and creamy. I like to have them at room temperature so they mix more easily into the filling.
• Pie crust: I use a 9-inch store-bought pie crust to keep things easy, but a homemade crust works too. Pre-bake the crust according to the package directions before adding the sweet potato filling.

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!

MY Expert Tips For The Best Sweet Potato Pie with Condensed Milk

• Get the sweet potatoes completely smooth. Mash or puree the cooked sweet potatoes until there are no noticeable lumps before measuring out the 2 cups. A smooth puree makes a big difference in giving the finished pie that creamy, custard-like texture.
• Blind bake the crust first. I recommend partially baking the crust before adding the filling so the bottom stays crisp instead of turning soggy. If you’re using a store-bought crust, follow the package directions for pre-baking since brands can vary.
• Use softened butter. Really soft butter blends much more easily into the sweet potato puree. If the butter is still cold, you can end up with little pieces in the filling instead of a completely smooth mixture.
• Don’t overmix once the eggs go in. Mix just until the eggs are incorporated. Beating the filling too aggressively can work excess air into it, which can cause the pie to puff up in the oven and then sink or crack as it cools.
• Watch the center to tell when it’s done. The edges should look set, but the very center can still have a slight jiggle when you gently move the pie. It’ll continue setting as it cools, so baking until the entire center is firm can leave the filling drier than you want.
• Let the pie cool completely before slicing. Give it at least 2-3 hours at room temperature so the filling has time to finish setting. Cutting into it while it’s still hot is one of the easiest ways to end up with a soft, messy slice.
• Protect the crust if it browns too quickly. Check the edges during the second half of baking. If they’re getting dark before the filling is done, loosely cover just the crust with foil or a pie shield.

Sweet Potato Pie with Condensed Milk FAQS

Can I make sweet potato pie ahead of time?

Yes. Sweet potato pie is actually a great make-ahead dessert because the filling has plenty of time to cool and fully set. I usually make it up to 1-2 days ahead, let it cool completely, then cover it and refrigerate it until I’m ready to serve.

Can I use canned sweet potatoes for sweet potato pie?

Yes. You can use canned sweet potatoes instead of cooking fresh ones. Drain them very well, mash until smooth, and measure out 2 cups for the filling. I prefer plain canned sweet potatoes rather than ones packed in syrup since the sweetened condensed milk already adds plenty of sweetness.

Can I use evaporated milk instead of sweetened condensed milk?

Not as a direct substitute. Sweetened condensed milk is much thicker and sweeter than evaporated milk, and this recipe is formulated around that added sweetness. If you use evaporated milk, you would also need to adjust the sugar and potentially the consistency of the filling, so I recommend sticking with sweetened condensed milk for this recipe.

Why is my sweet potato pie filling runny?

A runny sweet potato pie is usually either underbaked or sliced before it has fully cooled. Bake until the edges are set and the center has only a slight jiggle when you gently move the pie. Then let it cool for at least 2-3 hours before slicing so the custard filling can finish setting.

How do I know when sweet potato pie is done?

The filling should look set around the edges with a slight wobble remaining in the very center. It shouldn’t look wet or slosh when you move the pie. Avoid waiting until the entire filling is firm since the pie will continue to set as it cools.

Does sweet potato pie need to be refrigerated?

Yes. Since the filling contains eggs and sweetened condensed milk, refrigerate the pie after it has cooled. Cover it tightly or transfer individual slices to an airtight container and keep them refrigerated for up to 4 days.

Can you freeze sweet potato pie?

Yes. Let the pie cool completely, then wrap it tightly and freeze it for up to 2 months. Thaw it overnight in the refrigerator before serving. I prefer freezing individual slices since they thaw faster and you only have to defrost what you need.

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