A Classic Southern Dessert with Creamy Perfection

Introduction

Sweet Potato Pie is one of the most comforting, nostalgic desserts across Southern homes—a warm, creamy, richly spiced pie that tastes like fall in every bite. When you elevate the filling with sweetened condensed milk, you create a velvety, silky-smooth texture that is unbelievably tender and full of deep, caramel-like sweetness. This pie is the perfect blend of hearty sweet potatoes, warm spices, and buttery pie crust, making it ideal for holidays, Sunday dinners, and special celebrations.

Using condensed milk instead of heavy cream or evaporated milk brings richness while also simplifying the recipe—no need to add extra sugar or worry about texture. The pie bakes up beautifully golden, dense yet creamy, and slices like a dream. Whether you serve it with whipped cream, vanilla ice cream, or enjoy it plain and warm from the oven, this Sweet Potato Pie with Condensed Milk will become your go-to recipe for Thanksgiving, Christmas, or anytime you’re craving a true Southern classic.

Below is a long, detailed, SEO-optimized recipe article with steps, variations, serving tips, and everything you need to make the perfect homemade sweet potato pie.

Ingredients:

For the Pie Filling:

• 2 cups mashed, cooked sweet potatoes (about 3 medium sweet potatoes)
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt

For the Crust:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Preparation:

Step 1: Prepare the Sweet Potatoes

Wash 3 medium sweet potatoes and pierce with a fork. Bake at 400°F (200°C) for 45–60 minutes until soft, or boil them until tender. Peel and mash until smooth. Measure out 2 cups.

Step 2: Mix the Pie Filling

In a large bowl, combine mashed sweet potatoes, sweetened condensed milk, eggs, melted butter, vanilla, cinnamon, nutmeg, ginger, and salt.
Beat using a whisk or mixer until smooth and creamy with no lumps. The filling should be thick and silky.

Step 3: Prepare the Pie Crust

Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges decoratively or leave a simple rustic edge.
If you prefer a crispier bottom, blind-bake the crust for 10 minutes at 375°F.

Step 4: Pour and Smooth the Filling

Pour the sweet potato filling into the crust. Smooth the top with a spatula to ensure even baking.

Step 5: Bake the Pie

Bake at 350°F (175°C) for 45–55 minutes.
The pie is ready when the center is set but still slightly jiggly. It will continue to firm up as it cools.

Step 6: Cool and Serve

Let the pie cool for at least 2 hours at room temperature before slicing to allow it to set perfectly.
Serve with whipped cream or a scoop of vanilla ice cream.

Variation

1. Sweet Potato Pie with Brown Sugar

Add ¼ cup brown sugar for a deeper caramel flavor.

2. Spiced Holiday Sweet Potato Pie

Double the cinnamon and add a pinch of cloves for a warmer holiday spice profile.

3. Coconut Sweet Potato Pie

Replace butter with coconut oil and add ½ cup shredded coconut.

4. Pecan-Topped Sweet Potato Pie

Mix 1 cup chopped pecans with 2 tablespoons brown sugar and sprinkle on top before baking.

5. Marshmallow Sweet Potato Pie

Top with mini marshmallows during the last 10 minutes of baking for a casserole-inspired twist.

COOKING Note:

For the creamiest texture, make sure the sweet potatoes are still warm when mixing the filling. Warm potatoes blend more easily with the condensed milk, resulting in an ultra-smooth filling. Avoid overbaking—this can cause cracks or dryness. If edges brown too quickly, cover them with foil halfway through baking.

Serving Suggestions:

• Serve warm or chilled with fresh whipped cream.
• Add a drizzle of maple syrup, caramel sauce, or honey butter for extra sweetness.
• Pair with hot drinks like spiced tea, chai latte, or coffee.
• Beautiful for holiday tables, potlucks, fall-themed dinners, and Sunday lunch.
• Garnish with toasted pecans or cinnamon sugar for an elegant presentation.

Tips:

• Use orange-fleshed sweet potatoes for the best flavor and color.
• Mash thoroughly or use a blender for ultra-smooth filling.
• For a stronger spice flavor, prepare the filling one day ahead and refrigerate.
• Make sure eggs are at room temperature so they incorporate easily.
• Allow the pie to cool completely before slicing—it prevents crumbling.

Prep Time: 20 minutes

Cooking Time: 45–55 minutes

Total Time: 1 hour 10 minutes

Nutritional Information (per slice, approx.):

Calories: 310
Protein: 6g
Sodium: 210mg
Carbohydrates: 43g
Fat: 12g
Fiber: 3g
Sugar: 28g

FAQs

1. Can I use evaporated milk instead of condensed milk?

Yes, but you must add ½ cup sugar because evaporated milk is unsweetened.

2. Why did my pie crack?

It was likely overbaked. Remove it when the center is slightly jiggly.

3. Can I make Sweet Potato Pie ahead?

Absolutely! Make it up to 2 days ahead and refrigerate covered.

4. Can I freeze Sweet Potato Pie?

Yes—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.

5. Can I use canned sweet potatoes?

Yes, but drain well and reduce sugar because canned varieties are sweeter.

Conclusion

Sweet Potato Pie with Condensed Milk is a luscious, creamy, and comforting dessert that brings classic Southern warmth to your table. The condensed milk creates an unmatched smoothness and sweetness, making the pie rich, velvety, and deeply flavorful. Perfect for holidays, family gatherings, or any time you crave a spiced seasonal dessert, this pie delivers every time. Whether served warm with whipped cream or chilled straight from the fridge, this is the kind of recipe that brings back memories—and creates new ones with every slice.

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