Name: Sweet Potato Pie with Condensed Milk
Ingredients: 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; 1 unbaked 9-inch pie crust (homemade or store-bought)

Ingredients

Scale

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)

Instructions

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.

Notes

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.