There are few recipes more southern than sweet potato pie! This great recipe is made with sweetened condensed milk, making it creamy with just the right amount of sweetness.
Best of all, it is simple to make! Once the sweet potatoes are baked, it takes just 5 minutes to prepare the pie for the oven!
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This is one of those old-school recipes that you could find taped on the inside of your grandmother's cabinet.
Whether you are looking for a southern sweet potato pie recipe to finish off your Thanksgiving dinner, or you are simply craving fall flavors, you are going to love this easy recipe! There's a reason it's the most popular fall recipe on my site!
Why You'll Love This Recipe
Velvety Texture - The sweetened condensed milk makes the filling ultra creamy and smooth, with a lush texture that melts in your mouth.
Easy to Make - Since the condensed milk is already sweetened, no extra sugar is needed. That's one less ingredient to measure out and add. This pie comes together in minutes!
Holiday Favorite - With its classic flavors and easy homemade texture, this sweet potato pie is a treasured part of the holiday season. No Thanksgiving or Christmas dinner is complete without this timeless dessert.
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
It takes just a few simple ingredients to make this pie! Here is some information on why these ingredients are the perfect combination:
Sweet Potatoes - It wouldn't be sweet potato pie without fresh sweet potatoes! It is pretty incredible how you can make such a delicious pie from a vegetable. So if you are like me and love to eat leftover pie for breakfast you can do so guilt-free! (Okay, maybe just less guilt. I mean...it's still dessert for breakfast.)
Sweetened Condensed Milk - It is easy to get confused at the store and end up with evaporated milk instead of sweetened condensed milk. Sweetened condensed milk is exactly what it sounds like - it is concentrated milk (60% of the water has been removed) with sugar added. Evaporated milk is also concentrated milk, but it is not sweetened. You will find some sweet potato pie recipes call for regular milk and sugar, but they will not be as creamy and velvety as this recipe.
Vanilla Extract - Classic sweet potato pie is flavored with vanilla extract. This is a distinct flavor difference that separates it from pumpkin pie.
Spices - Save the pumpkin pie spice for your pumpkin pie! Cinnamon and nutmeg are the only spices this recipe calls for. They are the perfect blend of warm fall spices! This allows the vanilla flavors to come through, giving you a more subtle, balanced pie.
Pie Crust - Make your own pie dough with this flaky pie crust recipe, or buy your favorite store-bought dough. If you don't like messing with a crust, try sweet potato dump cake!
How to Make Homemade Sweet Potato Pie
1) Mash Potatoes
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- Roast the sweet potatoes at 425°F (220°C) for 40-50 minutes.
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- Use a spoon to scrape out the flesh and transfer it to a large mixing bowl.
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- Mash the sweet potato puree with softened butter.
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- For a rustic pie use a potato masher. For a smooth pie use a hand mixer or food processor.
2) Blend Remaining Ingredients
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- Add the remaining ingredients and blend with an electric mixer on medium speed until the filling is smooth.
3) Bake
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- Press your pie crust into a 9-inch pie dish.
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- Pour the sweet potato filling into your prepared pie shell.
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- Bake at 350°F (180°C) for 40-50 minutes.
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- The pie is done when the outside edge of the custard is firm and the center of the pie is slightly jiggly.
4) Cool
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- Remove the pie from the oven and cool at room temperature for 2 hours.
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- Transfer to the refrigerator and chill for at least 2 hours, or until ready to serve.
Expert Tips
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- For the best sweet potato pie, use baked or microwaved sweet potatoes. Boiling your sweet potatoes will result in a flavorless pie. It may also have a runnier texture.
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- For a smooth custard, use a blender to puree the potatoes with butter. If you prefer a more textured pie, mash the two ingredients together with a potato masher.
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- Blind-baking your crust will help it cook all the way through, and will avoid a gummy crust bottom.
Recipe Variations
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- Extra Spice - For bolder spice flavor, increase the cinnamon to 1 1⁄2 teaspoons and add 1⁄4 teaspoon ground ginger.
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- Sweeter - Stir in an extra ¼-1/2 cup brown sugar for those who prefer a sweeter pie.
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- Toasted Pecans - Stir in ¾ cup toasted pecans for a delightful crunch.
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- Marshmallows - Sprinkle 1 cup of mini marshmallows on top of the pie. Broil briefly to brown.
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- Meringue - Make a meringue with 3 egg whites, ¼ teaspoon cream of tartar, and 6 tablespoons granulated sugar. Spread on pie and broil to brown peaks.
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- Bourbon - Add 2 tablespoons of bourbon to the filling for a sophisticated twist, then top with bourbon-infused whipped cream.
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- Cookie Crust - Swap the pie crust for a graham cracker or gingersnap crust.
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- Skip the Cool Whip and serve your sweet potato pie with fresh whipped cream.
Storage
This simple pie can be made ahead, giving you less to do on the day of your event. Here are storage instructions:
Refrigerator: Wrap the cooled pie tightly in plastic wrap. Keep in the refrigerator for up to 4 days before serving.
Freezer: For longer storage, wrap the pie tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw the pie overnight in the refrigerator before serving.
What's the Difference Between Sweet Potato Pie and Pumpkin Pie?
I love a good pumpkin pie! As a matter of fact, I have an incredibly creamy and delicious pumpkin pie recipe! But there are some distinct differences between the two pies;
Both pies have warm spices, but pumpkin pies usually have a little more spice flavor, with the addition of ginger and clove. Sweet potato pie filling keeps the spice as an undertone and often adds vanilla extract for flavor depth.
The texture of the pies is a little bit different as well, with sweet potato pie having a lighter texture, whereas pumpkin pie custard is denser.
Frequently Asked Questions
You want the outer edges firm but the center still jiggly. It should look almost like Jell-o when you give it a shake. The pie will firm up completely as it cools.
Sweet potato pie is considered a custard pie and does need to be refrigerated after two hours of cooling time. The pie is best served chilled.
Canned sweet potatoes can be used but the texture may be slightly thinner. Be sure to drain the sweet potatoes before using.
Recipe
Sweet Potato Pie (with Sweetened Condensed Milk)
Recipe by:Ingredients
- 1 pound (455 grams) sweet potatoes (about 3 medium; 2 cups mashed)
- 6 tablespoons (84 grams) butter softened
- 14 ounces (397 grams) sweetened condensed milk
- 2 (2) eggs beaten
- 1 teaspoon (4.93 ml) vanilla extract
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- pie crust
- whipped cream (optional)
Instructions
- Scrub sweet potatoes and poke several holes in them with a fork. Place them in a baking dish or line an oven rack with aluminum foil.
- Bake at 425°F (220°C) 40-50 minutes. When cool enough to handle, scoop 2 cups of sweet potato out of the skin.
- Press your favorite pie crust dough into a 9-inch pie pan. Line with foil and fill with pie weights.
- Bake at 425°F (220°C) for 12-15 minutes, until the edge of the crust just begins to turn golden brown.
- Reduce the temperature to 350°F (180°C). Remove the pie weights and bake an additioanl 5 minutes. Remove the crust from the oven and set aside to cool while you make the filling.
- Mix potatoes and butter together using a potato masher or an electric mixer. Add remaining ingredients and mix well.
- Pour into a pie shell and place a pie shield or foil over the curst edges. Bake at 350°F (180°C) for 40-50 minutes. The pie should jiggle just a little in the center. A knife inserted into the edge of the pie should come out clean.
- Cool at room temperature for 2 hours and then chill completely in the refrigerator.
Video
Notes
- Sweet potatoes can also be prepared by microwaving until tender. Do not boil the potatoes or your pie will be soupy and have less flavor.
- For a smooth custard, use a blender to puree the potatoes with butter. If you prefer a more textured pie, mash the two ingredients together with a potato masher.
- Store in the refrigerator for up to 4 days.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe was initially published on June 22, 2021 and was updated on October 27, 2023 with enhanced tips and new pictures.
vicky says
I made this pie yesterday, even my husband who doesn't care for sweet potatoes loved it. I made a couple changes , used lactose free sweetened condensed coconut milk and a graham cracker crust because that's what I had on hand. I forgot the butter/margarine and did not miss it. Just sweet enough and right amount of spice. Excellent recipe.
Erin Gierhart says
Thank you for sharing, Vicky! I am so glad you and your husband enjoyed the pie. Your graham cracker crust and coconut milk substitutions sound delicious.
Beverly says
I absolutely love this recipe, as do my family and friends. It has the perfect amount of sweetness. I will never deviate from the measurements or ingredients. Thank you soooo much!
Erin says
Beverly, this made my day, thank you! It makes me so happy to know the pie has become a favorite for you and your loved ones. I test every measurement carefully, so hearing that the balance of sweetness is just right really means a lot. I’m so glad it’s bringing smiles to your table!
Chris Hooper says
Thank you
Rachel Dekle says
I made this and it was delicious! I added a brown sugar pecan topping to mine...divine!
Erin says
You can never go wrong with a brown sugar topping!
Julie says
My elderly mother-in-law can’t eat solid foods and has a very small appetite. This is the only thing I make that she ever asks for seconds of. Also beloved by the rest of the family!
Erin says
That is so special and makes me so happy to know! I'm glad she is able to enjoy this pie!
Elvina Smith says
I love this recipe. I added a cup of brown sugar and I used cinnamon sugar instead of cinnamon, and I doubled the vanilla flavor. I also made deep dish pies.
Erin says
Thank you for sharing your variations, Elvina! That will be helpful for this who a sweeter pie.
Lauren says
Made this for my first dinner party of the season and it was a HUGE hit. Easy to make and got great reviews!
Erin says
I'm glad your guests enjoyed it! Thanks for sharing!
Anita Frady says
I just made this exactly as your recipes says and it is the perfect sweet potato pie. Actually, It was enough filling for 2 pies. My husband didn’t mind having an extra pie to eat. Thank you for the recipe.
Erin says
I'm glad you and your husband both enjoyed the pies, Anita!
Lauren says
Great pie, and exactly as I remember how it tasted as I was growing up. Using an organic frozen pie shell we bought made it that much easier to put together. The only thing I deviated from was simply adding an extra egg yolk, a little allspice and a little mace (1/8 t. each).
Thanks for the recipe!
Erin says
Thanks for sharing, Lauren!
Cyndikay says
The pie turned out beautiful 😍
Love this recipe
#stateofdinner
Erin says
Fantastic! Thank you for sharing!
Gina M says
I've never been one for baking per se but sign of the times my mom said baking is good therapy so I thought okay and Thanksgiving time it was going to be tried well let me tell you this is the best the easiest pie that I have probably ever made or never made I think it is just perfect sweetness everything I have a husband that is diabetic has to watch sugar and his fits his diet and people who never eaten it adore it so I would never ever change from this pie they will always be made in our household the best!
Erin says
That's fantastic, Gina! I am so happy that you enjoyed this pie so much. Thank you for taking the time to leave a review!
Kim M. says
This was an easy recipe to follow. Baking the potatoes really is a game changer. This recipe has been stored in my "Favorites" as my "go to" going forward. All around excellent pie. Family loved it. But I may sneak in a 1/4 cup of brown sugar next time for a tad more sweetness.
Erin says
Thank you for sharing, Kim! I am so glad this pie recipe has been added to your "favorites!"
Regina says
This was the easiest recipe and it was so delicious and it came out just perfect my husband and I had a contest he made a different recipe and he ate all of my pie and he gave all of his pies away because mine was better I wouldn't change a thing and I will be using this recipe forever.
Erin says
Congrats on winning the contest, Regina! 🙂
Gerri Ismail says
Can this recipe be made with a prepared graham cracker pie crust?
Erin says
Yes, the bake time will remain the same in order to cook the custard.
Tracey Brown says
This pie was delicious, the recipe was so easy, I wouldn't add or take away anything. My kids were ecstatic that I baked a sweet potato pie (1st time) and it came out BEAUTIFUL.
Erin says
I am so happy that you and your kids enjoyed this pie! Thanks so much for sharing, Tracey!
Frederick Jackson says
i loved that you gave a choice to bake or micro...my choice is to bake ,,,its that added flavor missed cooking in microwave. I was taught to use condensed milk...me ill have sweet potato pie over pumpkin any day...also good suggestions and comments to the alternate choices.thanks for the recipe.
Erin says
Thank you, Frederick! I am glad that you enjoyed this post.
Madam May says
I love the texture of the pie but after mixing and a test taste, I added a cup of light brown sugar and a teaspoon of ground ginger. Everything else was perfect. Pie was sweet and flavorful.
Erin says
I am glad you enjoyed the pie and were able to customize it to your liking!
Renee H says
This African American approves! This recipe is easy and delicious
I love the consistency of the pie and I prefer this sweeten condensed milk to the evaporated milk plus sugar option.
I highly recommend baking the potatoes (not microwave) as prep!
Note: I added 1/3 more sweet potato and had enough to make 2 pies!
Erin says
Reading your review was such a great way to begin my day! Thank you for sharing, Renee! I am so glad that you found the recipe to be both easy and delicious!
Teresa says
An easy pie to make, but when I make it again I will add some sugar. Wasn’t sweet enough at all, even after adding cool whip.
Erin says
I am so sorry that this wasn't sweet enough for your taste! Is it possible that you used evaporated milk instead of sweetened condensed milk? I have never seen a recipe for sweet potato pie that called for both sweetened condensed milk and sugar. Usually, the sweetened condensed milk is enough to sweeten it properly. Let me know if you try it with both sweeteners! I would love to hear what the perfect ratio ends up being for you.
DeAnna says
Super easy and delicious! Used a store-bought pie crust And it was just fine. I doubled the amount of cinnamon and nutmeg because I like mine a little bit more fragrant.
Erin says
Thank you for sharing, DeAnna! I love that you were able to easily customize to suit your palate and that you enjoyed the recipe!
Jami says
I just love "old school" southern dishes that remind me of home. This is an awesome recipe! Thanks for sharing!
Erin says
Nostalgic recipes are just the best, aren't they?