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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Why You Will Love This Recipe
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 the perfect sweet potato pie to finish off your southern Thanksgiving dinner, or you are simply craving the delicious flavors, you are going to love this easy recipe!
Using sweetened condensed milk in your pie will make it velvety in texture. And it is already sweetened, so no extra sugar is needed. That's one less ingredient you need to add. This pie is so easy to make, and tastes delicious! It is a fall favorite!
In my opinion, you can never have too many sweet potatoes on Thanksgiving! So I love to add sweet potato crunch casserole and no-rise sweet potato dinner rolls to my Thanksgiving table too!
Ingredient Information
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 the sweet potatoes! It is pretty incredible how you can make such a delicious pie from a vegetable. Fresh sweet potatoes are a fantastic source of beta carotene, vitamin c, and potassium. 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, 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. My favorite vanilla extract is Rodelle.
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.
Step-By-Step Instructions
- In a large mixing bowl, mash the baked sweet potatoes together with softened butter. You can also use a mixer to blend these two together.
- Add the remaining ingredients and blend well. You can use a handheld mixer or a standing mixer to blend these ingredients.
- Pour into your pie crust of choice (I recommend that this perfect pie crust. Follow the par-baking steps for best results) and bake in a 350°F oven for 40-50 minutes. The center should still be jiggly like Jell-o. It will set up once it has cooled.
- Once the pie cools for 2 hours at room temperature, place it in the refrigerator for at least another 2 hours to finish cooling. The pie can also be made a day ahead.
Expert Tips
- 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. To bake the sweet potatoes, pierce the potatoes with a fork. Line a wire rack in the oven with aluminum foil. You can also place them on a baking sheet. Bake at 425°F for one hour, or until soft.
- 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.
- Blind-baking your crust will help it cook all the way through, and will avoid a gummy crust bottom.
- Skip the Cool Whip and serve your sweet potato pie with fresh whipped cream. Or for a fun variation, top with marshmallows and place under the broiler for a minute or two.
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.
You can freeze sweet potato pie whole or in slices. Wrap in plastic wrap and then with aluminum foil, or store in an airtight container. They will keep in the freezer for 2-3 months. Thaw in the refrigerator overnight.
Canned sweet potatoes can be used but the texture may be slightly thinner. Be sure to drain the sweet potatoes before using.
More Pie Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!
Recipe
Sweet Potato Pie (with Sweetened Condensed Milk)
Recipe by:Equipment
Ingredients
- 1 pound sweet potatoes (about 3 medium; 2 cups mashed)
- 6 tablespoons butter softened
- 14 ounces sweetened condensed milk
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon 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 40-50 minutes. When cool enough to handle, remove 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° for 12-15 minutes, until the edge of the crust just begins to turn golden brown. Remove from the oven and set aside to cool while you make the filling. Remove the foil and pie weights before adding the filling.
- Turn oven down to 350°F. 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 bake for 40-50 minutes. If the crust starts to darken too much, place a pie shield or foil over the edges. 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.
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.
Nutrition
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Regina
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
Congrats on winning the contest, Regina! 🙂
Gerri Ismail
Can this recipe be made with a prepared graham cracker pie crust?
Erin
Yes, the bake time will remain the same in order to cook the custard.
Tracey Brown
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
I am so happy that you and your kids enjoyed this pie! Thanks so much for sharing, Tracey!
Frederick Jackson
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
Thank you, Frederick! I am glad that you enjoyed this post.
Madam May
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
I am glad you enjoyed the pie and were able to customize it to your liking!
Renee H
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
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
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
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
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
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
I just love "old school" southern dishes that remind me of home. This is an awesome recipe! Thanks for sharing!
Erin
Nostalgic recipes are just the best, aren't they?