There are few recipes more southern than sweet potato pie! This great recipe uses 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!
★★★★★
"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!"
-Beverly
This is one of those old-school recipes you might find taped to 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!
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Sweet Potatoes - I highly recommend using fresh sweet potatoes, as I've found they have the best flavor. If you need to use canned sweet potatoes, be sure to drain them thoroughly.
- Sweetend Condensed Milk - I would be remiss if I failed to warn you that you need to double-check that you are using sweetened condensed milk and not evaporated milk. I've accidentally opened the wrong can one too many times.
- Spices - Save the pumpkin pie spice for your pumpkin pie! Cinnamon and nutmeg are the only spices this recipe calls for because in my testing I found that this allows the vanilla flavors to come through, giving you a more subtle, balanced pie.
- Pie Crust - I find it worth it to make my own flaky pie crust.
How to Make Homemade Sweet Potato Pie
Mash Potatoes
- 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.
Blend Remaining Ingredients
- Add the remaining ingredients and blend with an electric mixer on medium speed until the filling is smooth.
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Bake
- Blind-baking your crust will help it cook all the way through, and will avoid a gummy crust bottom.
- The pie is done when the outside edge of the custard is firm and the center of the pie is slightly jiggly. The pie will firm up as it cools.
4) Cool
- Remove the pie from the oven and cool at room temperature for 2 hours before transferring it to the refrigerator.
Top Tip!
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.
Make it Special✨
- Extra Spice - For bolder spice flavor, increase the cinnamon to 1 1⁄2 teaspoons and add 1⁄4 teaspoon ground ginger.
- Sweeter - This pie is intentionally balanced and lightly sweet, like an old fashioned sweet potato pie. Stir in an extra ¼-½ cup brown sugar if you prefer a sweeter pie.
- Toasted Pecans - Stir in ¾ cup toasted pecans for a delightful crunch.
- Marshmallows - Sprinkle 1 cup of mini marshmallows on top of the pie. Broil briefly to brown.
- 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.
- Bourbon - Add 2 tablespoons of bourbon to the filling for a sophisticated twist, then top with bourbon-infused whipped cream.
- Cookie Crust - Swap the pie crust for a graham cracker or gingersnap crust.
- Skip the Cool Whip and serve your sweet potato pie with fresh whipped cream.
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.
Vickie M Garcia says
Hi can I use homemade Condensed Milk in this recipe? Or do I have to use Eagle brand? Thank you!
Erin Gierhart says
Hi Vickie! I haven't tried this recipe with homemade condensed milk, but if you decide to try it please share the results!
Cary S Gray says
Love it so easy my first time making one my neb used to make them for me when I was little.
Erin Gierhart says
Cary, I love that this brought back those memories for you. Thanks for trusting my recipe with something that clearly means a lot to you.
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!
Jo Parr says
I noticed the "2 pies" in your comment and agree. It actually was enough filling for two deep dish pies. Superb recie and just the right sweetness.
Erin Gierhart says
Hi Jo! I like for my pie filling to fill the crust, but you can certainly stretch this to accomodate 2 pies if you prefer. I'm so glad you love the recipe, thanks for sharing!
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?