Creamy sweet potato pie with sweetened condensed milk is easy to prepare, and has the taste of a classic sweet potato pie, with just the right sweetness. It is a simple southern-style pie that you will find yourself coming back to time and again.
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.
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.