Sweet Potato Pie is a beloved Southern dessert that blends the earthy richness of sweet potatoes with warm spices and a creamy filling. Made effortlessly with sweetened condensed milk, this pie offers a smooth, custard-like texture and a flavor that’s both nostalgic and comforting.
This Sweet Potato Pie recipe brings the spirit of Southern hospitality straight to your table. With a luscious filling and a flaky crust, it’s the perfect dessert for holidays, Sunday suppers, or when you’re just craving something sweet and cozy.
How to Make Sweet Potato Pie with Sweetened Condensed Milk?
A creamy, spiced pie made with simple ingredients and love—perfectly balanced and easy enough for any home baker.
Ingredients
Pie Filling:
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2 cups mashed sweet potatoes (about 2 large sweet potatoes)
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1 (14 oz) can sweetened condensed milk
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2 large eggs
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1 tsp vanilla extract
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground ginger
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¼ tsp salt
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2 tbsp melted unsalted butter
Crust:
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1 unbaked 9-inch pie crust (store-bought or homemade)
Optional Toppings:
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Whipped cream
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A sprinkle of cinnamon or nutmeg
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Candied pecans
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Preparing Instructions
1: Prepare the Sweet Potatoes
Peel, cube, and boil sweet potatoes until fork-tender (about 15 minutes). Drain and mash until smooth. Let cool slightly.
2: Make the Filling
In a large bowl, combine mashed sweet potatoes with sweetened condensed milk, eggs, vanilla extract, spices, salt, and melted butter. Whisk until smooth and fully incorporated.
3: Fill the Crust
Pour the mixture into the unbaked pie crust. Smooth the top with a spatula.
4: Bake
Preheat oven to 350°F (175°C). Bake for 45–50 minutes, or until the center is set and a toothpick inserted comes out clean. If the crust starts to brown too quickly, cover edges with foil.
5: Cool & Serve
Allow the pie to cool completely at room temperature before slicing. Chill for a firmer texture.
Servings
This recipe yields 8 slices of pie.
Presentation & Decoration
Garnish: A dollop of whipped cream and a dusting of cinnamon elevate the presentation. For a festive touch, add a few candied pecans.
Plating: Serve each slice on a small dessert plate with a drizzle of caramel or a scoop of vanilla ice cream for a decadent finish.
Best Time to Eat
Holiday Favorite: A staple at Thanksgiving and Christmas tables.
Sunday Suppers: A delightful dessert after a hearty meal.
Afternoon Treat: Perfect with a cup of coffee or sweet tea.
Portion Guide
Individual: 1 slice (⅛ of the pie)
Group (8 servings): 1 full pie
Storage & Shelf Life
Refrigeration: Store covered in the fridge for up to 4 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Reheating: Best served chilled or gently warmed in the microwave.
Allergy Guide
Gluten-Free: Use a gluten-free pie crust.
Dairy-Free: Substitute sweetened condensed coconut milk and use plant-based butter.
Egg-Free: Use an egg replacer (like flax eggs) but note texture may vary.
We’d love to see your slice of Southern comfort! Share your pie photos and tag us—your sweet success might be featured!
Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.