This Sweet Potato Pie with Condensed Milk is a rich and creamy take on the traditional Southern favorite. Using condensed milk adds an extra layer of sweetness and a smooth, velvety texture that melts in your mouth. With its buttery crust and spiced sweet potato filling, this pie is the perfect holiday dessert or anytime treat. Serve it with a dollop of whipped cream for a classic finish!
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
For the Filling:
- 2 cups mashed, cooked sweet potatoes (about 2-3 medium sweet potatoes)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon salt
For Garnish (optional):
- Whipped cream
- Ground cinnamon for dusting
- Pecan halves
Instructions
Step 1: Prepare the Pie Crust
In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Cook and Mash the Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in a large pot of water until fork-tender, about 15-20 minutes. Drain and mash the sweet potatoes until smooth. Measure out 2 cups of mashed sweet potatoes for the filling.
Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 4: Roll Out the Pie Crust
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Fit the dough into a 9-inch pie dishand trim any excess around the edges. Crimp the edges as desired. Poke the bottom of the crust with a fork to prevent bubbling during baking.
Step 5: Make the Sweet Potato Filling
In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Use a hand mixer or whisk to blend everything until smooth and well combined.
Step 6: Assemble the Pie
Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula.
Step 7: Bake the Pie
Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The pie may puff up slightly while baking but will settle as it cools.
Step 8: Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before serving. This will give the filling time to set completely. Serve with whipped cream, a dusting of cinnamon, and pecan halves for garnish if desired.
Cooking Notes
- Sweet Potatoes: Be sure to cook and mash the sweet potatoes thoroughly to achieve a smooth filling. You can also use canned sweet potatoes for convenience—just be sure to drain them well.
- Spices: Feel free to adjust the amount of cinnamon, nutmeg, and ginger to your liking. You can also add a pinch of allspice or cloves for extra warmth.
- Pie Crust: For an even easier option, you can use a store-bought pie crust, though homemade will give you that extra buttery flakiness.
Variations
1. Maple Sweet Potato Pie
Add 2 tablespoons of maple syrup to the filling for a hint of maple flavor that complements the sweet potatoes and spices.
2. Pecan Topped Sweet Potato Pie
Before baking, sprinkle chopped pecans over the top of the filling. This adds a delicious nutty crunch to every slice.
3. Coconut Sweet Potato Pie
For a tropical twist, mix in ½ cup of shredded coconut into the filling. You can also top the pie with toasted coconut flakes for extra flavor.
4. Marshmallow-Topped Sweet Potato Pie
Once the pie is fully baked, top it with mini marshmallows and place it under the broiler for 1-2 minutes, just until the marshmallows are golden brown and gooey.
Keto Version and Low-Carb Adjustments
To make a keto-friendly version of this sweet potato pie, follow these substitutions:
- Replace the pie crust with a keto almond flour crust or coconut flour crust.
- Use a sugar-free condensed milk alternative (you can make your own with heavy cream and a low-carb sweetener).
- Swap out the sweet potatoes for pumpkin puree or a keto-friendly sweet potato substitute like butternut squashto keep the carb count lower.
These adjustments will allow you to enjoy the flavors of this pie while keeping it low-carb.
Frequently Asked Questions (FAQs)
Q: Can I make this pie ahead of time?
Yes! Sweet potato pie can be made up to 2 days in advance and stored in the refrigerator. Just cover it with plastic wrap or foil to keep it fresh. Bring to room temperature or warm slightly before serving.
Q: How do I store leftovers?
Store any leftover pie in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 4 days. You can also freeze the pie for up to 3 months. Thaw in the fridge overnight before serving.
Q: Can I use canned sweet potatoes?
Yes, you can substitute fresh sweet potatoes with canned sweet potatoes. Be sure to drain them well and mash them before adding to the filling.
Q: How do I know when the pie is done?
The pie is done when the filling is set but still slightly jiggly in the center. A toothpick inserted into the middle should come out clean. The pie will continue to firm up as it cools.
This Sweet Potato Pie with Condensed Milk is a delicious and creamy dessert that’s sure to be a hit at your next gathering. With its smooth texture, warm spices, and buttery crust, it’s the perfect comfort food for fall and winter celebrations. Whether you serve it with whipped cream or toasted pecans, this pie is a guaranteed crowd-pleaser. Give it a try today, and enjoy the rich, sweet flavors of this classic Southern treat!
