Sweet Potato Pie with Condensed Milk

A perfect dessert for Thanksgiving or Christmas, sweet potato pie with condensed milk has a delicious, mildly sweet flavor. Here is how to make it at home.
Classic Sweet Potato Pie Recipe photo by Taste of Home

When it comes to the holidays, people get very attached to their traditions, especially those that involve food and holiday meals. If you’ve grown up eating pumpkin pie as your traditional Thanksgiving dessert, it may seem impossible to think of trying something new. But it might be time to switch things up with this sweet potato pie with condensed milk recipe, one of our favorite vintage desserts.

Traditionally enjoyed in the South, sweet potato pie is a natural fit for any holiday dessert table. Since sweet potatoes are available year-round, it’s also a welcome afternoon treat served with coffee or tea throughout the year.

What’s the difference between pumpkin pie and sweet potato pie?

Traditional pumpkin pie and sweet potato pie each have a smooth, sweet, spiced filling baked inside a tender pastry shell. However, sweet potato pie tends to be a bit lighter and less dense than pumpkin pie, and it sometimes has a grainer texture.

A sweet potato pie filling tastes just like a sweet potato: mild and naturally sweet. Pumpkin filling tends to have a richer, earthier flavor. Both pie fillings call for warm autumn spices like nutmeg and cinnamon, but sweet potato pie generally calls for smaller quantities so as not to overwhelm the vegetable’s delicate flavor.

Ingredients for Sweet Potato Pie with Condensed Milk

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  • Canned sweet potatoes: The star ingredient of the pie is the sweet potato. This recipe keeps prep simple with canned cut sweet potatoes. You may see them labeled as “yams” on the can, although the two are technically different vegetables.
  • Sweetened condensed milk: Not to be confused with evaporated milk, sweetened condensed milk is incredibly rich, dense and sweet. No extra sugar needs to go into this sweet potato pie! The condensed milk also lends creamy richness to the filling.
  • Eggs: Eggs transform the sweet potato filling into a custard. Make sure the eggs are room temperature for easier blending.
  • Pumpkin pie spice: Pumpkin pie spice brings together all the seasonal flavors you love: cinnamon, nutmeg, ginger and cloves. You can easily make a homemade pumpkin pie spice blend, or simply use your favorite store-bought brand.
  • Pie crust mix: This recipe calls for pie crust mix, to which you add finely chopped pecans for an extra dose of flavor.
  • Pecans: Nutty, buttery, mellow pecans also add a pleasant crunch to the top of the pie. For more flavor, lightly toast them before beginning the recipe. Have some nuts leftover? Try any of these sweet and savory pecan recipes to use them up.

Directions

Step 1: Make the pie crust

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Preheat the oven to 425°F. In a small bowl, combine the pie crust mix and pecans. Gradually add water, tossing with a fork until the dough forms a ball.

Editor’s Tip: Don’t add too much water, or the dough will be less tender.

Step 2: Roll out the dough

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Roll out the dough to fit a 9-inch deep-dish pie plate or cast-iron skillet. Transfer the crust to your pie plate. Using your fingertips, flute the edge. Set the crust aside.

Editor’s Tip: You can keep the crust in the fridge while you prep the filling. This will help it maintain its shape in the oven and bake more evenly.

Step 3: Make the filling

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In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt. Blend until very smooth. Carefully pour the filling into the crust.

Editor’s Tip: Once the pie shell is filled, set the pie plate on a baking sheet for easier transfer into and out of the oven. The filling is fairly liquidy, and you don’t want it to splash everywhere.

Step 4: Bake

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Bake at 425° for 15 minutes, and then reduce the heat to 350°, and bake for another 30 to 35 minutes, until a knife inserted in the center comes out clean.

Editor’s Tip: The center should still be slightly wobbly here, as the pie will continue to set as it cools.

Step 4: Let the pie cool

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Cool on a wire rack. When ready to serve, garnish with whipped cream and toasted pecans if desired.

Editor’s Tip: Don’t skip letting the pie rest and set. Cutting the pie fresh from the oven will result in a runny filling.

Recipe Variations

How to Store Sweet Potato Pie

Leftover sweet potato pie should be kept in the fridge, tightly covered with storage wrap. It will keep for at about three days, though the crust will get a bit soggy over time.

How to Freeze Sweet Potato Pie

You can also freeze sweet potato pie. Allow the baked pie to cool completely, then wrap it tightly in at least two layers (e.g., foil and a freezer-safe resealable plastic bag). The sweet potato pie will keep up to three months in the freezer. Before serving, let the pie thaw in the fridge overnight.

Sweet Potato Pie Tips

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Can you use evaporated milk in place of sweetened condensed milk in pie?

Evaporated milk is not the same as sweetened condensed milk, and it can’t be used as a straight swap in this recipe. Evaporated milk is a bit thinner and isn’t sweet, while sweetened condensed milk is thick, syrupy and very sweet. But you can use a sweetened condensed milk substitute like canned cream of coconut or evaporated milk plus sugar.

How do I prevent my sweet potato pie from becoming too watery?

If you the sweet potato pie filling looks too watery when you mix it, stir in a bit of cornstarch or flour to thicken it up. Even 1 or 2 tablespoons of thickener can absorb a good deal of extra moisture in the filling. Make a slurry first, though, otherwise you may end up with clumps of flour or cornstarch in the filling.

How do I prevent my sweet potato pie from cracking?

To prevent cracking in sweet potato pie, make sure it’s not overcooked. Remove the pie from the oven while the filling is still slightly wobbly in the center. It will continue to cook and solidify as it cools. Baking the pie on a lower oven rack also helps reduce the risk of overcooking. Likewise, if you think your oven runs hot, reduce the cooking temperature a bit (an oven thermometer is a helpful tool to gauge the accuracy of your oven temp).

Sweet Potato Pie with Condensed Milk

This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. —Paul Azzone, Shoreham, New York
Classic Sweet Potato Pie Recipe photo by Taste of Home
Total Time

Prep: 25 min. Bake: 45 min. + cooling

Makes

8 servings

Ingredients

  • 1-2/3 cups pie crust mix
  • 1/4 cup finely chopped pecans
  • 3 to 4 tablespoons cold water
  • 3 large eggs, room temperature
  • 2 cans (15 ounces each) sweet potatoes, drained
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 to 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional: Whipped cream and additional chopped pecans, toasted

Directions

  1. In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edge; set aside.
  2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.

Nutrition Facts

1 piece: 417 calories, 17g fat (6g saturated fat), 96mg cholesterol, 436mg sodium, 59g carbohydrate (42g sugars, 3g fiber), 9g protein.