The Ultimate Comfort Dessert for the Holiday Season!
When it comes to holiday desserts, few dishes evoke warmth and nostalgia like a Sweet Potato Pie. Creamy, silky, and spiced to perfection, this pie is a hug in dessert form. Made with sweetened condensed milk, it takes richness to the next level, creating a pie so decadent you’ll savor every bite. Whether it’s Thanksgiving, Christmas, or just a cozy Sunday, this recipe will earn a permanent spot in your repertoire.
Why You’ll Love This Recipe
- Rich and Creamy Texture: The sweetened condensed milk not only sweetens but also adds a velvety consistency to the filling.
- Perfectly Spiced: The blend of cinnamon, nutmeg, and ginger complements the natural sweetness of the sweet potatoes.
- Make-Ahead Friendly: This pie is even better the next day, making it a stress-free addition to your holiday menu.
Ingredients You’ll Need
For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup melted unsalted butter
For the Pie Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
- Preheat your oven to 350°F (175°C).
- Peel and cube the sweet potatoes. Boil them in a large pot of water until fork-tender, about 15–20 minutes. Drain and mash until smooth.
2. Make the Filling
- In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and melted butter.
- Whisk or blend until the mixture is smooth and creamy.
3. Assemble the Pie
- Place the unbaked pie crust in a 9-inch pie dish. Pour the sweet potato mixture into the crust, spreading it evenly.
4. Bake to Perfection
- Bake the pie in the preheated oven for 45–50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- If the edges of the crust brown too quickly, cover them with aluminum foil.
5. Cool and Serve
- Allow the pie to cool on a wire rack for at least 2 hours to set completely.
- Serve slices as-is, or top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips for Pie Perfection
- Make It Ahead: Sweet potato pie tastes even better the next day as the flavors deepen. Store it in the refrigerator and bring it to room temperature before serving.
- Prevent Soggy Crust: For a crispier bottom crust, blind-bake your pie crust for 10 minutes before adding the filling.
- Spice it Your Way: Want more warmth? Add a pinch of cloves or allspice to the spice mix.
Why Sweet Potato Pie is a Holiday Must-Have
Unlike pumpkin pie, which leans on canned puree, sweet potato pie has a naturally earthy sweetness that feels homemade and special. The addition of condensed milk in this recipe gives it a custard-like richness, while the spices bring warmth and depth. It’s a crowd-pleaser that bridges tradition with a touch of indulgence.
Recipe card
Sweet Potato Pie with Condensed Milk
Smooth, creamy, and perfectly spiced, this sweet potato pie is a crowd-pleaser with a rich touch of condensed milk.
Ingredients
- For the Pie Filling:
2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
1 can (14 oz) sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup melted unsalted butter
- For the Pie Crust:
1 unbaked 9-inch pie crust (store-bought or homemade)
Directions
- Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and cube the sweet potatoes, then boil them in a large pot of water until fork-tender, about 15–20 minutes. Drain and mash the sweet potatoes until smooth.
- Make the Filling: In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, granulated sugar, cinnamon, nutmeg, ginger, salt, and melted butter. Whisk or blend the mixture until smooth and creamy.
- Assemble the Pie: Place the unbaked pie crust in a 9-inch pie dish, pressing it gently to fit. Pour the sweet potato mixture into the crust, spreading it evenly.
- Bake the Pie: Place the pie in the preheated oven and bake for 45–50 minutes, or until the filling is set and a knife inserted in the center comes out clean. If the crust edges brown too quickly, cover them with aluminum foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to fully set. Serve as-is, or top with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Flavor Deepens Over Time: Sweet potato pie tastes better the next day. Store it in the refrigerator and bring it to room temperature before serving.
- Crispier Crust: Blind-bake the crust for 10 minutes at 375°F (190°C) before adding the filling.
- Customize the Spice: Add a pinch of cloves or allspice for a more festive flavor.
Serve It Up
Cut into this golden beauty and watch your guests swoon over its creamy texture and irresistible aroma. Whether paired with a dollop of whipped cream or enjoyed solo, this Sweet Potato Pie with Condensed Milk will leave everyone reaching for seconds (and maybe even thirds!).
Here’s to sharing sweet memories and sweeter desserts this holiday season!