Description
This classic Sweet Potato Pie with Condensed Milk offers a creamy, smooth filling made from mashed sweet potatoes, sweetened condensed milk, and warm spices baked in a flaky pie crust. It’s a comforting dessert perfect for holiday gatherings or any time you crave a nostalgic Southern favorite.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and mashed sweet potatoes (about 2 large potatoes)
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup melted butter
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the pie.
- Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly under running water, peel off the skins, and cut them into chunks to speed up cooking.
- Cook and Mash Sweet Potatoes: Boil the sweet potato chunks in a large pot of water until tender, about 15-20 minutes. Drain well, then mash until smooth and let cool slightly.
- Mix Filling Base: In a large bowl, combine the mashed sweet potatoes with the sweetened condensed milk and blend with a hand mixer or whisk until smooth and lump-free.
- Add Eggs: Incorporate the eggs one at a time into the mixture, blending well after each addition to ensure a creamy consistency.
- Add Flavorings: Stir in vanilla extract, ground cinnamon, and ground nutmeg, mixing thoroughly to distribute the spices evenly.
- Incorporate Butter: Pour in the melted butter and continue stirring until fully incorporated into the filling mixture.
- Fill Pie Crust: Carefully pour the sweet potato filling into the unbaked pie crust, spreading it evenly with the back of a spoon.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack at room temperature, allowing it to set properly before slicing.
- Serve: Once fully cooled, slice and serve the pie. Optionally top with whipped cream for extra indulgence.
Notes
- Ensure sweet potatoes are fully cooled before mixing with eggs to prevent curdling.
- You can test the pie’s doneness by inserting a toothpick in the center; it should come out clean.
- For extra flavor, try adding a pinch of ground ginger or cloves to the filling.
- Leftover pie can be refrigerated and enjoyed within 3-4 days.
- Letting the pie cool completely helps the filling set and makes slicing easier.
