Irresistible Sweet Potato Pie with Condensed Milk Recipe

Crafting a delectable sweet potato pie with condensed milk promises a delightful journey into comfort food heaven.

Creamy textures and rich flavors blend seamlessly in this classic dessert.

Southern kitchens have long celebrated these magical ingredients that create pure magic on your plate.

Velvety sweet potatoes mingle with silky condensed milk, producing an irresistible custard-like filling.

Warm spices like cinnamon and nutmeg dance through each sumptuous bite, awakening memories of cherished family gatherings.

Flaky pie crusts cradle this luscious mixture, ensuring every forkful feels like a warm embrace.

Come explore this simple yet spectacular recipe that’ll make you the dessert hero at your next gathering.

What You Need for Sweet Potato Pie with Milk

• All-Purpose Flour: The base that provides structure for the delicate pie crust.
• Sugar: Adds a subtle sweetness to the crust.
• Chilled Butter: Creates flaky layers and rich flavor in the pie crust.
• Cold Water: Helps bind the crust ingredients together.

• Sweet Potatoes: The star ingredient that provides a smooth, creamy base for the pie.
• Condensed Milk: Adds richness and a silky sweetness to the filling.
• Brown Sugar: Contributes deep caramel-like sweetness and moisture.
• Eggs: Act as a binding agent and help create a smooth, custard-like texture.
• Vanilla Extract: Enhances the overall flavor profile with warm, sweet notes.

• Cinnamon, Nutmeg, Ginger: A classic blend of warm spices that complement the sweet potato's natural flavor.
• Salt: Balances and enhances the sweetness of the pie.

Sweet Potato Pie with Milk Prep Directions

Step 1: Crafting the Flaky Pie Crust

Grab a spacious mixing bowl and combine flour with sugar.

Use a pastry cutter or cold knife to work chilled butter into the dry ingredients until the mixture looks like rough breadcrumbs.

Slowly drizzle cold water into the mix, gently stirring until the dough comes together.

Shape the dough into a smooth disc, wrap it snugly in plastic, and let it chill in the refrigerator for half an hour.

Step 2: Warming Up the Oven

Fire up your oven to a toasty 220C (425F), creating the perfect baking environment for your pie.

Step 3: Shaping the Pie Crust

Dust your work surface with a light sprinkle of flour.

Roll out the chilled dough into a circular shape that perfectly fits a 9-inch pie dish.

Carefully transfer the dough, trimming the edges and creating a decorative crimp around the rim.

Step 4: Mixing the Luscious Filling

• Smooth mashed sweet potatoes
• Creamy condensed milk
• Rich brown sugar
• Fresh eggs
• Fragrant vanilla extract
• Warm cinnamon
• Aromatic nutmeg
• Zesty ginger
• A pinch of salt

Whisk everything together until the mixture becomes silky smooth and well incorporated.

Step 5: Baking to Perfection

Pour the vibrant sweet potato filling into your prepared pie crust.

Start by baking at 220C (425F) for 15 minutes, then lower the temperature to 175C (350F).

Continue baking for 35-40 minutes until the filling sets and the crust turns a beautiful golden brown.

Step 6: Serving and Enjoying

Let the pie cool completely before slicing.

For an extra touch of indulgence, top with a dollop of whipped cream or a scoop of creamy vanilla ice cream.

Extra Tips for Sweet Potato Pie with Milk

• Blind bake the pie crust for 10 minutes before adding the filling to ensure a crispy, flaky bottom that doesn't get wet from the sweet potato mixture.
• Strain the mashed sweet potatoes through a fine-mesh sieve to remove any stringy fibers, creating an ultra-smooth and creamy pie texture.
• Adjust spice levels by toasting whole spices briefly before grinding to intensify their flavor and create a more complex taste profile.
• Place a shallow pan of water on the bottom rack while baking to create humidity, which helps prevent the pie's surface from cracking and creates a more even bake.
• Prepare the pie crust and filling a day in advance, then assemble and bake fresh. This method allows flavors to meld and reduces day-of cooking stress.

Storing and Reheating Sweet Potato Pie with Milk

• Store leftover sweet potato pie in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 4 days to maintain freshness and prevent bacterial growth.
• Wrap the entire pie or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 175C (350F). Place pie slice on a baking sheet and warm for 10-15 minutes until heated through. Cover with foil to prevent crust from burning.
• Warm individual slices on a microwave-safe plate for 20-30 seconds. Be cautious to avoid overheating, which can make the pie texture rubbery.

Serving Ideas for Sweet Potato Pie with Milk

• Elevate Sweet Potato Pie Pairings
• Brew Caramel Bourbon Latte: Combine rich espresso with smooth bourbon caramel syrup, perfectly complementing the pie's warm spices and creamy texture.
• Serve Cinnamon Whipped Cream: Whip heavy cream with ground cinnamon and a touch of powdered sugar, adding an extra layer of aromatic sweetness that enhances the pie's warm flavors.
• Match Spiced Pecan Dessert Wine: Select a sweet, nutty dessert wine like Madeira or Pedro Ximénez sherry, which echoes the pie's earthy sweet potato and warming spice profile.
• Create Maple Candied Pecans: Toss pecans with maple syrup and a pinch of sea salt, offering a crunchy, caramelized garnish that brings textural contrast and complementary sweetness to each pie slice.

Sweet Potato Pie with Milk – Different Takes

• Gluten-Free Version: Replace wheat flour with almond or coconut flour for the crust. Use gluten-free baking mix to maintain the pie's texture and structure.
• Vegan Sweet Potato Pie: Substitute condensed milk with coconut condensed milk. Use flax eggs instead of chicken eggs, and replace butter with coconut oil or vegan margarine.
• Low-Sugar Alternative: Swap brown sugar with monk fruit sweetener or stevia. Reduce condensed milk amount and use a sugar-free version to lower overall sugar content.
• Spice-Infused Variation: Add cardamom and cloves to the existing spice blend. Incorporate orange zest for a bright, citrusy undertone that complements the sweet potato's richness.

FAQs

• What makes this sweet potato pie different from pumpkin pie?

The main difference is the use of sweet potatoes, which provide a richer, slightly sweeter flavor compared to pumpkin. The condensed milk adds extra creaminess and depth to the filling.

• Can I use canned sweet potatoes for this recipe?

Yes, canned sweet potatoes work well. Just make sure to drain them thoroughly and mash them completely before mixing with other ingredients.

• How do I know when the pie is fully baked?

The pie is done when the center is set but still slightly jiggly, and the crust is golden brown. A knife inserted near the center should come out clean.

• Can I make this pie ahead of time?

Absolutely! You can prepare the pie 1-2 days in advance and store it covered in the refrigerator. The flavors actually improve as they sit, making it perfect for holiday preparations.

Why Everyone Loves Sweet Potato Pie with Milk

• Packed with warm spices and creamy sweet potato, this dessert delivers a comforting, nostalgic flavor that appeals to all ages, from kids to grandparents.
• With simple ingredients and uncomplicated preparation, this pie becomes an effortless treat for weeknight dinners, holiday gatherings, or spontaneous weekend celebrations.
• Topped with whipped cream or vanilla ice cream, this pie transforms from a basic dessert to an elegant finale for any meal, making it adaptable for casual and special occasions.

Sweet Potato Pie with Condensed Milk Recipe

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4.7 from 12 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Creamy sweet potato pie with condensed milk brings Southern comfort straight to your dinner table. Rich, velvety filling nestled in a buttery crust promises a delightful dessert you’ll savor with pure joy.

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Ingredients

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Main Ingredients:

• 2 cups cooked and mashed sweet potatoes
• 1 can (14 ounces / 396 grams) sweetened condensed milk
• 2 large eggs
• 1/2 cup packed brown sugar

Crust Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 cup cold water

Spices and Seasonings:

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 pinch of salt

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Instructions

1. Craft the pastry foundation by blending flour and sugar in a spacious mixing bowl, incorporating chilled butter until the texture resembles rough granules. Work cold water into the mixture until a cohesive dough forms, then shape into a compact disc and refrigerate for 30 minutes to rest and firm.
2. Heat the oven to a scorching 220C (425F), preparing for the pie’s transformation.
3. Gently roll the chilled dough on a lightly dusted surface, stretching it to perfectly drape a 9-inch pie dish. Carefully transfer the delicate pastry, trimming excess edges and creating an elegant crimped border.
4. Whisk together velvety mashed sweet potatoes, luxurious condensed milk, rich brown sugar, eggs, aromatic vanilla, warming cinnamon, fragrant nutmeg, zesty ginger, and a pinch of salt until the mixture achieves a silky, uniform consistency.
5. Cascade the vibrant sweet potato mixture into the prepared crust, creating a smooth, inviting surface. Initiate baking at the high temperature of 220C (425F) for 15 minutes, then reduce to a gentler 175C (350F) and continue baking for 35-40 minutes until the filling sets firmly and the crust turns a golden amber.
6. Permit the pie to cool completely, allowing flavors to meld and settle. Enhance the experience by adorning with billowy whipped cream or a creamy scoop of vanilla ice cream when serving.

Notes

• Ensure butter is ice-cold for the flakiest pie crust, cutting it into small cubes helps create those delightful tender layers.
• For a smoother filling, use a potato ricer or food processor to mash sweet potatoes, eliminating any lumps for a silky texture.
• Blind bake the crust for 10 minutes before adding filling to prevent a soggy bottom, sprinkling a thin layer of graham cracker crumbs can help absorb excess moisture.
• Experiment with spice variations by adding a pinch of cardamom or replacing ground ginger with fresh grated ginger for a more vibrant flavor profile.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 321
• Sugar: 22 g
• Sodium: 112 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 55 mg