This sweet potato pie with condensed milk is made with a flakey homemade buttery pie crust, and topped with whipped cream.
The process begins with creating a flakey homemade buttery pie crust, which serves as the perfect foundation for the creamy filling.
Once the crust is ready, it's filled with a smooth mixture of mashed sweet potatoes blended with creamy condensed milk, eggs, and spices like cinnamon and nutmeg.
After baking to golden perfection, each slice is topped with a dollop of freshly whipped cream and a sprinkle of cinnamon that melt into each slice.
The filling can be made with canned sweet potato puree and the crust can be store bought instead of homemade to make this recipe easier and quicker!
Serve it at Christmas dinner or Thanksgiving dinner for a perfect dessert that wraps the feast up perfectly.
For more pie recipes check out my brownie pie, peach pie with canned peaches, pecan pie without corn syrup, and apple pie with puff pastry.
Jump to:
Why this recipe works
- Texture- adding condensed milk gives the filling a luscious silkiness that melts in your mouth. Paired with the crisp, buttery flakiness of the homemade crust, each bite is decadent.
- Flavor- this pie has a delicate flavor from the sweetened condensed milk that goes perfectly with the spiced added to the filling like cinnamon and nutmeg.
- Made with sweetened condensed milk- the sweetened condensed milk adds depth to the filling and a creamy texture while also acting as a thickening agent, ensuring your pie sets beautifully.
- Buttery pie crust- the flakey and buttery pie crust makes this pie extra decadent along with the sweet and creamy sweet potato pie filling. You can also use store bought crust.
- Freezer friendly- This recipe is perfect for freezing and for making ahead and perfect for the holidays!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the pie crust (if you’re not using a store-bought crust)
Flour- use all-purpose flour for the crust.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the sweet potato pie filling
Sweet potato puree- I like making sweet potato puree from scratch, but you can use canned sweet potato puree instead to make this process quicker.
Eggs- use room-temperature large eggs in this recipe. You will need two large eggs.
Spices- I used nutmeg, and cinnamon for this recipe. You can add some of your favorite spices that go well with sweet potato pie.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite sweetened condensed milk for this.
Kosher salt- the salt enhances the flavor of this pie.
Butter- melt the butter in the microwave or on the stovetop. Use unsalted butter.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Instructions
Start by preheating your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them a few times with a fork.
Place the sweet potatoes on a baking sheet and bake them in the oven for about 45 minutes to an hour, or until they are tender when pierced with a knife.
Once baked, let them cool slightly before peeling off the skins. Transfer the peeled sweet potatoes to a blender or food processor and blend until smooth and creamy.
Blind bake the pie crust
Preheat an oven to 180c (350f). Use your favorite recipe for 1 pie crust. You can use the recipe from my pumpkin pie.
Line the pie pan with the pie dough, trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
Carefully lift the parchment paper and pie weights and set them aside to cool.
In a large mixing bowl, add the sweet potato puree, eggs, melted butter, sweetened condensed milk, cinnamon, nutmeg, vanilla extract, and salt, and mix with a whisk until well combined. Use an immersion blender to make the batter super smooth.
Brush the crust with egg wash and pour the pumpkin pie filling into the crust.
Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
Top each slice of pie with a dollop of whipped cream and a sprinkle of cinnamon if desired. Enjoy!
Expert Tips
- Use cold butter for the crust, I suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Choose the right sweet potatoes. Opt for small to medium-sized sweet potatoes as they tend to be sweeter and less starchy than larger ones.
- Bake, don’t boil. Baking the sweet potatoes intensifies their natural sweetness and keeps them from becoming waterlogged, which can affect the texture of your pie filling.
- To achieve a smooth texture, I like to blend the filling with an immersion blender, which is excellent for breaking up the potato fibers.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
Faq's
A classic sweet potato pie includes cooked mashed sweet potatoes, sugar for sweetness, eggs for binding, and milk or evaporated milk for smoothness (in this case condensed milk).
A soggy sweet potato pie often stems from excess moisture in the filling or an underbaked crust. Sweet potatoes have high water content, which can affect the crust if not properly cooked.
Pre-baking or blind baking the crust also helps by firming it up before adding the filling.
You can use sweetened condensed milk instead of evaporated milk in pie, but it will change the flavor and sweetness.
It is sweeter and thicker due to added sugar. To balance this, reduce the sugar in your recipe. The texture will be creamier and denser, offering a richer taste.
To check if your sweet potato pie filling is fully cooked, ensure the edges are set and slightly firm with a slight center jiggle.
Storing
Store this pie in the fridge in an airtight container for up to 4 days. This pie keeps great in the fridge and the crust keeps crispy.
Freezing
To freeze a whole pie, first, make sure it has cooled completely after baking allow to it be set in the fridge for a few hours as written in the instructions.
Wrap the entire pie tightly in plastic wrap, ensuring that no parts are exposed to air, which can cause freezer burn.
Then, cover it with aluminum foil for an extra layer of protection before placing it in the freezer. Freeze for up to 3 months.
If you prefer to freeze individual slices for easy serving later on, start by cutting the cooled pie into slices and placing them on a baking sheet lined with parchment paper.
Freeze the slices until they’re firm—this usually takes about two hours—and then wrap each slice individually in plastic wrap followed by foil. Freeze for up to 3 months.
Store them together in a freezer-safe bag or container for easy access whenever you crave a slice of homemade pumpkin goodness! Thaw in the fridge overnight.
Making ahead instructions
When prepping for Thanksgiving or Christmas, bake the sweet potato pie a day or two in advance, letting it cool completely, then cover it with plastic wrap and store it in the fridge.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with a gluten-free pie crust.
Dairy-free- It’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter and use dairy free sweetened condensed milk.
Store-bought crust- instead of making this pie with a homemade pie crust, you can make it with store-bought crust.
Canned sweet potatoes- instead of making homemade sweet potato puree, use canned sweet potato puree.
Variations
Pecans- for crunch in the pie, add ⅓ cup of chopped toasted pecans to the filling.
Bourbon- add 2-3 tablespoons of your favorite bourbon for a delicious flavor addition. The alcohol will evaporate, but the flavor or the bourbon will create a delicious sweet potato and bourbon-flavored pie.
Crumble- make a crumble topping and top the filling with the crumble! We have a delicious crumble recipe in this recipe.
Mini pies- you can make this into mini pies and bake them into a muffin pan just like I did with my mini pumpkin pies. You will need to bake these for less time, so keep your eyes on the pies.
Crust- you can skip using a pie crust and make a graham cracker crust as I used in my pumpkin pie with graham cracker crust recipe. It's so delicious and way easier to make!
Spice- you can add your favorite warm spices like allspice, cloves, black pepper, etc.
Serving Tips
Marshmallow topping- for a southern touch, top the pie with marshmallow fluff, and torch it with a kitchen torch.
Meringue- make a meringue using my lemon meringue tart recipe, top the pie with the meringue, and torch it using a kitchen torch.
Cool Whip- thaw the Cool Whip in the fridge overnight and top each slice of the pie with a dollop of Cool Whip instead of whipped cream.
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store-bought whipped cream and add a dollop of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch Pie pan
- Offset spatula
- Food processor
- Rolling pin
More pie recipes
Pumpkin Pie With Sweetened Condensed Milk- This pumpkin pie with sweetened condensed milk is creamy and is made with pumpkin puree, warm pumpkin spices, and condensed milk.
Lemon Pie w/ Condensed Milk- This lemon pie with condensed milk is made with 2 ingredient graham cracker crust and filled with a sweet and tangy lemon filling.
Peach Pie With Canned Peaches- This delicious peach pie with canned peaches is made with a buttery and flakey pie crust and can be made all year round!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Sweet Potato Pie With Condensed Milk
Ingredients
For the pie crust
- 1 ¼ cups Flour AP, plain
- ⅓ teaspoon Kosher salt
- 1 cup Granulated sugar
- ½ cup Butter cold, unsalted
- 3-4 teaspoon Iced water
For the pie filling
- 2 cups Sweet potato puree homemade or canned
- 2 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 1 can Sweetened condensed milk
- 1 teaspoon Cinnamon
- ⅓ teaspoon Nutmeg
- ¼ cup Butter melted, unsalted
- 2 Eggs
Instructions
Make the sweet potato puree
- Start by preheating your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them a few times with a fork.
- Place the sweet potatoes on a baking sheet and bake them in the oven for about 45 minutes to an hour, or until they are tender when pierced with a knife.
- Once baked, let them cool slightly before peeling off the skins. Transfer the peeled sweet potatoes to a blender or food processor and blend until smooth and creamy.
Blind bake the pie crust
- Preheat an oven to 180c (350f). Use your favorite recipe for 1 pie crust. You can use the recipe from my pumpkin pie.
- Line the pie pan with the pie dough, trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
- Carefully lift the parchment paper and pie weights and set them aside to cool.
- In a large mixing bowl, add the sweet potato puree, eggs, melted butter, sweetened condensed milk, cinnamon, nutmeg, vanilla extract, and salt, and mix with a whisk until well combined. Use an immersion blender to make the batter super smooth.
- Brush the crust with egg wash and pour the pumpkin pie filling into the crust.
- Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
- Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
- Top each slice of pie with a dollop of whipped cream and a sprinkle of cinnamon if desired. Enjoy!
Notes
- Use cold butter for the crust, I suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Choose the right sweet potatoes. Opt for small to medium-sized sweet potatoes as they tend to be sweeter and less starchy than larger ones.
- Bake, don’t boil. Baking the sweet potatoes intensifies their natural sweetness and keeps them from becoming waterlogged, which can affect the texture of your pie filling.
- To achieve a smooth texture, I like to blend the filling with an immersion blender, which is excellent for breaking up the potato fibers.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
Renee Edwards says
I chose this recipe because of the condensed milk and the recipe is very simple. I told my friend to make it and he almost ate the whole pie. It's delicious. I will it make for the holidays.
Billie says
The best pie!