Sweet Potato Pie With Condensed Milk is a burst of comfort and warmth in every bite, perfect for those craving something sweet yet hearty. This pie encapsulates the sweetness of sweet potatoes, combined with the rich creaminess of condensed milk, making it a delightful treat. Whether it’s a cozy evening at home or a family gathering during the holidays, this pie’s soothing blend of flavors will have everyone reaching for seconds. The delicious aroma that fills your kitchen while it bakes is just as enticing as the final product. Plus, the preparation is straightforward, ensuring that even novice cooks can create this classic like a pro. So, roll up your sleeves and let’s get started on making this perfect pie!
Why This Recipe Works
One of the standout features of this Sweet Potato Pie With Condensed Milk is how it balances flavor. The natural sweetness of sweet potatoes shines through and pairs beautifully with the creaminess of condensed milk. Each ingredient plays its part to create harmony, especially the warm spices that elevate the flavor. This recipe also shines in its simplicity; the steps are clear-cut, allowing anyone, regardless of their cooking skills, to join in the fun.
Why You’ll Love This Sweet Potato Pie With Condensed Milk
This pie goes beyond just taste; it wraps you in nostalgia and warmth. Every bite is like being hugged by family memories, especially during gatherings or holidays. The creamy texture, spiked with spices, offers a refreshing take on a classic dessert. What’s more, it’s an ideal treat for sharing with those you love or for enjoying a cozy night in. Trust me, once you make it, it’ll be a recipe you reach for time and time again.
Ingredients
- 1 pound (455 grams) sweet potatoes (about 3 medium; 2 cups mashed)
- 6 tablespoons (84 grams) butter, softened
- 14 ounces (397 grams) sweetened condensed milk
- 2 large eggs, beaten
- 1 teaspoon (4.93 ml) vanilla extract
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- 1 pie crust (store-bought or homemade)
- Whipped cream (optional)
Preparing the Sweet Potatoes
Bake the Sweet Potatoes
To start, you’ll want to preheat your oven to 425°F (220°C). Take the sweet potatoes, scrub them clean, and poke a few holes in them with a fork. These holes help steam escape while they bake. Next, place those beauties in a baking dish or line your oven rack with aluminum foil to catch any drips. Let them bake for about 40-50 minutes until they feel tender.
Prepare the Pie Crust
After the sweet potatoes are done baking, let them cool a bit while you scoop out about 2 cups of the sweet potato flesh from the skin. Now it’s time for the crust! Press your favorite pie dough into a 9-inch pie pan. If you’d like, line it with aluminum foil and fill it with pie weights. Bake this crust at 425°F (220°C) for about 12-15 minutes until the edges turn a lovely golden brown. Then, reduce the temperature to 350°F (180°C), remove the pie weights, and bake for another 5 minutes. Take it out and let it cool while you whip up the filling.
Make the Pie Filling
Mix Sweet Potatoes and Butter
In a mixing bowl, mash the sweet potatoes with the softened butter. Using a potato masher or an electric mixer, aim for a smooth, creamy texture. This step is crucial as it gives the base that silky feel.
Combine Ingredients
Now for the fun part! Add in the sweetened condensed milk, beaten eggs, vanilla extract, ground cinnamon, and ground nutmeg. Mix everything thoroughly until it’s a beautiful, homogenous blend. The aroma is already heavenly!
Assemble the Pie
Pour that delicious sweet potato filling into the pre-baked pie crust. If you’re worried about the crust edges burning, cover them with a pie shield or some aluminum foil. Bake at 350°F (180°C) for 40-50 minutes. You’ll know it’s ready when the center jiggles just a bit, and a knife inserted into the edge comes out clean.
Cool and Chill the Pie
Once baked, let the pie cool on your countertop for about 2 hours. After it’s cooled enough, transfer it to the refrigerator to chill completely before serving. Letting it cool helps the flavors settle in nicely.
Serving Suggestions
When you’re ready to serve, consider adding a dollop of whipped cream on top for that extra creaminess. If you’re feeling sassy, a scoop of vanilla ice cream beside it makes for a wonderful contrast in temperature!
Tips for Success
A few things can elevate your pie to perfection:
– Make sure your sweet potatoes are fully cooked to achieve the best texture.
– For an ultra-smooth filling, strain the mixture through a sieve before pouring it into the crust.
– Bake the pie a day in advance! This allows the flavors to meld beautifully.
Variations
Want to switch things up a bit? You could replace sweet potatoes with pumpkin for a quick twist on this classic recipe. Alternatively, adding a pinch of ground ginger or allspice gives an added warmth. For a fun crunch, try using a graham cracker crust instead of a regular pastry.
FAQs
1. Can I use frozen sweet potatoes for this recipe?
Yes, but make sure they are fully thawed and drained before using them.
2. How long can I store leftovers?
You can keep leftover sweet potato pie in the refrigerator for about 3-4 days.
3. Can I use a store-bought pie crust?
Absolutely! A store-bought crust is a fantastic way to save time while still achieving delicious results.
4. Is this recipe suitable for freezing?
Yes, you can freeze the pie before baking for up to 2 months, which is great for meal prep.
5. Can I adjust the sweetness of the pie?
Certainly! You can decrease or increase the amount of sweetened condensed milk based on what you like.
This Sweet Potato Pie With Condensed Milk is more than just a dessert; it’s an invitation to gather, share, and relish the sweet moments in life. The ease of preparation combined with its rich flavors makes it a recipe you’ll revisit often. So, gather your loved ones, serve this pie, and enjoy the magic it brings to your table.
Print
Sweet Potato Pie With Condensed Milk
This Sweet Potato Pie With Condensed Milk combines sweet potatoes and condensed milk for a rich, creamy dessert. Perfect for sharing at gatherings or enjoying at home.
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Ingredients
- 1 pound (455 grams) sweet potatoes (about 3 medium; 2 cups mashed)
- 6 tablespoons (84 grams) butter, softened
- 14 ounces (397 grams) sweetened condensed milk
- 2 large eggs, beaten
- 1 teaspoon (4.93 ml) vanilla extract
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- 1 pie crust (store-bought or homemade)
- Whipped cream (optional)
Instructions
- Preheat oven to 425°F (220°C) and bake sweet potatoes for 40-50 minutes until tender.
- Cool the sweet potatoes, then scoop out flesh.
- Prepare the pie crust; bake at 425°F (220°C) for 12-15 minutes, then reduce to 350°F (180°C) and bake for another 5 minutes.
- Mash sweet potatoes with butter until smooth.
- Mix in condensed milk, eggs, vanilla, cinnamon, and nutmeg until well combined.
- Pour filling into pie crust and bake at 350°F (180°C) for 40-50 minutes.
- Cool for 2 hours, then chill in the refrigerator before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure sweet potatoes are fully cooked for the best texture.
Strain the filling for an ultra-smooth consistency before pouring.
Bake the pie a day in advance to enhance the flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 70
