There are few desserts as comforting and nostalgic as sweet potato pie. Deeply rooted in Southern kitchens, this pie represents warmth, family gatherings, holiday celebrations, and Sunday dinners that stretch long into the afternoon. With its silky texture, warm spices, and buttery crust, sweet potato pie has earned its place as a true classic.
When you make sweet potato pie with sweetened condensed milk, the result is even more luxurious. The condensed milk adds a velvety smooth consistency and rich caramel-like sweetness without requiring additional sugar or heavy cream. The filling bakes into a perfectly balanced custard—dense yet creamy, sweet yet gently spiced.
Whether you are preparing your Thanksgiving table, planning a Christmas dessert spread, or simply craving a slice of fall comfort, this sweet potato pie recipe delivers dependable, bakery-quality results every time.
Below you will find a detailed, step-by-step guide along with helpful tips, variations, and answers to common questions to ensure your pie turns out perfectly.
Why Use Condensed Milk in Sweet Potato Pie?
Richness Without Extra Effort
Sweetened condensed milk combines milk and sugar into one ingredient. That means:
- No need to measure additional sugar
- No risk of grainy texture
- Extra creamy consistency
- Smooth, evenly sweet filling
Because condensed milk is thicker than evaporated milk or regular cream, it helps create a pie that slices cleanly while remaining soft and custard-like.
Balanced Sweetness
Sweet potatoes naturally contain earthy sweetness. Condensed milk enhances that flavor without overpowering it. The result is a pie that tastes deeply caramelized, warmly spiced, and beautifully balanced.
Ingredients You Will Need
For the Sweet Potato Filling
- 2 cups mashed cooked sweet potatoes (about 3 medium sweet potatoes)
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
For the Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Preparing the Perfect Sweet Potato Pie
Preparing the Sweet Potatoes
Start by washing three medium sweet potatoes thoroughly. Pierce each one several times with a fork.
You have two cooking options:
- Bake at 400°F (200°C) for 45–60 minutes until soft
- Boil until fork-tender
Baking is recommended because it enhances the natural sweetness and prevents excess moisture.
Once cooked, allow them to cool slightly. Peel away the skins and mash until completely smooth. Measure exactly 2 cups for the filling.
For an ultra-smooth texture, you may use a hand mixer or food processor to remove any lumps.
Mixing the Filling
In a large mixing bowl, combine:
- Mashed sweet potatoes
- Sweetened condensed milk
- Eggs
- Melted butter
- Vanilla
- Cinnamon
- Nutmeg
- Ginger
- Salt
Whisk thoroughly or beat with a mixer until the mixture is silky and lump-free. The filling should appear thick and glossy.
For best results, ensure the sweet potatoes are still slightly warm when mixing. Warm potatoes blend more easily with condensed milk, creating a smoother custard.
Preparing the Pie Crust
Place your unbaked pie crust into a 9-inch pie dish. Crimp the edges decoratively or keep a rustic finish.
If you prefer a crisp bottom crust, blind-bake the crust at 375°F for 10 minutes before adding the filling. This step helps prevent a soggy base.
Filling and Baking
Pour the sweet potato mixture into the prepared crust. Use a spatula to smooth the surface evenly.
Bake at 350°F (175°C) for 45 to 55 minutes.
The pie is done when the edges are set and the center has a slight jiggle. It will continue firming as it cools.
Avoid overbaking, as this can cause cracking or dryness.
Cooling and Serving
Allow the pie to cool at room temperature for at least two hours before slicing. This resting period allows the custard to fully set.
Serve:
- With freshly whipped cream
- With a scoop of vanilla ice cream
- Drizzled with caramel sauce
- With a sprinkle of cinnamon sugar
The pie can be served warm, room temperature, or chilled.
Delicious Variations
Brown Sugar Sweet Potato Pie
Add ¼ cup brown sugar for deeper caramel undertones and added moisture.
Holiday Spice Version
Double the cinnamon and add a pinch of ground cloves for a bold, festive flavor profile.
Coconut Sweet Potato Pie
Replace butter with coconut oil and fold in ½ cup shredded coconut for tropical richness.
Pecan-Topped Pie
Mix 1 cup chopped pecans with 2 tablespoons brown sugar and sprinkle over the filling before baking for a crunchy topping.
Marshmallow Topping
Add mini marshmallows during the final 10 minutes of baking for a casserole-inspired finish.
Serving Suggestions
Sweet potato pie pairs beautifully with:
- Spiced chai latte
- Fresh brewed coffee
- Warm apple cider
- Vanilla bean ice cream
- Maple whipped cream
For elegant presentation, garnish with toasted pecans or a light dusting of powdered sugar.
This pie works wonderfully for:
- Thanksgiving dinner
- Christmas celebrations
- Fall potlucks
- Sunday family gatherings
- Special occasions
Helpful Baking Tips
Use orange-fleshed sweet potatoes for the richest flavor and color.
Make sure eggs are at room temperature so they blend smoothly into the filling.
If pie edges brown too quickly, cover them loosely with foil halfway through baking.
For stronger spice flavor, prepare the filling a day ahead and refrigerate before baking.
Always allow the pie to cool completely before slicing to prevent crumbling.
Avoid overmixing once eggs are added, as excessive air can lead to cracks.
If your filling seems slightly thick, do not worry—it will smooth out during baking.
Storage and Make-Ahead Instructions
Sweet potato pie can be made up to two days in advance. Cover tightly and refrigerate.
To freeze, wrap the cooled pie securely in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
Nutritional Information (Approximate Per Slice)
- Calories: 310
- Protein: 6g
- Fat: 12g
- Carbohydrates: 43g
- Fiber: 3g
- Sugar: 28g
- Sodium: 210mg
Values vary depending on crust and portion size.
Frequently Asked Questions
Can I use evaporated milk instead of condensed milk?
Yes, but evaporated milk is unsweetened. If substituting, add about ½ cup of sugar to maintain sweetness.
Why did my pie crack?
Cracking usually happens from overbaking. Remove the pie when the center is slightly jiggly.
Can I make sweet potato pie ahead of time?
Absolutely. It can be prepared up to two days in advance and refrigerated.
Can I freeze sweet potato pie?
Yes. Wrap tightly and freeze for up to three months. Thaw in the refrigerator overnight.
Can I use canned sweet potatoes?
Yes, but drain thoroughly and reduce added sugar if they are pre-sweetened.
How do I know when the pie is done?
The edges should be firm and the center slightly wobbly. A knife inserted near the center should come out mostly clean.
Should sweet potato pie be refrigerated?
Yes. After cooling completely, store it covered in the refrigerator to maintain freshness.
Final Thoughts
Sweet Potato Pie with Condensed Milk is the definition of comfort baking. The condensed milk creates a luscious, smooth texture that makes every slice rich and satisfying. Combined with warm spices and buttery crust, this pie captures the essence of fall and holiday warmth.
Whether you serve it at Thanksgiving, Christmas, or simply because you crave something nostalgic and sweet, this recipe offers dependable, bakery-quality results.