Condensed Milk Sweet Potato Pie

Condensed milk sweet potato pie is velvety smooth, perfectly spiced, and so easy to make! The creamy filling consists of roasted sweet potatoes, sweetened condensed milk, warm spices, and a hint of delicious orange. The perfect dessert for Thanksgiving and the holidays and a tasty alternative to pumpkin pie!

Easy sweet potato pie with condensed milk

Pumpkin pie usually gets the spotlight for Thanksgiving. But if you want to mix things up a bit, condensed milk sweet potato pie is definitely a worthy contender. It’s a classic fall dessert and oh-so-delicious!

While I think this condensed milk pecan pie and apple pie might be my favorite fall pies, this sweet potato pie isn’t far behind.

It’s made with sweetened condensed milk, giving it a subtle caramel note, fresh orange zest, and plenty of spices.

As you start planning out your menus for the holiday season, I encourage you to add this sweet potato pie recipe to your list.

It’s pretty straightforward and easy to make. Your family will love it and probably crave more than one slice!

The ingredients for this condensed milk sweet potato pie are simple. Other than the sweet potatoes, there are things you probably already have in your pantry and fridge. See the recipe card further down for exact measurements.

• Pie crust: You can either prepare a homemade pie crust. I used my 3-ingredient pie crust, which is flaky and buttery and goes perfectly with the delicious sweet potato pie filling. Or keep things super simple and buy a pre-made unbaked 9-in pie crust. It should be a deep-dish pie crust, so the filling doesn’t overflow.
• Sweet potatoes are the star of this recipe! You need 2 to 3 large sweet potatoes for this pie. I love garnet sweet potatoes because of their mild, sweet, bright orange flesh. You can find instructions on cooking and mashing sweet potatoes for pie below.
• Condensed milk adds the perfect amount of sweetness and delicious creaminess to this sweet potato pie recipe.
• Eggs help to bind the filling together.
• Butter elevates the flavor and texture of this easy sweet potato pie recipe. I used salted butter, but unsalted butter + 1/4 tsp salt works, too. Leave the butter out to soften about 30 minutes before making the filling.
• Vanilla extract: A touch of vanilla adds warmth and depth of flavor.
• Spices: This pie is spiced with a blend of cinnamon, nutmeg, and cloves.
• Orange zest (optional): Sweet potatoes and oranges are a delightful combination. The tangy aroma of the orange zest brightens the aroma and brings the pie to life.

Condensed milk sweet potato pie comes together quick and easy! I like adding it to our Thanksgiving dessert lineup because it flies off the table fast, and everyone loves it. Here’s the recipe step-by-step:

1. Cook sweet potatoes

Put the sweet potatoes on a baking sheet lined with foil and bake in a 400°F / 200°C / gas mark 6 oven for 45 to 60 minutes, until fork-tender. Set the sweet potatoes aside for a few minutes, until cool enough to handle.

2. Mash sweet potatoes

Peel the sweet potatoes and place them into a bowl. Mash with a fork or potato masher.

For an extra smooth finish, puree them further in a food processor. You can skip the food processor step, but I prefer the softer texture.

3. Preheat the oven

Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4.

4. Prepare the crust

Roll out the crust and place it in your pie plate. Trim and crimp the edges as desired.

Refrigerate while you make the filling. Skip this step if using a pre-made crust in a disposable pie tin.

5. Make the filling

Put the mashed sweet potatoes, condensed milk, softened butter, eggs, vanilla extract, orange zest, and spices into a large mixing bowl.

Using a whisk or an electric mixer, beat until the ingredients are well combined and the mixture looks smooth.

6. Bake

Pour the filling into the prepared pie crust and bake for 40 to 50 minutes.

After 20 minutes, cover the crust with a pie shield or use foil to make one. This prevents the crust from burning or browning too much.

The pie is ready when the edges are set, and the very center is still a little wobbly, like jello.

7. Cool

Remove the sweet potato pie from the oven and let it cool in the pan until room temperature. Refrigerate for 3 to 4 hours or overnight.

8. Decorate (optional)

To garnish, pipe whipped cream onto your condensed milk sweet potato pie and sprinkle with ground cinnamon.

9. Serve

Serve your condensed milk sweet potato pie with a dollop of whipped cream, vanilla ice cream, caramel sauce, and a sprinkle of ground cinnamon if desired. Enjoy!

Homemade sweet potato pie with condensed milk is beautiful and festive, and I bet is going to become a new favorite. Before you get going, read through my helpful tips and tricks to guarantee the best results.

• Plan ahead: Sweet potato pie has to cool and refrigerate for several hours for the custard to firm up, at least 3 to 4 hours. So, prepare the recipe early enough. The day before is ideal!
• Sheet pan: Set the pie dish on a sheet pan before baking to make it easier to transfer in and out of the oven.
• Pie shield: If the edges of the pie crust brown too quickly, cover them with a pie shield or foil to protect them from burning.
• Puffy center: When the pie is finished baking, the top can be puffy. That’s perfectly normal; the custard will sink back down and flatten out.
• Cracked top: If the pie is over-baked, cracks might appear on the top of your sweet potato pie. No worries though, the pie will still taste mouthwatering, and you can conceal any cracking with whipped cream. No one will notice!
• Serving: Sweet potato pie with condensed milk can be served cold, at room temperature, or slightly warmed. We love it cold or at room temperature.

There are a few options to change this sweet potato pie with condensed milk recipe up and make it yours! If you have more suggestions, let me know in the comments section.

• Ginger: Ginger, sweet potatoes, and orange zest are a wonderful pairing! If you agree, omit the nutmeg and cloves, and add 1 teaspoon ground ginger instead.
• Brown Sugar: Personally, I find the condensed milk provides enough sweetness. However, if you like the filling even sweeter, add 3 to 6 tablespoons of brown sugar.
• Bourbon: If you enjoy the warm, smoky taste of bourbon, add 2 tablespoons of bourbon to the filling – no other changes are needed.

Store condensed milk sweet potato pie

Leftover sweet potato pie should be covered and refrigerated. Wait until the pie has come to a cool, and then wrap the pan tightly before placing it in the refrigerator.

You can also store slices in an airtight container. Consume leftovers within 4 to 5 days.

Make condensed milk sweet potato pie ahead

Yes, this pie is an excellent make-ahead Thanksgiving dessert! You can prepare it in advance and refrigerate until you’re ready to serve.

Bake the pie and, once cooled, cover it with foil or plastic wrap and store it in the refrigerator. It will hold up well for 3 to 4 days.

Freeze condensed milk sweet potato pie

Yes, you can freeze sweet potato pie. Just keep in mind that the texture will change a little.

To freeze the whole pie, let the pie cool completely first. Then wrap the pie dish in layers of plastic wrap to avoid freezer burn.

Alternately, wrap and freeze individual slices. Sweet potato pie will last for up to 3 months in the freezer. To thaw, place in the fridge overnight.

Condensed milk sweet potato pie is a staple that deserves to be part of your holiday desserts! I’ve gathered up a few more condensed milk pie recipes that go hand in hand with this recipe. Condensed milk is the best, and these recipes really take it over the top!

• Grandma’s Pumpkin Pie
• Pecan Pie
• Chocolate Pie
• Butterscotch Pie
• Key Lime Pie
• Lemon Pie
• Cherry Yum Yum
• Butternut Squash Pie by Tastes of Lizzy T