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.
How to make condensed milk sweet potato pie
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.
Do I need to pre-bake the pie crust?
No, there’s no need to pre-bake the pie crust. Many sweet potato pie recipes indicate blind-bake the crust for 8 to 15 minutes to create a crisper crust. I never experienced a soggy bottom with this recipe, so I skipped blind-baking the crust.
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.
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.
How do I know the sweet potato pie is cooked?
Condensed milk sweet potato pie has a custard-like filling, which can be a bit tricky. The pie takes 40 to 50 minutes to bake. You can tell that the pie is done when the edges are set, and the center gives a little jiggle. The pie will continue to cook and firm up as it cools.
To test doneness, give the pie pan a little nudge toward the end of the baking time. The outside should look set and dry. The filling should jiggle slightly in the center, but not be wet or overly jiggly.
Remember to not slice the pie right away. Sweet potato custard pie needs time to set, which happens as you cool and refrigerate it. I promise, it’ll be worth to wait!
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.
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!
Tips for the best sweet potato pie
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.
The only thing that makes condensed milk sweet potato pie better is a gorgeous garnish. I’ve rounded up a few tasty topping suggestions for you!
- Whipped cream
- Cool whip
- Marshmallow fluff
- Ice cream
- Candied pecans
- Caramel sauce
- Condensed milk
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.
More holiday pie recipes
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
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- refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)
- 2-3 sweet potatoes (1 lb, 2 cups mashed)
- 2 eggs
- 1 can (14 oz /400 g) sweetened condensed milk
- 1/4 cup / 30 g / 1 oz salted butter, softened (or unsalted + 1/4 tsp salt)
- 1 tsp grated orange zest (optional)
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 pinch of ground nutmeg
- 1 pinch of ground cloves
- 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. See the section below for other cooking methods. Set the sweet potatoes aside for a few minutes, until cool enough to handle.
- 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.
- Preheat the oven. Adjust a rack in the center of the oven and preheat to 350°F / 180°C / gas mark 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.
- 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.
- Bake. Pour the filling into the prepared pie crust and bake for 50 to 60 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.
- 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.
- Decorate (optional). To garnish, pipe whipped cream onto your condensed milk sweet potato pie and sprinkle with ground cinnamon.
- 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!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 122mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 3g
How to cook sweet potatoes for pie?
Before signing off, I want to share some more tips and tricks for preparing sweet potatoes for this pie recipe. I hope you find this information helpful in your pie-making endeavor!
Roasting is my favorite way of cooking sweet potatoes for this pie recipe because it is super simple and creates the best flavor. The inside tastes caramelized and more complex than if you boil them.
First, clean and rinse the sweet potatoes thoroughly. Prick the potato skin with a fork and place them on a lined baking sheet. Bake in a 400°F / 200°C / gas mark 6 oven for 45 to 60 minutes, or until the inside is soft and tender.
Microwaving sweet potatoes is the quickest method to get them ready for baking. Prick your sweet potatoes on the outside and place them on a microwave-friendly plate or dish.
Microwave 1 sweet potato at a time for 5 minutes. Then turn the sweet potato over and microwave for another 2 to 3 minutes, until the inside is soft.
Finally, you can also boil the sweet potatoes. To do this, place the sweet potatoes in a large pot and cover with water. Using medium-high heat, bring the water to a boil.
Then reduce the heat to medium and cook until the sweet potatoes are fork-tender, about 40 to 60 minutes, depending on the size.
I find that boiled sweet potatoes taste less flavorful and recommend either roasting or microwaving for this sweetened condensed milk sweet potato pie.
How to mash sweet potatoes?
Regardless of method, once you have cooked your sweet potatoes, let them cool for a few minutes, and then scoop out the flesh. You have 2 options to mash them:
By hand: Put the sweet potato flesh into a medium mixing bowl and mash with a fork or potato masher until pureed. A few small chunks are fine.
Food processor or blender: For a perfectly smooth filling, puree the sweet potatoes and butter in a food processor or blender.
Can I use canned sweet potatoes?
I didn’t test this recipe with canned sweet potatoes but suppose you could. The texture of the filling will be a little lighter. Here are a few helpful tips:
Canned mashed sweet potatoes: I would still puree them and blot them to remove the extra moisture. Because of the excess liquid, you may need to bake your pie a little longer.
Canned cut sweet potatoes: Drain them very well and then mash/puree. You need 2 cups. Cut yams are often preserved in syrup, which means your pie will turn out sweeter.
Can this pie be made with purple yams?
Yes! Purple sweet potato pie is a fantastic dessert for Halloween. All you have to do is swap out orange sweet potatoes with purple sweet potatoes, for example, Stokes Purple. The rest of the recipe remains exactly the same.
What is the difference between pumpkin pie and sweet potato pie?
Pumpkin pie and sweet potato pie seem somewhat similar. Both pies are custard pies and seasoned with spices. Still, there are a few subtle differences:
Flavor: Sweet potatoes don’t taste as strong as pumpkin. And since they are naturally sweet, the sweet potato pie needs less sugar.
Spices: Pumpkin pie is usually seasoned with a hefty dose of pumpkin pie spice. I skipped the pumpkin spice seasoning for my sweet potato pie and used a mix of vanilla, ground cinnamon, nutmeg, cloves, and orange zest for a slightly brighter taste.
Texture: Pumpkin pie tends to be denser and creamier, whereas sweet potato pie is light and airier.
Some lean more towards pumpkin pie, while others prefer sweet potato pie. I enjoy both and believe the more pies, the merrier. Right?!
Can I make this recipe with pumpkin?
Sure! Feel free to substitute the sweet potatoes in this recipe with the same amount of pumpkin puree. We also have this delicious condensed milk pumpkin pie recipe you could try.