Here’s a rich, silky Creamy Sweet Potato Pie with Condensed Milk — ultra-smooth, perfectly spiced, and wonderfully sweet without being heavy. The condensed milk gives it a custard-like creaminess that never cracks. This is a foolproof holiday (or anytime!) pie.
Creamy Sweet Potato Pie (with Condensed Milk)
Ingredients
For the filling:
2 cups mashed cooked sweet potatoes (about 2 large potatoes)
1 can (14 oz) sweetened condensed milk
2 large eggs
4 tbsp melted butter
1 ½ tsp vanilla extract
1–1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger (optional)
¼ tsp salt
For the crust:
https://www.effectivegatecpm.com/utvk61ucd?key=00132c2152f9dac12b02585909baa52a
1 unbaked 9-inch pie crust
(homemade or store-bought)
Instructions
1. Prepare the sweet potatoes
You can bake, boil, or microwave until soft.
Peel and mash until very smooth.
(For an extra-smooth pie, blend the sweet potatoes.)
2. Preheat the oven
Set to 350°F (175°C).
3. Make the filling
In a large bowl, whisk together:
mashed sweet potatoes
condensed milk
melted butter
eggs
vanilla
cinnamon
nutmeg
ginger
salt
Mix until completely smooth.
(Use a hand mixer for the silkiest texture.)
4. Assemble
Pour the filling into the unbaked pie crust and smooth the top.
5. Bake
Bake for 50–60 minutes, or until:
the edges are set
the center jiggles slightly but isn’t liquid
If the crust browns too quickly, cover edges with foil.
6. Cool
Let cool at least 2 hours to fully set.
Chill for even cleaner slices.
Serving Suggestions
Top with whipped cream
Add a drizzle of caramel
Sprinkle with cinnamon
Serve slightly warm or fully chilled
Variations
Brown Sugar Sweet Potato Pie
Add ¼ cup brown sugar to deepen flavor.
Spiced Holiday Version
Add:
¼ tsp allspice
¼ tsp cloves
Coconut Sweet Potato Pie
Replace 2 tbsp butter with 2 tbsp coconut cream + add ½ tsp coconut extract.
Pecan Crunch Topping
Mix ½ cup chopped pecans, 2 tbsp brown sugar, 1 tbsp melted butter—sprinkle on top before baking.
Tips
For ultra-smooth filling, blend the sweet potato mixture until silky.
Orange-fleshed sweet potatoes work best for flavor and color.
Pie will firm up more as it cools—don’t overbake.
If you want, I can also share:
A no-crust sweet potato pie
A condensed milk + graham crust version
A sweet potato cheesecake pie