My niece came to visit last autumn, right after starting her first year of college. She arrived with a suitcase full of laundry and a craving for something that felt like home. We spent that weekend catching up over mugs of tea and reruns of her favorite childhood shows. On Sunday afternoon, I decided to bake a sweet potato pie—the same one my mother used to make when I came home from school breaks, years ago.

Back then, the scent of cinnamon and nutmeg floating through the kitchen meant everything was going to be okay. I remember sitting at the kitchen table, watching my mother mash sweet potatoes with a big wooden spoon, humming softly to herself. She never used a recipe card. It was all in her head—decades of memory tucked into every step.

Now I keep that same rhythm, though I’ve added a small twist: sweetened condensed milk. It gives the pie a smooth richness that my family always notices but can’t quite place.

My niece offered to help—her hands clumsy with the peeler but full of enthusiasm. She told me how her roommate had never tried sweet potato pie before, and how proud she was to share a slice of her family’s story. That afternoon, we baked, laughed, and talked about everything and nothing, while the house slowly filled with the scent of holidays, homecomings, and history.

Short Description

This creamy, spiced sweet potato pie made with sweetened condensed milk has a smooth texture, rich flavor, and a golden crust. A comforting dessert perfect for holidays or cozy family dinners.

Key Ingredients

For the filling:

1 1/2 pounds sweet potatoes (about 2 large)
1/2 cup unsalted butter, softened
1 cup sugar
1/2 cup sweetened condensed milk
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the crust:

1 unbaked 9-inch pie crust (store-bought or homemade)

Tools Needed

Large pot
Mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Potato masher
Measuring cups and spoons
9-inch pie plate
Cooling rack

Cooking Instructions

Step 1: Boil the Sweet Potatoes
Place sweet potatoes in a large pot and cover with water. Boil for 40–50 minutes, or until a fork pierces easily. Drain, cool slightly, then peel and mash until very smooth with no lumps.

Step 2: Make the Filling
In a large bowl, beat mashed sweet potatoes and softened butter until smooth and creamy. Add sugar, condensed milk, eggs, whole milk, vanilla, cinnamon, and nutmeg. Beat again until everything is well-blended and light in texture.

Step 3: Assemble the Pie
Preheat the oven to 350°F (175°C). Pour the filling into the unbaked pie crust. Smooth the top with a spatula to ensure even baking.

Step 4: Bake
Bake the pie for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The filling should be set but slightly jiggly in the middle.

Step 5: Cool and Serve
Let the pie cool completely on a rack. This helps the filling set fully. Serve as-is or with whipped cream or vanilla ice cream for extra indulgence.

Why You’ll Love This Recipe

– Creamy, custard-like filling with warm, nostalgic spices

– Simple ingredients and easy steps—great for beginner bakers

– Can be made ahead and chilled for convenience

– A beautiful blend of old-fashioned charm and silky texture

– Perfect for holidays, potlucks, or weekday treats

Mistakes to Avoid & Solutions

Mistake 1: Lumpy Filling
Solution: Mash the sweet potatoes thoroughly while still warm. If needed, press them through a fine mesh strainer.

Mistake 2: Undercooked Center
Solution: Check for doneness with a toothpick. If the center jiggles too much, bake in 5–10 minute increments and cover edges with foil to avoid burning.

Mistake 3: Soggy Crust
Solution: Use a metal pie dish or place your pie on a preheated baking sheet to help the bottom cook evenly.

Mistake 4: Overmixing the Filling
Solution: Beat just until smooth. Overmixing can introduce air bubbles that create cracks.

Mistake 5: Not Letting It Cool Completely
Solution: Allow at least 2–3 hours for the pie to cool fully before slicing for a cleaner presentation and better texture.

Serving and Pairing Suggestions

This pie shines with a dollop of whipped cream or a scoop of vanilla bean ice cream. Serve it at room temperature or chilled. It pairs beautifully with:

– Spiced chai or black coffee

– Fresh berries on the side

– A drizzle of caramel sauce for extra richness

– As part of a holiday dessert buffet or plated individually with garnish

Storage and Reheating Tips

Refrigerate covered in foil or airtight container for up to 4 days

Freeze slices tightly wrapped in plastic wrap and foil for up to 2 months

Reheat in a 300°F oven for 10–12 minutes or until warmed through

Avoid microwaving directly as it can make the crust soggy—use oven or toaster oven for best results

FAQs

1. Can I use canned sweet potatoes?
Yes, just be sure to drain them well and reduce the sugar slightly since canned varieties are often sweetened.

2. Can I make this pie ahead of time?
Absolutely. You can bake it a day in advance and store it in the fridge. Let it come to room temperature before serving.

3. How do I know when it’s done?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs. The center will firm up as it cools.

4. Can I make this pie dairy-free?
Try swapping butter with plant-based butter and using dairy-free condensed milk and milk alternatives. Texture may vary slightly.

5. What if I don’t have nutmeg?
You can omit it or substitute with an extra pinch of cinnamon or a bit of ground allspice.

Tips & Tricks

Use orange-fleshed sweet potatoes for the richest color and flavor.

Let ingredients come to room temperature before mixing to ensure a smooth batter.

Lightly brush the edges of the crust with egg wash for a glossy finish.

Don’t skip the vanilla—it brings out the natural sweetness of the potatoes.

Bake on the lower rack of your oven to help cook the bottom crust evenly.

Recipe Variations

Maple Sweet Potato Pie
Replace 1/4 cup sugar with pure maple syrup. Add a dash of maple extract. Bake as usual. The result is slightly earthier and deeper in flavor.

Coconut Sweet Potato Pie
Swap whole milk for coconut milk and stir in 1/4 cup shredded coconut. Garnish with toasted coconut flakes. Adds a tropical twist and nuttiness.

Spiced Pecan Topping
Mix 1/2 cup chopped pecans with 2 tbsp brown sugar and 1 tbsp melted butter. Sprinkle on top before baking for added crunch and sweetness.

Mini Pies
Divide the filling into 4–6 mini tart shells. Bake at 350°F for 30–35 minutes. Ideal for parties or individual servings.

Final Thoughts

We wrapped up the day with warm pie slices and a scoop of vanilla ice cream, just as the sun dipped behind the trees. My niece took the last piece back to her dorm wrapped in foil, promising to save it but knowing it wouldn’t last the night. Seeing her face light up after that first bite reminded me why I keep these traditions alive—not just for the flavor, but for the comfort they carry.

Some recipes are more than instructions; they’re gentle reminders of who we are and where we’ve been. And sometimes, they’re exactly what brings everyone back to the table.

Sweet Potato Pie With Condensed Milk

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the filling:
1 1/2 pounds sweet potatoes (about 2 large)
1/2 cup unsalted butter, softened
1 cup sugar
1/2 cup sweetened condensed milk
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the crust:
1 unbaked 9-inch pie crust (store-bought or homemade)

Instructions

Step 1: Boil the Sweet Potatoes
Place sweet potatoes in a pot, cover with water, and boil for 40–50 minutes until fork-tender. Drain, cool slightly, peel, and mash until smooth.

Step 2: Make the Filling
Beat mashed sweet potatoes with butter until creamy. Add sugar, condensed milk, eggs, milk, vanilla, cinnamon, and nutmeg. Mix until smooth and light.

Step 3: Assemble the Pie
Preheat oven to 350°F (175°C). Pour filling into an unbaked pie crust and smooth the top.

Step 4: Bake
Bake for 50–60 minutes, until a toothpick comes out clean and the center is just slightly jiggly.

Step 5: Cool and Serve
Cool completely on a rack. Serve plain or with whipped cream or ice cream.