My sweet potato pie with condensed milk is super easy to make but turns out oh-so-indulgent. I can’t get enough of the velvety, smooth texture and rich, festive flavor!
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My Easy Sweet Potato Pie Recipe
My sweet potato pie with condensed milk is my favorite way to create a rich, flavorful dessert for holidays like Thanksgiving when I have so much to get done. I needed a way to create that perfectly smooth and creamy pie but without so much work.
I decided to go with condensed milk because of its rich and smooth-like butter flavor. I also chose canned yams and a store-bought crust because I know how delicious and easy my sweet potato casserole is with canned yams.
I served the sweet potato pie at home with my family and my son Connor was first to the table and saw the huge piece of whipped cream I put on top. He dug into the pie and looked up with a dab of whipped cream on his nose with a mouth full of pie and said, “Can I have more tomorrow?” Thankfully, we’re only a family of 4, so one pie like this will last 2 days in my house.
It’s already been requested to make again for this Thanksgiving for the fourth year in a row. It’s safe to say it’s one of my quick-prep desserts for the holidays!
And, if you love a good holiday dessert, try my recipes for pineapple upside down cake, watergate salad, chess pie, sweet potato cream cheese pie, canned peach pie, jello cake, and my blueberry cobbler recipe.
Sweet Potato Pie Recipe with Condensed Milk Ingredients
- Pie crust — I love using a store-bought pie crust like like Pillsbury to get a flaky pie crust
- Canned sweet potatoes — I find these are usually labeled as canned yams in the store
- Sweetened condensed milk
- Eggs — I recommend using room temperature eggs
- Brown sugar — I use light brown sugar, but dark brown sugar will work too
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
How to Make Sweet Potato Pie
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 375 degrees F.
STEP TWO: Line the pie crust with parchment paper and fill it with pie weights, then bake it in the preheated oven for 8 minutes.
STEP THREE: Meanwhile, prepare the filling by mixing the sweet potato, sweetened condensed milk, eggs, brown sugar, ground cinnamon, vanilla, and ground nutmeg in a large bowl with an electric mixer or spoon until smooth.
STEP THREE: Once the pie shell has been partially baked, remove the pie weights and parchment paper, then pour the sweet potato pie filling into the shell.
STEP FOUR: Return the pie to the oven for 30-35 minutes or until the center is no longer jiggly.
STEP FIVE: Allow the pie to cool completely before slicing. Serve with whipped cream and a sprinkle of cinnamon if desired.
Tips for the Best Recipe for Sweet Potato Pie with Sweetened Condensed Milk
- For a velvety smooth texture, I like to blend the filling with an immersion blender. This is great for breaking up the potato fibers.
- Use canned sweet potatoes or yams for the filling. This saves me so much time compared to using raw sweet potatoes that have to be peeled, chopped, and boiled.
- Pre-bake the pie crust for about 8 minutes. The filling is very gooey, so I always pre-bake my crust to keep it from getting soggy.
- Check the pie crust as the pie bakes. If it starts to look golden brown early, I cover it with a pie crust shield so it doesn’t overbake before the filling is done.
- Watch the sweet potato pie closely at the end of the baking time. I find that as soon as the center stops jiggling, that’s the perfect time to pull it out of the oven.
Easy Sweet Potato Pie Recipe Variations and Substitutions
- To add a little crunch, I’ll throw some chopped pecans into the filling. I love the contrast of the nuts with the smooth potato pie filling.
- When I want to mix up the flavor, I’ll use different warm spices like cardamom, ground ginger, allspice, or even pumpkin pie spice.
- Use a homemade pie crust instead of store-bought. When I have a little extra time, I love making this with my 3-ingredient pie crust recipe.
- If I want to use raw sweet potatoes instead of canned, I’ll choose 2 large sweet potatoes, peel them, cut them into 1” cubes, and boil them over high heat for about 15 minutes until fork tender. Then I follow the rest of the recipe like usual but with a pinch of salt for a little more flavor.
Sweet Potato Pie with Condensed Milk FAQs
How long to cook this sweet potato pie recipe
One of my favorite parts about this recipe is that it only takes 30-35 minutes at 350 degrees F for the sweet potato pie to bake all the way through once the pie crust is pre-baked.
How do I know the sweet potato filling is cooked?
I always use the jiggle test to see when my sweet potato pie is ready to come out of the oven. Around the 30-minute mark, I’ll give the pie a gentle shake. If the middle still jiggles, I’ll keep testing it every 2 minutes or so.
Once the center has stopped jiggling, I know the pie is ready to come out of the oven!
How should I store leftover sweet potato pie with condensed milk?
I let the pie cool completely to avoid any condensation that could make the crust soggy. After that, I cover the leftover pie in plastic wrap or aluminum foil and put it in the refrigerator for up to 4 days for storage.
How is sweet potato pie different from pumpkin pie?
Both pies are holiday traditions and look very similar, but they have different flavors and textures. I love sweet potato pie for its dense, rich texture and naturally sweetness in flavor. Pumpkin pie is lighter and has a more subtle flavor that I also enjoy, so it really just depends which one I’m in the mood for. I use this recipe when I want a good pumpkin pie.
Can I make this easy sweet potato pie recipe ahead of time?
Absolutely! When I’m prepping for Thanksgiving or Christmas, I’ll bake my sweet potato pie a day or two in advance, let it cool completely, then cover with plastic wrap and store in the fridge. I find that the flavors get even deeper overnight, which is a bonus!
More Thanksgiving Recipes
- Canned sweet potato casserole
- Cinnamon roll apple pie
- Fruit salad with cool whip
- Corn bread stuffing
- Easy apple cobbler
- Green bean casserole with canned green beans
- Fall fruit salad
- Acorn squash recipe
Easy Sweet Potato Pie with Condensed Milk
Equipment
Ingredients
- 9” pie crust store-bought or homemade
- 29 ounce canned yams or sweet potatoes about 1 1/2 cups
- 14 ounce can sweetened condensed milk
- 2 large eggs
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 375 F, line the pie crust with parchment paper and fill with pie weights, then bake in the preheated oven for 8 minutes.
- Meanwhile, prepare the filling by mixing the sweet potato, sweetened condensed milk, eggs, brown sugar, cinnamon, vanilla, and nutmeg until smooth.
- Once the pie shell has been partially baked, remove the pie weights and parchment paper, then pour the prepared pie filling into the shell and return to the oven for 30-35 minutes, or until the center is no longer jiggly.
- Allow the pie to cool completely before slicing and serving with whipped cream and a sprinkle of cinnamon if desired.
Notes
- For a velvety smooth texture, blend the filling with an immersion blender. This is great for breaking up the potato fibers.
- If the pie crust starts to look golden brown on the edges early, cover it with a pie crust shield so it doesn’t overbake before the filling is done.
- To use raw sweet potatoes, peel 2 large sweet potatoes, cut them into 1″ cubes, then boil them over high heat for about 15 minutes until fork tender. Follow the rest of the recipe like usual but with a pinch of salt for a little more flavor.
- Let the pie cool completely to avoid any condensation that could make the crust soggy. Then cover the pie in plastic wrap and put it in the refrigerator for up to 4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
