Yesss 😍 that’s a classic with silky Southern vibes. Using condensed milk makes it extra rich and foolproof.
Creamy Sweet Potato Pie (with Condensed Milk)
Ingredients
Filling
- 2 cups mashed sweet potatoes (about 2–3 medium, cooked & peeled)
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs, room temp
- ¼ cup melted butter
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger (optional but lovely)
- ¼ tsp salt
Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
1. Prep the sweet potatoes
- Boil or bake sweet potatoes until fork-tender.
- Peel and mash until very smooth (use a food processor or hand mixer for extra creaminess).
2. Mix the filling
- In a large bowl, whisk together sweet potatoes and condensed milk.
- Add eggs, melted butter, vanilla, spices, and salt.
- Mix until silky and lump-free.
3. Fill the crust
- Pour filling into unbaked pie crust.
- Smooth the top.
4. Bake
- Preheat oven to 350°F (175°C).
- Bake 50–60 minutes, until center is mostly set with a slight jiggle.
- If crust browns too fast, loosely cover edges with foil.
5. Cool
- Let pie cool at least 2 hours to fully set (this is where the magic happens).
Optional toppings
- Whipped cream
- Toasted pecans
- Marshmallow topping (broil briefly)
- Drizzle of caramel or honey butter
Pro tips
- Baking sweet potatoes instead of boiling gives deeper flavor.
- For ultra-smooth texture, strain the filling once before baking.
- Want a Southern kick? Add 1–2 tbsp bourbon or dark rum.
If you want a no-evaporated-milk version, mini pies, or graham cracker crust, just say the word 🥧✨
