This sweet potato pie with condensed milk is a delicious southern classic that’s a huge family favorite.
Pumpkin pie is a given on most Thanksgiving and Christmas tables, but this pie has all the similar flavors and spices, and uses only fresh sweet potatoes-not canned, with a delicious hit of fresh, aromatic orange. This is a pie that deserves a special spot on your dessert buffet.
It’s creamy, not overly sweet, and super easy to make. After cooking the sweet potatoes, it takes mere minutes to put them together. The sweetened condensed milk creates a luscious consistency and the pie is loaded with a warm, cozy, fall spice mixture.
If you’re a pie person, I have more for you to try! These are some of my family’s favorites.
- Apple Pie: This recipe is from my dear friend Scott. He learned to make pies from his mom and I swear he’s now a pro! Straight from his Kansas kitchen.
- Pecan Pie: This is always a family favorite! We’ve been making this one for decades.
- Million Dollar Pie: This no-bake amazing pie is one of the most popular pies on my site. Especially on the holidays.
How To Prepare The Sweet Potatoes
There are three basic ways to cook sweet potatoes; baking, microwaving or boiling. I prefer the baking method but microwaving is a close second.
I don’t like them boiled because they tend to lose flavor and the finished sweet potato has a wetter texture. The exact cooking time will depend on the actual size of your sweet potatoes.
How To Bake:
- Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment or aluminum foil.
- Wash and scrub sweet potatoes then prick them all over with a fork.
- Bake for 45 to 60 minutes or until tender when pierced with a fork.
How To Microwave:
- Wash and scrub sweet potatoes then prick them all over with a fork.
- Microwave on high for 5 minutes. Check for tenderness. You may need to cook longer. Continue to cook at 1-minute intervals until tender.
- Sweet Potatoes: Orange-fleshed sweet potatoes.
- Unsalted Butter: It adds a velvety richness.
- Sweetened Condensed Milk: This is made from condensed milk that has been sweetened.
- Orange Zest: This adds a bit of brightness to the pie.
- Ground Cinnamon: This adds a bit of sweet, woody, flavor with nuances of citrus.
- Ground Nutmeg: Aromatic and slightly woody.
- Ground Ginger: Brings a fiery taste with lemon undertones.
- Ground Cloves
- Salt: Works as a flavor enhancer.
- Vanilla Extract: This adds a floral, sweet taste to the pie.
- Eggs: I use large eggs.
- Pie Crust
- Marshmallow Topping: This southern sweet potato pie with condensed milk recipe is written without any toppings. If you’re a fan of marshmallows, I suggest covering the finished pie with mini marshmallows, place under the broiler, (watch very carefully so they don’t burn), and melt.
- Whipped Cream Topping: Top the finished and refrigerated pie with fresh whipped cream. Here’s how to make it:
- 2 cups of heavy whipped cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
Whip the heavy cream in a chilled bowl until soft peaks form. Add sugar and vanilla; continue to whip until the peaks are just stiff. Spread whipped cream over the topping and shape it decoratively into a mound. Refrigerate until ready to serve.
- Cool Whip: Use Cool Whip instead of whipped cream if you want to save a bit of time. Just be sure to thaw it in the fridge overnight before using it.
- Pecans: Chopped pecans make a great addition to any of the above toppings.
Storing + Freezing + Make Ahead
- How Long Can You Keep This In The Fridge? For best results, let your sweet potato pie with condensed milk to cool completely (not more than 2 hours) before preparing it for storage. Just cover it with plastic wrap and slide it into the fridge. Your homemade pie will stay fresh and yummy for up to 3-4 days.
- Can You Freeze This? Absolutely! I recommend freezing in a disposable aluminum pie pan for a couple of reasons. First, your favorite pie dish won’t be sentenced to the frozen abyss. Second, the disposable ones are thinner so your pie can freeze faster which prevents large ice crystals from forming.
- Let your pie cool completely, then wrap it in several layers of plastic wrap. It helps to add a layer of aluminum foil before sliding it into the freezer. It’s also important to slow thaw in the fridge overnight before serving. You can freeze this for up to 2 months.
- Thawing faster or at room temperature can cause weeping and make the crust soggy.
- Make-Ahead Tips: Cook the sweet potatoes ahead of time.
- Food Safety: Food Safety: If you’d like more food safety info check out this article (based on pumpkin pie).
I like to serve this grandma old fashioned sweet potato pie recipe with a dollop of fresh whipped cream and a cup of pipping hot tea or coffee.
For a boozy coffee try my Keoke coffee recipe.
How to Make Sweet Potato Pie with Condensed Milk
- Combine sweet potato and butter.
- Combine the rest of the filling ingredients.
- Pour filling into the pie crust. Bake.
- Let it cool. Top with whipped cream. Serve.
See full instructions below.
More Pie Recipes
- Possum Pie
- Coconut Banana Cream Pie
- Mini Apple Pies
- Peanut Butter Pie
- Chocolate Cream Pie
- Eggnog Pie
Sweet Potato Pie with Condensed Milk
- 2 cups sweet potatoes, cooked, peeled, and mashed - (See cooking instructions above)
- 1/2 cup unsalted butter, softened
- 1 (14 oz ) can sweetened condensed milk
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 9 inch-deep dish pie crust, unbaked
Cook Sweet Potatoes:
- Adjust a rack in the center of the oven. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- Place sweet potatoes on the prepared baking sheet. Bake in preheated oven for 45 to 60 minutes, until sweet potatoes are fork-tender. Remove from the oven and allow to sit until cool enough to handle.
- Cut sweet potatoes in half and scoop the flesh into the bowl of a food processor. Process until you have a smooth mash. Measure two cups of mash. If you have extra sweet potato mash, remove it and save it for another use.
Blind Bake The Crust:
- Line the unbaked pie crust with parchment paper and pour pie weight evenly onto the bottom of the crust. Use a pie shield or make one with aluminum foil.
- Bake in a preheated (425°F or 218°C) for 15 minutes. Remove the pie crust from the oven and remove parchment and pie weights. Reduce the temperature to 350°F (177°C) and continue baking for an additional 5 minutes.
- While sweet potatoes cool, reduce oven temperature to 350°F (177°C).
- To a large mixing bowl, add the measured 2 cups of sweet potato mash and butter, and using an electric mixer beat on medium until everything is combined and there are no lumps.
- Add the sweetened condensed milk (1 can), orange zest (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (1/2 teaspoon), ground ginger (1/4 teaspoon), ground cloves (1/8 teaspoon), salt (1/4 teaspoon), vanilla extract (1 teaspoon), and eggs (2) and continue to beat on medium until evenly combined.
- Place the pie crust (with pie shield) on a rimmed baking sheet and pour filling into the prepared 9-inch deep dish pie crust.
- Bake in the preheated oven, on the middle shelf, for 40 to 45 minutes, or until the crust is golden brown and the center of the pie has set. Remove the pie shield from the edges 15-20 minutes before the pie is finished baking.
- Cool the pie on a wire baking rack and allow it to cool completely. Garnish with whipped cream or any of the above (See Tips) mentioned options.