Description
This Sweet Potato Pie with Condensed Milk is a rich and creamy dessert featuring smooth mashed sweet potatoes blended with sweetened condensed milk and warm spices. Baked in a flaky pie crust, it’s a delightful comfort food perfect for holidays or any special occasion.
Ingredients
Scale
Pie Filling
- 2 cups cooked and mashed sweet potatoes (about 2 large potatoes)
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup melted butter
Crust
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare the sweet potatoes: Wash the sweet potatoes thoroughly under running water. Peel off the skins and cut into chunks to speed up cooking.
- Cook the sweet potatoes: Boil the sweet potato chunks in a large pot filled with water for about 15-20 minutes or until soft and tender. Drain the water and mash the sweet potatoes until smooth, then let them cool slightly.
- Mix filling ingredients: In a large mixing bowl, combine the mashed sweet potatoes and sweetened condensed milk. Use a hand mixer or whisk to blend until smooth and free of lumps.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a creamy and uniform filling texture.
- Mix spices and vanilla: Stir in the vanilla extract, ground cinnamon, and ground nutmeg thoroughly into the mixture.
- Add melted butter: Pour in the melted butter and continue mixing until all ingredients are fully combined.
- Fill the pie crust: Carefully pour the sweet potato mixture into the unbaked 9-inch pie crust and spread evenly with the back of a spoon.
- Bake the pie: Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes until the filling is set and a toothpick inserted in the center comes out clean.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack to set properly.
- Serve: Once cooled, slice the sweet potato pie and serve. It can be enjoyed plain or topped with a dollop of whipped cream.
Notes
- Be sure to drain the sweet potatoes well after boiling to avoid watery filling.
- For a nuttier flavor, you can add a touch of ground ginger or cloves.
- If desired, blind bake the pie crust for 5-7 minutes to prevent sogginess before pouring the filling.
- Serve the pie at room temperature or chilled, depending on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
