Description
This Sweet Potato Pie with Condensed Milk is a luscious and creamy dessert featuring smooth mashed sweet potatoes blended with rich condensed milk and warm spices. The pie offers a perfect balance of natural sweetness and aromatic flavors, baked to a golden perfection in a flaky pie crust. Ideal for holiday celebrations or any cozy occasion, this classic American dessert is both comforting and indulgent.
Ingredients
Pie Filling
- 1½ pounds sweet potatoes
- ½ cup unsalted butter, softened
- 1 cup sugar
- ½ cup sweetened condensed milk
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Pie Crust
- 1 unbaked 9-inch pie crust
Instructions
- Boil the Sweet Potatoes: Place the sweet potatoes in a large pot filled with water and bring to a boil. Cook for 40–50 minutes, or until the potatoes are fork-tender. Drain the water, let the potatoes cool slightly, then peel off the skins. Mash the potatoes until completely smooth.
- Prepare the Filling: In a large mixing bowl, combine the mashed sweet potatoes with the softened butter and beat until smooth. Add sugar, sweetened condensed milk, eggs, whole milk, vanilla extract, cinnamon, and nutmeg. Continue to beat the mixture until all ingredients are thoroughly blended and the filling is creamy.
- Assemble the Pie: Pour the prepared sweet potato filling into the unbaked 9-inch pie crust. Use a spatula to smooth the top evenly.
- Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 50–60 minutes. To check doneness, insert a toothpick or knife into the center; it should come out clean when the pie is cooked through.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Serve slices optionally topped with whipped cream or vanilla ice cream for an extra rich and indulgent treat.
Notes
- Substitutions: For a richer texture, substitute evaporated milk for whole milk.
- Gluten-Free Option: Use a gluten-free pie crust to make this dessert gluten-free.
- Storage: Store leftover pie covered in the refrigerator for up to 3 days.
- Serving Suggestion: Serve chilled or at room temperature with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
