If you're looking for the best holiday dessert that's equal parts simple, creamy, and downright irresistible, this Southern Sweet Potato Pie with Condensed Milk is it. This old-fashioned recipe has been passed down through generations, and now it can be the pie your family looks forward to every Thanksgiving and Christmas.
Southern sweet potato pie with condensed milk is a classic holiday dessert with a silky custard filling made from roasted sweet potatoes, warm spices, and a flaky crust. Easy to make ahead, it's a timeless favorite for Thanksgiving or Christmas.
A quick look at the recipe
- Prep time: 15 minutes (plus time to roast or cook potatoes)
- Cook time: 40-45 minutes
- Total time: About 1 hour
- Servings: 8 slices
- Difficulty: Easy, beginner-friendly
- Perfect for: Thanksgiving, Christmas, or anytime you need a make-ahead dessert
Jump to:
- A quick look at the recipe
- Why you’ll love this recipe
- Ingredient notes and substitutions
- Recipe variations
- Step by Step – How to make Southern Sweet Potato Pie with Condensed Milk
- Serving suggestions
- Make it ahead and leftover storage
- Recipe FAQs:
- Tips to ensure this recipe turns out perfectly
- More easy sweet potato recipes you’ll love
- From my Southern table to yours
- Recipe:
Why you’ll love this recipe
- Creamy, old-fashioned texture. This truly is an old-fashioned Southern sweet potato pie recipe with a silky custard filling that sets beautifully without being heavy.
- Easy make-ahead dessert. Holiday cooking is busy, so this is an easy make-ahead sweet potato pie for Thanksgiving or Christmas; bake it up to 2 days in advance.
- Simple ingredients. Just pantry staples, sweet potatoes, and condensed milk come together to create a holiday classic without fuss.
- Full of holiday flavor. Roasted sweet potatoes, cinnamon, nutmeg, and a touch of orange zest bring warmth and balance to every slice.
- Shortcut friendly. Roast your potatoes for the deepest flavor, but microwaving or boiling works, too - no stress if you're short on time.
"In my Southern kitchen, this pie isn't just dessert; it's a family tradition that feels like a hug in every slice." - Sharon
Ingredient notes and substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Sweet potatoes: Jewel or Garnet varieties give the best flavor and color. You'll need about 2 cups mashed.
- Butter: Adds richness. Use unsalted so you control the seasoning.
- Sweetened condensed milk: The key to the creamy filling. Don't substitute evaporated milk; it's not sweetened, and the texture won't be the same.
- Eggs: Provide structure. Room-temperature eggs incorporate best.
- Spices: Cinnamon and nutmeg are classic, but you can add a pinch of ginger or allspice for extra depth.
- Orange zest: Brightens the flavor and balances the richness.
- Pie crust: Use a 9-inch deep-dish unbaked pie crust (store-bought or try this fool-proof pie crust recipe). Graham cracker crust works too, but you'll lose that traditional flaky bite.
Recipe variations
- Bourbon twist: Add 1 tablespoon bourbon to the custard for a grown-up kick.
- Spice it up: Add ½ teaspoon ground ginger or pumpkin pie spice.
- Extra sweet: Stir in ¼ cup brown sugar for a deeper flavor.
- Toppings: Whipped cream, Cool Whip, maple-spiced whipped cream, or caramel drizzle all work beautifully. Sprinkle on chopped pecans or orange zest for crunch and color.
- Mini pies: Make the filling in a muffin tin lined with mini crusts for bite-size treats.
Step by Step – How to make Southern Sweet Potato Pie with Condensed Milk
- Roast the sweet potatoes. Preheat oven to 425°F. Pierce potatoes with a fork and bake on a lined sheet pan 40-50 minutes, until very soft. Cool slightly, then scoop out flesh. (Shortcut: microwave 10 minutes, turning once, or boil peeled cubes 15-20 minutes until tender.)
- Mash and blend. Place warm sweet potatoes in a large bowl with butter. Beat with an electric mixer or food processor until smooth.
- Mix the custard. Add condensed milk, eggs, cinnamon, nutmeg, orange zest, salt, and vanilla. Beat until creamy and lump-free.
- Fill the crust. Pour mixture into the unbaked deep-dish pie crust. Place the pie on a baking sheet to catch drips.
- Bake. Reduce oven temperature to 350°F. Bake 40-45 minutes, until the crust is golden and the center is mostly set with a slight jiggle.
- Cool completely. Place on a wire rack. The pie will puff slightly, then settle as it cools.
- Serve. Garnish with whipped cream, candied pecans, or a dusting of cinnamon sugar.
Serving suggestions
A Southern sweet potato pie with condensed milk is already holiday magic, but a few finishing touches can make it even more memorable.
- Classic holiday topping: A dollop of fresh whipped cream or a spoonful of Cool Whip gives you that nostalgic "grandma's table" vibe.
- Dress it up: Drizzle with caramel sauce, maple syrup, or even a splash of orange juice stirred into the whipped cream for extra flavor.
- Add crunch: Sprinkle with toasted pecans, candied pecans, or crumbled pecan pralines for a bit of texture and a nod to Southern pecan pie.
- Holiday pairings: Serve this pie alongside pecan pie cheesecake, pecan praline cake, or my classic pecan pie for the ultimate Thanksgiving dessert spread.
- Coffee or after-dinner sip: A hot cup of coffee, or even a glass of bourbon-spiked eggnog, pairs beautifully with the warm spice flavors.
And here's a little insider tip: don't overlook breakfast the next day! A chilled slice of sweet potato pie with your morning coffee might just be the best-kept holiday secret.
Make it ahead and leftover storage
- Make ahead: Bake up to 48 hours in advance. Cool completely, cover with plastic wrap, and refrigerate.
- Refrigerator: Cover tightly and store up to 4 days.
- Freezer: Wrap cooled pie in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge before serving.
Recipe FAQs:
Sweet potato pie is lighter and naturally sweeter. Pumpkin pie can taste bolder and spicier, while an old-fashioned Southern sweet potato pie recipe has a silkier custard and needs less added sugar.
It's usually over-baked. The center should jiggle slightly when you pull it out; it will firm up as it cools.
Undercooking is the main cause. Bake until the edges are set and the center has just a slight wobble.
Yes – drain, rinse, and mash well. Measure 2 cups and proceed as directed.
Not for this recipe. The custard bakes long enough to cook the crust through, but if you like an extra-crisp bottom, you can pre-bake it for 10 minutes.
Yes. Wrap the cooled pie in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving this easy make-ahead sweet potato pie for Thanksgiving or Christmas.
Tips to ensure this recipe turns out perfectly
Before you get baking, let me share a few expert tips I've learned over the years to make sure your pie comes out just right every single time.
- Roast if you can. Baking the sweet potatoes concentrates their natural sweetness and gives you the richest flavor. (Microwaving or boiling works too in a pinch.)
- Don't skip the jiggle test. The pie should be set at the edges but still jiggle slightly in the center - that's how you get a silky custard instead of a dry one.
- Choose a deep-dish crust. A standard pie shell will overflow. If using a store-bought crust, place it on a baking sheet before filling and putting it in the oven for stability.
- Cool completely before slicing. This allows the custard to set properly and ensures neat, clean slices.
- Plan ahead. This pie is even better the next day, making it an easy make-ahead sweet potato pie for Thanksgiving.
- Serving tip: A dollop of whipped cream or a sprinkle of candied pecans takes this pie from simple to spectacular. (It makes a mighty fine breakfast, too!)
Expert tip from Sharon: "After making this pie for decades, I've learned the secret is patience. Give it time to bake, give it time to cool, and it will reward you with the perfect slice every time."
More easy sweet potato recipes you’ll love
Looking for more holiday dessert inspiration? Don't miss these recipe collections: Non-Traditional Thanksgiving Desserts, Classic Thanksgiving Desserts, and Quick and Easy Christmas Desserts.
And if you are looking for more sweet potato recipes, browse my collection of Sweet and Savory Sweet Potato Recipes.
From my Southern table to yours
If you bake this Southern sweet potato pie with condensed milk, I'd love to hear how it turned out for you! ⭐⭐⭐⭐⭐ Please leave a comment and a star rating below; it not only makes my day, but it also helps other readers find the recipe.
Pull up a chair, because Southern comfort food is always better when it's shared. Thanks for visiting Grits and Pinecones. I hope you come back soon!
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Southern Sweet Potato Pie Recipe with Condensed Milk
Ingredients
- 2 sweet potatoes, about 2 cups mashed
- ¼ cup butter, softened
- 14 oz sweetened condensed milk
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 large eggs, beaten
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 purchased unbaked pie shell, 9-inch deep-dish
- whipped cream or purchased frozen whipped topping, optional for garnish
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Use a fork or knife to pierce holes in the top and bottom of the potatoes. Roast the potatoes for 40 to 50 minutes or until they are very soft, and you can easily squeeze them with a potholder. Reduce the oven temperature to 350 °F.
- Let the potatoes cool for a few minutes, slice them in half, and scoop the flesh into a medium-sized bowl. Add the butter. Then use an electric mixer and blend on medium until everything is combined and there are no lumps.
- Add the sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, salt, and vanilla extract and mix well.
- Pour the potato mixture into the pie crust. Place the pie on a baking sheet and bake for 40 to 45 minutes, or until the crust is golden brown and the pie has set.
- Place the pie on a wire cooling rack and let cool completely. Garnish with whipped cream or other toppings, if desired.
Notes
- Roast if you can. Baking the sweet potatoes concentrates their natural sweetness and gives you the richest flavor. (Microwaving or boiling works too in a pinch.)
- Don't skip the jiggle test. The pie should be set at the edges but still jiggle slightly in the center - that's how you get a silky custard instead of a dry one.
- Choose a deep-dish crust. A standard pie shell will overflow. If using a store-bought crust, place it on a baking sheet before filling and putting it in the oven for stability.
- Cool completely before slicing. This allows the custard to set properly and ensures neat, clean slices.
- Plan ahead. This pie is even better the next day, making it an easy make-ahead sweet potato pie for Thanksgiving.
- Serving tip: A dollop of whipped cream or a sprinkle of candied pecans takes this pie from simple to spectacular. (It makes a mighty fine breakfast, too!)
Expert tip from Sharon: "After making this pie for decades, I've learned the secret is patience. Give it time to bake, give it time to cool, and it will reward you with the perfect slice every time."
Nutrition
Grits and Pinecones has been serving up delicious recipes with a Southern flair for over a decade. From tried-and-true classics to easy modern favorites, every dish is made with simple ingredients and plenty of love.
Whether you're planning a holiday feast, a Sunday supper, or a quick weeknight meal, you'll find recipes here that are quick, easy, and perfect to share with family and friends.
Aus
Would topping this with marshmallows or marshmallow creme make it too sweet/heavy?
Sharon Rigsby
I’ve seen recipes that do this, but I haven’t tried it, so I don’t know. If you do decide to try it, please let me know how it goes.
All the best,
Sharon