My oh my, Sweet Potato Pie! Old-Fashioned Southern Sweet Potato Pie tastes like a cool crisp fall day; warm, pungent spices and Thanksgiving all wrapped up in one delicious and decadent bite.
Made with sweetened condensed milk, this classic southern dessert is a make-ahead wonder and can be prepared up to 48 hours ahead.
Chances are, if you are not from the South, you might not have ever had sweet potato pie before. However, with this old-fashioned recipe, like grandma used to make, I hope to change that.
Considered “soul food” by many, southern sweet potato pie has long played second fiddle to its more popular cousin, pumpkin pie. But one bite will make a believer out of you.
Oh, and when I say easy, I mean easy! Once you cook the potatoes, this delicious dessert takes only minutes to put together.
Here’s what’s in it:
- Sweet potatoes – are the star of this show, with their beautiful orange color and naturally mild, sweet taste.
- Butter – adds a creamy, rich sweetness.
- Sweetened condensed milk – with its super-sweetness is made from condensed milk and sugar. Unfortunately, you can’t substitute evaporated milk in this recipe.
- Orange zest – adds just a touch of citrusy goodness.
- Cinnamon and nutmeg are warm, pungent spices with a mild earthy flavor that enhances the taste of the sweet potatoes and makes your kitchen smell like Thanksgiving.
- Eggs – are a necessary ingredient that brings all of the ingredients together and provides texture, structure, and flavor.
- Vanilla extract and salt – both of these ingredients enhance all of the other flavors of the pie.
- Nine-inch deep-dish unbaked pie crust – I usually use a pre-made frozen pie crust to save time and keep this recipe as simple as possible. Be sure to use a deep-dish pie crust, or your pie filling will overflow in your oven.
How to make it:
- Preheat the oven to 350 degrees F.
- Cook the sweet potatoes, peel, and then mash them using a fork or potato masher until smooth.
- Add the sweet potatoes and butter to a medium-sized bowl. 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.
- Mix until everything is combined.
- Pour the 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.
Frequently asked questions:
Sweet potatoes have a flavor all their own, and although many people say that the two pies taste the same, nothing could be further from the truth.
Sweet potatoes are naturally sweet, so this dessert doesn’t require as much sugar. Also, the texture of sweet potato pie is lighter, and the taste isn’t quite as strong as pumpkin pie.
The origin of this delicious dessert is a little murky, but as early as the 16th century, Spanish explorers found sweet potatoes growing in what is now Louisiana. During Colonial times, it was considered a staple in the South.
Sweet potatoes are considered one of the world’s healthiest foods and are an excellent source of vitamin A. They are also an excellent source of dietary fiber, vitamin C, manganese, and vitamin B6.
It would be a stretch to say this pie is healthy, but it does contain a full two cups of potatoes.
One of the best things about this dessert is that you can make it 24 to 48 hours ahead of time. Then, once it cools, cover it and store it in your fridge until you are ready to serve it.
This pie, made with condensed milk, is delicious on its own, but a dollop of whipped cream or a frozen whipped topping such as Cool Whip turns it into a true classic southern dessert.
Other topping ideas include adding a small amount of caramel ice cream topping, maple syrup, or orange juice to flavor the whipped cream. Another idea is to top the whipped cream with a few chopped roasted pecans or my stovetop candied pecans.
To cook the potatoes in the microwave, prick them with a fork and microwave for five minutes. Then, turn them over and cook for another five minutes or until the potatoes are very soft when squeezed. Allow to cool for a few minutes, and scoop out and mash the flesh.
If you prefer to cook your potatoes in the oven, preheat the oven to 350 degrees F. Bake the potatoes for 60 minutes or until they feel soft and squishy when squeezed.
You can also boil the potatoes. To boil them, peel and cut the potatoes into small cubes. Place in boiling water and cook for about 15-20 minutes. They are done when you can easily pierce them with a fork. Drain and mash them.
Sharon’s Expert Tips:
You can substitute canned sweet potatoes in this recipe. Be sure to drain and rinse them and mash well before adding to the batter. You will need two cups of mashed potatoes.
For convenience, I used a frozen pre-made deep-dish pie crust in this recipe. Feel free to make your own using your favorite pie crust recipe, or try this fool-proof pie crust recipe from the Pudge Factor.
If you use a pre-made crust, don’t forget to place the unbaked pie on a cookie sheet before putting it in the oven. By itself, the aluminum pie pan is flimsy and may bend when you put it in or take it out of the oven.
When the pie is done, the filling will puff up slightly, but once it starts cooling, it will flatten out.
This is not only a delicious southern dessert, but a piece with your coffee in the morning is the breakfast of champions.
More sweet potato recipes:
If you like this vegetable as much as we do, be sure to check out these other scrumptious recipes on my blog:
- Easy Southern Sweet Potato Bread with Pecans
- Southern Sweet Potato Casserole with Bourbon
- Easy Southern Sweet Potato Hash
- Southern Candied Sweet Potato Casserole with Pecans
- Terry’s Traditional Sweet Potato Casserole with Pecan Topping
- Easy Creamy Sweet Potato Soup
- Healthy Roasted Sweet Potato Stacks
- Sweet Potato Biscuits with Cranberry Aioli
- Roasted Sweet Potato Salad
You might also want to check out my roundup post: 35 Best and Easiest Sweet Potato Recipes for Thanksgiving.
If you are interested in other southern recipes, you might want to check out these popular favorites: Classic Southern Potato Salad, Homemade Peach Ice Cream, Southern Cheddar Biscuits, Southern Squash Casserole, Southern Mac and Cheese, and Traditional Southern-Style Cornbread.
More old-fashioned dessert recipes: Dot’s Ultimate Southern Pecan Pie, Southern Peaches and Cream Pie, Southern Peach Cobbler, Minnie Lee Croley’s Sour Cream Pound Cake, and Old-Fashioned Strawberry Pie with Jello.
And, if you are looking for Thanksgiving desserts, I hope you will check out my two Thanksgiving dessert roundup posts: 50 Best Thanksgiving Dessert Recipes – You Need to Make Now, and 40 Best Desserts for Thanksgiving – Recipes and Menu Ideas.
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
Sweet Potato Pie Recipe with Condensed Milk
Ingredients
- 2 sweet potatoes cooked and peeled, 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 unbaked pie shell 9-inch deep-dish
- whipped cream or purchased frozen whipped topping optional for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Cook the sweet potatoes, peel, and then mash them using a fork or potato masher until smooth.
- Add the sweet potatoes and butter to a medium-sized bowl. 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 sweet 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
Nutrition
**I originally published this recipe on October 24, 2017. It was republished on August 31, 2021, with new photos, a FAQ section, and expanded tips. There are no changes to the original recipe.
I haven’t made one yet,just been looking for a good recipe and this sounds like “the one.” Going to bake one today.
Hi Doris, thanks for letting me know. I hope you like it!
Sharon
My pie came out great.
My husband and I couldn’t wait till it got cold. It is delicious
Hi, I have never made sweet potato pie -only pumpkin pie. I was wondering if the butter is salted or unsalted in your recipe please?
Hi Sue, I used unsalted butter in this recipe. You can also use salted, but if you do, skip adding any salt.
I hope you enjoy it!
Sharon
Can you freeze the pie?
Hi Lana, I have never frozen it so I can’t say for sure, but since it has sweet potatoes in it, I’m afraid that it might affect the texture. I do hope you enjoyed the pie.
All the best,
Sharon
I always freeze my sweet potato pies for several weeks before I cook them for the holidays. I have never had a issue with the texture or anything else. I thawed them out and bake them as directed and the are fantastic. Been doing this for over 20 years
Beautiful pie & so delicious!!! Definitely a keeper!
I am making this recipe for the first time today. It’s a beautiful pie! I made a couple changes to suit my personal preference. I didn’t use the nutmeg, I added extra cinnamon. I separated the eggs mixed the yolks beat the egg whites until stiff and folded them into the sweet potato mixture. Really lightens the pie.
Awesome! I love that you made it your own! I hope you enjoy it, and I hope that you have a happy Thanksgiving!
All the best,
Sharon