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    Home » Recipes » Desserts

    Southern Sweet Potato Pie Recipe with Condensed Milk

    Published: Nov 2, 2023 by Sharon Rigsby · 37 Comments

    Jump to Recipe
    Pinterest pin showing slices of sweet potato pie topped with whipped cream.

    My, oh my, Sweet Potato Pie! My Southern Sweet Potato Pie with Condensed Milk tastes like a cool, crisp fall day: warm, pungent spices and Thanksgiving dinner wrapped in one delicious and decadent bite.

    Made from scratch, this easy-to-make, old-fashioned sweet potato pie is a make-ahead wonder and can be prepared up to 48 hours ahead.

    Homemade sweet potato pie is perfect for your holiday table or a special occasion with its simple ingredients, sweet potato flavor, and flaky pie crust. Because of its simplicity, this is also the best recipe I have found.

    A slice of southern sweet potato pie on a plate topped with whipped cream.

    Chances are, if you are not from the South, you might never have had creamy sweet potato pie. However, with this old-fashioned sweet potato pie recipe, just like grandma used to make, I hope to change that.

    Considered “soul food” by many, baked 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 southern dessert takes only minutes to put together.

    Jump to:
    • 📋 Recipe Ingredients:
    • ⏲️ How to make Sweet Potato Pie with Condensed Milk:
    • 📖  Recipe variations:
    • Serving suggestions:
    • Make it ahead:
    • Leftovers and storage:
    • 💬 Recipe FAQs:
    • 💭 Sharon’s tips:
    • 🍽 More sweet potato recipes:
    • 📋 Recipe:

    📋 Recipe Ingredients:

    Ingredients for sweet potato pie including sweet potatoes and a pie crust.
    • Fresh 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. Evaporated milk or heavy cream are not suitable substitutes in this recipe.
    • Orange zest – adds just a touch of citrusy goodness.
    • Ground cinnamon and ground nutmeg are wonderful warm spices with a mild earthy flavor that enhances the taste of sweet potatoes and makes your kitchen smell like Thanksgiving.
    • Eggs – are a necessary ingredient that binds all ingredients together and provides texture, structure, and flavor.
    • Vanilla extract and salt – both of these ingredients enhance all of the other flavors.
    • Nine-inch deep-dish unbaked pie crust – I usually use a pre-made frozen store-bought pie crust or pie shell to save time and keep this recipe as simple as possible. Use a deep-dish shell, or your sweet potato filling will overflow in your oven. You can also use a graham cracker crust if you prefer.

    ⏲️ How to make Sweet Potato Pie with Condensed Milk:

    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.

    Two sweet potatoes on a baking sheet.

    Let the potatoes cool briefly, slice them in half, and scoop the flesh into a large bowl. Add the butter. To ensure a creamy filling, use a food processor or an electric mixer and blend on medium until the sweet potato mixture is combined and there are no lumps. You can also use a potato masher, but the texture of your custard will be different.

    A clear glass bowl with cooked mashed sweet potato and butter.
    1. Add the sweetened condensed milk, orange zest, cinnamon, nutmeg, eggs, salt, and vanilla extract.
    A clear glass bowl with eggs, condensed milk and mashed sweet potatoes.
    1. Mix on medium speed with your electric mixer until everything is combined.
    Sweet potato pie filling in a clear glass bowl.

    Pour the sweet potato custard into the pie crust.

    Sweet potato pie ready to be baked in the oven.

    Place the pie on a baking sheet and bake for 40 to 45 minutes, or until the crust is golden brown and the center is set and slightly puffed up. The center of the pie should still have a slight jiggle to it. If it’s runny, it needs to bake longer.

    Baked sweet potato pie  cooling.
    1. Place the pie on a wire rack and cool to room temperature. Garnish with whipped cream or other toppings, if desired.
    A slice of sweet potato pie on a plate with a fork.

    📖  Recipe variations:

    • If you are a bourbon fan, add a tablespoon to the custard before baking. In addition, if you like a sweeter taste, add one-fourth of a cup of brown sugar. To change the spices, add a half teaspoon of allspice or ground ginger.
    • Instead of baking your potatoes, you can cook them in the microwave. To do this, prick them with a fork and microwave them for five minutes. Then, turn them over and cook for another five minutes or until the potatoes are very soft when squeezed. Cool for a few minutes, and scoop out and mash the flesh.
    • Baking or microwaving your potatoes will give you the best flavor. However, if you prefer, 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. 
    • Canned sweet potatoes may be substituted for cooked potatoes in this recipe. Drain, rinse, and mash them well before adding the puree to the other ingredients. You will need two cups of mashed potatoes.  

    Serving suggestions:

    A slice of sweet potato pie topped with a dollop of whipped cream next to the rest of the pie.

    A great recipe for the holiday season, this recipe is delicious, as written, 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 or Cool Whip. Another idea is to top the whipped cream with chopped roasted pecans, orange zest, or my stovetop candied pecans.

    Make it ahead:

    One of the best things about this easy sweet potato pie is that you can make it 24 to 48 hours ahead. Follow the directions and bake as directed. Then, once it cools, cover it with plastic wrap and store it in your fridge until you are ready to serve it.

    Leftovers and storage:

    Once you’ve baked your pie, let it come to room temperature. This usually takes about 2-3 hours. It’s important not to place a hot pie directly into the fridge because this can lead to condensation, making the crust soggy. 

    Any leftover pie should be left in the pie tin and covered with aluminum foil or plastic wrap. It can be stored in the refrigerator for up to 4 days. 

    If you want to store it longer, you can freeze it. Let the pie cool completely. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil. You can freeze it for up to 3 months. Before serving, allow it to thaw overnight in the refrigerator.

    💬 Recipe FAQs:

    What’s the difference between sweet potato pie and pumpkin pie?

    Sweet potatoes have a flavor all their own, and although many think they 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 this custard pie is lighter, and the taste isn’t quite as strong as pumpkin.

    What’s the origin of this old-fashioned pie?

    The origin of classic sweet potato pie is a little murky, but as early as the 16th century, Spanish explorers found the potatoes growing in what is now Louisiana. During Colonial times, it was considered a staple in the South.

    Are sweet potatoes nutritious?

    According to the Mayo Clinic, they are considered one of the world’s healthiest foods and an excellent vitamin A source. 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 two cups of potatoes.

    💭 Sharon’s tips:

    • I used a frozen, pre-made, store-bought deep-dish pie crust in this recipe for convenience. Feel free to make your own using your favorite flaky crust recipe, or try this fool-proof pie crust recipe from the Pudge Factor. 
    • For the best results, if you use a pre-made crust, remember to place the unbaked pie on a cookie sheet before filling it and putting it in the oven. The aluminum pan is flimsy and may bend when you put it in or remove it from 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: 

    • Southern Candied Sweet Potato Casserole with Pecans
    • Terry’s Traditional Sweet Potato Casserole with Pecan Topping
    • Baked Sweet Potato Slices
    • Sweet Potato Biscuits

    You should also check out my collection of 15 Sweet and Savory Sweet Potato Recipes.

    And, if you are looking for more ideas for Thanksgiving desserts, I hope you will also check out my two dessert collections: 50 Non-Traditional Thanksgiving Dessert Recipes and 42 Best Desserts for Thanksgiving.

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    📋 Recipe:

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    A slice of sweet potato pie topped with whipped cream on a plate.

    Southern Sweet Potato Pie Recipe with Condensed Milk

    Sharon Rigsby
    Easy Old-Fashioned Southern Sweet Potato pie made with sweetened condensed milk tastes like a cool crisp fall day, warm pungent spices, and Thanksgiving dinner all wrapped up in one delicious and decadent bite.
    4.54 from 30 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American, Southern
    Servings 10 servings
    Calories 256 kcal

    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

    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. Cool for a few minutes, and scoop out and mash the flesh.
    You can substitute canned sweet potatoes or yams in this recipe. Drain, rinse, and mash them well before adding them to the batter. You will need two cups of mashed potatoes.  
    I use a frozen pre-made deep-dish pie crust in this recipe for convenience. 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 purchased crust, don’t forget to place the unbaked pie on a cookie sheet before putting it in the oven. The aluminum pie pan is flimsy and may bend when you put it in or remove it from 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.
     

    Nutrition

    Calories: 256kcalCarbohydrates: 29gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 485mgPotassium: 135mgFiber: 1gSugar: 18gVitamin A: 4700IUVitamin C: 5.8mgCalcium: 80mgIron: 0.5mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      4.54 from 30 votes (22 ratings without comment)

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      Recipe Rating




    1. Linger, Kristy Murray

      November 03, 2023 at 8:14 am

      5 stars
      It is so sad but I’ve never made a sweet potato pie but now I’m so inspired by your recipe to try it. What a nice change for Thanksgiving this year. Thanks so much for sharing.

      Reply
    2. Doris Hiers

      September 08, 2022 at 2:50 pm

      I haven’t made one yet,just been looking for a good recipe and this sounds like “the one.” Going to bake one today.

      Reply
      • Sharon Rigsby

        September 08, 2022 at 4:00 pm

        Hi Doris, thanks for letting me know. I hope you like it!
        Sharon

        Reply
      • Doris Hiers

        September 09, 2022 at 10:05 pm

        5 stars
        My pie came out great.
        My husband and I couldn’t wait till it got cold. It is delicious

        Reply
    3. Sue

      December 16, 2021 at 10:16 am

      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?

      Reply
      • Sharon Rigsby

        December 16, 2021 at 4:33 pm

        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

        Reply
    4. Lana

      October 31, 2021 at 4:24 pm

      Can you freeze the pie?

      Reply
      • Sharon Rigsby

        November 05, 2021 at 3:28 pm

        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

        Reply
        • Harriett

          November 14, 2021 at 6:53 pm

          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

    5. Betsy

      March 18, 2021 at 7:54 pm

      5 stars
      Beautiful pie & so delicious!!! Definitely a keeper!

      Reply
    6. Donald

      November 25, 2020 at 2:39 pm

      5 stars
      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.

      Reply
      • Sharon Rigsby

        November 25, 2020 at 2:57 pm

        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

        Reply
      • BLH

        December 09, 2023 at 10:04 pm

        5 stars
        Thanks for sharing the egg white procedure which lightens the pie!

        Reply
    7. Shari

      December 23, 2019 at 4:00 pm

      Hello
      I am allergic to oranges. Will the recipe comeout the same without the orange zest.
      Thank you

      Reply
      • Sharon Rigsby

        December 23, 2019 at 5:44 pm

        Hi Shari, you can leave the orange zest out. It will change the taste slightly, but it will still be delicious.
        All my best, Sharon

        Reply
    8. Sandy

      December 09, 2019 at 3:30 pm

      5 stars
      Absolutely the best sweet potato pie recipe ever ! I will always use this recipe. Soooo good and so easy! I did my seet potatoes in the microwave.

      Thank you!❤

      Reply
      • Sharon Rigsby

        December 09, 2019 at 5:06 pm

        Sandy, you made my day! I am so glad you liked it and thank you so much for letting me know!
        All my best,
        Sharon

        Reply
    9. Rita Estrada

      December 01, 2019 at 12:50 am

      5 stars
      Made this pie for my husband tonight and it was a hit! So easy to prepare! Will definitely be making this again!
      Thanks for a great recipe!

      Reply
      • Sharon Rigsby

        December 01, 2019 at 4:35 pm

        Hi Rita, I’m so glad you liked it and thank you too for letting me know!
        All my best,
        Sharon

        Reply
    10. Stella L Gonzalez

      November 26, 2019 at 12:10 pm

      5 stars
      I will be making this pie for my families Thanksgiving. I loved all the reviews. Happy Holidays to your family from mine

      Reply
      • Sharon Rigsby

        November 26, 2019 at 2:26 pm

        Thanks so much, Stella! I hope you and your family enjoy it and Happy Thanksgiving to you too!
        All my best,
        Sharon

        Reply
    11. Susan Barnes

      January 02, 2019 at 4:17 pm

      After buying an absolutely tasteless sweet potato pie at my favorite grocery store, I tried this easy recipe I didn’t measure the mashed sweet potatoes as I just swirled everything together in my food processor, and I think I probably had more than the recommended amount, but the pie turned out great. I especially liked the addition of the orange flavor from the zest. I’ll definitely make this again.

      And I agree with Martha that this makes a great breakfast with a cup of coffee,

      Reply
      • Gritsandpinecones

        January 02, 2019 at 4:22 pm

        Hey Susan,
        So glad you enjoyed the pie! Happy New Year!
        All my best,
        Sharon

        Reply
    12. GiGiBK

      November 21, 2018 at 6:45 pm

      Have this in the oven the night before as I write this for Thanksgiving 2018. It smelled delish as it was mixing, tasted from the spoon and wow. Can’t wait eat it for dessert! Easy recipe, what I love!

      Reply
      • Gritsandpinecones

        November 21, 2018 at 8:51 pm

        Thanks so much for sharing! Hope you enjoy the finished pie!
        Happy Thanksgiving!
        Sharon

        Reply
      • Sandy

        December 09, 2019 at 7:36 am

        There’s no sugar in this recipe? Is that correct?

        Reply
        • Sharon Rigsby

          December 09, 2019 at 7:40 am

          Hi Sandy,
          Yes, that’s correct. The potatoes are already sweet and it has sweetened condensed milk. I hope you enjoy it!
          Sharon

    13. Glee

      November 21, 2018 at 6:03 pm

      I boiled my potatoes just like you would for regular mashed potatoes and it turned out AMAZING. I love this recipe!!!

      Reply
      • Gritsandpinecones

        November 21, 2018 at 8:49 pm

        Hi Glee, I’m so glad you like this recipe and it turned out well for you! Thanks so much for letting me know! Happy Thanksgiving!
        Sharon

        Reply
    14. Doc Jack

      August 10, 2018 at 5:23 pm

      Microwaveing the potatoes (5 min for 1+ 2 min for each additional) will save a ton of time. Cut each potato in half and scoop. Put all ingredients in a blender and let ‘er rip until mixture is smooth. Pour into pie shell and bake according to directions.
      Now THAT is an easy pie!!

      Reply
      • Gritsandpinecones

        August 10, 2018 at 5:28 pm

        Hi Doc, thank you so much for sharing your tip! It’s a great idea and I love how much time it will save! Thank you again for sharing!
        All my best!
        Sharon

        Reply
    15. Adan Roldan

      November 23, 2017 at 7:36 pm

      Delishe recipe wht tried it for thanksgiving 2017!

      Reply
      • Gritsandpinecones

        November 23, 2017 at 8:25 pm

        Hi Adan,
        Thanks for sharing! I’m so glad you liked the pie!

        Reply
    16. cakespy

      October 25, 2017 at 7:42 am

      Beautiful and YUM. Fall perfection!

      Reply
      • Gritsandpinecones

        October 25, 2017 at 2:25 pm

        Hi Jessie, thanks so much!

        Reply
    Newer Comments »

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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