Southern Sweet Potato Pie with Condensed Milk

Name: Southern Sweet Potato Pie Recipe with Condensed Milk
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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)

Modified: Sep 28, 2025 · Published: Nov 2, 2023 by Sharon Rigsby · 43 Comments

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

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

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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 like my recipe for Savory Mashed Sweet Potatoes, it uses pantry staples and sweet potatoes 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.

Ingredients for sweet potato pie including sweet potatoes and a pie crust.

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.)

A clear glass bowl with cooked mashed sweet potato and butter.

Mash and blend. Place warm sweet potatoes in a large bowl with butter. Beat with an electric mixer or food processor until smooth.

Sweet potato pie filling in a clear glass bowl.

Mix the custard. Add condensed milk, eggs, cinnamon, nutmeg, orange zest, salt, and vanilla. Beat until creamy and lump-free.

Sweet potato pie ready to be baked in the oven.

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.

Sweet potato pie cooled and ready to slice.

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.

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

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:

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

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.

Why did my sweet potato pie crack?

It's usually over-baked. The center should jiggle slightly when you pull it out; it will firm up as it cools.

Why is my sweet potato pie runny?

Undercooking is the main cause. Bake until the edges are set and the center has just a slight wobble.

Can I use canned sweet potatoes to make sweet potato pie?

Yes – drain, rinse, and mash well. Measure 2 cups and proceed as directed.

Do I need to blind-bake the crust for sweet potato pie?

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.

Can I freeze sweet potato pie?

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!

Recipe:

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