Southern Sweet Potato Pie Recipe with Condensed Milk
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.
Servings: 10 servings
Calories: 256kcal
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
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.”
Nutrition
Calories: 256kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 485mg | Potassium: 135mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4700IU | Vitamin C: 5.8mg | Calcium: 80mg | Iron: 0.5mg
