sweet potato pie condensed milk recipe

Written BySheba G Updated On
sweet potato pie condensed milk recipe
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The Best sweet potato pie condensed milk recipe

I’m so excited to share this sweet potato pie condensed milk recipe with you all. As a mom of three, I’m always on the lookout for delicious and easy-to-make recipes that my family will love.

And let me tell you, this one is a real winner. I first tried it at a family gathering last Thanksgiving, and it was a huge hit.

The combination of sweet potatoes, condensed milk, and spices is absolute perfection. My kids devoured it in seconds, and even my picky husband couldn’t get enough of it.

Since then, I’ve made it for every family gathering and special occasion, and it’s always a crowd-pleaser. But what really sets this recipe apart is its health benefits – sweet potatoes are packed with vitamins and minerals, and the condensed milk adds a touch of sweetness without overpowering the dish.

Plus, it’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time. I’ve even started making it for our weekly family dinner nights, just because we love it so much.

So if you’re looking for a new recipe to add to your repertoire, look no further – this sweet potato pie condensed milk recipe is sure to become a favorite in your household too.

Sweet Potato Pie with Condensed Milk

Sweet Potato Pie with Condensed Milk

4.9 from 628 votes

This sweet potato pie uses sweetened condensed milk for a creamy, rich filling. The crust is buttery and flaky, complementing the smooth spiced filling.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

2 cups mashed cooked sweet potatoes
1 can (14 ounces) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 425 degrees Fahrenheit.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, mixing with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim and crimp the edges as desired.
9In a large bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, salt, and vanilla extract.
10Beat with an electric mixer on medium speed until the mixture is smooth and well combined, about 2 minutes.
11Pour the filling into the prepared pie crust.
12Place the pie on the middle rack of the oven and bake at 425 degrees Fahrenheit for 15 minutes.
13Then reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 40 minutes, until the filling is set and a knife inserted near the center comes out clean.
14Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours.
15The pie will continue to set as it cools.
16Serve at room temperature or chilled.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Electric mixer or whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 7g

📝Notes

For deeper flavor, roast the sweet potatoes instead of boiling them. The pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Sweet Potato Pie with Condensed Milk Works

This sweet potato pie condensed milk recipe has become a staple in our household – we love how easy it is to make and how delicious it tastes. It’s perfect for any occasion, whether you’re hosting a big gathering or just need a quick weeknight dinner idea.

One of my favorite things about this recipe is that it stores so well – you can make it ahead of time and refrigerate or freeze it until ready to serve. And when reheating leftovers, simply warm them up in the oven or microwave until hot throughout.

Serve with whipped cream or vanilla ice cream if desired – but honestly, this pie is amazing on its own too.

❓ Frequently Asked Questions About Sweet Potato Pie with Condensed Milk

Q: What’s the difference between sweet potatoes and regular potatoes?

A: Sweet potatoes are sweeter and softer than regular potatoes, with a more delicate texture and flavor. They’re also higher in fiber and vitamins than regular potatoes.

Q: Can I use regular milk instead of condensed milk?

A: While you can use regular milk as a substitute, keep in mind that the flavor will be slightly different – condensed milk adds a rich, creamy element to the dish that’s hard to replicate with regular milk.

Q: How do I store leftover sweet potato pie?

A: Leftover sweet potato pie can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

Q: Can I make this recipe ahead of time?

A: Yes – you can prepare the filling up to 24 hours in advance and store it in the refrigerator until ready to assemble the pie.

Q: Is this recipe suitable for vegans?

A: No – due to the use of condensed milk, which contains dairy products.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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