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Sweet Potato Pie With Sweetened Condensed Milk

A creamy, custard-smooth sweet potato pie sweetened entirely with one can of sweetened condensed milk. Eight ingredients, one bowl, and slices that hold their edges.
Course Dessert
Cuisine American
Keyword sweet potato pie with sweetened condensed milk
Prep Time 12 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 17 minutes
Servings 8 slices

Ingredients

For the Filling

  • 1 ½ lbs sweet potatoes about 2 cups mashed
  • 14 oz sweetened condensed milk one full can
  • 2 large eggs room temperature
  • 4 tablespoon butter melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg freshly grated if possible
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup brown sugar optional, for a sweeter filling
  • ½ teaspoon fresh ginger optional, grated

For the Crust

  • 1 9-inch pie crust unbaked, homemade or refrigerated

Instructions

Cook the Sweet Potatoes

  • Roast whole sweet potatoes at 400F for 50 to 60 minutes until a knife slides in with no resistance, then scoop the flesh from the skins. To save time, peel, cube, and boil for 15 to 20 minutes until fork tender, then drain very well.
  • Mash until completely smooth, leaving no lumps. Let the mash cool for 10 minutes so it does not scramble the eggs.

Make the Filling

  • Add the sweetened condensed milk, eggs, melted butter, cinnamon, nutmeg, vanilla, and salt to the mashed sweet potato. Whisk until the color is uniform and the texture is glossy.
  • For a silky filling, blend everything for 20 seconds. Taste and stir in the optional brown sugar or grated ginger now if you want a sweeter or spicier pie.

Bake and Cool

  • Pour the filling into the unbaked crust and smooth the top. Shield the crust edge with folded foil or a pie shield.
  • Bake at 350F on the lower third rack for 55 to 65 minutes. Remove the crust shield for the last 15 minutes. The pie is done when the center two inches jiggle as a soft set unit and a thermometer reads 175F to 180F.
  • Cool on a rack for at least 3 hours before slicing so the custard fully sets.

Notes

  • Canned shortcut: Swap in 2 cups plain canned sweet potato puree and skip the roasting. Do not use canned yams packed in syrup.
  • Crust protection: Foil or a metal pie shield over the rim for the first 40 minutes prevents a dark, bitter edge.
  • Make ahead: Bake a day early, cool fully, chill uncovered for an hour, then cover. The flavor is better on day two.
  • Storage: Refrigerate up to 4 days or freeze, well wrapped, up to 2 months.