This Sweet Potato Pie with Condensed Milk is creamy, rich, and perfectly spiced. It is an ideal dessert for the holidays, family gatherings, or any time you are craving a comforting homemade pie. The condensed milk adds extra richness and sweetness, while cinnamon, nutmeg, and vanilla give the filling a warm and inviting flavor.
Ingredients
- 1 large sweet potato, about 1 pound
- 1/2 cup butter, softened
- 1 cup granulated white sugar
- 1/2 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 unbaked 9-inch pie crust
Instructions
1. Cook the Sweet Potato
Place the whole sweet potato in a large pot and cover it completely with water. Bring the water to a boil over medium-high heat. Cook the sweet potato for approximately 40 to 50 minutes, or until it is tender and can easily be pierced with a fork.
2. Prepare the Sweet Potato
Preheat the oven to 350°F (175°C).
Remove the cooked sweet potato from the pot and carefully run it under cold water until it is cool enough to handle. Peel off and discard the skin.
Place the cooked sweet potato flesh in a large mixing bowl and break it into smaller pieces.
3. Make the Pie Filling
Add the softened butter to the sweet potato. Using an electric mixer, beat the mixture until the butter is fully incorporated and the sweet potato is smooth.
Add the sugar, sweetened condensed milk, eggs, vanilla extract, cinnamon, and nutmeg. Beat on medium speed until the filling is creamy, smooth, and evenly combined.
4. Assemble the Pie
Place the unbaked pie crust in a 9-inch pie dish. Pour the sweet potato filling into the crust and spread the top evenly with a spatula.
5. Bake
Bake the pie in the preheated oven for 55 to 60 minutes. The pie is ready when the center is set and a knife inserted near the middle comes out clean.
If the edges of the crust begin to brown too quickly, loosely cover them with aluminum foil during the final portion of the baking time.
6. Cool and Serve
Remove the pie from the oven and place it on a wire rack. Allow it to cool completely before slicing. The filling will continue to set as the pie cools.
Serve the pie on its own or with whipped cream, vanilla ice cream, or a light dusting of cinnamon.
Storage
Cover leftover sweet potato pie and store it in the refrigerator for up to four days. For the best texture and flavor, allow refrigerated slices to sit at room temperature for a few minutes before serving.
Enjoy your creamy homemade Sweet Potato Pie with Condensed Milk!