Sweet potato pie made with sweetened condensed milk

A close cousin of pumpkin pie, this traditional sweet potato pie gets its creaminess from whipped sweet potatoes, evaporated milk, and sweetened condensed milk.  Using refrigerated deep-dish pie crusts keeps it easy.

Updated on February 20, 2019

Yield:

Makes 2 (9-inch) pies

Ingredients

• 2 pounds sweet potatoes, peeled and sliced

• 1/2 cup butter or margarine

• 3 large eggs

• 1 cup sugar

• 1/2 cup sweetened condensed milk

• 1/2 cup evaporated milk

• 1 teaspoon ground nutmeg

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 1 (12-ounce) package frozen deep-dish piecrusts, thawed

• Garnishes: whipped cream, grated nutmeg

Directions

1. Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.

2. Beat sweet potato and butter at medium speed with an electric mixer until smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each piecrust.

3. Bake at 350° on lower oven rack for 45 to 50 minutes or until set. Garnish, if desired.

   Jennifer R. Davick

Evaporated milk is denser and creamier than regular milk and it has a slightly caramelized flavor because of the high heat at which it is cooked. 

Evaporated milk makes this pie super rich and creamy. That said, if you can’t get your hands on a can of evaporated milk, heavy cream will work as a substitute. 

Now, my recipe calls for you to roast the sweet potatoes to get them cooked before they go into the pie filling. Many recipes, though, call for you to boil them. Either way will work just fine. I just think I prefer the flavor of them better when they’ve been roasted. 

That said, my favorite thing to do with this Sweet Potato Pie is top it with a dollop of jarred marshmallow cream and just hit the top of that cream with a blow torch to get it toasted. Wooo, doggie, that’s some good stuff right there! Y’all enjoy!

Recipe Card

• ▢ 1 pound sweet potatoes
• ▢ 1 cup firmly packed light brown sugar
• ▢ 2 large eggs
• ▢ 1/2 cup butter, melted
• ▢ 1 (5-ounce) can evaporated milk
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground ginger
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ 1 (9-inch) unbaked deep dish pie crust

• ▢

  Preheat the oven to 425° and line a rimmed baking sheet it aluminum foil. Wash the sweet potatoes and prick them a few times with a fork. Place them on the baking sheet and bake for about 45 minutes or until tender. Remove from the oven and allow to cool enough to handle. Peel the potatoes when cool.

• ▢

  Using a mixer, mash the potatoes until smooth. Add the sugar, eggs, and melted butter and mix to combine. Add the evaporated milk, cinnamon, nutmeg, giner, salt, and vanilla and mix until combined and smooth.

• ▢

  Reduce the oven temperature to 350°F. Place the unbaked pie crust on a foil lined, rimmed baking sheet. Pour the pie filling into the crust and bake in the center of the oven for 55 to 60 minutes, or until the pie is set and a toothpick inserted in the center comes out mostly clean. Allow the pie to cool. It may sink some as it cools. Refrigerate if desired. Serve topped with whipped cream or toasted marshmallow cream, if desired.