Creamy Sweet Potato Pie with Condensed Milk

🥧 Creamy Sweet Potato Pie with Condensed Milk

Ingredients

• 1 (9-inch) unbaked pie crust

• 2 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)

• 1 (14 oz) can sweetened condensed milk

• 2 large eggs

• ½ cup unsalted butter, melted

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

Optional: whipped cream for serving

Instructions

1. Prep sweet potatoes:

   • Peel and boil or bake sweet potatoes until soft. Mash until smooth.

2. Preheat oven:

   • 350°F (175°C).

3. Make filling:

   • In a large bowl, combine mashed sweet potatoes, sweetened condensed milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.

4. Fill the crust:

   • Pour sweet potato mixture into the unbaked pie crust, smoothing the top.

5. Bake:

   • Bake for 50–60 minutes, or until a knife inserted near the center comes out clean. If the crust browns too fast, loosely cover edges with foil.

6. Cool:

   • Let the pie cool completely at room temperature, then refrigerate 1–2 hours for the best texture.

7. Serve:

   • Top with whipped cream or a sprinkle of cinnamon before serving.

Tips & Variations

• Extra smooth pie: Press sweet potato mash through a fine mesh sieve.

• Spice it up: Add ½ tsp ginger or a pinch of cloves.

• Bourbon boost: Add 1–2 tbsp bourbon for a richer flavor.

• Crust options: Graham cracker crust or buttery shortbread crust works beautifully.

This pie is creamy, sweet, and melts in your mouth — basically fall on a plate 😋

I can also give a no-bake condensed milk sweet potato pie version that’s just as creamy if you want a quicker option.