Name: Sweet Potato Pie with Condensed Milk Recipe
Prep time: 25 min
Cook time: 45 min
Total time: PT-489381H50M12S
Cuisine: American
Ingredients: 1-2/3 cups pie crust mix; 1/4 cup finely chopped pecans; 3 to 4 tablespoons cold water; 3 large eggs; 2 cans (15 ounces each) sweet potatoes, drained; 1 can (14 ounces) sweetened condensed milk; 1-1/2 to 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; 1/2 teaspoon salt; Whipped cream; Additional chopped pecans, toasted

Jump to Recipe· 4.7 from 139 reviews

If you’re craving a dessert that’s cozy, creamy, and downright addictive, you’ve got to try this Sweet Potato Pie with Condensed Milk Recipe. I absolutely love how this pie turns out silky-smooth with the perfect hint of spice, and you’ll find that using sweetened condensed milk gives it that rich, luscious texture that makes it extra special. Trust me, once you take a bite, you’ll understand why this recipe has become a favorite in my kitchen.

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Why You’ll Love This Recipe

Velvety Texture: The sweetened condensed milk makes for a super smooth filling that’s not too sweet but just right.
Simple Ingredients: You probably have most of these staples in your pantry already, which means no stress!
Time-Saver: Using canned sweet potatoes shaves off prep time without sacrificing flavor.
Kid and Adult Approved: My whole family goes crazy for this pie – it’s a crowd-pleaser every time.

The image shows a pumpkin pie with one slice taken out, placed on a white plate with a white marbled surface underneath. The pie has a light brown, smooth pumpkin filling as the middle layer, surrounded by a thick, golden crust with a ridged edge. On top, there is a swirl of white whipped cream placed around the pie edge, decorated with small bits of nuts. Two plates with one slice of pie each are set in the background on the same white marbled surface, with woman’s hand holding one slice. A pie server with a wooden handle lies next to the pie. Photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Pie with Condensed Milk, sweet potato pie recipe, creamy sweet potato pie, easy sweet potato dessert, holiday pie recipe

Ingredients You’ll Need

This recipe balances cozy spices, creamy filling, and a nutty crust. Picking the right kind of pie crust mix and quality sweetened condensed milk will take your pie up a notch.

Flat lay of a simple white ceramic bowl filled with fine pie crust mix, a small white bowl with finely chopped pecans, a small white bowl of cold water, three whole uncracked brown eggs, a small white bowl holding smooth mashed sweet potatoes, a small white bowl of thick sweetened condensed milk, a small white bowl containing brownish pumpkin pie spice, a small white bowl with clear vanilla extract, a small white bowl of fine salt, and a dollop of fresh whipped cream topped with a few toasted pecans on simple white ceramic plates, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Sweet Potato Pie with Condensed Milk, sweet potato pie recipe, creamy sweet potato pie, easy sweet potato dessert, holiday pie recipe

Pie crust mix: Choose a flaky, all-purpose mix for that perfect pie base — I love the texture it creates when combined with pecans.
Finely chopped pecans: Adds a wonderful crunch and a little nuttiness to your crust, giving it character.
Cold water: Helps bring the pie dough together without making it tough, so keep it chilled until you mix.
Large eggs: They help bind everything and lend richness to the custard filling.
Sweet potatoes (canned): Kept me from hours of roasting and peeling, but fresh can work if you’re feeling adventurous.
Sweetened condensed milk: The star that makes this pie irresistibly creamy and brings natural sweetness.
Pumpkin pie spice: It’s that cozy blend of cinnamon, nutmeg, and cloves that warms the flavor perfectly.
Vanilla extract: Just a splash adds depth and rounds out the spices nicely.
Salt: A pinch to balance and highlight all those sweet notes.
Optional toppings: Whipped cream and extra toasted pecans are simple yet fancy garnishes I can’t resist.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Sweet Potato Pie with Condensed Milk Recipe is how easy it is to make your own. I’ve tweaked it several ways, and you can too—just think of it as your own cozy canvas.

Use fresh sweet potatoes: When I have time, roasting fresh sweet potatoes adds an earthier flavor, though canned still gives you that classic texture.
Spice it up: Feel free to increase the pumpkin pie spice or add a pinch of ginger for an extra warm kick—I’ve started doing this when I want a bolder flavor.
Gluten-free crust: Swap the pie crust mix for a gluten-free version and it works like a charm without losing any of the deliciousness.
Nut-free option: Simply omit the pecans if you or your guests have nut allergies — the filling stays just as amazing.

How to Make Sweet Potato Pie with Condensed Milk Recipe

Step 1: Crafting the Perfect Nutty Pie Crust

Start by mixing your pie crust mix and finely chopped pecans in a small bowl. I love adding pecans here because they give the crust such a lovely crunch and nutty flavor that balances the creamy filling. Slowly add cold water, tossing the mixture with a fork until it comes together into a nice dough ball. If your dough feels too crumbly, add an extra teaspoon of water—just be careful not to make it sticky. Then, roll it out evenly and fit it into a 9-inch deep-dish pie plate or even a cast-iron skillet if you want that rustic vibe. Flute the edges to give it that classic pie look, and set it aside.

Step 2: Blend the Creamy Filling

Here’s where the magic happens: pop the eggs, drained sweet potatoes, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt into your food processor. I prefer the food processor for that ultra-smooth texture, but a blender or even a sturdy whisk can work if you don’t have one. Pulse everything until silky, stopping to scrape down the sides if needed. Pour this dreamy filling into your prepared crust without overfilling.

Step 3: Baking to Golden Perfection

Bake your pie at 425°F for 15 minutes to set the custard’s edges, then reduce the heat to 350°F and bake for another 30 to 35 minutes. You’ll know it’s done when a knife inserted near the center comes out clean — this little check helped me avoid overbaking and cracking all my pies! Once baked, cool it fully on a wire rack. Cooling is key because the pie firms up and slices much more nicely.

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Pro Tips for Making Sweet Potato Pie with Condensed Milk Recipe

Chill Your Dough: Make sure your water is icy cold — it helps the crust stay flaky instead of tough.
Drain Sweet Potatoes Well: Excess liquid from canned potatoes can thin out the filling, so give them a good drain.
Watch Oven Temps: I learned the hard way that starting hot and lowering the heat prevents cracking and ensures a smooth top.
Cool Before Slicing: Patience pays off—cutting too soon will leave a runny mess.

How to Serve Sweet Potato Pie with Condensed Milk Recipe

The image shows a round pecan pie on a white plate, placed on a blue woven cloth over a white marbled surface. The pie has a golden brown crust with visible pecan pieces baked into it. Inside the crust, there is a smooth, light brown filling. Around the edge of the filling, thick swirls of white whipped cream are evenly spaced in a circular pattern. Small pieces of pecans are sprinkled on top of the whipped cream. A pie server with a wooden handle rests beside the pie on the cloth. Photo taken with an iphone --ar 2:3 --v 7 - Sweet Potato Pie with Condensed Milk, sweet potato pie recipe, creamy sweet potato pie, easy sweet potato dessert, holiday pie recipe

Garnishes

Whenever I serve this pie, I dollop it with fresh whipped cream and sprinkle some toasted pecans on top. The cool creaminess contrasts so nicely with the warm, spiced pie, and those pecans add a delightful crunch. If I’m feeling fancy, a little dusting of cinnamon on the whipped cream never hurts!

Side Dishes

Sweet potato pie shines as a dessert after hearty dinners. I enjoy pairing it with roasted turkey or glazed ham for festive meals, but honestly, it’s equally wonderful just on its own with a cup of coffee or tea.

Creative Ways to Present

For holiday gatherings, I like to serve individual mini sweet potato pies in ramekins — it’s a crowd-pleaser and everyone feels special having their own personal treat. Another trick is to drizzle a bit of caramel sauce over each slice and throw on a few candied pecans for extra wow factor.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or foil and keep them in the fridge. The pie stays moist and flavorful for up to 4 days—that’s if it lasts that long in your house!

Freezing

I’ve frozen baked sweet potato pie successfully by wrapping it well in plastic wrap and then tin foil. When you’re ready to enjoy, thaw overnight in the fridge. The texture remains great, though the crust can lose a bit of its crispness.

Reheating

To reheat, I gently warm slices at 300°F in the oven for about 10 minutes to avoid drying it out. Microwaving works too if you’re in a hurry—just 20-30 seconds per slice to keep that creamy filling intact.

FAQs

Can I use fresh sweet potatoes instead of canned for this recipe?

Absolutely! You just need to roast or boil fresh sweet potatoes until tender, then mash and drain them well to avoid excess moisture. The flavor will be a bit earthier and fresher, but the texture remains wonderful.
What if I don’t have pumpkin pie spice on hand?

You can easily make your own by combining 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of cloves or allspice. It’s a handy mix that adds all the cozy warmth and is perfect for this pie.
Why do I need to bake the pie at two different temperatures?

Baking first at a high temperature helps set the filling’s edges quickly, preventing it from leaking or cracking. Lowering the heat afterward gently finishes baking the custard without overcooking the edges or browning the crust too much.
How long will this pie keep in the fridge?

Stored properly, the pie keeps well for about 3-4 days. Beyond that, the texture might start to change, so I recommend enjoying it sooner rather than later.

Final Thoughts

This Sweet Potato Pie with Condensed Milk Recipe has become my go-to dessert when I want something that feels special without the fuss. Its creamy, lightly spiced filling and nutty crust make every bite feel like a warm hug. I can’t recommend it enough if you want to impress family or just treat yourself to a little slice of comfort. Give it a try—once you do, I bet it’ll become a staple in your recipe box too!