Introduction
Sweet Potato Pie with Condensed Milk is a timeless dessert that combines the natural sweetness of sweet potatoes with the rich creaminess of condensed milk. Perfect for holidays, family gatherings, or a special treat, this pie has a velvety texture and a flavor profile that will leave everyone asking for seconds. Let’s dive into how to create this delicious masterpiece from scratch!
Ingredients:
- For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- For the Crust:
- 1 9-inch unbaked pie crust (store-bought or homemade)
Preparation:
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C).
- Wash, peel, and dice the sweet potatoes into chunks.
- Boil the sweet potato pieces in a pot of water for about 15-20 minutes or until they are fork-tender. Drain and mash until smooth.
Step 2: Prepare the Pie Filling
- In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger (if using), vanilla extract, and salt.
- Mix thoroughly using a whisk or hand mixer until the mixture is smooth and well combined.
Step 3: Prepare the Pie Crust
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Trim the edges and crimp them for decoration if desired.
Step 4: Assemble the Pie
- Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
Step 5: Bake the Pie
- Place the pie on the center rack of the oven and bake for 40-45 minutes or until the filling is set and the crust is golden brown.
- To check doneness, insert a toothpick into the center of the pie—it should come out clean.
Step 6: Cool and Serve
- Allow the pie to cool on a wire rack for at least 2 hours to set properly.
- Serve at room temperature or chilled, topped with whipped cream if desired.
Variation
- Coconut Sweet Potato Pie: Add 1/2 cup shredded coconut to the filling for a tropical twist.
- Pecan Topping: Sprinkle chopped pecans on top before baking for added texture and flavor.
- Spiced Sweet Potato Pie: Increase cinnamon and nutmeg for a more robust flavor.
Cooking Notes
- Ensure the sweet potatoes are fully mashed to avoid lumps in the filling.
- Blind-bake the pie crust for a crispier base if desired.
- The pie can be stored in the refrigerator for up to 3 days.
Serving Suggestions
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of spiced tea or coffee for a comforting treat.
Tips
- Use freshly baked sweet potatoes for a more intense flavor.
- Let the pie cool completely before slicing for clean cuts.
- Adding a pinch of allspice can enhance the warming spices in the pie.
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Nutritional Information (Per slice, based on 8 servings)
- Calories: 290
- Protein: 5g
- Sodium: 180mg
FAQs
Q: Can I make this pie ahead of time?
A: Yes, you can make it a day in advance. Store it in the refrigerator and serve chilled or at room temperature.
Q: Can I use canned sweet potatoes?
A: Yes, canned sweet potatoes can be used as a shortcut. Be sure to drain and mash them before mixing.
Q: How do I prevent the crust from getting soggy?
A: Blind-baking the crust for 10 minutes before adding the filling helps prevent sogginess.
Q: Can I freeze Sweet Potato Pie?
A: Absolutely! Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Conclusion
Sweet Potato Pie with Condensed Milk is a delightful dessert that combines ease of preparation with an unforgettable taste. Whether you’re a seasoned baker or a beginner, this recipe guarantees a creamy, flavorful pie that’s perfect for any occasion. Try it today and enjoy a slice of comfort with every bite!
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Sweet Potato Pie with Condensed Milk Recipe
Ingredients
- For the Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- For the Crust:
- 1 9-inch unbaked pie crust (store-bought or homemade)
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C).
- Wash, peel, and dice the sweet potatoes into chunks.
- Boil the sweet potato pieces in a pot of water for about 15-20 minutes or until they are fork-tender. Drain and mash until smooth.
Step 2: Prepare the Pie Filling
- In a large mixing bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger (if using), vanilla extract, and salt.
- Mix thoroughly using a whisk or hand mixer until the mixture is smooth and well combined.
Step 3: Prepare the Pie Crust
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Trim the edges and crimp them for decoration if desired.
Step 4: Assemble the Pie
- Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
Step 5: Bake the Pie
- Place the pie on the center rack of the oven and bake for 40-45 minutes or until the filling is set and the crust is golden brown.
- To check doneness, insert a toothpick into the center of the pie—it should come out clean.
Step 6: Cool and Serve
- Allow the pie to cool on a wire rack for at least 2 hours to set properly.
- Serve at room temperature or chilled, topped with whipped cream if desired.
Notes
- Ensure the sweet potatoes are fully mashed to avoid lumps in the filling.
- Blind-bake the pie crust for a crispier base if desired.
- The pie can be stored in the refrigerator for up to 3 days.