Want to transform a humble sweet potato into a mouthwatering masterpiece worthy of your Holiday table? This Sweet Potato Pie with Condensed Milk is flavorful and luscious, with just the right amount of sweetness and Fall spice.
The sweetened condensed milk in this recipe gives the pie an unbelievably smooth and creamy texture, while playing on the natural sweetness of the potatoes. The flaky crust is the perfect textural compliment to the airy filling and lends a buttery finish to your bite.
It’s outrageously delicious on its own and even better topped with Homemade Pumpkin Whipped Cream!
I love using sweetened condensed milk in baking, especially in pies (and in my Viral Condensed Milk Brownies), because it lends a richer, more velvety texture.
And while admittedly I typically find pies one of the more difficult desserts to make, I promise you, as a busy mom and home cook, this recipe is approachable and achievable, even for novice bakers.
Sweet Potato Pie Made with Sweetened Condensed Milk Ingredient Highlights
For the crust, all-purpose flour is best. It contains just the right amount of proteins to get you a flaky pie crust.
It’s important that your butter is frozen solid so that it doesn’t break down too much when you blend it. Ideally, you want there to still be some larger pieces of butter remaining in the crust, so they melt in the oven and give you a super buttery and flaky pie crust.
Similarly, using cold water will keep the butter from melting, which, as stated above, we want to keep some fragments of butter in the dough.
You can use dark brown sugar or even granulated sugar in a pinch, but I prefer light brown sugar for a touch of sweetness and a subtle caramel flavor.
For the sweet potato pie filling, you’ll need one pound of sweet potato. Typically, a large sweet potato weighs in at about one pound, but if you’re able to weigh it either at the store or at home, I highly recommend you do so.
Note the recipe requires sweetened condensed milk- this is not to be confused with evaporated milk.
Unlike the frozen butter we are using for the crust, we want the butter for this filling to be softened! For help with this, see this article on how to soften butter quickly.
You can easily make your own pumpkin pie spice or just grab it at the store. If you don’t have any on hand, you can substitute cinnamon.
I did a lot of recipe testing with sugar, see below for full details.
A Note on Testing Variations
I tested this recipe first without sugar. The texture was definitely not right!
Sugar locks in moisture, and while I was hoping the sweetened condensed milk has enough sugar in it to do the trick, leaving the sugar out altogether did not yield the velvety, smooth filling results I was looking for.
I also tested with both granulated sugar and light brown sugar and much preferred the brown sugar for that subtle molasses/caramel tones it brings to the party.
Finally, I tested this pie recipe with both ¼ cup sugar and ½ cup sugar.
Pro Tip: If you like your desserts on the less sweet side, you can absolutely stick with ¼ cup of sugar!
The texture was equally delicious, and the pie was still nice and sweet. However, when I compared it the pie with ½ cup of sugar, the one with ½ cup tasted more on par with a traditional sweet potato pie.
Condensed Milk Sweet Potato Pie Tips and Tricks
How to Make Sweet Potato Pie with Condensed Milk
Peel your sweet potatoes and place them on a cutting board. Use a sharp knife to slice them into 1-inch cubes. They do not have to be perfectly uniform.
Bring a pot of water to a rolling boil and add the sweet potato cubes, cooking until fork-tender.
While your sweet potato is boiling, start on your crust! Add the all-purpose flour, frozen butter, salt, and brown sugar to a blender and blend on high for about 10-15 seconds, until the frozen butter starts to cut into the flour.
The idea here is to NOT over-blend your dough. Ideally, you will have some chunks of butter left in your pie dough, so that it melts when it bakes in the oven, leaving you with the most buttery, flaky crust.
After about 10-15 seconds, grab your cold water. With the blender on, add the water, allowing it to blend for an additional 5-10 seconds.
At this point, your blender will start to form a dough. Turn the pie dough out into your pie dish. At first, there will be some flour that is not fully integrated. That’s okay!
Use your hands to push the dough into the pie dish, working that excess flour into the dough as you do so.
Work the dough from the center of the dish out towards the sides. Then use your fingers to pinch the dough up the sides of the dish. Work the dough until you are left with a roughly even lining of crust on both the bottom and the sides of the dish.
Set your crust aside and clean out your blender.
Once they’re done boiling, strain the sweet potato and get rid of as much excess water as possible. You can even use a dry, clean kitchen towel to blot the sweet potato cubes dry if need be.
Then, add the sweet potato, condensed milk, softened butter, sugar, and pumpkin pie spice to the blender. Blend on high until smooth and no chunks of sweet potato remain.Then, add the egg to the blender.
Press the pulse button on your blender 8-10 times until the egg is well-combined. Do not overbeat the egg.
Directly from the blender, you can pour the pie filling into your pie crust. Pour it into the center and watch as it spread out evenly to fill the crust.
Once you’ve filled up your crust with the sweet potato pie filling, all that’s left to do is bake it! You’ll know it’s ready if you give it a little shake and the center doesn’t wobble.
How I Store Leftover Sweet Potato Pie
In an airtight container, this Sweet Potato Pie with Condensed Milk will last for about 5 days in the refrigerator.
You can also freeze it for up to 3 months. The best way to thaw it is to transfer it from the freezer to the fridge and let is rest there overnight.
Sweet Potato Pie with Condensed Milk and Flaky All-Butter Crust
SAVE RECIPE TO COLLECTION PRINT RATEEquipment
- High-Powered Blender * or *
Ingredients
Blender Pie Crust
- ½ cup frozen unsalted butter (½ cup butter = 1 stick)
- 1 ½ cups all-purpose flour
- 1 tablespoon light brown sugar
- ¼ teaspoon salt
- ¼ cup cold water
Sweet Potato Pie Filling
- 1 pound sweet potato (1 pound cubed sweet potato = approx. 3 cups)
- ¼ cup unsalted butter, softened
- ½ cup light brown sugar (see notes)
- 14 ounces sweetened condensed milk (14 oz usually = 1 small can)
- ¾ teaspoon pumpkin pie spice (or cinnamon)
- 1 large egg
Instructions
- Preheat the oven to 350°F. Bring about 10 cups of water to a rolling boil. Peel and cut your sweet potato into 1-inch cubes.1 pound sweet potato
- Add the cubed sweet potato to the water and boil for about 10 minutes or until sweet potato is fork-tender.
- Meanwhile, make the crust. Add the flour, butter, brown sugar, and salt to the blender and blend on high for about 10-15 seconds, until the butter just starts to cut into the flour.½ cup frozen unsalted butter, 1 ½ cups all-purpose flour, ¼ teaspoon salt, 1 tablespoon light brown sugar
- With the blender on, add the cold water and blend for an additional 5-10 seconds until the blender starts to form a dough. It's okay if there is still some excess flour that is not well-combined. You will work it into the dough in the next step.¼ cup cold water
- Turn the dough out into your pie dish and use your hands to press the dough into the bottom of the dish, working in any excess flour. As you work the dough, use your fingers to push the dough up the sides of the dish, until you're left with an even layer of crust. Set the pie dish aside.
- Clean your blender and strain the boiled sweet potato, getting as much water off as possible. Add the sweet potato to the blender with the butter, brown sugar, sweetened condensed milk, and pumpkin pie spice. Blend on high until smooth.¼ cup unsalted butter, softened, ½ cup light brown sugar, 14 ounces sweetened condensed milk, ¾ teaspoon pumpkin pie spice
- Add the egg to the blender and pulse 8-10 times to blend the egg into the filling without over-beating it.1 large egg
- Pour the filling into the prepared crust and bake on the top rack of the oven for 45-50 minutes until the filling is set. Enjoy!
Pro Tips
- I tested this pie without adding any sugar first and the texture was off. The sugar is needed to lock in more moisture and give you a velvety, smooth filling. However, if you like your desserts on the less sweet side, you can opt to add 1/4 cup sugar instead of 1/2 cup. The texture will still be perfect. I debated which amount to go with for the final recipe as they were both delicious and ended up going with 1/2 cup because its more on par with a store-bought sweet potato pie in terms of sweetness level.
- You can absolutely make this recipe using a pre-made, store-bought pie crust! Just skip the crust-making directions, everything else remains the same.
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