Sweet Potato Pie with Condensed Milk and Flaky All-Butter Crust
Sweet Potato Pie with Condensed Milk is a rich and creamy dessert that combines the earthy sweetness of sweet potatoes with the velvety smoothness of condensed milk, creating a delectable and comforting treat perfect for any occasion.
Equipment
- 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
- 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. Option to add a little whipped cream (this Pumpkin Whipped Cream is especially delicious) on top. Enjoy!
Video
Notes
- 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 storebought sweet potato pie in terms of sweetness level.
- You can absolutely make this recipe using a pre-made, storebought pie crust! Just skip the crust-making directions, everything else remains the same.
- For more recipes using delicious spuds, check out this list of Easy Sweet Potato Recipes.
- This dish is a classic holiday recipe. For more like this, check out my comprehensive list of best Thanksgiving recipes.
- Love a good pie? You gotta check out this list of my best pie recipes!