Sweet Potato Pie
This Sweet Potato Pie with Condensed Milk is a creamy, luscious, and perfectly spiced dessert that’s ideal for the holidays or any time you’re craving a comforting, homemade pie.
The condensed milk adds a rich sweetness, making this pie irresistibly delicious!
Ingredients:
1 (1 pound) sweet potato
2 large eggs
½ teaspoon ground nutmeg
1 cup white sugar
½ cup condensed milk
½ cup butter, softened
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 (9 inch) unbaked pie crust.
Instructions:
Boil the Sweet Potato:
Place the whole sweet potato in a pot and cover with water.
Bring to a boil and cook until tender when pierced with a fork, about 40 to 50 minutes.
Prepare the Sweet Potato:
Preheat the oven to 350 degrees F (175 degrees C).
Remove the sweet potato from the pot and run it under cold water.
Peel off and discard the skin.
Break the sweet potato flesh apart and place it in a bowl.
Make the Filling:
Add the softened butter to the sweet potato flesh.
Mix with an electric mixer until well combined.
Add the sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract.
Beat on medium speed until the mixture is smooth.
Assemble and Bake:
Pour the filling into the unbaked pie crust.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 55 to 60 minutes.
Remove from the oven and let cool before serving.
Enjoy!
This Sweet Potato Pie with Condensed Milk can be easily customized with various delicious variations.
For a twist on the classic flavor, consider adding a splash of bourbon or rum to the filling for a warm, rich undertone.
You can also incorporate other spices like ginger or allspice to enhance the flavor profile.
For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking, or use a graham cracker crust instead of a traditional pie crust for added texture.
To store your Sweet Potato Pie, allow it to cool completely after baking, then cover it with plastic wrap or aluminum foil, or place it in an airtight container. It can be refrigerated for up to 4-5 days.
If you want to keep it longer, consider freezing the pie; wrap it tightly in plastic wrap and then in aluminum foil, and it can be stored in the freezer for up to 2-3 months.
When ready to enjoy, simply thaw in the refrigerator overnight and serve chilled or warmed, making it a delightful treat any time of year!