Sweet Potato Pie with Condensed Milk is a comforting and indulgent dessert that brings together the rich, sweet flavors of sweet potatoes with the creamy goodness of condensed milk. This classic Southern pie is perfect for holidays, special occasions, or any time you want a delicious and satisfying treat. The pie features a smooth and spiced sweet potato filling nestled in a flaky pie crust, topped with a hint of cinnamon and nutmeg.
2. What You’ll Need
- For the Pie Crust:
- 1 ¼ cups (150g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2-3 tablespoon ice water
- For the Sweet Potato Filling:
- 2 cups (450g) cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup (300g) sweetened condensed milk
- ½ cup (100g) granulated sugar
- 2 large eggs
- ¼ cup (60ml) milk
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- For Garnish (Optional):
- Whipped cream
- Ground cinnamon
- Toasted pecans
3. How to Make
- Prepare the Pie Crust:
- Make the Dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the Egg Yolk: Mix in the egg yolk until combined. Gradually add ice water, one tablespoon at a time, until the dough comes together. You may not need all the water.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to firm up.
- Prepare the Filling:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine the mashed sweet potatoes, condensed milk, sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
- Assemble and Bake:
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming any excess and crimping the edges.
- Fill the Pie: Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. You can check for doneness by inserting a knife into the center of the pie; it should come out clean.
- Cool: Allow the pie to cool completely on a wire rack before serving. This allows the filling to firm up and makes it easier to slice.
- Serve and Garnish:
- Garnish: Optionally, top with whipped cream, a sprinkle of ground cinnamon, or toasted pecans for added flavor and texture.
- Serve: Slice and serve the pie at room temperature or chilled. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
4. Serving and Storage Tips
- Serving: Sweet Potato Pie is delicious served either warm or chilled. For the best flavor, allow the pie to cool at room temperature for at least 2 hours before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the pie tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
5. Mistakes to Avoid
- Overworking the Dough: Avoid overworking the pie dough, as this can make it tough. Handle the dough as little as possible and keep it cold.
- Underbaking the Pie: Ensure the pie is fully baked by checking the center with a knife or toothpick. The filling should be set and not jiggle excessively.
- Not Chilling the Dough: Chilling the dough helps prevent shrinking and ensures a flaky crust. Don’t skip this step.
6. Tips and Tricks
- Use Fresh Sweet Potatoes: For the best flavor and texture, use fresh sweet potatoes rather than canned sweet potato puree. Bake or steam the sweet potatoes until tender, then mash them until smooth.
- Adjust Sweetness: Taste the filling before baking and adjust the sweetness if needed. Depending on your preference, you can add a bit more sugar or condensed milk.
- Crust Protection: If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
- Decorative Crust: For a decorative touch, use pie dough scraps to create a lattice top or cut-out shapes to place on top of the pie before baking.
7. FAQ
- Can I use a different type of milk?
Yes, you can use whole milk, 2% milk, or even a non-dairy milk alternative like almond milk if you prefer. - Can I make the pie in advance?
Yes, the pie can be made in advance and stored in the refrigerator for up to 4 days. It can also be frozen and thawed before serving. - What can I use if I don’t have sweetened condensed milk?
If you don’t have sweetened condensed milk, you can substitute with a mixture of evaporated milk and sugar. Use 1 cup evaporated milk and 1 cup sugar, heated until the sugar dissolves. - Can I make this recipe dairy-free?
Yes, you can use a dairy-free condensed milk alternative and non-dairy butter for the pie crust to make it dairy-free.
8. Conclusion
Sweet Potato Pie with Condensed Milk is a delightful dessert that combines the natural sweetness of sweet potatoes with the creamy richness of condensed milk. The result is a velvety filling encased in a buttery, flaky crust that’s sure to be a hit with family and friends. Whether for a holiday feast or a simple family dinner, this pie offers a comforting and flavorful end to any meal. Enjoy the classic taste of sweet potato pie with a touch of creamy indulgence!
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Sweet Potato Pie with Condensed Milk 🍠🥧
- Total Time: 55 minute
- Yield: 8 1x
Description
This Sweet Potato Pie with Condensed Milk is a delightful twist on the classic dessert. It features a smooth, creamy filling made with sweet potatoes and condensed milk, nestled in a buttery pie crust. Perfect for holidays or any time you crave a comforting treat!
Ingredients
Scale
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- ¼ cup cold water
For the Filling:
- 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 can (14 oz) sweetened condensed milk
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of salt
Instructions
- Prepare the Pie Crust: In a large bowl, mix flour and sugar. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat the oven to 220°C (425°F).
- Roll Out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp as desired.
- Prepare the Filling: In a large bowl, combine mashed sweet potatoes, condensed milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
- Assemble and Bake: Pour the sweet potato filling into the prepared pie crust. Bake for 15 minutes at 220°C (425°F), then reduce the temperature to 175°C (350°F) and bake for an additional 35-40 minutes, or until the filling is set and the crust is golden.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream if desired.
Notes
- For a smoother filling, you can blend the sweet potato mixture using a hand blender or food processor.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- Prep Time: 20
- Cook Time: 50-55
Nutrition
- Serving Size: ⅛ of pie
- Calories: 320
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g
