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Sweet Potato Pie With Condensed Milk

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This simple sweet potato pie with condensed milk recipe has the perfect smooth texture and rich flavor. You are going to love how easy it is to put together, and it will be the star of your dessert table at Thanksgiving or any time a pie craving strikes.

Slice of sweet potato pie on dessert plate with fork with the remaining pie in the background.

Making sweet potato pie with condensed milk has got to be one of the best ways to make it. This recipe is super simple, and the filling is so smooth and delicious.

It is flavored with a little bit of orange zest, cinnamon, and nutmeg. However, you can use pumpkin pie spice instead if you prefer.

You will wonder why you ever made sweet potato pie any other way. But it’s ok, now that you know the secret you can make this this way from now on!

Making Condensed Milk Sweet Potato Pie

Do you keep evaporated milk in your pantry? I almost never have it on hand.

What do I always have? Sweetened condensed milk! 

Looking down on a plate with a slice of condensed milk sweet potato pie and a fork.

You never know when you’ll need it to make a key lime pie or a quick batch of peanut butter fudge. So, you are likely to find several cans in my cabinet at any time. 

That rich creamy liquid gold that is sweetened condensed milk is perfect for making the sweet potato filling.  It not only adds the dairy part of the filling but also adds all of the sweetness you need. 

A couple of eggs, some spice, and mashed sweet potatoes round out the simple ingredient list. You will be putting your pie in the oven in no time at all.

Tray of ingredients including pie crust, eggs, sweet potatoes, condensed milk, and orange, butter, cinnamon, and nutmeg, ready to be made into a sweet potato pie.

The resulting sweet potato pie is everything you would want it to be. It is smooth, rich, and infused with warm spices.

So, if you are looking to make a sweet potato pie without evaporated milk, you are in the right place. A can of condensed milk makes the filling even easier to make and taste even better, making this the best sweet potato pie recipe around!

Tips and Tricks for a Great Sweet Potato Pie

For the flakiest crust, get it fit into the pie plate and chill the unbaked pie shell for at least a half hour. When it comes to pies, cold pastry equals flaky pastry.

Bake the pie on the bottom rack in the oven. This will help ensure good heat transfer to the bottom crust and help to avoid a soggy undercooked bottom.

Make sure you mash your sweet potato until it is completely smooth. You can cook fresh sweet potatoes or use some from a can, either way works great.

Beat the eggs slightly before adding the other ingredients. This will help them to incorporate fully.

Watch your crust and cover it if needed. If the pie crust starts getting dark, put a pie shield or some aluminum foil over the edges.

It is easy for the edges of the crust to get overdone waiting for the filling to set, so this will save your pie. The longer bake time and hotter oven is necessary to avoid the dreaded soggy bottom, but can be hard on the exposed edges.

I have made this pie in both a 9″ deep dish pan and a standard 9″ pie pan, both work. The standard pan results in a very full pie, but it can hold all of the filling if you transfer it to the oven carefully.

Homemade Pie Crust Recipes

There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.

However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.

Slice of sweet potato pie, ready to eat, with remaining pie in pie plate in the background.

My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.

If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.

Toppings for Sweet Potato Pie

Maple whipped cream is a great topping for pumpkin pie. I just love how the warm maple notes blend with the pumpkin filling. All it takes is heavy cream and maple syrup!

For a more stable topping, try cream cheese whipped cream. You can pipe it on your pie and it will hold its shape easily. 

Or check out my pumpkin pie with sour cream topping. You could easily do something similar with this sweet potato pie.

For more tasty dessert inspiration, check out my full collection of pie recipes.

Close up of a piece of sweet potato pie with orange filling in a golden brown pie crust.

Sweet Potato Pie With Condensed Milk

Servings: 12 Servings
Author: Carlee
This simple sweet potato pie with condensed milk recipe has the perfect smooth texture and rich flavor. You are going to love how easy it is to put together and it will be the star of your dessert table at Thanksgiving or any time a pie craving strikes.
5 from 1 rating
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes


  • 1 single crust pie pastry
  • 1 pound sweet potatoes
  • ½ cup butter softened
  • 14 ounces sweetened condensed milk
  • 2 teaspoons orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 eggs lightly beaten
Makes: 9inch round


  • Cook the sweet potatoes via your favorite method (the microwave, Instant Pot, boiling or baking all work well.) Peel the potatoes when cool enough to handle.
    1 pound sweet potatoes
  • Preheat the oven to 350℉.
  • Fit the pie crust pastry into a 9-inch pie pan and refrigerate until ready to use.
    1 single crust pie pastry
  • In a large mixing bowl, mash the potatoes with the butter.
    ½ cup butter
  • Add the condensed milk, orange zest, and seasonings. Beat until well blended and smooth.
    14 ounces sweetened condensed milk, 2 teaspoons orange zest, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt
  • Stir in the eggs.
    2 eggs
  • Pour into the prepared pie shell.
  • Bake on the bottom rack of the oven for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  • Cool and then refrigerate until ready to serve.
  • Serve with a dollop of whipped cream if desired.


A 16 or 17 ounce can of sweet potatoes can be substituted for fresh. Just drain them well and melt the butter before adding it to the sweet potatoes.


Serving: 1ServingCalories: 283kcalCarbohydrates: 33gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 59mgSodium: 240mgPotassium: 278mgFiber: 2gSugar: 20gVitamin A: 5729IUVitamin C: 2mgCalcium: 117mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating

Friday 7th of June 2024

This was easy and delicious.