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

Sweet Potato Pie With Condensed Milk

Using condensed milk in you sweet potato pie filling gives great richness and the perfect amount of sweetness in the easiest possible way. You are going to love how quick it is to put together and it will be the star of your dessert table at Thanksgiving or any time a pie craving strikes.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

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

Instructions

  • Cook the 1 pound sweet potatoes via your favorite method (the microwave, Instant Pot, boiling or baking all work well.) Peel the potatoes when cool enough to handle.
  • Preheat the oven to 350℉.
  • Fit the pie crust pastry into a 9-inch pie pan and refrigerate until ready to use.
  • In a large mixing bowl, mash the sweet potatoes with the ½ cup butter.
    Mashed sweet potatoes with butter speckles in mixing bowl, getting ready to be made into pie filling.
  • Add the 1 14 oz can sweetened condensed milk, 2 teaspoons orange zest, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg and ¼ teaspoon salt. Beat until well blended and smooth.
    Adding condensed milk and orange zest to the filling mixture.
  • Stir in the 2 large eggs.
  • Pour the sweet potato filling into the prepared pie shell.
    Sweet potato pie filling in pie crust, ready to go in the oven.
  • 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.

Notes

  • 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.
  • For more spice, try adding a dash or two of ground ginger. You can also use 1½-2 teaspoons of pumpkin pie spice in place of the seasonings called for in the recipe. 
  • You can omit the orange zest if you want to but it does add a nice fresh pop of flavor.
  • After your pie has cooled, loosely cover it and store it in the refrigerator for up to 4 days. Keep leftovers in the fridge as well. You can freeze the pie for longer storage.

Nutrition

Serving: 1Serving | Calories: 283kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 240mg | Potassium: 278mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5729IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg
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