Sweet potato pie with condensed milk is a Southern dessert that comes together in a food processor and bakes in two stages. A pie crust mix worked with chopped pecans and water, pressed into a deep-dish plate, filled with a blended mixture of canned sweet potatoes, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and salt. Baked first at high heat to set the crust, then at a lower temperature until the filling is firm. Serves eight with whipped cream and toasted pecans alongside.
The sweetened condensed milk does two things here: it provides the sweetness and it provides structure. Condensed milk has had most of its water removed and contains a high concentration of milk solids and sugar; when baked with eggs it sets into a smooth, dense custard that holds its shape when sliced. Plain milk or evaporated milk would produce a looser, less firm filling. No additional sugar is needed in the recipe because the condensed milk is already heavily sweetened.
The pecan crust
One and two-thirds cups of pie crust mix combined with a quarter cup of finely chopped pecans, then water added a tablespoon at a time until the dough comes together. The pecans go into the crust rather than just the topping, which gives each bite of crust a slight nuttiness and crunch that plain pastry doesn’t have. Roll out to fit a nine-inch deep-dish pie plate or cast iron skillet and flute the edges. A deep-dish plate is specified because the filling volume from two cans of sweet potato plus a full can of condensed milk is substantial; a standard-depth plate may not hold it all.
The filling
Everything for the filling goes into a food processor: three eggs, two fifteen-ounce cans of drained sweet potatoes, one fourteen-ounce can of sweetened condensed milk, one and a half to two teaspoons of pumpkin pie spice, a teaspoon of vanilla, and half a teaspoon of salt. Blend until completely smooth. The food processor is the right tool because it produces a smoother filling than a hand mixer or a potato masher would; any fibrous bits from the canned sweet potato get fully processed. Pour directly from the processor into the unbaked crust.
Pumpkin pie spice is the blend of cinnamon, ginger, nutmeg, and allspice that works equally well in sweet potato pie as in pumpkin pie. The range of one and a half to two teaspoons allows adjustment to taste; the higher amount produces a more pronounced spice flavor. Use two teaspoons if you want the spice to be clearly present in each bite, one and a half if you prefer the sweet potato flavor to lead.
The two-stage bake
Bake at 425 degrees for fifteen minutes first. This high-temperature stage sets the crust edges and bottom before the filling has fully firmed, preventing the soggy bottom that can happen when a custard pie is baked at a single moderate temperature throughout. Then reduce the heat to 350 degrees and bake for thirty to thirty-five more minutes until a knife inserted in the center comes out clean.
The knife test is more reliable for custard pies than the toothpick test because a toothpick can come out clean while the custard is still liquid if it slips between the egg proteins without picking up any filling. A knife inserted at an angle in the center, pulled out, and checked for wet filling on the blade is the better indicator. The filling should be set all the way through with just a slight wobble in the very center when the plate is gently shaken.
Cooling and serving
Cool completely on a wire rack before slicing. A warm custard pie doesn’t hold its shape when cut; the filling needs to set completely as it cools to room temperature. Serve with whipped cream and toasted pecans. The toasted pecans add crunch against the smooth, dense filling and the cream softens the richness. Serves 8. Nutrition per serving: 417 calories, 59g carbohydrates, 9g protein, 17g fat.
Canned vs fresh sweet potatoes
Canned sweet potatoes are already cooked and drain quickly; the recipe is designed around their consistent moisture content and sweetness. Fresh sweet potatoes roasted and pureed can substitute but add time and may have variable moisture and sweetness depending on the variety and roasting time. If using fresh, use about 30 oz of roasted, pureed sweet potato and taste the filling for sweetness before baking, adding a tablespoon or two of brown sugar if needed since fresh sweet potatoes vary in sweetness.
Sweet Potato Pie with Condensed Milk
Description
Sweet potato pie with a pecan pie crust mix base and a food-processor filling of canned sweet potatoes, condensed milk, and pumpkin pie spice. Serves 8.
Ingredients
Instructions
-
Combine pie crust mix and pecans in a bowl. Add cold water a tablespoon at a time, tossing with a fork, until the dough comes together. Roll out to fit a 9-inch deep-dish pie plate. Transfer and flute the edges.
-
In a food processor, combine the eggs, drained sweet potatoes, condensed milk, pumpkin pie spice, vanilla, and salt. Blend until completely smooth.
-
Pour the filling into the unbaked crust.
-
Bake at 425 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees and bake for 30 to 35 more minutes until a knife inserted in the center comes out clean.
-
Cool completely on a wire rack before slicing. Serve with whipped cream and toasted pecans if desired..
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 417kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 6g30%
- Cholesterol 96mg32%
- Sodium 436mg19%
- Total Carbohydrate 59g20%
- Dietary Fiber 3g12%
- Sugars 42g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a deep-dish pie plate; standard depth may not hold all the filling. Bake 15 minutes at 425 first, then reduce to 350 for 30 to 35 more minutes. Cool completely before slicing. Nutrition per serving (serves 8): 417 calories, 59g carbohydrates, 9g protein, 17g fat, 6g saturated fat, 96mg cholesterol, 436mg sodium, 3g fiber, 42g sugar.