Rich in texture and delicately spiced, this condensed milk and sweet potato pie is delicious. Beginners can cook this Southern delicacy with ease.
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 pound sweet potatoes, peeled and cut into chunks
- ¼ cup butter or margarine
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 (9 inch) pie shell, unbaked
Instructions
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
- While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
- Drain potatoes and place into a large mixing bowl. Add butter and beat with an electric mixer until smooth. Mix in condensed milk, eggs, orange zest, vanilla, cinnamon, nutmeg, and salt until smooth; pour into pie shell.
- Bake in the preheated oven until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 40 minutes. Let cool before serving.
Reviews
yummy n simple
I made it with Purple Sweet Potatoes!
I added 1/2 cup of flour & did not use any citrus grinds. My 1st pies were great, so they asked for a repeat! The pies were beautiful & delicious!
This is the best pie my family loves it. I love using Eagle Brand condensed milk. Mom always made her pies this way too.
I used REAL sweet potatoes…not YAMs! Turned out deliciously! Everyone loved it!
This is a nice starting base for someone like myself who’s always tweeking recipes to my preferences. I’ve never made sweet potato pie using sweetened condensed milk so I thought I’d give it a try, adding and changing little things to my liking. With that being said, I’m happy with the end results of 2 deep dish pies. I used 3-15oz cans of sweet taters drained and mashed well, 1 condensed milk only, added an extra egg for 3, 2 Tbs cornstarch, and used the measurements for all the spices from Libbys old original pumpkin pie recipe except adding an extra 1/2 tsp of cinnamon. As other reviews stated, you have to heat your potatoes with the butter and I even added the condensed milk in mine to incorporate it well. Baked both pies 15 min at 425 then 20 min at 350 as my oven runs hotter for 2 pies in prepared frozen shells. They turned out exceptionally well and even had the exact color and texture as pumpkin. I recommend anyone to try it out and make it your own or keep it as listed. They are delicious, although my oldest son prefers pumpkin all the time, he actually changed his mind on these and that’s a bonus for me!
Up late cooking for church & couldn’t call Grandma. This was the closest. I didn’t use orange nor nutmeg. Tastes deeelish!!!
Delicious!! Only thing I did differently was used TWEINZERL suggestion of using the Bruce’s yams in a can. And it was perfect!
This pie is ok but not nearly sweet enough. Next time I think I will add some brown sugar to sweetened it up.
This filling is very yummy. I only added ~1 tablespoon of molasses to deepen the flavor and a few shakes more of seasoning. Ps if you use a real pie dish not premade crust, this will fill that & not even to the rim. I used a glass pie dish and it filled 3/4 of the way. Thankfully is puffs up a bit after cooking and then put your whipped topping on and it’ll fill perfectly.
The pie was very light. Not too sweet. Very easy to make. I added cinnamon and nutmeg to the top of the pie too. It was delicious
I made this version on an old favorite because I found myself with only Two cans of Condensed Milk this morning. It was sweetened perfectly for a single pie and half the mess because I didn’t have to measure the sugar. Loved the light and fluffy texture which elevated the dessert. Nice Sunday dinner treat which reminds me of the beautiful pies my grandmother made.
I made this version on an old favorite because I found myself with only Two cans of Condensed Milk this morning. It was sweetened perfectly for a single pie and half the mess because I didn’t have to measure the sugar. Loved the light and fluffy texture which elevated the dessert. Nice Sunday dinner treat which reminds me of the beautiful pies my grandmother made.
First time making sweet potato pie and it’s one for the record books. I used all ingredients as listed but I didnt have the orange flavor , which my family didnt miss. I added a teaspoon of all spice and 5 tablespoon of brown sugar it was necessary. I’m from the south and we like sweet sweet potato pies. Made on Saturday one pcs left on Sunday , my husband loved it! Great easy recipe!
I’ll make it again ! It’s really good. I used a full 40oz can of Bruce’s sweet potatoes for 2 pies . This recipe makes 2 pies . 9” deep crust .
Delicious with or without whipped cream, an easy recipe that I will use over and over.
It came out pretty but too much nutmeg. The pie tasted like soap because of it. I will try again with much less nutmeg
I am not really a sweet potato pie person.Every one I have ever had has been made with canned sweet potatoes, which to me does not have a real flavor. I made this pie with a pound of fresh sweet potatoes peeled and boiled. Then followed the recipe as it stated. And this pie was delicious !!!!
I love this recipe. I make it every year. I use 1 pound of fresh sweet potatoes. It makes the perfect amount to fill a deep dish pie crust. I make the pie filling in a food processor to get a really smooth consistency. It’s the best!
My husband loved it. No changes, will make it again.
Luscious! Enough said!