Enjoy a creamy and spiced Sweet Potato Pie with Condensed Milk that’s perfect for any gathering. This rich pie combines mashed sweet potatoes with sweetened condensed milk and warm fall spices like cinnamon, nutmeg, and ginger. It’s a delightful dessert that’s easy to make and sure to impress your guests!
Ingredients:
2 cups mashed sweet potatoes
1 can (14 ounces) sweetened condensed milk
1/2 cup brown sugar
2 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 unbaked 9-inch pie crust
Directions:
Preheat Oven: Start by preheating your oven to 350°F (175°C).
Prepare Filling: In a large bowl, combine the mashed sweet potatoes, sweetened condensed milk, brown sugar, eggs, ground cinnamon, ground nutmeg, ground ginger, and vanilla extract. Mix well until the mixture is smooth and well combined.
Assemble Pie: Pour the sweet potato mixture into the unbaked pie crust, smoothing it out with a spatula to ensure an even layer.
Bake: Place the pie in the preheated oven and bake for 50-60 minutes. The pie is done when a knife inserted into the center comes out clean.
Cool and Serve: Allow the pie to cool completely before serving. This helps the filling to set properly and makes for a cleaner slice.
Serving Tips:
Cool Before Serving: Allow the pie to cool completely at room temperature before slicing. This helps the filling to set properly, making for cleaner and neater slices.
Serve Chilled or Room Temperature: Sweet potato pie can be enjoyed either chilled or at room temperature. If you prefer it chilled, refrigerate it for at least 2 hours before serving.
Add Toppings: Enhance the pie with a dollop of whipped cream or a sprinkle of cinnamon on top for extra flavor and presentation. You could also serve it with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Garnish Ideas: Garnish with a sprinkle of chopped pecans or a drizzle of caramel sauce to add a touch of elegance and additional flavor.
Storage Tips:
Refrigeration: Store any leftover pie in the refrigerator. Cover the pie with plastic wrap or aluminum foil to prevent it from absorbing other odors and to keep it fresh. It can be stored in the refrigerator for up to 4 days.
Freezing: If you want to keep the pie for a longer period, you can freeze it. Wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, transfer the pie to the refrigerator for 24 hours before serving.
Reheating: To reheat the pie, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. If reheating from frozen, thaw the pie overnight in the refrigerator before reheating.
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FAQs:
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. Be sure to drain them thoroughly and mash them well before using them in the recipe. Canned sweet potatoes may be slightly sweeter and more watery than fresh, so you might need to adjust the brown sugar and cook the pie slightly longer to achieve the desired consistency.
Can I make this pie ahead of time?
Absolutely! This pie can be made ahead of time. You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve. For longer storage, you can freeze the pie. Just be sure to wrap it tightly to prevent freezer burn and thaw it in the refrigerator before reheating.
Can I use a pre-made pie crust?
Yes, using a pre-made pie crust is a convenient option. You can find pre-made pie crusts in the refrigerated or frozen section of most grocery stores. Just place it in your pie dish and follow the recipe as directed. If using a store-bought crust, you may want to adjust the baking time slightly according to the package instructions.
How can I make this pie dairy-free?
To make this pie dairy-free, substitute the sweetened condensed milk with a dairy-free alternative, such as coconut milk or almond milk sweetened with a little maple syrup or agave nectar. Ensure that your pie crust is also dairy-free. The texture and flavor may vary slightly, but the pie will still be delicious.
Conclusion:
This Sweet Potato Pie with Condensed Milk is a rich, creamy dessert that perfectly captures the essence of fall with its blend of warm spices and smooth texture. Easy to make and delightful to serve, it’s an ideal treat for any occasion. Enjoy it as a comforting end to your meal, whether for a holiday gathering or a cozy family dinner.
📖 Recipe:
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Sweet Potato Pie with Condensed Milk
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
If you’re looking for a decadent dessert to impress your guests or simply to indulge in a comforting fall treat, look no further than this Sweet Potato Pie with Condensed Milk. This creamy pie combines the natural sweetness of sweet potatoes with the rich, velvety texture of sweetened condensed milk, all while being spiced with warm fall spices. Perfect for any gathering, this pie will surely become a new favorite in your recipe collection.
Ingredients
2 cups mashed sweet potatoes
1 can (14 ounces) sweetened condensed milk
1/2 cup brown sugar
2 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 unbaked 9-inch pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine mashed sweet potatoes, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger, and vanilla extract. Mix until smooth.
- Pour the mixture into the unbaked pie crust.
- Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Allow to cool before serving. Enjoy!
Notes
Allow the pie to cool completely before slicing to ensure it sets properly.
For a richer flavor, serve with a dollop of whipped cream or a sprinkle of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 290 kcal
