My sweet potato pie with condensed milk is velvety smooth with a warm, festive flavor my family asks for every holiday! It’s made with just 8 ingredients and uses condensed milk, canned yams, and a store-bought pie crust so it’s easy to put together.

Making the whole Thanksgiving spread? My sweet potato casserole with canned yams uses the same easy shortcut as this pie, and my pumpkin pie without evaporated milk uses heavy cream instead, so you can skip the extra can.

I’m not kidding when I say my sweet potato pie with condensed milk tastes like it came straight from a bakery. But it’s actually one of my easiest pies to make!

Using a store-bought pie crust, canned yams, and condensed milk is my trifecta of convenience. The crust is ready to go, I don’t have to peel or boil the yams, and the condensed milk is perfect for getting that custard-like texture that makes the filling so good!

When I did a test run of this pie, Connor was the first one at the table. He spotted the big dollop of whipped cream on top and dug right in. I’ll never forget him looking up at me with some whipped cream on his nose and asking if he could have another slice tomorrow!

Safe to say, my sweet potato pie recipe with condensed milk was an instant hit. No one can ever believe it uses 8 ingredients and only takes about 15 minutes to prep!

Sweet potato pie recipe with condensed milk ingredients

• Pie crust — I love using a store-bought pie crust like Pillsbury to get a flaky pie crust, but you could also use a homemade pie crust.
• Canned sweet potatoes — These are usually labeled as canned yams in the store. This means I can skip the peeling, chopping, and boiling but still get all that amazing sweet potato pie flavor!
• Sweetened condensed milk — This is the secret to the rich, creamy filling. It’s already sweetened and gives the pie the smooth, custard-like texture that makes it so good.
• Eggs — These help the pie set as it bakes. I recommend using room temperature eggs so they mix smoothly into the filling.
• Brown sugar — I use light brown sugar, but dark brown sugar will work too. This adds a little bit of caramel-like flavor and sweetness that’s perfect for this seasonal pie.
• Warm spices — Cinnamon and nutmeg give sweet potato pie its classic warm flavor and add depth.
• Vanilla extract — This small ingredient still makes a big difference in the flavor. It’s perfect for rounding out the filling.

How to make sweet potato pie with condensed milk

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Recipe tips

• Use an immersion blender for the best texture. I use this to mix the filling because it’s so good at breaking up the potato fibers for a velvety smooth consistency.
• Canned yams or sweet potatoes save so much time. There’s no prep work involved, and they come out of the can already cooked, so they can go straight into the filling for mixing.
• Let the eggs come to room temperature. They will be easier to mix smoothly into the filling than if you add them straight from the refrigerator.
• Par-bake the crust to prevent sogginess. The filling is very gooey, and giving the pie crust about 8 minutes in the oven means it won’t soak up that gooeyness.
• Use a pie crust shield if the edges brown too early. You can also use tin foil to protect the pie crust edges so they don’t burn while the filling is still baking.
• Pull the pie as soon as the center is set so it does not crack. Overbaking is the main reason sweet potato pie cracks, so I take mine out while the very middle still has the slightest set and let it finish as it cools.

Variations

• Add some chopped pecans for crunch. I mix a handful or two into the filling when I want a contrast of textures.
• Sprinkle in more warm spices. Cardamom, ground ginger, allspice, or even pumpkin pie spice dial up that cozy flavor and make the kitchen smell so good as the pie bakes.
• Use a homemade pie crust. If I have some extra time, I’ll whip up my 3-ingredient pie crust recipe that’s almost as easy as using a store-bought pie crust.
• Swap out canned yams for raw sweet potatoes. Choose 2 large sweet potatoes, peel them, cut them into 1” cubes, and boil them for 15 minutes until fork tender. After that, follow the recipe like usual but with a pinch of salt to enhance the flavor.
• Dust with extra cinnamon before serving. This dials up the warm spice flavor and goes really well with a dollop of whipped cream on top!

Sweet potato pie with condensed milk FAQs

Does using condensed milk mean I don’t need to add extra sugar?

Even though condensed milk is already sweetened, I still like to add brown sugar to my sweet potato pie recipe. It helps bring the whole pie to the right level of sweetness, plus it adds a deeper, caramel-like flavor. Just make sure you grab sweetened condensed milk, not evaporated milk. They sit right next to each other, but evaporated milk is not sweetened and will change the pie.

Can I make this sweet potato pie recipe ahead of time?

My sweet potato pie with sweetened condensed milk is fantastic for making ahead of time! Just be sure to let the baked pie fully cool, then cover with plastic wrap and store in the refrigerator for up to 4 days until you’re ready to serve.

How do I prevent sweet potato strings in my pie filling?

I use an immersion blender to blend all the filling ingredients and get them super smooth. This tool is so good for breaking down any stringy fibers and gives the pie that silky, custard-like texture.

How do I know the sweet potato filling is cooked?

Sweet potato pie with canned yams is fully baked and ready to come out of the oven when the center is completely firm with no jiggle. I start checking around the 30-minute mark, and if the middle still jiggles, I give it another 2 minutes before testing again.

How should I store leftover sweet potato pie with condensed milk?

I let my pie fully cool to avoid any condensation that could make the crust soggy. Once cooled, I cover the pie with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.

You can also freeze the baked pie. Wrap it tightly and freeze for up to 2 months, then thaw it overnight in the fridge before serving.

More easy Thanksgiving recipes

• Sweet potato cornbread recipe using Jiffy
• Easy chess pie recipe
• Pecan pie recipe that’s easy without the corn syrup
• Pumpkin dump cake with 3 ingrediente