​Sweet Potato Pie with Condensed Milk

 

​🛒 Ingredients

​For the Filling:
​2 cups mashed sweet potatoes (roasted for best flavor)
​1 can (14 oz) sweetened condensed milk
​2 large eggs, room temperature
​1 tsp vanilla extract
​1/2 cup unsalted butter, melted
​1 tsp ground cinnamon
​1/2 tsp ground nutmeg
​1/4 tsp ground ginger
​1/2 tsp salt
​For the Crust:
​1 unbaked 9-inch deep-dish pie crust

​👩‍🍳 Instructions

​Prepare the Sweet Potatoes:
Preheat your oven to 200°C. Pierce the sweet potatoes with a fork and roast them for 45–60 minutes until very soft. Once cool, peel away the skin and mash the flesh until completely smooth (using a hand mixer or blender ensures a lump-free texture). Reduce oven heat to 175°C.

​Mix the Filling:
In a large bowl, beat the mashed sweet potatoes with the melted butter. Add the sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix on medium speed until the batter is light and well-incorporated.

​Assemble:
Pour the filling into your unbaked pie shell. Smooth the top with a spatula.

​Bake:
Bake at 175°C for 40–50 minutes. The edges should be set, but the center should still have a slight "jiggle" (it will firm up as it cools).

​Cool and Serve:
Allow the pie to cool completely on a wire rack for at least 2 hours. This is crucial for the custard to set properly. Serve at room temperature or chilled with a dollop of whipped cream.

​💡 Pro-Tips for Success

​Avoid Boiling: Roasting the potatoes instead of boiling them prevents the filling from becoming watery and intensifies the natural sugars.

​The Sieve Trick: For a truly professional "melt-in-your-mouth" finish, push the mashed sweet potatoes through a fine-mesh sieve to remove any stringy fibers before mixing.