Sweet Potato Pie with Condensed Milk

Indulge in the sweet and creamy flavors of this delicious Sweet Potato Pie with Condensed Milk! This recipe is a perfect blend of comfort and flavor, sure to satisfy your cravings.

Ingredients:

• 2 cups mashed sweet potatoes
• 1/2 cup condensed milk
• 1/4 cup brown sugar
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 unbaked pie crust

Instructions:

• Preheat your oven to 350°F.
• In a mixing bowl, combine the mashed sweet potatoes, condensed milk, brown sugar, eggs, cinnamon, nutmeg, and salt. Mix well.
• Pour the sweet potato mixture into the unbaked pie crust.
• Bake for 45-50 minutes until the pie is set.
• Let the pie cool before serving. Enjoy!

Nutrition Information:

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 5g

Popular Questions:

• Can I use regular milk instead of condensed milk?

Using regular milk may alter the texture and flavor of the pie. Condensed milk adds a creamy richness that’s hard to replicate with regular milk.

• Can I substitute pumpkin pie spice for the cinnamon and nutmeg?

Yes, you can use pumpkin pie spice as a convenient substitute for cinnamon and nutmeg. Use about 1 1/2 tsp of pumpkin pie spice for this recipe.

• Can I use canned sweet potatoes instead of fresh ones?

While fresh sweet potatoes are ideal for this recipe, you can use canned sweet potatoes as a shortcut. Just make sure to drain them well before mashing.

• How can I prevent the pie crust from burning?

You can cover the edges of the pie crust with foil halfway through the baking process to prevent them from burning while the pie finishes baking.

• Can I add chopped pecans or walnuts to the filling?

Yes, adding chopped nuts can add a delicious crunch to the pie. Simply fold them into the sweet potato mixture before pouring it into the pie crust.

• How long can I store leftovers?

Leftover pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent it from drying out.

• Can I freeze this pie?

Yes, you can freeze this pie for up to 2-3 months. Thaw it overnight in the refrigerator before reheating or serving.

• What can I serve with this pie?

This pie pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.

• Can I make this pie ahead of time?

You can prepare the pie filling in advance and refrigerate it. Bake it when you’re ready to serve for a freshly baked pie experience.

• How can I tell if the pie is fully cooked?

The pie is done when the center is set and doesn’t jiggle when gently shaken. You can also insert a knife in the center, and it should come out clean.

Helpful Tips:

• For extra richness, you can use evaporated milk instead of condensed milk.
• Try adding a splash of vanilla extract for enhanced flavor.
• For a nutty flavor, sprinkle some chopped pecans or walnuts on top before baking.
• You can use store-bought pie crust for convenience, or make your own from scratch.
• Adjust the sweetness by adding more or less brown sugar to suit your taste preferences.
• For a spicier flavor, add a pinch of cayenne pepper or ginger to the filling mixture.
• Brush the edges of the pie crust with egg wash for a shiny, golden finish.
• Serve the pie warm with a dollop of whipped cream for a delightful dessert experience.
• Experiment with different spices like cardamom or allspice for a unique flavor profile.
• Share this sweet potato pie with family and friends for a delicious treat that’s sure to impress!

Expert Secrets:

• To prevent a soggy crust, pre-bake the pie crust for 10 minutes before adding the sweet potato filling.
• For a silky smooth texture, pass the sweet potato mixture through a fine-mesh sieve before pouring it into the pie crust.
• To enhance the earthy sweetness of the sweet potatoes, roast them in the oven before mashing for a deeper flavor profile.
• For a decorative touch, use cookie cutters to create shapes from the leftover pie crust dough to place on top of the pie before baking.
• To balance the sweetness, add a splash of lemon juice or zest to the filling for a hint of brightness.
• For a richer flavor, substitute half of the sweet potatoes with mashed butternut squash or pumpkin.
• For a gluten-free version, use a gluten-free pie crust or make a crustless version by baking the sweet potato mixture in ramekins.
• To elevate the presentation, sprinkle some cinnamon or powdered sugar on top of the pie before serving for a beautiful finish.
• For a caramelized crust, brush the top of the pie with melted butter and sprinkle with brown sugar before baking for a crunchy topping.
• To make mini pies, use muffin tins lined with small circles of pie crust and fill each with the sweet potato mixture for individual servings.