Whole sweet potato pie with condensed milk and a brown sugar pecan crumble, one slice removed, in a glass pie dish on a wooden table with whipped cream.

Sweet Potato Pie with Condensed Milk and Brown Sugar Pecan Topping

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Introduction

A creamy sweet potato pie with condensed milk that melts in your mouth. Warm spices lift every bite. And the brown sugar pecan topping turns crisp and caramelized. So the pie tastes rich, cozy, and truly Southern. It’s simple to make, yet perfect for Thanksgiving or any family dinner. Bake ahead, chill, and slice clean. Then add whipped cream and enjoy.

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Why You’ll Love This Pie

Ultra-Creamy Filling

This sweet potato pie with condensed milk has a smooth and silky custard texture. The condensed milk adds richness, while the roasted sweet potatoes keep it naturally sweet. Every bite tastes warm and comforting.

Crispy Pecan Topping

The brown sugar pecan topping gives a perfect caramel crunch. Butter and brown sugar melt together and coat the toasted pecans. Each slice has a sweet, nutty layer that balances the creamy filling below.

Beginner-Friendly

You don’t need special tools for this pie. Mix everything in one bowl and pour it into your crust. The recipe is quick, easy to follow, and hard to mess up. It’s a great choice for first-time bakers.

Make-Ahead Hero

You can bake this pie a day before serving. It chills beautifully and slices clean for a neat, bakery-style look. This trick saves time and keeps your holiday prep stress-free.

Holiday Classic

This pie tastes like home. The mix of cinnamon, nutmeg, and vanilla fills the kitchen with a cozy Southern aroma. It’s a classic holiday dessert that always brings smiles to the table.

Ingredients & Smart Substitutions

Ingredients for sweet potato pie with condensed milk arranged on a wooden surface, including sweet potatoes, pecans, eggs, flour, butter, brown sugar, and milk.
Fresh ingredients ready for a homemade sweet potato pie — creamy condensed milk, toasted pecans, brown sugar, and buttery crust essentials.

Sweet Potatoes

Use fresh sweet potatoes for the best flavor. Roast them until soft and caramelized for a deep, earthy taste. If you’re short on time, canned yams can work too. Just drain them well before mashing.

Sweetened Condensed Milk

Sweetened condensed milk makes the filling creamy and rich. It gives that classic Southern pie flavor. You can use ¾ cup evaporated milk with ¼ cup sugar for a lighter version, but always taste to check the sweetness.

Warm Spices

Cinnamon, nutmeg, and ginger add warmth and aroma. You can also try cardamom or allspice for extra depth. These warm pie spices turn every bite cozy and festive.

Crust

Use a homemade pie crust if you enjoy baking from scratch. Or grab a store-bought crust for convenience. A gluten-free version also works well and stays crisp after baking.

Pecan Topping

Mix chopped pecans, brown sugar, butter, and a bit of flour for a crunchy topping. It bakes into a golden caramel layer. You can also swap flour for oats to create a simple streusel-style pecan crumble.

Step-by-Step (Quick Method)

Roast & Mash

Roast whole sweet potatoes until fork-tender. Then peel and mash until smooth and creamy. This step builds deep flavor for your sweet potato pie with condensed milk.

Mix Filling

Whisk the mash with sweetened condensed milk, eggs, vanilla, spices, and a pinch of salt. Mix until silky. The custard should look smooth and pourable.

Par-Bake Crust

Blind bake the pie crust for 10–12 minutes. This keeps the bottom crisp and flaky. Let it cool for a few minutes before you add the filling.

Top & Bake

Pour the filling into the crust. Then sprinkle on the brown sugar pecan topping. Bake until the edges puff and the center shows a slight jiggle. The nuts will look toasted and glossy.

Cool & Slice

Cool the pie on a rack for 2–3 hours. Then chill it until cold for neat, clean slices. Serve with whipped cream and enjoy.

Pro Tips for Perfect Texture

Roast, Don’t Boil

Roast the sweet potatoes. They keep less water and give a richer, thicker custard. Your sweet potato pie with condensed milk tastes deeper and sweeter.

Use Room-Temp Eggs

Set the eggs out first. They blend faster and bake more evenly. So the filling turns silky and smooth.

Don’t Overbake

Watch the center. Pull the pie when it still wobbles slightly. It will set as it cools, and the custard stays tender.

Shield the Edges

If the crust browns too fast, cover the rim with foil or a pie shield. This protects the edges while the filling finishes baking.

Toast the Nuts

Toast pecans for 5–7 minutes. Then mix them into the brown sugar pecan topping. You’ll get bigger flavor and extra crunch in every bite.

Variations, Serving & Storage

Two slices of sweet potato pie with condensed milk and brown sugar pecan topping on white plates, served with forks and glasses of juice on a wooden table.
Two creamy slices of sweet potato pie with a crunchy brown sugar pecan layer, served for lunch with orange juice and warm, cozy lighting.

Maple Twist

Stir 1–2 Tbsp maple syrup into the filling or the brown sugar pecan topping. It adds deep caramel notes and boosts the cozy spice. Taste, then adjust.

No-Nut Option

Skip the pecans or swap in an oat streusel. Mix oats, brown sugar, butter, and a pinch of salt. You still get crunch without nuts.

Serve Ideas

Plate the sweet potato pie with condensed milk cold for clean cuts. Add lightly sweetened whipped cream or vanilla ice cream. Dust with cinnamon or drizzle maple syrup.

Make Ahead

Bake a day early. Cool fully, cover, and refrigerate up to 3 days. The custard sets and the flavor gets richer.

Freeze

Wrap the whole pie or slices tightly in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge, then warm slices briefly before serving.

Sweet Potato Pie with Condensed Milk and Brown Sugar Pecan Topping

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Sweet Potato Pie with Condensed Milk and Brown Sugar Pecan Topping

A creamy sweet potato pie with condensed milk topped with a crunchy brown sugar pecan crumble. Roast, mash, whisk, and bake in a par-baked crust until the center slightly jiggles. Chill for clean slices. Serves 8–10; perfect for holidays or make-ahead desserts.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling 2 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Southern American Cuisine
Calories: 430
Ingredients Method

Ingredients
  

For the filling:
  • 2 cups mashed roasted sweet potatoes about 2–3 medium
  • 1 can 14 oz / 397 g sweetened condensed milk
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger optional
  • ¼ tsp fine salt
  • 1 unbaked 9-inch pie crust
For the pecan topping:
  • ¾ cup chopped pecans toasted
  • ½ cup packed brown sugar
  • 3 Tbsp unsalted butter melted
  • 2 Tbsp flour or oats for a crumbly texture
  • Pinch of salt

Method
 

  1. Roast & Mash: Preheat oven to 400°F (200°C). Roast whole sweet potatoes on a baking sheet for 45–60 minutes, until tender. Cool slightly, peel, and mash until smooth.
  2. Prepare Filling: Reduce oven to 350°F (175°C). In a bowl, whisk mashed sweet potatoes, condensed milk, eggs, vanilla, spices, and salt until silky smooth.
  3. Par-Bake Crust: Place the pie crust in a 9-inch dish. Prick the base with a fork and blind bake for 10–12 minutes. Let cool slightly.
  4. Mix Topping: Combine chopped pecans, brown sugar, melted butter, flour (or oats), and a pinch of salt. Stir until evenly coated.
  5. Fill & Bake: Pour the filling into the crust. Sprinkle the brown sugar pecan topping evenly over it. Bake for 45–55 minutes, or until the center has a slight jiggle.
  6. Cool & Serve: Cool on a wire rack for 2–3 hours, then refrigerate. Serve chilled or at room temperature with whipped cream or vanilla ice cream.

FAQs

1) Can I use evaporated milk instead of condensed milk?

Yes, but the pie tastes less rich. Use ¾ cup evaporated milk + ¼ cup sugar. Taste and adjust sweetness.

2) Do I need to blind bake the crust?

Yes. Par-bake 10–12 minutes at 375°F (190°C). This keeps the bottom crisp.

3) How long do I bake the pie?

Bake at 350°F (175°C) for 45–55 minutes. Pull when the center still has a slight jiggle.

4) How do I stop cracks in the filling?

Do not overbake. Also, cool the pie at room temperature, then chill. The custard will set softly.

5) Roast or boil the sweet potatoes?

Roast for a deeper flavor and less water. Bake whole at 400°F (200°C) for 45–60 minutes, then mash.

Conclusion

This sweet potato pie with condensed milk checks every box. The custard tastes rich and silky. The brown sugar pecan topping brings a caramel crunch. Bake ahead, slice clean, and serve cold or slightly warm. Add whipped cream and enjoy a true Southern classic—made simple.

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