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

Cook Time 55

Cooling 2 30

Total Time 3 55

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

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.
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.
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.
Mix Topping: Combine chopped pecans, brown sugar, melted butter, flour (or oats), and a pinch of salt. Stir until evenly coated.
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.
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.