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Black Folks Sweet Potato Pie Recipe With Condensed Milk

Black Folks Sweet Potato Pie With Condensed Milk

My Black folks' sweet potato pie with sweetened condensed milk is a rich, creamy Southern soul food dessert made with roasted sweet potatoes, brown sugar, and my signature blend of cinnamon, nutmeg, clove, and ginger. A sweeter variation of the classic!
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Prep Time: 10 minutes
Cook Time: 50 minutes
Roasting the potatoes: 40 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: Soul Food, Southern Food
Servings: 8
Calories: 370kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

Ingredients

  • 1 ½ pounds sweet potatoes washed and scrubbed (approximately 3 cups cooked and peeled)
  • 14 oz condensed milk 1 can of sweetened condensed milk
  • 1 cup light brown sugar
  • 2 eggs large
  • 5 tablespoons butter unsalted, melted
  • 2 tablespoons vanilla extract
  • 1 teaspoon ginger minced
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  • Wash and scrub the sweet potatoes. Preheat the oven to 400°F.
  • Prepare a 9-inch deep-dish pie pan by lightly greasing it and fitting it with an uncooked pie crust. Set aside.
  • Line a large baking sheet with parchment paper or aluminum foil. Place the sweet potatoes on the baking sheet and roast for approximately 40 minutes, or until tender.
  • Remove the sweet potatoes from the oven and let them cool until they're comfortable to handle. Peel and discard the skins.
  • Reduce the oven temperature to 350°F.
  • Measure 3 cups of cooked sweet potato flesh and place it in a large mixing bowl.
  • Add the sweetened condensed milk, brown sugar, eggs, melted butter, vanilla extract, ginger, nutmeg, cinnamon, cloves, and salt.
  • Mix with an electric hand mixer or stand mixer until the ingredients are combined and the filling is smooth.
  • Pour the sweet potato filling into the prepared pie crust.
  • Bake at 350°F for approximately 40-50 minutes, or until the filling is set around the edges and the center is no longer liquid. Baking time may vary depending on your oven and the depth of the filling.
  • Remove the pie from the oven and let it cool before slicing. Refrigerate within 2 hours of baking and allow at least 4 hours total for the filling to set before serving.

Video

Notes

Sweetened condensed milk: This recipe uses one full 14-ounce can of sweetened condensed milk, not evaporated milk. The two products have different sweetness levels.
Smooth filling: If your cooked sweet potatoes have noticeable strings, remove them before preparing the filling. See my tutorial on how to get strings out of sweet potatoes.
Pie cooling and setting time: Allow at least 4 hours for the filling to set before slicing. Refrigerate the pie within 2 hours of baking and complete the setting time in the refrigerator.
Crust: This recipe does not require blind-baking. If the edges brown too quickly, protect them with a pie crust shield or aluminum foil.

Nutrition

Calories: 370kcal | Carbohydrates: 72g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 59mg | Sodium: 216mg | Potassium: 544mg | Fiber: 3g | Sugar: 58g | Vitamin A: 12274IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 1mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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