Black Folks Sweet Potato Pie With Condensed Milk

There’s more than one way to make a pie with soul, and this version proves it! My Black folks’ sweet potato pie with condensed milk is a richer, sweeter twist on the Southern classic, made with roasted sweet potatoes, sweetened condensed milk, brown sugar, and my signature combination of cinnamon, nutmeg, clove, and ginger.

The sweetened condensed milk brings its own sweetness and creamy richness to the filling, making this a delicious variation for anyone who loves an extra-sweet sweet potato pie.

When I make this version for The Soul Food Pot®, I keep the warm spices that give my signature sweet potato pie its soulful flavor, but let the condensed milk bring a different kind of sweetness and richness to every slice. Different milk, same soulful magic!

🪶 The Soul Food Pot Preservation Note: Sweet potato pie is more than dessert. It’s a treasured part of African American Southern food traditions, carrying generations of family recipes, resourcefulness, and celebration. Whether made with evaporated milk or sweetened condensed milk, each family’s version reflects the choices and flavors passed down—or newly added—to the table.

Can you make sweet potato pie without evaporated milk?

Yes! You can make sweet potato pie with sweetened condensed milk instead of evaporated milk.

But there’s an important difference: sweetened condensed milk already contains added sugar, so it makes a noticeably sweeter pie.

My condensed-milk recipe uses one 14-ounce can of sweetened condensed milk, along with brown sugar, roasted sweet potatoes, and warm spices. It’s a separate recipe variation designed for a richer, sweeter flavor—not simply an instruction to swap the milk in any sweet potato pie recipe.

What’s the difference between evaporated milk and sweetened condensed milk in pie?

Both are concentrated milk products, but the biggest difference is sugar.

Evaporated milk is unsweetened and adds creaminess without contributing added sugar.

Sweetened condensed milk is thick, concentrated milk with added sugar, bringing both sweetness and richness to the pie filling.

My original Black Folks Sweet Potato Pie Recipe™ uses evaporated milk, while this variation uses a full 14-ounce can of sweetened condensed milk.

The result is a different sweetness profile, even though both recipes feature roasted sweet potatoes and my signature blend of warm spices.

🥄 Shaunda says: If you enjoy a sweeter sweet potato pie with a rich, creamy filling, this condensed-milk version is your girl! If you prefer a less-sweet starting point, try my original evaporated-milk recipe.

Standout ingredients

My Black folks’ sweet potato pie with condensed milk starts with familiar Southern sweet potato pie ingredients, but the sweetened condensed milk gives this variation its richer, sweeter personality.

Here are the ingredients that make the biggest difference:

• Sweet potatoes: Roasted until tender, they provide the naturally sweet, earthy foundation and body of the filling.
• Sweetened condensed milk: Adds concentrated milk richness and plenty of sweetness.
• Light brown sugar and melted butter: Bring additional sweetness, caramel-like depth, and richness.
• Eggs: Help the sweet potato custard set as the pie bakes.
• Vanilla extract: Adds a fragrant sweetness that complements the warm spices.
• Clove and ginger: My signature flavor combination, bringing a deeper spiced warmth alongside cinnamon and nutmeg.

For exact measurements, see the printable recipe card below.

🥄 Shaunda’s signature flavor touch

It’s the clove-and-ginger combo that sets this pie apart, bringing a warm, slightly spiced depth that bridges the flavors between candied yams and a soft gingersnap cookie.

How to make a sweet potato pie with condensed milk

Making my condensed-milk sweet potato pie is straightforward: cook the sweet potatoes, prepare the filling, pour it into the crust, and bake until the center sets.

Here’s what to expect at a glance. The complete instructions and measurements are in the printable recipe card below.

1. Prepare the crust. Grease a 9-inch deep-dish pie pan and fit it with your uncooked pie crust.
2. Roast the sweet potatoes. Bake at 400°F until tender, then let them cool enough to handle before peeling.
3. Mix the filling. Combine 3 cups of cooked sweet potato flesh with the sweetened condensed milk, brown sugar, eggs, butter, vanilla, and spices until smooth.
4. Fill and bake. Pour the filling into the prepared crust and bake at 350°F until the center is set.
5. Cool before slicing. Allow the pie to cool for at least 4 hours so the custard can finish setting.

The result is a sweet, warmly spiced Southern sweet potato pie with a creamy filling and flaky crust.

👩🏾‍🍳 Make-It-Your-Way

Prefer evaporated milk? Make my original Black Folks’ Sweet Potato Pie for a different balance of sweetness and creaminess. Follow that recipe’s measurements rather than simply swapping the milk in this one.

Want an Instant Pot shortcut? You can prepare the sweet potatoes using my Instant Pot sweet potatoes for pie method before making the filling.

Using a store-bought crust? That’s an option in this recipe! You can also make my homemade pie crust if you prefer.

Want to avoid a stringy filling? Follow my tutorial on how to get strings out of sweet potatoes before mixing the pie ingredients.

How do you know when sweet potato pie with condensed milk is done?

Look for a filling that has puffed slightly and appears set around the edges, with a center that is no longer liquid. A slight movement in the center while the pie is hot is different from a loose, runny filling.

After baking, let the pie cool for at least 4 hours before slicing. This resting time allows the custard to finish setting and makes it easier to cut clean slices.

🥄 Shaunda says: Don’t rush the cooling time! A pie can look ready when it comes out of the oven, but that doesn’t mean the filling is ready for slicing.

How do you keep the sweet potato pie crust from burning?

I don’t blind-bake the crust for this recipe. The unbaked crust goes into the pie pan, followed by the sweet potato filling, and they bake together. If the crust edges begin browning too quickly, protect them with a pie crust shield or strips of aluminum foil.

Keep an eye on the edges as the pie bakes, especially if you’re using a thinner or store-bought crust.

The leftovers

Because this sweet potato pie contains eggs and sweetened condensed milk, store leftovers in the refrigerator. Once the pie has cooled, cover it and refrigerate it within 2 hours of removing it from the oven.

For longer storage, wrap the pie or individual slices securely and freeze for up to 3 months for best quality. Thaw the frozen pie in the refrigerator before serving, then easily warm it by the slice when you’re ready to enjoy it again.

❓Cut to the crust Q&A

Beautiful Souls ask the best questions! Here are my straight answers about making sweet potato pie with sweetened condensed milk.

Can you use condensed milk instead of evaporated milk in sweet potato pie?

Yes, but sweetened condensed milk contains added sugar, so it changes the sweetness of the filling. I recommend following this condensed-milk recipe rather than making a direct substitution in a recipe designed for evaporated milk.

Will sweetened condensed milk make the pie too sweet?

This version is intentionally sweeter than my original sweet potato pie. It uses both sweetened condensed milk and brown sugar, so it’s best for someone who enjoys a rich, sweet dessert.

If you prefer a different sweetness balance, try my original Black Folks Sweet Potato Pie Recipe™ made with evaporated milk.

Do you need to blind-bake the pie crust?

No. I don’t blind-bake the crust for this recipe. I add the filling to the uncooked crust and bake them together.

If the crust edges begin browning too quickly, I recommend protecting them with a pie crust shield or aluminum foil.

Carrying the legacy forward

Whether you grew up making sweet potato pie with evaporated milk or you’re trying sweetened condensed milk for the first time, there’s room at the table for different family favorites.

This version is sweeter and richer, but the roasted sweet potatoes and warm spices still carry the soulful flavor I love. That’s one of the beautiful things about soul food traditions. We preserve the recipes that brought us here while making room for the variations we’ll carry forward.

🎧 Listen while you cook

If you enjoy learning the story behind a recipe, while you’re in the kitchen, press play and listen to my Black Folks’ Sweet Potato Pie with Condensed Milk episode on The Soul Food Pod, where I share the tradition, techniques, and flavor secrets of this dish!

Like this post? Pin the below picture to your “Soul Food Recipes” Pinterest Board!

🏆 This recipe is celebrated on Make-It-Your-Way Soul Food Thanksgiving and by multiple national media outlets that recognize Southern and African American culinary traditions.