Sweet Potato Pie with Condensed Milk: A Creamy, Classic Dessert

Serving: Serve your sweet potato pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage: Store leftovers in the refrigerator for up to 4 days. Cover the pie with plastic wrap or foil to keep it fresh.
Freezing: You can freeze the pie for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
Variants:
Pecan Topping: Add a layer of chopped pecans and a drizzle of maple syrup on top before baking for a crunchy, sweet twist.
Spiced Twist: Enhance the flavor with a pinch of ground ginger or allspice for a deeper spice profile.
Marshmallow Topping: Add mini marshmallows on top for the last 5 minutes of baking and broil until golden brown for a fun, festive touch.
Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust for a different texture and flavor.
FAQ:
Q: Can I use canned sweet potatoes?
A: Yes, canned sweet potatoes (yams) can work. Just make sure to drain and mash them thoroughly before using.

Q: Can I make this pie ahead of time?
A: Absolutely! This pie can be made a day or two ahead. Chill it in the fridge and bring it to room temperature before serving.

Q: What’s the difference between sweet potato pie and pumpkin pie?
A: Sweet potato pie tends to be denser, sweeter, and richer, while pumpkin pie has a milder, earthier flavor.

This Sweet Potato Pie with Condensed Milk delivers the perfect blend of creamy texture and sweet, spiced flavors. A timeless dessert that’s easy to make and sure to delight your taste buds!