Sweet Potato Pie with Condensed Milk

Ingredients

They are simple and easily available, and, if you usually bake during the holidays, might already have all of them at home.

• Gingersnap cookies. Any store-bought brand that you like works. Or use a homemade graham cracker crust.
• Sweet potatoes. Choose whatever type you like, or yams. I like orange ones because they have great flavor and color, but the yellow ones also work.
• Sweetened condensed milk. It's a must ingredient and can't be substituted. Use the regular type, such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
• Eggs. Fresh, large.
• Brown sugar. Use light or dark, both work.
• Spices. I like a mix of ground cinnamon, ginger, and nutmeg, but you can also use a pumpkin pie spice mix, homemade or purchased.
• Vanilla. I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Unsalted butter.
• Salt. I use kosher salt for my baking. A little enhances the flavor of the other ingredients.
• Pecans. Use natural ones, not previously toasted or roasted. They are optional but go well with the filling and add some crunch.
• Whipping cream. Optional for serving.

See the recipe card at the end of this post for quantities.

The sweet potatoes

After complaining about the anemic color of sweet potatoes while making this sweet potato swirl bread, I finally found my beloved orange sweet potatoes.

Or yams, if you call them that way.

I was used to those light yellow sweet potatoes for the longest time until these beautiful orange ones appeared. They make this pie more festive, and the flavor is outstanding.

How to bake sweet potatoes or yams

1. Wash and dry them.
2. Bake, unpeeled, at 350°F /180°C for about 45 minutes, or until a fork easily pierces the skin and the pulp.
3. Scoop up the pulp and keep refrigerated in an airtight container if not using immediately. It lasts for 3 days.

How to make the gingersnap crust

Cookie crusts are the easiest part of this pie. I'm using gingersnaps, but you can also use a graham cracker crust.

With only two ingredients, cookie crumbs and melted butter, they can be baked for a few minutes to set or simply refrigerated if you don't want to turn on the oven, especially handy when you make no-bake desserts that need a crust, like cheesecakes.

1. Mix ground cookies and butter. 
2. Pat onto the bottom and sides of the pie pan. Make sure the angles where the side meets the bottom are firm. 
3. Bake for 10 minutes or refrigerate before filling. 

The filling 

The sweet potato pie filling is luscious and creamy and comes together in less than 10 minutes if you have the puree ready (which can be made up to 3 days in advance and kept refrigerated).

If using the food processor, ensure the mixture is not stuck to the bottom or sides of the bowl. Scrape it once or twice with a spatula.

Mix the sweet potato puree with the sugar, salt, and spices.

Add the condensed milk and vanilla. Blend until smooth.

Add the eggs with the vanilla, and process to integrate well but don't overdo it. We don't want to incorporate too much air.

Pour into the prepared crumb crust, being careful not to overflow it.

Sprinkle the chopped pecans (if using) and bake according to the instructions.

Vintage Kitchen tip: I use the food processor to make the filling, but an electric mixer, a stand mixer with the paddle attachment, or a hand whisk (with a little arm muscle to make a smooth batter) also work. 

Baking this pie

• Pecans: they are optional. But they add crunch and look pretty.
• When is the pie done? My recommendation is to bake it until the center of the pie almost stops jiggling. Almost. That way, the texture will be creamy after the pie cools down and is chilled.
• Refrigerating it. A day in the fridge settles the flavors and firms up the filling.
• Make ahead: you can have the cookie crust and the sweet potato puree made in advance, up to 3 days kept in the refrigerator.

What is sweetened condensed milk?

It's cow's milk cooked with sugar and reduced until thick and shiny. The water content evaporates, and the mixture left is very sweet, smooth, and similar to thick honey in its consistency.

Is it the same as evaporated milk?

No, it's not.

Condensed milk differs from evaporated milk, which is thicker than regular milk but doesn't have added sugar. Be sure you are using the correct product, or your filling will not bake well or taste as it should.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Crust: use a traditional flaky pie crust recipe, or buttery pie crust if not interested in the gingersnap crust. Or make a graham cracker crust recipe, or pick up a pie shell at the store - I won't tell!
• Spices: whatever mix of spices you like is fine. It's a personal taste, so go ahead and use whatever suits you. I like to use freshly ground nutmeg.
• Topping: I haven't tried it myself, but if you aren't a fan of nuts, you may give a streusel topping a try.
• Serving: sweetened whipped cream would be a great option, and also a scoop of vanilla ice cream. If we are going true vintage, some people insist on a tub of cool whip topping for their holiday pie.
• Pumpkin pie: use pumpkin puree! Simply substitute one veggie for the other, and that's it. Pumpkin pie, ready in no time.