If you enjoy traditional Southern pies with a unique twist, you will love this Sweet Potato Pie with a Graham Cracker Crust. It features a delicious combination of velvety, smooth sweet potato filling and a crunchy pecan graham cracker crust that is irresistible. And the best part? It's surprisingly easy to make.
If this recipe excites you, try my Pumpkin pie with condensed milk and coconut pumpkin mousse.
Jump to:
Reasons to Love this Sweet Potato Pie with Graham Cracker Crust
- Easy: This recipe isn't overly complicated, so even if you're not a baking pro, you can still impress your guests. I have provided step-by-step photos to guide you below. If you’d rather use a puff pastry crust, use this puff pastry recipe.
- Delicious: The sweet, earthy notes of sweet potatoes and the sweet and nutty graham cracker crust create a tasty medley of flavors.
- Perfect for any occasion: Whether it's Thanksgiving, a potluck, or just a cozy Sunday evening, this pie fits the bill for any occasion. Serve it alongside this creamed corn casserole or my Nigerian jollof rice recipe.
- Make it Yours: You can get creative with the spices and toppings to make this pie uniquely yours. Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch.
What is Sweet Potato Pie?
Sweet potato pie is a traditional dessert in the Southern United States. It's a staple at holiday gatherings and family dinners, and for good reason. It’s so delicious that you might find yourself making it all year round. The combination of creamy sweet potato filling and flaky crust is simply irresistible. But have you ever tried making sweet potato pie with a graham cracker crust? If not, you're in for a treat.
📃Ingredients Notes
Here are some of the main ingredients needed to make this sweet potato pie with condensed milk recipe:
Graham cracker crust: provides a sweet, slightly spiced base with a lovely crunch. Perfect for pie crusts and cheesecakes.
Brown Sugar: dds a deeper, caramel-like sweetness to complement the natural sweetness of the sweet potatoes. It also adds the right amount of sweetness to the crust.
Butter: this adds richness and binds the graham cracker crumbs together, creating that perfect buttery crust.
Pecans: adding pecans to the pie crust adds a crunchy texture and nutty flavor to the pie, complements the sweet flavors of the sweet potato filling, and balances out its richness.
Sweet potato: preferably the Garnet or Jewel potatoes with orange flesh. Using this type of potato adds a naturally sweet and creamy texture to the pie.
Sweetened condensed milk provides a creamy base for the filling, making it lush and decadent while adding sweetness to the potato pie.
Eggs help to bind the filling, giving it structure and a silky texture.
Spices: a combination of ground nutmeg, cinnamon, and cloves were used to enhance the flavor of the pie, giving it a warm and comforting flavor.
💭Variations and Substitutions
Substitutions/Variations
Try these substitutions and variations if you have any diet restrictions or just want to try something new:
- Oat Crust: Swap graham crackers for crushed oats for a heartier, nuttier crust. I like this oat crust from Juliet's Kitchen.
- Maple Syrup: Replace some or all of the granulated sugar with maple syrup for a rich, natural sweetness. Add more mashed potatoes, as the filling might be too watery.
- Milk: Substitute full-fat milk like evaporated or canned coconut milk for a unique tropical flavor.
- Spice: Add allspice or pumpkin spice mix for equal flavor if you don't have what is listed on the recipe card.
- Citrus: Grate some orange zest into the filling for a citrusy kick.
- Marshmallow Topping: For a classic twist, layer mini marshmallows on top of the pie and broil until golden. You can equally use a kitchen torch like I did.
📝Step-by-Step Instructions
Step 1: Place the graham cracker crust, pecans, and sugar in the bowl of a food processor.
Step 2: Pulse for a few seconds until crumbly. Add the melted butter and pulse for a minute until the butter incorporates with the crumbs.
(rinse the food processor cup for the next step.)
Step 3: Pour the crumbles into a 9” baking dish, springform pan, or tart pan and begin pressing firmly to the bottom and sides of the pan using the bottom of a flat glass or measuring cup.
Step 4: Bake crust at 350 degrees for a few minutes, then cool completely on a cooling rack.
Step 5: Line a baking sheet with aluminum foil. Microwave the potatoes for 8 minutes, flipping them over once.
Transfer them to the baking sheet with a kitchen thong and bake until tender.
Step 6: Once baked, peel off the skin; use a kitchen thong or gloves to avoid getting burned. Set it aside.
(We need about 2 ½ cups). Turn down the oven to 350°F.
Step 7: Place the sweet potato, sugar, melted butter, condensed milk, eggs, nutmeg, ground cinnamon, cloves, and vanilla extract into the food processor.
Step 8: Process until it’s fully combined. There should be no strings in the mixture.
Step 9: Pour the mixture into the cooled pie crust. Smoothen the top using a spatula for an even top. Place the Baking dish over a baking sheet to prevent any spills. Bake for 50-55 minutes.
Step 10: Remove the pie from the oven and set aside on a cooling rack to cool slightly before slicing. Garnish with whipped cream, meringue, or marshmallow fluff.
👩🏽🍳Maur's Tips
- I prefer baking the potatoes before making the pie to save time, especially if you intend to serve it as a Thanksgiving dessert.
- For the best sliceable graham cracker crust that won’t fall apart, press the crumbs firmly to the bottom and sides of the pan using the bottom of a flat glass or measuring cup.
- If you want a smoother filling, try running the sweet potatoes through a sieve or mash with a fork before adding them to the mix. It'll make a big difference.
- If mixing by hand, don't overmix after adding the eggs to the pie filling. It can make the pie dense and tough. Keep it gentle for a light, fluffy pie.
- Allow the crust to cool down before adding the pie filling, or it will ruin the pie's texture at room temperature.
- Cool the pie for at least an hour to get the perfect slice. Wipe down the knife using a damp paper towel for a clean cut.
📝Recipe FAQS
Wrap the entire pie, or individual slices, in airtight plastic wrap or resealable freezer bag. Freeze for up to a month and thaw in the refrigerator or at room temperature.
Yes, you can use a graham cracker crust as a substitute for a traditional pie crust. They work particularly well with desserts like cheesecakes and no-bake pies.
Prebake the crust for 8-10 minutes before adding the filling to prevent a graham cracker crust from getting soggy. This helps to set the crust and prevents it from becoming too soft when the filling is added.
Boiling and baking sweet potatoes are suitable for pie-making, but baking can enhance their natural sweetness and flavor. Baking takes about 45-60 minutes at 375°F (190°C) until they're soft. Boiling takes around 20-30 minutes faster but may result in slightly less intense flavor. It's a matter of personal preference.
Sweet potato pie is often considered sweeter than pumpkin pie. Sweet potatoes have a naturally sweeter taste than pumpkin, and adding sugar and spices to the pie filling can further enhance that sweetness. In contrast, pumpkin pie has a milder, earthy flavor, and its sweetness can be adjusted based on the recipe.
Love Pies? Here are Some Pie Related Recipes to Try:
Whether you're serving it at a holiday gathering, a family dinner, or just enjoying it on a cozy night, this pie is sure to be a hit. So why not give it a try? You might just find your new favorite dessert.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Sweet Potato Pie with Graham Cracker Crust
Equipment
- baking dish
Ingredients
For the crust
- 14 sheets graham cracker crust or cinnamon-flavored about 2 cups of crumbs
- ⅓ cup packed brown sugar light or dark
- ½ cup unsalted butter melted
- ¼ cup whole pecans optional
For the sweet potato pie filling
- 2.5 lbs Sweet potato about 2 large ones (approximately 2 ⅓ cups mashed), washed and scrubbed
- ½ cup light or dark brown sugar packed
- 4 tablespoons unsalted butter melted
- 14 ounce can sweetened condensed milk
- 2 large eggs
- ¼ teaspoon ground nutmeg
- 1½ teaspoons ground cinnamon
- ½ teaspoon cloves
- 1 tablespoon pure vanilla extract
- Marshmallow fluff to garnish optional
Instructions
- Preheat oven to 375°F
For the crust
- Place the graham cracker crust, pecans, and sugar in the bowl of a food processor. Pulse for a few seconds until crumbly. Add the melted butter and pulse for a minute until the butter incorporates with the crumbs.(rinse the food processor cup for the next step.)14 sheets graham cracker crust or cinnamon-flavored, ⅓ cup packed brown sugar, ½ cup unsalted butter, ¼ cup whole pecans
- Pour the crust into a 9” baking dish, springform pan, or tart pan and begin pressing firmly to the bottom and sides of the pan using the tips of your fingers or the bottom of a flat cup.
- Bake crust at 350 for 10-12 min. Cool completely on a cooling rack. Set aside
Cook the Potatoes:
- Line a baking sheet with aluminum foil. Prick the cleaned potatoes with a fork and place them on a microwave-safe plate. Cook on high for 8 minutes, turning at the 4-minute mark.2.5 lbs Sweet potato
- Use a kitchen thing to transfer the potatoes onto the lined baking sheet. leaving space between each for equal baking.
- Bake at 425°F for about 25 minutes or until it’s fork tender.
- Once baked, peel off the skin; use a kitchen thong or gloves to avoid getting burned. Set it aside. (We need about 2 ½ cups).(Turn down the oven to 350°F).
For the Sweet Potato Filling:
- Place the sweet potato, sugar, melted butter, condensed milk, eggs, nutmeg, ground cinnamon, cloves, and vanilla extract into the food processor.½ cup light or dark brown sugar, 4 tablespoons unsalted butter, 14 ounce can sweetened condensed milk, 2 large eggs, ¼ teaspoon ground nutmeg, 1½ teaspoons ground cinnamon, ½ teaspoon cloves, 1 tablespoon pure vanilla extract
- Process until it’s fully combined. There should be no strings in the mixture.
- Pour the sweet potato filling into the cooled pie crust. Smoothen the top using a spatula for an even top. Place the Baking dish over a baking sheet to prevent any spills.
- Bake for 50-55 minutes until the filling is set and a toothpick inserted in the center comes out clean.
- Let the pie cool before serving. Garnish with whipped cream, meringue, or marshmallow fluff.Marshmallow fluff to garnish
Notes
- Pricking the potatoes helps release steam while it cooks, so don’t skip that step.
- Place the pecans and graham crust in a ziplock bag and pound using a roller until it crumbles.
- Mash the potatoes with a fork, masher, or sieve. Use a whisk to mix the pie filling until it’s smooth.
- Allow the crust to cool down before adding the pie filling, or it will ruin its texture at room temperature.
- Cool the pie for at least an hour to get the perfect slice. Wipe down the knife using a damp paper towel for a clean cut.
Leave a Reply