Sweet Potato Pie with Graham Cracker Crust

5 from 1 vote

Sweet Potato Pie with Graham Cracker Crust

This Sweet Potato Pie with a Graham Cracker Crust features a delicious velvety, smooth sweet potato filling and a crunchy pecan graham cracker crust that is irresistible. Enjoyed year-round or during the holidays!

Prep Time10

Cook Time1 35

Total Time1 45

Course: Dessert, Snack

Cuisine: American

Servings: 8 or (one 9" pie pan)

Calories: 675kcal

Author: Maureen Celestine

Equipment

Food processor
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.

If you don’t have a food processor, do these things to make the process easier:

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.

Nutrition