Sweet Potato Pie with Graham Cracker Crust
This traditionally southern pie is made with mashed sweet potato, warm spices and aromatic vanilla. It’s baked in a graham cracker crust until golden brown and makes the perfect fall dessert to serve to family and friends.
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Sweet Potato Pie with Graham Cracker Crust
As a gardener, sweet potatoes are one of my favorite crops to grow because they don’t have a lot of pest or disease pressure and they store extremely well. Sweet potatoes are high in beta carotene, vitamin c, potassium and fiber making them a healthy food for your diet.
Sweet potatoes are native to South America, however the sweet potato pie that we know today, originated in Colonial America making it a traditional American food. It is made with mashed sweet potatoes, warm spices and aromatic vanilla, then baked in a pie crust until golden brown.
This homemade pie makes a great pumpkin pie alternative to serve at Thanksgiving or during the holiday season. If you’re looking for more fall dessert recipes, be sure to check out the links below and happy baking friends!
Want More Fall Desserts? Here are a few of our favorites:
Ingredients in Sweet Potato Pie:
- graham cracker crumbs
- granulated sugar
- unsalted butter
- sweet potatoes
- brown sugar
- eggs
- heavy cream
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground ginger
- salt
How to Make Sweet Potato Pie:
Preheat oven to 350°F (175°C).
If you are using store-bought graham cracker crumbs, move to the next step. If you are crushing your own, use food processor or ziploc bag to crush 12 sheets of graham crackers into small crumbs.
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter used for crust.
Press the mixture evenly into the bottom and up the sides of a greased 9-inch pie dish.
Bake for 8-10 minutes or until lightly golden. Remove from the oven and set aside.
In a large bowl, mash the roasted sweet potatoes until smooth.
Add brown sugar, granulated sugar, eggs, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
Pour the sweet potato filling into the prepared graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust starts to brown too much, cover the edges with foil.
Let the pie cool completely before slicing. Serve as is or with a dollop of whipped cream or ice cream.
Sweet Potato Pie with Graham Cracker Crust
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs approx. 12 sheets of graham crackers crushed in the food processor
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Filling:
- 2 cups roasted sweet potatoes about 2 medium sweet potatoes roasted in the oven until soft
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter used for crust.
- Press the mixture evenly into the bottom and up the sides of a greased 9-inch pie dish.
- Bake for 8-10 minutes or until lightly golden. Remove from the oven and set aside.
- In a large bowl, mash the roasted sweet potatoes until smooth.
- Add brown sugar, granulated sugar, eggs, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
- Pour the sweet potato filling into the prepared graham cracker crust. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust starts to brown too much, cover the edges with foil.
- Let the pie cool completely before slicing. Serve as is or with a dollop of whipped cream or ice cream.
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