Sweet potato pie has been making appearances at my family's holiday table for as long as I can remember, but this graham cracker crust version disappears even faster. I don't mind a traditional pie crust, but if there's a graham cracker crust sitting next to it? I'm reaching for that one every single time. The buttery crunch with that silky sweet potato filling is a combo that just works. After more than a decade of sharing Southern recipes, I've learned that sometimes the best recipes come from making one simple swap.
Here's The Tea From Brandi
One thing I've learned is that a recipe doesn't have to be complicated to be memorable. This pie is easy enough for first-time bakers but good enough to earn a permanent spot at Thanksgiving, Christmas, and every family gathering in between. I have done all of the work and testing to make sure this filling is perfectly spiced, creamy, and slices beautifully after it chills. Just don't expect leftovers!
You will also love my Southern Candied Sweet Potatoes and Sweet Potato Honey Cornbread.
Sweet Potato Pie Ingredients
- Sweet Potatoes
- Butter
- Granulated Sugar
- Brown Sugar
- Evaporated Milk: I use this because it creates a creamy texture. Evaporated milk gives the filling a silky consistency without making it heavy. It helps the pie set properly because it contains less water than whole milk, you're less likely to end up with a runny filling.
- Eggs
- Vanilla Extract
- Cinnamon and Nutmeg
- Ready Made Graham Cracker Crust
How to Make Sweet Potato Pie with Graham Cracker Crust
- Prep the Oven: Preheat the oven to 350°F (177°C).
- Make the Filling: Add the cooked sweet potatoes, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, eggs, vanilla extract, ground cinnamon, and ground nutmeg to a large mixing bowl.
- Blend the Filling: Blend using an immersion blender until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Fill the Pie Crust: Pour the sweet potato filling into a prepared graham cracker crust. Use a spatula to smooth the top into an even layer.
- Bake: Bake for 20 minutes. Check in on the pie to observe the edges. If the edges are starting to brown, I like to add a piece of foil (large than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. Bake an additional 35-45 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Cool: Transfer the pie to a wire rack and let it cool completely at room temperature.
- Optional Chill: I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Serve: Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
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Sweet Potato Pie with Graham Cracker Crust
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 1 pound sweet potatoes Weighed uncooked. Once cooked you will need 2 cups of mashed sweet potatoes.
- ½ cup melted unsalted butter measured solid.
- 1 cup granulated sugar or brown sugar I like to do a mix of ½ cup sugar and ½ cup brown sugar.
- ½ cup evaporated milk
- 2 eggs Must be at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 9 oz Ready graham cracker crust
Instructions
Cook the Sweet Potatoes
- Air Fry (This is my favorite method): Wash and scrub the sweet potatoes well, then pat them dry. I don't poke holes in the potatoes when I air fry. Air fry for 35-55 minutes at 400 degrees. They're done when a knife or fork slides easily into the center with little resistance.Bake: Preheat the oven to 400°F (204°C). Wash and scrub the sweet potatoes well to remove any dirt. Pat them dry and use a fork to poke several holes all over each potato. Place the sweet potatoes on a foil-lined baking sheet and bake for 45 to 60 minutes, depending on their size. They're done when a fork or knife slides easily into the center with little resistance.You can boil the sweet potatoes instead of baking them if you prefer, although I do not recommend it. I don't like to incorporate water into the sweet potatoes, it introduces risk for runny filling. Air fried or baked sweet potatoes have the best, smooth texture.If you wish to boil, peel and cut them into 2-inch chunks, then add them to a large pot of cold, salted water. Bring to a boil and cook for 15 to 20 minutes, or until they're fork tender. Drain well and let them sit for a few minutes to allow excess moisture to evaporate before mashing or blending.1 pound sweet potatoes
Bake the Pie
- Preheat the oven to 350°F (177°C).
- Add the cooked sweet potatoes, melted butter, granulated sugar, brown sugar (or your preferred sweetener combination), evaporated milk, eggs, vanilla extract, ground cinnamon, and ground nutmeg to a large mixing bowl.½ cup melted unsalted butter, 1 cup granulated sugar or brown sugar, ½ cup evaporated milk, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Blend using an immersion blender until completely smooth and creamy. You can also use a food processor or high-powered blender. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
- Pour the sweet potato filling into a prepared graham cracker crust. Use a spatula to smooth the top into an even layer.9 oz Ready graham cracker crust
- Bake for 20 minutes. Check in on the pie to observe the edges. If the edges are starting to brown, I like to add a piece of foil (large than the pie pan) and place it on top just to tint, not fully cover, and prevent excess browning on the crust. Bake an additional 35-45 minutes or until the edges are set and the center has a slight jiggle when gently shaken. The pie will continue to set as it cools, so avoid overbaking.
- Transfer the pie to a wire rack and let it cool completely at room temperature.
- I like to make my pies the day before because they area always better the next day. Refrigerate the pie for at least 4 hours, preferably overnight. Chilling helps the filling fully set and makes slicing much easier.
- Slice and serve chilled or at room temperature. Top with whipped cream, if desired.
Notes
- Bake the sweet potatoes instead of boiling them if you can. Baking concentrates their natural sweetness and keeps excess moisture out of the filling.
- Use room temperature eggs so they blend smoothly into the filling and bake more evenly.
- Blend the filling until completely smooth for that silky, bakery-style texture. An immersion blender, food processor, or high-powered blender works best.
- Measure the mashed sweet potatoes instead of relying on the number of potatoes. Sweet potatoes vary quite a bit in size.
- Don't overbake the pie. The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
- Shield the crust if needed. If the graham cracker crust starts browning too quickly, loosely cover the edges with foil.
- Cool the pie completely before refrigerating. This helps prevent condensation from forming on top.
- Chill for at least 4 hours, preferably overnight. The pie slices cleaner and the flavors deepen after it has had time to set.
- Use full-fat evaporated milk for the richest flavor and creamiest texture.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Absolutely. The warm cinnamon and molasses flavors in the pie work really well with the honey-like flavor of graham crackers. It's a fun twist that still tastes like classic sweet potato pie.
If you're using a store-bought graham cracker crust, you usually don't need to prebake it. Simply pour in the filling and bake according to the recipe. If you're making a homemade crust, baking it for 8 to 10 minutes first helps it stay crisp.
Yes. Canned sweet potatoes work great as long as they're packed in water or you drain them well. Avoid sweet potatoes packed in heavy syrup because they'll make the filling too sweet.
The edges should be set while the center still has a slight jiggle when you gently shake the pie. It will continue to firm up as it cools.
A runny pie is usually underbaked or sliced before it has cooled completely. Let the pie cool to room temperature, then refrigerate it for several hours so the filling can fully set.
Cracks usually happen when the pie is overbaked or cools too quickly. Bake just until the center is slightly jiggly, then let it cool gradually at room temperature before refrigerating.
You can serve it either way. I like it chilled because the filling slices cleanly and the flavors have time to develop, but it's also delicious at room temperature.
Yes. It's actually one of the best make-ahead desserts because the flavor gets even better after chilling overnight.
Store leftovers covered in the refrigerator for up to 4 days.
Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What to Pair with Sweet Potato Pie
I always recommend some good ole Southern soul food classics like Southern green beans and potatoes, Southern baked mac and cheese, collard greens with smoked turkey, Cajun turkey, and chicken and dressing.
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