Sweet Potato Pie with Graham Cracker Crust
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.
Servings 8 slices
Calories 385kcal
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
Serving: 1slice | Calories: 385kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g