Graham Cracker Crust Sweet Potato Pie
This fun version of a Southern classic dessert has a modern twist. Instead of an old-fashioned pie crust, made this recipe for sweet potato pie with a graham cracker crust. The crispy texture & cinnamon honey flavor paired with a creamy rich pie filling is heavenly. A wonderful fall or autumn holiday recipe for Thanksgiving or Christmas.
Equipment
- hand mixer
Ingredients
- 1 10" premade graham cracker crust
- 1 pound sweet potatoes about 2 large or 2 cups cooked mashed
- ¼ cup salted butter melted
- 1 14 ounce can sweetened condensed milk
- 2 eggs
- ¼ cup brown sugar
- 2 teaspoon vanilla extract
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Bake, air fry, steam, pressure cook, or boil cubes of peeled sweet potatoes. They need to be fork-tender before adding to the other filling ingredients. This can take between 30-45 minutes. I prefer to air fry them at 375° for 30-40 minutes. Or bake in the oven at 425° for 35-45 minutes. The size and shape of the potatoes may cause cooking times to vary.
- Let the potatoes cool so they are easy to handle. If they are too hot they will also not mix well with the added eggs later. (no scrambled eggs wanted here)
- While the potatoes are cooling - preheat the oven to 350°.
- Peel potatoes and place the flesh into a large mixing bowl. Add butter and beat with an electric mixer until smooth. Add the sweetened condensed milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
- Pour the filling into the pie crust. Fill until just reaching the edges of the crust.
- Bake in the preheated oven for 40 minutes. It is ready when the surface is firm except for a small spot in the center that will jiggle when the pie is gently shaken.
- Carefully remove the pie using oven mitts. Let it cool for 30-45 minutes on the counter before serving.
- To serve, slice into wedges and plate. Top with fresh or canned whipped cream. Enjoy warm or cold.
- Place the plastic lid upside down so it creates a dome cover over the pie. Crimp the foil edges over the clear lid to seal. Store for up to 5 days in the refrigerator.
Notes
** a store-bought gluten-free graham-style crust can be used
** Prebaked whole pies can be stored for up to 30 days in the freezer. To defrost, place in the refrigerator for 2 days.
Nutrition
Calories: 309kcalCarbohydrates: 34gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 56mgSodium: 168mgPotassium: 221mgFiber: 2gSugar: 9gVitamin A: 8282IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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