Go Back
+ servings
sliced sweet potato pie with graham cracker crust in a glass pie plate.
Print Recipe
5 from 1 vote

Sweet Potato Pie with Graham Cracker Crust

This sweet potato pie with graham cracker crust is a spin on a Southern favorite! It has a creamy custard filling made from baked sweet potatoes, warm spices and simple ingredients. The crust is buttery, crumbly and never soggy!
Prep Time15 mins
Cook Time2 hrs 10 mins
Cooling time6 hrs
Total Time8 hrs 25 mins
Course: Dessert
Cuisine: Soul Food/Southern
Servings: 8
Calories: 466kcal

Ingredients

Pie crust ingredients

  • 1 and ½ cups graham cracker crumbs
  • 8 tablespoon unsalted butter melted
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt

Filling ingredients

  • 2 lbs sweet potatoes whole, skin on
  • 1 cup granulated sugar
  • 2 eggs large
  • cup evaporated milk canned
  • 4 tablespoon unsalted butter softened
  • 1 teaspoon cinnamon ground
  • 1 teaspoon nutmeg ground
  • ½ teaspoon allspice ground
  • teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

Make the pie crust

  • Preheat oven to 350°F. Mix the graham cracker crumbs, salt and sugar in a mixing bowl. Pour in the melted butter and toss until the graham cracker crumbs are moistened. The crumbs should feel grainy with no large clumps.
  • Pour the crumb mixture into the pie plate and tilt the plate so the graham cracker crumbs cover the bottom of the plate evenly.
  • Use your fingers or the bottom of a dry measuring cup to press the crumbs against the bottom and up the sides of the pie plate. Apply pressure as you're forming the crust but try not to pack the crumbs too tightly or it can become hard while it's baking.
  • Bake the graham cracker crust for 10 minutes then remove from the oven and let cool.

Make the filling

  • Adjust oven temperature to 425°F. Wash the sweet potatoes and pat them dry with paper towels. Rub the sweet potatoes with a very small amount of vegetable or canola oil, then wrap them tightly in foil. Place on a baking sheet and bake for 1 hour and 20 minutes.
  • Remove sweet potatoes from the oven and let cool. Remove the foil and peel the skin using your fingers or scoop the flesh out with a spoon. Place the flesh in a food processor bowl and discard the skin.
  • Add the sugar, eggs, evaporated milk, butter, spices, salt and vanilla extract to the bowl with the sweet potatoes. Blend on high speed for 1 full minute or until the mixture is very smooth.

Assemble and bake

  • Lower the oven temperature to 350°F. Pour the sweet potato filling into the pie shell. Be careful not to over-fill the crust. Leave 1-2 centimeters between the filling and the top of the pie shell. Bake the pie for 45 minutes.
  • Once the pie is done baking turn the oven temperature off and crack the oven door slightly. You'll notice the top of the pie will puff up during baking. It will retain its flat shape as it cools. Let the pie fully cool in the oven with the door open so the pie doesn't crack. Once fully cooled, transfer the pie to the refrigerator and chill for 6 hours.
  • Cut the pie into slices and serve.

Notes

  • For best results roast your sweet potatoes. Boiled potatoes can make the filling watery. Smaller sweet potatoes generally take 1 hour of roasting time to become soft, larger potatoes can take up to 1 hour and 20 minutes.
  • Measure out the evaporated milk - don't use the whole can!
  • The top of the pie will expand while baking. It will retain its flat shape as it cools.
  • Sudden change in temperature can cause your pie to crack. Prevent cracks by turning the oven off, cracking the door and letting the pie cool fully before transferring o the refrigerator.
  • A fully cooked pie will be firm with a slight jiggle. It will continue to firm up as it chills. Allow the pie to chill in the refrigerator for 6-8 hours before cutting into slices.

Nutrition

Serving: 1 slice | Calories: 466kcal | Carbohydrates: 68g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 638mg | Potassium: 503mg | Fiber: 4g | Sugar: 42g | Vitamin A: 16757IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg