Introduction
This Creamy Sweet Potato Pie with Graham Cracker Crust is a Southern-inspired holiday favorite that combines velvety smooth sweet potato filling with a buttery, slightly crunchy graham cracker base. The result is a dessert that’s rich, cozy, and irresistibly comforting. Perfect for Thanksgiving, Sunday dinners, or any time you crave a slice of homemade sweetness, this pie offers that perfect blend of warmth and creaminess that makes everyone ask for seconds.
Why You’ll Love This Recipe
- Creamy, custard-like sweet potato filling that melts in your mouth
- Buttery graham cracker crust for a delicious texture contrast
- Easy to make ahead—perfect for holidays and potlucks
- Warm spices and natural sweetness that taste like fall in every bite
- Freezer-friendly and simple to reheat
- Family-approved comfort dessert that never fails to impress
Ingredients Needed
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
For the Sweet Potato Filling
- 2 cups mashed cooked sweet potatoes (about 2 large potatoes)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup evaporated milk
- ¼ cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Optional Topping
- Whipped cream
- Crushed pecans or a sprinkle of cinnamon
Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C).
- Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into a 9-inch pie dish. Bake for 8–10 minutes, then cool slightly.
- Cook Sweet Potatoes: Boil or roast sweet potatoes until tender. Peel and mash until smooth.
- Mix the Filling: In a large bowl, whisk mashed sweet potatoes, sugars, milk, cream, eggs, vanilla, and spices until fully combined.
- Fill the Crust: Pour the filling into the prepared crust and smooth the top.
- Bake the Pie: Bake for 45–55 minutes, or until the center is just set (a slight jiggle is fine).
- Cool & Serve: Let the pie cool completely before slicing. Serve with whipped cream if desired.
Tips for Success
- Use roasted sweet potatoes for deeper flavor and natural sweetness.
- Don’t overbake—remove when the center still jiggles slightly.
- Chill before serving for clean slices.
- For a lighter crust, use reduced-fat graham crackers.
- Mash sweet potatoes until silky smooth to avoid a grainy texture.
Variations & Substitutions
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Vegan Option: Replace butter with coconut oil and use a non-dairy milk and flax eggs.
- Extra Creamy: Substitute cream cheese for half the sweet potatoes.
- Nutty Twist: Add chopped pecans or walnuts to the crust.
- Spiced Up: Add a pinch of allspice or cardamom for more depth.
Serving Suggestions
- Top with homemade whipped cream or a scoop of vanilla ice cream
- Sprinkle with toasted coconut or candied pecans
- Serve alongside hot coffee, apple cider, or chai tea
- Garnish with cinnamon dust or caramel drizzle for presentation
Storage & Reheating
- Refrigerate: Store covered in the refrigerator for up to 4 days.
- Freeze: Wrap slices tightly and freeze for up to 2 months.
- Reheat: Warm individual slices in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes! Drain well and mash before mixing to remove excess liquid.
Can I make this ahead of time?
Absolutely—this pie actually tastes better the next day once chilled.
Can I use a store-bought crust?
Yes, a pre-made graham cracker crust works fine in a pinch.
How do I thicken the filling?
If your filling feels thin, add 1 tablespoon of flour or cornstarch before baking.
Can I make this gluten-free?
Yes—use certified gluten-free graham crackers for the crust.
Servings: 8 slices
Calories: 340kcal
Cost: Low
Equipment
- 9-inch pie dish
- mixing bowls
- whisk
- spatula
- measuring cups and spoons
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10–12 crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 2 cups mashed cooked sweet potatoes (about 2 large)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup evaporated milk
- 1/4 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- whipped cream or crushed pecans for serving (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes, then let cool slightly.
- Boil or roast sweet potatoes until tender. Peel and mash until completely smooth.
- In a large bowl, whisk mashed sweet potatoes, brown sugar, granulated sugar, milk, cream, eggs, vanilla, and spices until smooth and well combined.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake for 45–55 minutes, or until the center is just set (a slight jiggle is fine).
- Cool completely before slicing. Top with whipped cream if desired.
Notes
Best served chilled with whipped cream. Store in the refrigerator for up to 4 days or freeze for up to 2 months. For extra flavor, roast sweet potatoes instead of boiling them.
Nutrition
Calories: 340kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 210mg | Fiber: 3g | Sugar: 28g | Vitamin A: 290IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 6mg
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