Description

This Sweet Potato Pie with Graham Cracker Crust offers a delicious twist on a classic dessert. Featuring a buttery, crumbly graham cracker crust enhanced with pecans and brown sugar, it holds a creamy, spiced sweet potato filling blended with warm cinnamon, nutmeg, and cloves. Perfectly baked to a golden finish, this pie combines the comforting flavors of sweet potatoes and vanilla in a smooth custard texture, garnished optionally with marshmallow fluff for added sweetness and visual appeal.

Ingredients

Crust

14 sheets graham cracker crust or cinnamon-flavored (about 2 cups of crumbs)
⅓ cup packed brown sugar (light or dark)
½ cup unsalted butter (melted)
¼ cup whole pecans (optional)

Sweet Potato Filling

2.5 lbs sweet potatoes (about 2 large ones, approximately 2 ⅓ cups mashed), washed and scrubbed
½ cup light or dark brown sugar (packed)
4 tablespoons unsalted butter (melted)
14 ounce can sweetened condensed milk
2 large eggs
¼ teaspoon ground nutmeg
1½ teaspoons ground cinnamon
½ teaspoon cloves
1 tablespoon pure vanilla extract

Garnish (Optional)

Marshmallow fluff or whipped cream

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Instructions

Preheat Oven: Preheat your oven to 375°F to prepare for baking the crust.
Prepare Graham Cracker Crust: In a food processor, combine graham cracker sheets, pecans, and brown sugar. Pulse until crumbly. Add melted butter and pulse until all ingredients are incorporated into a moist crumb mixture. Rinse the processor bowl for next use.
Form and Bake Crust: Transfer the crumb mixture into a 9-inch baking dish, springform pan, or tart pan. Firmly press the crumbs into the bottom and up the sides to form an even crust. Bake the crust at 350°F for 10-12 minutes until set and golden. Let it cool completely on a cooling rack and set aside.
Cook Sweet Potatoes: Wrap a baking sheet with aluminum foil. Prick the sweet potatoes several times with a fork. Place them on a microwave-safe plate and microwave on high for 8 minutes, turning halfway through.
Bake Sweet Potatoes: Transfer microwaved sweet potatoes to the foil-lined baking sheet spaced evenly apart. Bake at 425°F for about 25 minutes or until tender when pierced with a fork.
Prepare Potato Flesh: Once cool enough to handle safely, peel off the potato skins using kitchen tongs or gloves. Measure out approximately 2 ½ cups of mashed sweet potato and set aside. Reduce oven temperature to 350°F for pie baking.
Make Sweet Potato Filling: Add the mashed sweet potato, brown sugar, melted butter, sweetened condensed milk, eggs, nutmeg, cinnamon, cloves, and vanilla extract to the food processor. Process until completely smooth with no strings visible.
Fill Pie Crust: Pour the smooth sweet potato filling into the cooled graham cracker crust. Use a spatula to smooth and level the surface. Place the pie dish on a baking sheet to catch any spills during baking.
Bake Pie: Bake the pie at 350°F for 50-55 minutes. The filling should be set and a toothpick inserted in the center should come out clean when done.
Cool and Garnish: Allow the pie to cool to room temperature before serving. Optionally, garnish with marshmallow fluff, whipped cream, or meringue for added sweetness and flair.

Notes

Microwaving the sweet potatoes before baking speeds up the cooking process and ensures they become tender inside and out.
Using a springform or tart pan makes removing the pie easier, but a standard 9-inch pie dish works perfectly well.
If you prefer, substitute pecans with walnuts or omit nuts entirely for a nut-free crust.
Marshmallow fluff garnish adds a classic southern touch, but whipped cream or meringue are lovely alternatives.
Be sure the filling is completely set before removing from the oven to avoid a runny center.
Using cinnamon-flavored graham crackers enhances the spice notes and complements the pie filling.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American