This sweet potato pie with graham cracker crust is officially my favorite dessert for Thanksgiving! The creamy sweet potato filling tastes extra delicious when paired with brown sugar, cinnamon, nutmeg, allspice, and vanilla paste. As the pie bakes in the oven, the edges of the graham cracker crust caramelize, creating a mouthwatering contrast between the creamy filling and the crunchy edges. This special pie is wonderful for Thanksgiving and the holidays, and with my thorough step-by-step instructions, it’s a great beginner-friendly pie to share with friends and family this year.
Why You'll Love This Sweet Potato Pie
Sweet potato pie has always been the No.2 pie (apple pie is No. 1) in my family. Growing up, it was a Thanksgiving tradition to have at least 3 sweet potato pies for dessert. I didn’t even know pumpkin pie existed until I was older! For years, I hesitated to make a sweet potato pie for this blog because my mom was the master pie maker in the family, and I didn't know if I could make one as good as hers. But practice does make better or in this case, practice makes yummy.
My take on my mom's old-fashioned sweet potato pie uses a graham cracker crust instead of a regular pie crust, and it's wonderful. The graham cracker crust is spiced with cinnamon and ginger, and the filling is velvety smooth, sweet, and spiced to perfection with warm fall spices. Your family will be so impressed that you might be asked to make this again and again!
The filling is already packed with so much amazing flavor that it doesn’t need a ton of spices to make it shine. It’s dense, creamy, and naturally sweet, with this earthy, almost caramelized flavor that comes from the natural sugars in the sweet potatoes. The vanilla bean paste pairs incredibly well with the sweet potato, so don't skip that.
When to Make This Pie
Bake this pie the day before Thanksgiving (or even two days ahead)! If you're making multiple desserts or pies, prepare the graham cracker crust up to two days in advance, then make and bake the filling the day before for optimal flavor.
For more Thanksgiving pie ideas try some of my favorites include Apple Caramel Crumble Pie, Cranberry Pie, and Apple Cranberry Crumble Pie.
Difference Between Sweet Potatoes and Yams
Don't confuse sweet potatoes with yams, which is easy to do. The first time I bought sweet potatoes, I bought the ones that are white and starchy. Needless to say, my pie did not turn out great.
In the U.S., you'll find sweet potatoes with dark orange, smooth, thin skin. Sometimes they're referred to as garnet yams (I know, it's confusing). They have a naturally sweet flavor and turn wonderfully soft when cooked. Yams are drier, have rough skin, a starchier texture, and have a more neutral taste that’s more like a regular potato. You want sweet potatoes for this recipe because they release those natural sugars when baked, making this a sweet dessert pie.
Sweet Potato Pie Ingredients
The key ingredients for this pie are straightforward and you'll probably have most of them in your pantry. I buy the sweet potatoes a few days before I make the pie.
- Homemade Graham Cracker Crust: Homemade is definitely better. You only need graham crackers (HoneyMaid are my favorite), brown sugar, butter, and salt. For extra flavor I added ground cinnamon and ginger, but feel free to experiment with your favorite flavors.
- Sweet Potatoes: The star of the show. Use sweet potatoes that are smaller (about 250 grams each). They tend to be sweeter than the large potatoes and won't take as long to cook. Baking the sweet potatoes instead of boiling brings out more of the extra sugar, plus you don't have to deal with the extra moisture that comes from boiling them.
- Evaporated Milk: Evaporated milk is regular milk with 60% of the water removed. Some sweet potato pie recipes use whole milk, some use heavy cream, but I like the flavor and consistency that comes from using evaporated milk. Use the full-fat version, not reduced-fat or the skim versions. Also, don't get it confused with sweetened condensed milk, which is a combination of milk and sugar.
- Large Eggs: Since this is a custard pie, the eggs help the pie set as it bakes
- Dark Brown Sugar: I prefer dark brown sugar to light brown sugar, because it has more molasses and is a little less sweet. The flavor is also stronger. You can use light brown sugar or even all granulated sugar if you prefer a sweeter pie.
- Granulated Sugar: Like the brown sugar, it adds moisture to the pie and when combined with the eggs, helps the filling set.
- Ground Spices: Ground cinnamon, ground nutmeg, ground ginger, and ground allspice add flavor to the pie. I love this combination of spices but don't add too much to the filling. You don't want to overpower the taste of the sweet potatoes.
- Vanilla Bean Paste: Vanilla makes everything taste better, but it especially enhances the flavor of sweet potatoes. Use an equal amount of vanilla extract if you don't have vanilla bean paste.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Homemade Graham Cracker Crust
I made the graham cracker crust thicker for this recipe so it would hold up well under the weight of the filling and have a nice balance between filling and crust.
Step 1: Pulverize the graham crackers in a food processor until they are crumbs.
If you don't have a food processor, place the crackers in a gallon-sized freezer bag and roll a rolling pin back and forth over the crackers until they are pulverized.
Step 2: Pour the cracker crumbs into a medium-sized bowl. Add the sugar, salt, cinnamon, and ginger. Whisk the ingredients together.
Step 3: Add the melted butter to the dry ingredients. Toss the mixture together until the dry ingredients start to form clumps.
Step 4: Toss the mixture together until the dry ingredients start to form clumps.
Step 5: Pour the crumbs into the pie plate. Press them into the bottom and up the sides of the pie dish. Go around the pie dish and press it into the sides, making it as even as possible.
Step 6: Bake the crust for 12 minutes and remove it from the oven. The top edges should be lightly browned.
How to Make the Sweet Potato Pie
Step 7: Bake the sweet potatoes until they are tender and you can easily slide a paring knife through the potatoes.
Step 8: Spoon the potatoes out of the skins and place them in the bowl of stand mixer or the bowl of food processor.
Step 9: Mix the sweet potatoes with the brown sugar, granulated sugar, spices, and melted butter until the ingredients are well combined.
Step 10: Whisk in the eggs and evaporated milk by hand.
Step 11: Spoon the sweet potato filling into the prepared graham cracker crust.
Step 12: Bake the pie until it has puffed up around the edges and the center is just a little jiggly.
How to Know the Pie is Done
The sweet potato pie is done when it has an internal temperature of 175°F on an instant-read thermometer, and a knife inserted in the edge of the filling should come out clean, but moist.
Step 13: Cool the pie to room temperature, then store it overnight in the refrigerator. If you're short on time let it cool and chill for at least 4 hours.
Serving the Pie
Since sweet potato pie has long been part of my family's Thanksgiving celebration it usually came at the end of a big meal, unless you were able to sneak a slice before dinner.
We've typically eaten in plain because it's really good all by itself, but I recently discovered that I like it with a dollop of whipped cream. However you choose to serve it, I hope you enjoy it.
Storing Leftovers
If you're lucky and you have leftover pie or you get to take some home, store it in the refrigerator for up to 4 days covered with foil or plastic wrap.
More Creamy Thanksgiving Dessert Ideas
If you’re looking for another Thanksgiving dessert with a creamy, custard-type filling, these desserts are sure to please!
Troubleshooting The Pie
- Not Baking the Sweet Potatoes. If you're short on oven space you may be tempted to boil the potatoes, but that introduces water into the potatoes. Baking the sweet potatoes concentrates their flavor and natural sweetness. Yes, they take an hour to bake, but that is hands-off time.
- Using Too Many Spices. I love pumpkin pie spice, but the reason that concentration of spices works with pumpkin puree is because pumpkin squash doesn't have a lot of flavor. Too many spices will mask the flavor of the sweet potato.
- Underbaking or Overbaking the Pie. If you overbake the pie it becomes too dense and loses that beautiful creamy texture. If you underbake the pie will be running and it won't set up to slice. If you make a mistake it's better to overbake by a little, then to underbake by a lot.
If you make amazing sweet potato pie please leave a rating and a comment below.
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Sweet Potato Pie with Graham Cracker Crust
Equipment
- 9-inch pie plate
Ingredients
Graham Cracker Crust
- 15 (229 grams) graham crackers
- 3 tablespoons (38 grams) packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter melted
Sweet Potato Filling
- 1-1/2 pounds (681 grams) sweet potatoes
- 1/2 cup (100 grams) dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 4 tablespoons (57 grams) unsalted butter, melted
- 2 large (100 grams) eggs
- 1/2 cup (120 ml) evaporated milk
- 1 teaspoon vanilla bean paste or pure vanilla extract
Instructions
Make the Graham Cracker Crust
- Preheat the oven to 350°F (180°C). Melt the butter. Start it on high heat, and as soon as it starts to melt reduce the heat to low. When almost all the butter is melted turn off the heat and prepare the graham crackers.
- Make the graham cracker crumbs using either a mini food processor or breaking them up in a freezer bag. For the food processor break the crackers into smaller pieces, please them in the food processor and process until they crackers are fine crumbs. For the mini processor you’ll need to do this in 2-3 batches.
- For the freezer bag place the graham crackers in a sturdy freezer bag, removing as much air as possible before sealing it tightly. Use a rolling pin to crush the crackers. Apply even pressure, rolling back and forth over the bag until the crackers are finely ground.
- No matter which method you use make sure there are no large chunks left and the graham crackers are evenly ground.
- Stir together the graham cracker crumbs, the brown sugar, cinnamon, ginger, and salt. Use your fingers to break up an brown sugar clumps. Add the warm melted butter and use a fork to toss the ingredients together until all the graham crackers are coated with butter.
- Pour the graham crackers in the to pie dish. Use your fingers to press the graham crackers until they completely cover the bottom then press them up the sides maintaining even thickness around the sides of the pie dish.
- For or a cleaner edge, use your fingers to gently press and shape the crumbs along the top edge of the graham cracker crust.
- Bake the crust for 12-14 minutes until the top edge of the crust turns a light brown. Remove the crust from the oven.
Make the Sweet Potato Filling
- Increase the oven temperature to 425°F (220°C).
- Line a baking sheet with aluminum foil or parchment paper. Wash the sweet potatoes. Pierce each sweet potato about 4-5 times. Bake them for about 45 minutes until you can easily slide a paring knife into and through the potatoes. Be careful not to overbake the sweet potatoes. The longer the more moisture they lose.
- While the potatoes are baking, place the brown sugar, granulated sugar, and spices into a small bowl. Crack the eggs into a small bowl and measure the evaporated milk into a measuring cup.
- Remove the sweet potatoes from the oven and cut them in half.
- Reduce the oven temperature to 350°F (180°C).
- Let the potatoes cool for about 5 minutes so they’re easier to handle. While the sweet potatoes are cooling, melt the butter. Spoon the sweet potatoes out of the skins. You should have about 425 grams of sweet potato if you started with 1-1/2 pounds of unpeeled sweet potatoes. Use a stand mixer or food processor to make the sweet potato filling.
- Food Processor Method
- Place the warm sweet potatoes, brown sugar, granulated sugar, spices, and warm butter in the food processor. Process the ingredients until smooth and well combined, about 30 seconds.
- Scrape the filling into a bowl and whisk in by hand the eggs. Then whisk in the evaporated milk and the vanilla bean paste.
- Stand Mixer Method
- Place the warm sweet potatoes, brown sugar, granulated sugar, spices, and warm butter in the bowl of stand mixer. With the paddle attachment mix the ingredients on medium speed until the ingredient are well combined and the filling is somewhat smooth. It won’t be a smooth as the food processor method, but it will still be creamy. Whisk in the eggs, then the evaporated milk and vanilla bean paste by hand.
Baking the Pie (For Both Methods)
- Pour the filling into the prepared graham cracker crust. Bake the pie for about 40-45 minutes. The pie is ready when the filling has puffed up slightly around the edges, the center is still a little jiggly, and a paring knife inserted near the edge (not the center) comes out clean.
- Remove the pie from the oven and place it on a wire cooling rack.
- Let the pie cool to room temperature, about 3-4 hours, to allow the pie to finish setting up. Cooling the pie also enhances the flavors and a cooled pie has a smoother creamier texture.
Storing the Pie
- If serving the pie the next day, cool it to room temperature, cover it loosely with foil or plastic wrap refrigerate until ready to serve. The pie tastes great directly from the refrigerator, but if you want it closer to room temperature, take it out about 1 hour before serving.
- Since this is a custard pie it needs to refrigerated. Cover leftovers with foil and plastic wrap and store in the refrigerator for up to 4 days.
Notes
- Not Baking the Sweet Potatoes. If you're short on oven space you may be tempted to boil the potatoes, but that introduces water into the potatoes. Baking the sweet potatoes concentrates their flavor and natural sweetness. Yes, they take an hour to bake, but that is hands-off time.
- Using Too Many Spices. I love pumpkin pie spice, but the reason that concentration of spices works with pumpkin puree is because pumpkin squash doesn't have a lot of flavor. Too many spices will mask the flavor of the sweet potato.
- Underbaking or Overbaking the Pie. If you overbake the pie it becomes too dense and loses that beautiful creamy texture. If you underbake the pie will be running and it won't set up to slice. If you make a mistake it's better to overbake by a little, then to underbake by a lot.
Concetta Christensen says
Can this recipe be doubled to make two pies?
Cheryl Norris says
Hi Concetta
Yes, this recipe can be doubled. Let me know if you have questions about doubling it.
Concetta Christensen says
Okay. Thanks for getting back to me so quickly. I'm making the pie tomorrow. Let me know if there's anything I need to do that is not obvious.
Cheryl Norris says
You're welcome. One thing to be mindful of is the baking time. Since you have two pies in the oven at once the baking time will be longer, but I don't know by how much.
Richard Gould says
The crust had almost the double the butter that I usually use for graham cracker crusts, but I tried it anyways. The sides slid down the pie plate and there are visible pools of melted butter in the bottom of the cooling crust. Did I do something wrong?
Cheryl Norris says
Hi Richard
Thank you so much for trying the recipe and sharing what happened. The crust sliding down the side and the butter pooling didn't happened in my tests, so I really appreciate you letting me know. When a graham cracker crust slides or pools butter, it’s usually because the crumbs weren’t finely ground, the mixture wasn’t packed firmly enough up the sides of the pan. Did you perhaps use more than 8 tablespoons of butter? I would like to work with you to figure out what happened.