This easy sweet potato pie is made with a homemade graham cracker crust and a silky sweet filling. Top with a dollop of whipped cream and enjoy!
*This post was originally created in 2016 and I retook the photos 2017*
Simple sweet potato pie recipe
Holiday time is here and people get extra stressed and busy during this time. Most of us tend to lean on food for comfort, which can sometimes end up in a whole pint of ice cream suddenly disappearing before our eyes.
This year, let’s try to trim the table and our waistlines with this easy sweet potato pie! It’s still comforting, but hey! You’re still consuming tons of vitamin A, fiber and potassium.
The weekend flew by! On Friday night, I worked a carnival for my mom selling caramel apples with a couple girlfriends. Then Saturday morning my older brother came over and I made us breakfast — a super yummy vegetarian egg bake and French press coffee, it was the perfect start to our day! Then after he left I made this simple sweet potato pie recipe. The house smelled amazing, to say the least!
On Sunday I went to a new cycle class in town called Ride54. If any of you have heard of Soul Cycle, it is a little bit like that! I am super stoked for the studio to open up in December (which is basically tomorrow). I needed a new workout routine, so I am looking forward to this new cycling regimen I’ll be on! What do you all do to stay in shape during the holiday’s?
Sweet potato pie ingredients
This easy sweet potato pie recipe has two components: the graham cracker crust and the homemade sweet potato pie filling.
Here’s what you’ll need for the graham cracker crust:
- Graham crackers
- Granulated sugar
- Unsalted butter
And for the sweet potato pie filling, you’ll need:
- Unsalted butter
- Cinnamon stick
- Whole cloves
- Sweet potatoes
- Sweetened condensed milk
- Granulated sugar
- Ground cinnamon and nutmeg
- Vanilla extract
- Lemon juice
How to make sweet potato pie
Before starting on the easy sweet potato pie filling, you’ll need to prep and bake the graham cracker crust. Once that’s done, set the crust aside to cool and move onto the filling.
To make the filling, you’ll first need to melt the butter in a saucepan. Add in the whole cloves and cinnamon stick, and cook the butter over medium heat for 5 minutes to infuse it with the spices.
Then, remove the spices and add the melted butter into the bowl of a standing mixer along with the remaining pie filling ingredients. Mix until smooth, then turn the sweet potato pie filling into the graham cracker crust.
Bake until the top seems fairly set, then let the pie cool completely before slicing and serving.
Can I use a pre-made graham cracker crust?
Of course! I prefer making my own, but you’re welcome to use a store-bought crust if you’re short on time.
Can I prep this sweet potato pie in advance?
Yes, this easy sweet potato pie will last up to 4 days in the fridge. Make sure to cover it with plastic wrap!
What to make with the leftover pie filling
These sweet potato pie muffins were created when I realized this simple sweet potato pie recipe makes a little extra pie filling. However, I did not want to make more crust to make another pie, so I made these muffins! (I will adjust the pie recipe later on to yield 1 pie, but for now you’ve gotta make these muffins!)
I had about 2 cups of leftover sweet potato pie filling. So in a medium size bowl, I whisked the following together:
- 1 Tbsp. baking powder
- 1 cup flour
- 1/4 cup brown sugar, packed
- 1/2 cup whole milk
- 1/8 tsp. cinnamon
Then, I placed cupcake liners in a cupcake tray, sprayed them with PAM, and filled with pie mixture. I baked them in the oven at 350 degrees F for 15-20 minutes and they came out AMAZING!
For the frosting, I used powdered sugar, butter, vanilla extract and a splash of milk. ENJOY!
More Thanksgiving recipes:
- Cranberry Orange Bread
- Easy Avocado Deviled Eggs
- Mom’s Apple Pie
- Easy Crockpot Cranberry Meatballs
- The Best Mushroom Sausage Stuffing
Easy Sweet Potato Pie
For the graham cracker crust
- 15 graham crackers (cookie sheets)
- 4 Tbsp. granulated sugar
- 4 Tbsp. unsalted butter , melted
For the sweet potato pie filling
- 1 stick unsalted butter
- 1 stick cinnamon
- 4 whole cloves
- 2 large sweet potatoes cooked, skin removed & mashed
- 1 14 oz. can sweetened condensed milk
- 1 cup granulated sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 4 eggs
- 2 tsp. vanilla extract
- 2 tsp. lemon juice
For the crust:
- Preheat oven to 350F. Place the graham crackers in a food processor until crumbly. Then add in remaining ingredients until combined.
- Spray 9-inch pie pan with PAM and then press the graham cracker crust into the pie pan. Bake for 8-9 minutes then remove and let cool.
For the sweet potato pie filling:
- Melt the 1 stick of butter in a sauce pan and add in the cinnamon stick and cloves. Let this cook over medium heat for 5 minutes, then remove cloves and cinnamon stick.
- In a standing mixer/Kitchen Aid, mix the melted butter with the remaining 9 ingredients together until smooth, light, and fluffy.
- Pour this mixture into prepared pie crust and cook in the oven at 350F for 45 minutes. Let cool for another 45 before serving.
*Makes 2 small Sweet potato pies or 1 large pie. See this post for a muffin recipe to make with leftover pie filling if you don’t want to make 2 pies!