Sweet potato pie on a plate topped with whipped cream.

Silky Sweet Potato Pie

Pleasantly surprise your guests with this silky sweet potato pie!  

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Author Kroll's Korner


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 Butter, unsalted
  • 1 stick cinnamon
  • 4 cloves (whole cloves)
  • 2 sweet potatoes, large cooked, skin removed & mashed
  • 1 14 oz. can sweetened condensed milk
  • 1 cup white sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 4 eggs
  • 2 tsp. vanilla
  • 2 tsp. lemon juice


For the crust

  1. 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

  1. 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.
  2. In a standing mixer/Kitchen Aid, mix the remaining 9 ingredients (sweet potato-lemon juice) 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.

Recipe Notes

*Inspired by Southern Living magazine
*Makes 2 small Sweet potato pies or 1 large pie - see bottom of this post for a muffin recipe to make with leftover pie filling if you don't want to make 2 pies!