My love of all things sweet potato is well documented here on Black Girls Who Brunch. I’ve stuffed it in cinnamon rolls, put in muffins, added it to ice cream, even made a pudding out of it. But the one quintessential sweet potato dish was missing, a Sweet Potato Pie. Some years ago, I had the idea to go with a graham cracker crust rather than the traditional pastry crust. It took some tries and Thanksgiving experiments to get it right, but I think I have finallllly mastered a Graham Cracker Crust Sweet Potato Pie. This recipe plays on my family’s sweet potato pie recipe (yes Auntie Barbie), with a few changes. Check it out below!
Graham Cracker Crust Sweet Potato Pie
A traditional sweet potato pie filling with a graham cracker and sweet potato pie crust!
Graham Cracker Crust
- 12 Sheets of Graham Crackers
- 1/4 Cup Chopped Pecans
- 6 Tbsp Unsalted Melted Butter
- 1/4 Cup Brown Sugar
Sweet Potato Filling
- 3-4 Medium Sized Sweet Potatoes
- 4 Tbsp Unsalted Butter
- 1/2 Cup Heavy Cream
- 2/3 Cup Milk
- 1 Tsp Vanilla Extract
- 1/2 Cup Brown Sugar
- 2 Tsp Cinnamon
- 2 Tsp Nutmeg
- 2 Eggs
For the sweet potatoes, roast them on a baking sheet at 425 for at least an hour. When they are ready, you should be able to pinch the sweet potato with your thumb and index finger. After cooling, remove the skin and blend the sweet potatoes in a blender or food processor. Blend until the sweet potatoes are creamy. Place in the fridge to cool.
Next, crunch up the graham crackers until they are crumbs. Combine the chopped pecans, butter and brown sugar in a bowl. Stir until combined.
Add a layer of parchment paper to the bottom of your 9 inch springform pan.
Pack the graham crackers in the bottom of the pan spreading evenly and using your hands to pack firmly. Bake in the oven at 400 degrees for about 5-6 minutes or until the crust becomes fragrant. Set aside to cool.
While the pie crust is cooling, prepare your pie filling. Add your sweet potatoes to your stand mixer. Slowly add in heavy cream, butter, two eggs, sugar, cinnamon, nutmeg and vanilla extract. Last add in milk a little bit at a time until the mixture is on the soupier side. Add less or more as needed.
Add the filling to your cooled pie crust. Bake at 325 for 60 minutes. The edges of the pie will set, but the middle may still be a bit jiggly.
Allow the pie to complete cool so that it can set. This may also require putting it in the fridge for a few hours before serving. Serve after completely cooling.
A Few Notes
- Can I use a regular pie pan? Yes, but be mindful the graham cracker crust goes from perfect to burned REAL QUICK. This is part of why I used a springform pan so the crust is only at the bottom and will not burn when the pie is baking.
- Do I really need to use a blender or food processor? I know your grandmother and aunties likely did not use a blender for their sweet potato pie. Mine surely don’t! But this is the easiest way to get the lumps out.
- How many cups of graham cracker does this recipe make? It ends up being about 2 1/2 cups of graham cracker crumbs for this recipe.
- Does it really need to cook for an hour? Yes!
- My pie did not set. While I love a slice of warm pie, the best option is to let it cool completely perhaps even putting it in the fridge. Cut it while cold, pop it in the microwave for a few seconds and enjoy it warm that way.
- Good quality sweet potatoes are essential! My favorite sweet potatoes are from Randall’s Grocery store in Houston. For me, the best sweet potatoes have less strings. Half of the sweet potatoes I used for this recipe were drier and cooked up more like a Russet Potato. As such, I had to add more liquid. If you find that your sweet potatoes are softer and have more juice in them once cooked, add less cream and milk to your mixture.
- If you are looking for a video of how to do this, check out the “Swt Potato” highlight on my instagram.
Go ahead and bookmark this, or pin this so it is ready come Thanksgiving!