This gorgeous pie is a fall favorite around here. The pie uses condensed milk and optional pecans on top. It can be made in advance and comes together quickly if the sweet potato puree is ready, or you use canned. It has the easiest gingersnap crust (a graham cracker crust also works) paired with a creamy filling that is quick to put together.
Easy holiday pie
Are you ready for the holiday season? I am super excited to share this amazing sweet potato pie recipe. It's luscious and simple to make!
This vintage recipe is an easy dessert for the holidays, especially Thanksgiving (similar to the sweet potato pie with a graham crust) and a good alternative for those who want their favorites year after year and are unhappy if you dare complicate things too much. It's different but not radically.
Or simply because you want to try an alternative to pumpkin pie and are bored with the same mixing and baking. Also, I'm in love with the color of this pie.
A cookie crust and a filling made with sweetened condensed milk and sweet potato puree, and topped with crunchy pecans. Both come together in less than 10 minutes, especially if you use canned puree or make it ahead.
Trust me when I tell you you can add this recipe as a last-minute option to your holiday table. It is as easy as pie. And good as a great pie. That said, you can use a traditional flaky pie crust instead.
Testing Notes
- Crust: gingersnaps add a unique flavor, but you can also make it with a graham cracker crust.
- Use sweetened condensed milk, NOT evaporated milk, also known as unsweetened condensed milk in some countries. They're different products.
- Spices: whatever mix of warm spices you like is fine. I like to use freshly ground nutmeg and don't like cloves, for example. It's a personal taste, so go ahead and use whatever suits you.
- Make ahead: the cookie crust and sweet potato puree can be kept in the refrigerator for up to 3 days, covered to prevent dryness.
- Pumpkin pie: use pumpkin purée! Simply substitute one root vegetable for the other, and that's it; pumpkin pie is ready in no time.
Process steps
Sweet potato puree
You can use canned sweet potato puree or make your own.
Bake, unpeeled, at 350°F (180°C) for about 45 minutes, or until a fork easily pierces the skin and the pulp. You can place them directly on the oven tray or line it with aluminum foil first for easier cleanup.
Scoop up the pulp and process it until completely smooth. Drain it to remove excess water (if necessary) and keep refrigerated.
Gingersnap crust
With only two ingredients, cookie crumbs and melted butter, it can be baked for a few minutes to set or just refrigerated for 15 minutes if you don't want to turn on the oven.
Pat onto the bottom and sides of the pie pan. Make sure the angles where the side meets the bottom are firm.
Sweet potato filling
The sweet potato pie filling is luscious and creamy and comes together in less than 10 minutes if you have the puree ready (which can be made up to 3 days in advance and kept refrigerated).
I use the food processor to make the filling, but an electric mixer on low speed or a hand whisk also works.
Assembly
The final batter is fluid and smooth.
Pour it into the prepared crust, being careful not to overflow it. I recommend doing this next to the oven.
Baking
Pecans: they are optional. But they add crunch and look pretty.
When is the pie done? It should be *almost* completely firm. The center will still have a slight jiggle, but the edges will be drier and firmer. The texture will be creamy after the pie cools and is chilled.
Refrigerating it. A day in the fridge settles the flavors and firms up the filling.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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Easy Sweet Potato Pie
Ingredients
For the gingersnap crust:
- 2 cups ground gingersnaps, or use a graham cracker crust
- ½ cup unsalted butter, melted
For the filling:
- 1 ½ cups homemade sweet potato puree, from about 13 ounce raw sweet potatoes, or use canned sweet potato puree.
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- large pinch of fresh nutmeg, about 5-6 gratings
- pinch of ground allspice
- ¼ cup brown sugar, light or dark
- 3 eggs, at room temperature
- 1 cup sweetened condensed milk, less than a can
- 3 tablespoons butter, melted
- ½ teaspoon vanilla extract
- ½ cup pecans, coarsely chopped (optional)
Instructions
For the gingersnap crumb crust:
- Preheat oven to 325ºF (160ºC).
- Stir 2 cups ground gingersnaps and ½ cup unsalted butter, melted in a medium bowl until it looks like wet sand.
- Dump it onto a glass 9-inch (24cm) pie dish. With the back of a spoon, a measuring cup or your hands, evenly pat the crumbs onto the bottom and sides of the pan. Try to make it as even as possible and make sure it's pressed.
- Bake for 10 minutes. Reserve on a wire rack while you make the filling.
- Leave the oven on.
For the filling:
- Put 1 ½ cups homemade sweet potato puree, ¼ teaspoon salt, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, pinch of ground allspice, large pinch of fresh nutmeg (or use 1 teaspoon of pumpkin spice mix instead of the spices above) and ¼ cup brown sugar in the bowl of a food processor. Pulse until it's well mixed. Don't worry if the potatoes aren't very smooth at this point. Make sure the mixture is not stuck to the bottom or sides of the bowl. Scrape it once or twice with a spatula.You can also mix it with an electric mixer at low speed or by hand if you have smooth sweet potato puree.
- Add 3 eggs, 1 cup sweetened condensed milk, ½ teaspoon vanilla extract and mix until smooth.
- Add 3 tablespoons butter and pulse until it's an even batter. It will be quite liquid.
- Pour the filling carefully into the baked crust, sprinkle ½ cup pecans, chopped, on top, and bake for about 30 minutes, until the center is slightly jiggly and the edges are set.
- Let cool on a cooling rack to room temperature and refrigerate for about 2 hours to allow it to set and the flavors to meld before serving.
J P says
Delicious!!❤️
Paula Montenegro says
Happy to know that JP!
Tayler Ross says
Sweet potato and gingersnaps is such a fun combo! I made this over the weekend and it was incredible! Thanks so much for sharing the recipe!
Demeter says
This was such a fun addition to our holiday table. Everyone kept asking for the recipe.
Sue says
Love this ~ I'm all about trying out new desserts this Thanksgiving. The color of this pie is so pretty!
Mary says
What a festive pie!
Mahy says
This recipe is indeed so easy to make - why haven't I made it earlier? I am glad that I've stumbled upon your and can't wait to prepare this pie over the holidays!
Sarah Reid says
A perfect holiday pie!
Alaiyo Kiasi-Barnes says
Your photos are so lovely, and the pie looks so scrumptious. The only pie that has turned out perfectly for me has been a sweet potato pie. However, it didn't look as perfect as yours!
Happy Holidays,
Alaiyo
Terra says
It is funny, I have lived in the south for four years now. Yet I still have not made sweet potato pie. I love your gingersnap crust. Your combo of flavors is just beautiful! Hugs, Terra
Cindys Recipes and Writings says
Thanks again for hosting, Paula. I am a sweet potato pie fan and I love the idea of a ginger crust!
Karen (Back Road Journal) says
If never had sweet potato pie but I can just imagine how delicious yours is...especially with the gingersnap crust.
Sarah | Curious Cuisiniere says
Such beautiful pictures, as always Paula! I have been wanting to make sweet potato pie for a while now, and I love the ginger and pecan you use here, so I think this will be the one I try!