This gorgeous pie is a fall favorite around here. The easiest gingersnap crust pairs with a sweet potato filling that bakes to a golden brown. The pie also includes condensed milk and optional pecans on top. It can be made in advance and comes together quickly if the puree is ready or you use canned.
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 (similar to the sweet potato pie with a graham crust) and perfect for those who want their favorites year after year and are unhappy if you dare complicate things too much.
Or simply because you want to try an alternative to pumpkin pie and bored up to your eyeballs 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. 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.
FAQ
It's cow's milk cooked with sugar and reduced until thick and shiny. The water content evaporates, and the mixture left is very sweet and smooth, with a consistency like creamy honey.
No, it's not. Condensed milk differs from evaporated milk, which is thicker than regular milk but doesn't have added sugar. Be sure you are using the correct product, or your filling will not bake well or taste as it should.
Ingredient list
- Gingersnap cookies. Any store-bought brand that you like works. Or use a homemade graham cracker crust.
- Sweet potatoes. Choose whatever type you like, or yams. I like orange sweet potatoes because they have great flavor and color, but white sweet potatoes also work. Or use canned sweet potato puree.
- Sweetened condensed milk is a must and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
- Eggs. Fresh, large.
- Brown sugar. Light or dark.
- Spices. I like a mix of ground cinnamon, ginger, and nutmeg, but you can also use a pumpkin pie spice mix, homemade or purchased.
- Vanilla extract.
- Unsalted butter.
- Salt.
- Pecans. Use natural ones, not previously toasted or roasted. They are optional but go well with the filling and add some crunch.
- Whipping cream. Optional for serving.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
The sweet potatoes
After complaining about the anemic color of sweet potatoes while making this sweet potato swirl bread, I finally found my beloved orange sweet potatoes.
Or yams, if you call them that way.
I was used to those light yellow sweet potatoes for the longest time until these beautiful orange ones appeared. They make this pie more festive, and the flavor is outstanding.
How to bake sweet potatoes or yams
- Wash and dry them.
- Bake, unpeeled, at 350°F (180°C) for about 45 minutes, or until a fork easily pierces the skin and the pulp.
- Scoop up the pulp and keep refrigerated in an airtight container if not using immediately. It lasts for 3 days.
The gingersnap crust
Cookie crusts are the easiest part of this pie. I'm using gingersnaps, but you can also use a graham cracker crust.
With only two ingredients, cookie crumbs and melted butter, they can be baked for a few minutes to set or simply refrigerated if you don't want to turn on the oven, especially handy when you make no-bake desserts that need a crust, like cheesecakes.
- Mix ground cookies and butter.
- Pat onto the bottom and sides of the pie pan. Make sure the angles where the side meets the bottom are firm.
- Bake for 10 minutes or refrigerate before filling.
The 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).
If using the food processor, ensure the mixture is not stuck to the bottom or sides of the bowl. Scrape it once or twice with a spatula.
- I use the food processor to make the filling, but an electric mixer on low speed or a hand whisk also work.
- The final batter is fluid and smooth. Pour it into the prepared crust, being careful not to overflow it.
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 dryer 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.
- Make ahead: the cookie crust and sweet potato puree can be kept in the refrigerator for up to 3 days, covered to prevent dryness.
Kitchen notes
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Crust: use a traditional flaky pie crust recipe, or buttery pie crust if not interested in the gingersnap crust. Or make a graham cracker crust recipe, or pick up a pie shell at the store - I won't tell!
- Spices: whatever mix of spices you like is fine. It's a personal taste, so go ahead and use whatever suits you. I like to use freshly ground nutmeg.
- Topping: I haven't tried it, but if you aren't a fan of nuts, you may try a streusel topping.
- Serving this pie: sweetened whipped cream is the traditional way. If we are going true vintage, some people insist on a tub of cool whip topping for their holiday pie.
- Pumpkin pie: use pumpkin purée! Simply substitute one veggie for the other, and that's it—pumpkin pie is ready in no time.
Before you go
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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 sweet potato puree, from about 13 ounce raw sweet potatoes
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- pinch ground allspice
- 8 gratings fresh nutmeg, or large pinch ground nutmeg
- ¼ cup brown sugar, light or dark
- 3 eggs, at room temperature
- 1 cup 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:
- Pierce sweet potatoes with a fork 5 or 6 times each.
- Cook in the microwave oven for 5 to 7 minutes, or in an electric oven for about 45 minutes, or until very soft when pierced with a fork.
- Let cool until you can handle them, cut in half, and scoop out the pulp. Let it cool down until it's at room temperature.
- Put 1 ½ cups sweet potato puree, ¼ teaspoon salt, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, pinch ground allspice, 8 gratings fresh nutmeg (or large pinch ground) 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. You can mix it by hand with a whisk or with an electric mixer at low speed. Or use 1 teaspoon of pumpkin spice mix instead of the spices above.
- Add 3 eggs, 1 cup 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 the pecans on top, and return to the oven 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 serve.
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!