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.
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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.
Lori @ Foxes Love Lemons says
Great job hosting this week, Paula, and thank you! I've actually never made (or even eaten!) sweet potato pie. I'm thinking this might make a good Christmas Day dessert for this year. Gingersnaps are so tasty!
Cheryl King says
Wow, who knew something so good could be so easy! This looks and sounds yummy. I'll have to try it (sometime after TGD, my hands are already full for this year, lol). I've never made a sweet potato pie either, but it's certainly on my list of things to try, and now I have an awesome recipe. Thanks for sharing and especially for hosting this fun #SundaySupper! HUGS & Happy Thanksgiving!
german in pdx says
I absolutely agree with you, Paula. There is such great comfort in transitions - it covers you like a nice cozy blanket.
Your sweet potato pie sounds amazing and I would love to have a slice of this delicious pie on my plate.
Thank you so much for hosting, Paula 🙂 ~ Beate
Dorothy at Shockingly Delicious says
Fantastic pie! I want it for my Thanksgiving dessert. Or maybe for tonight! Thank you for hosting.
Jamie says
I adore pumpkin pie and always use the same traditional recipe - no condensed milk in sight! But I love the idea of the gingersnap crust - what a perfect pairing with pumpkin! I love the color and texture of your pie, too. We often find the white sweet potatoes here in France which are less sweet with a chestnutty flavor. Should try making it with those, too.
Nichole says
This looks SO yummy, Paula!
Heather Schmitt-Gonzalez says
There is not a single thing that I don't love about this gorgeous pie! That thick, beautiful sweet potato filling is fantastic...and the crust, oh my! Oh, and you are hosting entirely un-dubiously (totally a word). 😉 Thanks for bringing this delicious menu together, Paula.
Tara says
Love your sweet potato pie Paula!! Thank you so much for hosting!! You photos are stunning as always, you make everything look to die for!!!
Alice @ Hip Foodie Mom says
Paula, I love it! Your sweet potato knew what was up today! So glad you got a orangy-yellow one! 🙂 This was your first time making sweet potato pie?! By the looks of the gorgeous photos I would not have guessed that. this seriously look so delicious! and the gingersnap crumb pie crust?! omg! Up until recently, I never really cared much for gingersnap cookies. My new neighbor from right across the street brought us a huge plate full and I was hooked at the first bite. Guess I just needed to try a good cookie in order to like them. I am totally going to make this crust! yumm! and thank you for hosting today!!! Be online later for the chat! Cheers Paula!!!
Martin D says
I adore sweet potato pie. I've made it a few times over the years many ways, but your trumps them all! Pinning!
Susan says
what a gorgeous pie Paula! I've come across different colored sweet potatoes often, some bright orange others quite pale. I think it just depends on the variety. Thank you so much for being a great host this week.
Tammi @ Momma's Meals says
I always say it's the little things that get me through the day, those little moments of thankfulness! This pie looks unbelievably delicious! WOW!
Sarah Reid says
My mom would LOVE this, she is nuts for anything pecans and adores pumpkin pie too
Katy says
I love sweet potatoes and have been looking for a good dessert recipe with them - I think this is it! It looks absolutely gorgeous, and perfect for a Thanksgiving/Hanukkah feast! Thank you for hosting 🙂
viviana seyahian says
Great post, Paula! All the recipes sound delicious, thank you and your group for sharing with all of us. I am not familiar with those cookies, do you know where to get them? Have a great day!
viviana seyahian says
noooo! esta vez las compro! gracias por el dato! muuy bueno lo del domingo!
viviana seyahian says
Ahhh! sii, esta vez las compro! muy bueno lo del domingo! Sinceramente Paula, hay muy pocas blogeras tan completas como vos! Excelente!
Alida says
Paula, this pie is absolutely gorgeous! The combination of sweet potato pie with gingersnaps sounds delicious.
Cher Rockwell says
Gorgeous, Paula!
I am skipping the pie making this year, but if were making a pie I would so want this one on my table!
Renee says
It's so strange how your sweet potatoes are such a different color than the ones here. However, yesterday I "played" with purple sweet potatoes and can see how no matter the color it is the flavor that counts. I can see your pie is very flavorful and ginger does go so well with sweet potatoes.
The Ninja Baker says
Little things do make a huge difference, Paula. Gingersnap crust and sweet potato and pecan filling - oh my - what a combo. And, yes the color is perfect =) So very gourmet of you too to add fresh ground nutmeg!
Stacy Rushton says
Lovely post and a beautiful pie, Paula! It does sound quite easy so I am booking marking it to try next time I have guests to dinner. Thank you for hosting this great theme!