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.
Liz Berg says
Whew. It took me all day to get down to the bottom of the SS list to see your gorgeous pie! Thanks so much for hosting us this week...and for being such a sweet and generous friend!! You are one of my blessings this Thanksgiving. xo
Nancy @ gottagetbaked says
You're always too modest, Paula! You always do an amazing job as host. And girl, you hit it out of the park with this luscious pie. I've never had sweet potato pie before (I usually eat them roasted or steamed). Your beautiful photos are making me crave a slice like something wicked. Stunning!
Cocoa and Lavender says
I forgot to say in my note that, as much as I want to make the sweet potato version, I have to do pumpkin for Thanksgiving or there would be a revolt! 🙂 ~ David
Cocoa and Lavender says
This looks absolutely amazing. The filling - I can just feel the silkiness of it on my tongue! And the gingersnap crust is brilliant. I have used them on key lime pies before but hadn't thought to translate to pumpkin. Thanks for that idea! ~ David
mividaenundulce says
Qué receta más maravillosa, me encanta que sea tan fácil y rápida. Nosotros tenemos un camote muy parecido al que usaste, lo llamamos camote morado, porque la cáscara es morada y por dentro es pálido, bueno comparado con el que llamamos camote amarillo que por dentro es súper anaranjado.
Guru Uru says
You have rolled up so many delicious ingredients in one recipe 😀
Gingersnaps and pecans are made for each other!
Cheers
CCU
mireia badia says
que buena pintaaaa
Jeannie Tay says
That looks absolutely yummy! I would love a slice if I could...just ate a whole piece of purple sweet potato for breakfast and now I am drooling over your pie photos!
yummychunklet says
What a creative and delicious sounding pie!
Wendy Wofford-Garcia says
Here in Texas, you're just as likely to see a sweet potato pie on the Thanksgiving dessert table as you are to find pumpkin pie! I love it!
Courtney @ Neighborfood says
You're so right about the little things--that is totally what makes the difference. I love sweet potato pie, but have yet to make it. This version looks fabulous, and I think if I used gluten free gingersnaps I could even share it with my mom this holiday. Seriously gorgeous photos Paula! Thanks for sharing and hosting!
Nicole @ Daily Dish Recipes says
I cannot even imagine how gloriously these ingredients meld together on your tongue for those most exquisite flavor combination. Simply put, it's gorgeous and it sounds really yummy :p
Happy Thanksgiving sweet friend!
ahu says
Paula - I've been looking for a 2nd pie for thanksgiving and I think this is it! Love it!
Deb says
The photos of the Sweet Potato Pecan Gingersnap Pie are exceptional! I would love to try a slice with my afternoon tea! A very appealing Thanksgiving recipe Paula!
Laura Dembowski says
I don't think I've ever even had sweet potato pie. I need to try it! The pecans on top and gingersnap crust are great texture additions.
Constance Smith says
What a gorgeous pie, and thank you for hosting such a great event!
Beth says
I'd love to bake a sweet potato pie - but I'm probably the only one in the house who would eat it! Using a gingersnap crust is sheer genius.
Shaina Wizov says
This is the best looking sweet potato pie I've ever seen, even if it isn't the traditional orange color we are all used to! Gingersnap crust sounds delicious, I am so bookmarking this for the next time I'm in charge of dessert at dinner 🙂
Foodie Stuntman says
I've known sweet potato pie as a Southern dish, but I've never had it. I like this variation and will have to give it a try!
ela@GrayApron says
I miss sweet potatoes, hard to find around here. I'd love to try this fantastic pie :))