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Person holding whole pecan sweet potato pie in glass pie dish

Easy Sweet Potato Pie

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5 from 7 reviews

Gorgeous and delicious, this Sweet Potato Pie uses simple ingredients, is easy to make and perfect for the holiday season! A gingersnap crust paired with a filling that includes condensed milk and pecans. It can be made in advance. We make puree from fresh sweet potatoes, but use canned if available. 

  • Total Time: 3 hours
  • Yield: 8 servings



For the gingersnap crust:

  • 2 cups (200g) ground gingersnaps or use a graham cracker crust
  • 1/2 cup (115g) unsalted butter, melted

For the filling:

Instead of the warm spices below, you can use 1 teaspoon of pumpkin spice mix.

  • 1 1/2 cups (about 13 oz raw) sweet potato puree (or yam puree)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground allspice
  • Grated fresh nutmeg (about 10 gratings)
  • 1/4 cup (50g) brown sugar
  • 3 eggs, at room temperature
  • 1 cup condensed milk (less than a can)
  • 3 tablespoons (45g) butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecans, coarsely broken (optional)


For the gingersnap crumb crust:

  1. Preheat oven to 325ºF /160ºC
  2. In a food processor, ground cookies. Don’t wash the food processor.
  3. Add melted butter and pulse until it’s like wet sand.
  4. Dump it onto a glass 9-inch (24cm) pie dish. With the back of a spoon, a measuring cup and 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.
  5. Bake for 10 minutes. Reserve on a wire rack while you make the filling.
  6. Leave the oven on.

For the filling:

  1. Pierce sweet potatoes with a fork 5 or 6 times each.
  2. Cook in the microwave oven for about 5 to 7 minutes, or in an electric oven for about 45 minutes, or until very soft when pierced with a fork.
  3. 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. 
  4. In the same processor you used for the crust, put the sweet potatoes, salt, cinnamon, ginger, nutmeg, allspice, sugar, and pulse until it’s well mixed. Don’t worry if the potatoes aren’t very smooth.
  5. Add the eggs, condensed milk, vanilla, and mix until smooth.
  6. Add butter and pulse until it’s an even batter. It will be quite liquid.
  7. 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 set.
  8. Let cool on a cooling rack to room temperature and serve.


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 it can be, 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 you keep track of 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. You can also make a cookie crust from vanilla wafers, use my 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. 

Topping: I haven't tried it myself, but if you aren't a fan of nuts, you may try a streusel topping.

Serving: whipped cream would be a great option (see my tip to add cream cheese to the cold cream if it holds better), and a scoop of vanilla ice cream. Some people even insist on a tub of Cool Whip for their holiday pie if we are going true vintage.

Pumpkin pie: use pumpkin puree! Simply substitute one veggie for the other, and that's it. Pumpkin pie ready in no time.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling + refrigeration time: 120 minutes
  • Cook Time: 40 minutes
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/8
  • Calories: 469
  • Sugar: 31.3 g
  • Sodium: 279.2 mg
  • Fat: 27.6 g
  • Carbohydrates: 49.8 g
  • Fiber: 2.1 g
  • Protein: 7.9 g
  • Cholesterol: 124.7 mg