EASY SWEET POTATO PIE

Gorgeous and very easy to make, this pie is a fall favorite with the easiest cookie crumb crust a sweet potato filling that bakes to a golden brown and includes condensed milk and pecans. .

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SWEET POTATO PIE

YIELD

8 Servings

PREP TIME

20 Minutes

COOL TIME

120 Minutes

COOK TIME

40 Minutes

INGREDIENTS

– Graham cracker or    gingersnap crust – Sweet potato or yam    puree – Condensed milk – Brown sugar – Fall spices – Eggs – Vanilla – Unsalted butter – Salt – Pecans (optional)

Cook in the microwave or the oven until very soft when pierced with a fork. Scoop out the pulp and let it cool down to room temperature.

SWEET POTATO PUREE

Mix graham cracker or gingersnap crumbs with melted butter. Pat onto pie dish and bake as directed. 

COOKIE CRUMB CRUST

In the food processor (or with electric mixer) combine the sweet potatoes, salt, spices and brown sugar.

THE FILLING

Add the condensed milk, vanilla, and mix until integrated. It will not be very smooth.

ADD CONDENSED MILK

Add eggs and mix. Then, add the  butter and pulse until it’s a smooth batter. 

REST OF INGREDIENTS

It will be quite liquid as you carefully pour it into the prepared crust.

FINAL MIXTURE

Sprinkle the pecans on top, and bake for about 30 minutes, until the center is set.

BAKE

Refrigerate it for several hours (or up to 2 days) before eating. It can also be frozen.

THE EASIEST PUMPKIN PIE 

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