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This Sweet Potato Pie with Graham Cracker Crust has a silky, warmly spiced filling with a crisp, buttery crust in every bite. It’s everything you want from classic sweet potato pie, with a slightly sweeter, more crumbly base that makes it especially good for holiday dessert tables.
You can make this sweet potato pie in a graham cracker crust from scratch or start with a premade crust to save time. Either way, it’s an easy option for Thanksgiving and Christmas when you want sweet potato pie without making pastry dough. For a pumpkin version, try my Pumpkin Pie with Graham Cracker Crust.
Why You’ll Love This Recipe
- Creamy with a little crunch: The smooth sweet potato filling contrasts with the crisp, buttery graham cracker crust.
- Easy to adapt: Start with fresh sweet potatoes, canned sweet potatoes, or unsweetened puree.
- Holiday-friendly: Use a homemade or premade graham cracker crust depending on how much time you have.
Ingredients You’ll Need
Grab the exact ingredient amounts from the recipe card at the bottom of the post.
- Graham cracker pie crust: Use a prepared 9-inch crust. Make your own Graham Cracker Pie Crust or use a premade one for a shortcut.
- Sweet potatoes: You’ll need about 1¾ cups of cooked sweet potato. Fresh roasted sweet potatoes, well-drained canned sweet potatoes, or unsweetened sweet potato puree all work.
- Salted butter: I brown mine for extra nutty flavor, but melted butter works too.
- Sweetened condensed milk: Gives the filling its creamy texture and sweetness.
- Cinnamon & nutmeg: Add the warm spices you expect in sweet potato pie.
- Vanilla extract: Enhances the sweet potato and spices.
- Large eggs: Add these last so you can taste and adjust the filling before the raw eggs go in.
How to Make Sweet Potato Pie with Graham Cracker Crust
Use the step-by-step photos as your guide. The goal is a completely smooth filling that bakes until set around the edges with a little movement remaining in the center.
Roast the Sweet Potatoes
Air fry the pierced sweet potatoes until fork-tender and easy to peel. Let them cool slightly, then scoop out the soft flesh.
Brown the Butter
Cook the butter until it turns amber and smells nutty. You can skip the browning and simply melt it if you prefer.
Blend the Filling
Blend the sweet potatoes with the filling ingredients, except the eggs, until completely smooth. Taste and adjust the spices if needed.
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Add the Eggs
Add the eggs and blend briefly, just until incorporated.
Fill the Crust
Pour the filling into the prepared graham cracker crust. Smooth the top into an even layer.
Bake Until Just Set
Bake until the edges are set and the center still has a slight jiggle. Let the pie cool completely before slicing so the filling has time to finish setting.
Tips for the Best Sweet Potato Pie with Graham Cracker Crust
- Measure the sweet potato puree: Since fresh sweet potatoes vary in size, 1¾ cups gives you the most consistent filling.
- Cook fresh potatoes until very tender: They should blend easily without leaving fibrous or firm pieces behind.
- Drain canned sweet potatoes well: Excess liquid can make the filling too soft.
- Don’t overbake the pie: Look for set edges and a slight jiggle in the center rather than waiting for the entire filling to become firm.
- Cool before slicing: The custard continues to set as it cools, which gives you cleaner slices.
Shortcuts & Substitutions
- Use a premade crust: A store-bought 9-inch graham cracker crust is an easy way to shorten the prep.
- Use canned sweet potatoes: Drain canned chunks thoroughly before pureeing them, or use unsweetened sweet potato puree and skip cooking the potatoes altogether.
- Skip browning the butter: Melted butter works if you want one less step.
- Use pumpkin pie spice: Replace the cinnamon and nutmeg with the same total amount of my Pumpkin Pie Spice.
More Sweet Potato & Holiday Recipes
- If you prefer traditional pastry, make Sweet Potato Pie with my All Butter Pie Crust.
- For more holiday desserts, try my Pumpkin Pie with Sweetened Condensed Milk or Pumpkin Pie with Graham Cracker Crust.
- You can also use extra sweet potatoes for Sweet Potato Casserole with Marshmallows or Southern Candied Yams.
Storage & Make Ahead
- Make ahead: Bake the pie a day or two before serving, then cover and refrigerate after it cools.
- Store: Keep leftovers covered in the refrigerator for up to 4 days.
- Freeze: Wrap the pie or individual slices well and freeze. Thaw overnight in the refrigerator. The graham cracker crust may soften slightly.
- Serve: Enjoy chilled or let it sit at room temperature briefly before serving.
FAQs
Yes. The buttery, slightly sweet crust works well with the creamy sweet potato filling and gives the pie more texture than traditional pastry.
No. For this recipe, add the sweet potato filling directly to the prepared graham cracker crust and bake them together.
Yes. A premade 9-inch graham cracker crust is one of the easiest shortcuts for this recipe. Fill it and bake the pie as directed.
The edges should look set while the center still moves slightly when you gently move the pie. It will continue to firm as it cools.
Sweet Potato Pie with Graham Cracker Crust
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 1 Graham cracker pie crust, 9-inch recipe, prepared in a pie plate or a graham cracker crust from the store
- ¾ lb sweet potatoes, about 2 sweet potatoes, or 1 ¾ cup sweet potato puree, 29 oz canned sweet potatoes, drained, these come in chunks with a water, or 15 oz sweet potato puree (unsweetened)
- ¼ cup Butter, salted
- 14 oz sweetened condensed milk
- 1 ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 2 tsp Vanilla Extract
- 2 large Eggs
Instructions
- Prepare the sweet potatoes: Wash and dry the sweet potatoes. Pierce each one 4–6 times with a fork. Place them in the air fryer basket with space between them.
- Roast the sweet potatoes: roast the sweet potatoes in the air fryer at 375 degrees for 26-30 minutes (mine were about 6 oz each so adjust the cook time if yours are larger or smaller). They should be fork tender and easy to peel once cooled.
- Brown the butter: Add the butter to a saucepan and brown. It will turn an amber color in about 5 minutes. Remove from the heat and set aside. This step adds a slightly nutty and richer flavor to the pie. You can skip this step, but if you do, simply melt the butter and add it to the “make the pie filling” step.
- Preheat the oven to 350 degrees
- Peel the sweet potatoes and add them to a food processor: Let the potatoes cool for 10–15 minutes. Split them open and scoop the flesh into a food processor or blender.
- Make the pie filling: Add all filling ingredients except the eggs to a food processor. Blend until incorporated. Saving the eggs lets you taste pie filling and adjust it to taste.
- Add the eggs and blend just enough to mix them in.
- Pour the filling into the pie crust & bake: Pour the sweet potato pie filling into the prepared graham cracker pie crust. Bake uncovered at 350 degrees for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle. You can start checking for doneness around the 45-50 minute mark.
- Allow the pie to cool completely before slicing. Serve with whipped cream or a scoop of vanilla ice cream, and sprinkle with extra cinnamon if desired.
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Recipe Notes
- Sweet potatoes: Use about 1¾ cups cooked sweet potato. Fresh, well-drained canned sweet potatoes, or unsweetened puree work.
- Premade crust: A 9-inch store-bought graham cracker crust works well.
- Butter: Brown it for a nuttier flavor or simply melt it.
- Doneness: The edges should be set with a slight jiggle in the center.
- Cooling: Cool completely before slicing so the filling can finish setting.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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