Sweet Potato Pie with Graham Cracker Crust
This Sweet Potato Pie with Graham Cracker Crust has a smooth, creamy filling with warm spices and a crisp, buttery graham cracker crust. Use fresh or canned sweet potatoes and a homemade or premade crust.
Servings: 8
Calories: 349kcal
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.
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
Calories: 349kcal | Carbohydrates: 53g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 254mg | Potassium: 190mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6400IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg
