Gone with the Wind

Sweet Potato Pie

Sweet Potato Pie

Last week the /52weeksofcooking challenge was to prepare pie – no restrictions on what kind just have to make a pie.  I debated a few options, as I was doing this post-Thanksgiving I didn’t want something super sweet and also wanted to try something new.  Growing up I had heard of Sweet Potato Pie thanks to movies and TV shows (ER!), but I was in college the first time I ever had sweet potato pie.  It was amazing!  Not as sweet as pumpkin pie but still more sweet than savory.  At school they served it with a standard butter crust which was perfection when it came to flakiness but left me wanting something with a bit more bite.  Which is why I decided to do a pat-in-pan graham cracker crust for my pie, in the hopes it would provide a bit of a contrast to the uber soft sweet potato filling.

Graham Cracker Pie Crust


7 oz graham crackers

1/3 cup melted butter

1/2 tbsp cinnamon (unless using cinnamon graham crackers)


  1. Preheat oven to 375
  2. Crush the graham crackers in a food processor or blender, slowly adding the butter as the machine works.
  3. Remove from food process/blender and gently press into the bottom and side of a 10 inch pie pan. Crust should be at least 1/8 of an inch thick and no more than 1/4 inch
  4. Prebake the crust for 6 minutes, then remove and allow to cool to room temperature before filling.

Sweet Potato Pie Filling

Serves: 1 10 inch pie

Serves 8-10


3 medium sweet potatoes, peeled and quartered

1/4 cup white sugar

1/4 cup light brown sugar

2 large eggs

3 tbsp melted butter

1 tbsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

1 tsp vanilla extract


  1. Bring the sweet potatoes to a boil in a large pot of salted water. Cook until sweet potatoes are soft, about 25 minutes. Rise with cold water and puree in a blender or food processor, then allow potato mash to cool to room temperature. Should be around 2 cups (if more than 2 1/2 cups remove access mash)
  2. Cream in the sugar and melted butter, then add the eggs along with the remaining ingredients. Pour into the prebaked pie crust
  3. Bake at 350 for 40-45 minutes, or until toothpick pulls out clean from the center.

I served this topped with some homemade slow cooker caramel, and it was delicious!  Turns out this was my husband’s first time eating sweet potato pie and based on the large slices he cut himself the following day I’m going to say it was a success.

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