Can I use fresh sweet potatoes instead of canned puree?

Absolutely! If you prefer fresh sweet potatoes, simply bake or steam them until tender, then mash or puree them until smooth. This will give your Sweet Potato Pie a lovely homemade touch.

How do I store leftover Sweet Potato Pie?

To keep your pie fresh, cover it with plastic wrap or aluminum foil and store it in the refrigerator. It should last for about 3 to 4 days, but I doubt it will last that long!

Can I freeze Sweet Potato Pie?

Yes, you can freeze your pie! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge before serving.

What can I substitute for gingersnap cookies in the crust?

If gingersnap cookies aren’t your thing, you can use graham crackers or even Oreo cookies for a different flavor. Just adjust the sugar in the crust if needed, as some cookies are sweeter than others.

Is Sweet Potato Pie gluten-free?

Traditional Sweet Potato Pie is not gluten-free due to the gingersnap crust. However, you can easily make a gluten-free version by using gluten-free cookies for the crust. Just check the labels to ensure they meet your dietary needs!

Sweet Potato Pie Recipe for Delicious Dessert

Description

A delicious and easy-to-make sweet potato pie with a gingersnap crust, perfect for dessert.

Ingredients

Scale

12 ounces gingersnap cookie (must be crispy cookies, similar to graham crackers)
8 tablespoons unsalted butter (melted)
15 ounces sweet potato puree (canned or fresh)
1/2 cup granulated sugar
1/4 cup golden brown sugar (packed)
2 large eggs (room temperature)
12 ounces evaporated milk
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (or substitute with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger)

Instructions

Preheat oven to 425°F with a rimmed baking sheet on a rack in the lower third of the oven. Line the baking pan with parchment paper for easy cleanup.
Combine 12 ounces gingersnap cookie crumbs and 8 tablespoons melted unsalted butter in a bowl. Press into the bottom and up the sides of a deep 9-inch pie dish.
In the bowl of a stand mixer with the paddle attachment, combine 15 ounces sweet potato puree, 1/2 cup granulated sugar, 1/4 cup golden brown sugar, and 2 large eggs. Stir in 12 ounces evaporated milk, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Beat on high speed until fully combined, no longer than 3 minutes.
Pour the filling mixture into the prepared crust. Use a pie shield or a strip of foil around the edges to prevent the cookie crust from browning too much.
Place the pie on the hot baking sheet and bake in the preheated 425°F oven for 15 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for an additional 40 to 50 minutes or until a knife or toothpick inserted near the center comes out clean. The center should appear slightly jiggly but not wet, and the internal temperature should be at least 180°F.
Cool the pie on a wire rack for 2 hours. Serve chilled with freshly whipped cream. Store leftover pie in the refrigerator.

Notes

For best results, use crispy gingersnap cookies.
Make sure the sweet potato puree is smooth for a creamy filling.
Allow the pie to cool completely before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: Sweet Potato Pie, Dessert, Easy Recipe