Friday Food : Sweet Potato Pie with Gingersnap Crust

Welcome Black Friday shoppers, please follow the arrows on the floor to the end of the line…

Yea, so I may or may not be the worst person ever at making and keeping a plan of attack. I knew this week was going to be crazy with the holidays. I knew I wanted to make a Sweet Potato Pie to share. Then I was asked/told not to bring anything to Thanksgiving dinner and I was so super bummed I didn’t feel like making my pie anymore, completely forgetting Friday would still come pie or no pie. Thursday the sister and I ran a race and after were able to stock up on TONS of free fruit. I brought home 6-8 apples and somewhere in the count of 14 bananas…don’t ask. So off to my good friend Google I clicked and started wondering what type of fruit pie I could make. Along the journey I learned you can make caramel from condensed milk! Quickly I changed my FriFood plan to try out such a treat! Well, next week will be a fruit pie to celebrate the retirement of one of my coworkers and I didn’t want to do two fruit pies in a row. End of the long story? We’re back to talking Sweet Potato Pie.

Sweet Potato Pie with Gingersnap Crust

What you will need

  • 1 pound sweet potatoes
  • 1/2 cup (1 stick) butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • optional: 1-3 tablespoons flour
  • 1 9-inch pie crust


  1. Preheat oven to 350 degree F
  2. In a large pot boil the sweet potatoes in their skins for about 45-60 minutes. Drain and remove skins
  3. Place potatoes in a large bowl with the butter and mash by fork, electric mixer or stand mixer on low setting
  4. Add brown sugar, eggs, milk and spices. Use optional flour as desired for a thicker consistency of filling
  5. Pour contents into an unbaked pie crust. I used my gingersnap pie crust
  6. Bake for 45-60 minutes
  7. Serve with whipped topping or other favorite finishing touches (Marshmallow fluff?)

Comments & Photos:

The bake time may seem long, but that is how long it took mine to finish. I checked it at 20 minutes and it was totally runny. I checked it at 45 minutes and it was close to being thick, but I wanted it to go a little longer anyway. Watch your pie as your times may vary

I think I made enough comments up above, but I do have one last thing to say…This was my first time using my new KitchenAid and I am amazingly in love

Looking for something to do with your leftover turkey? Make a Turkey Pot Pie!

Also, maybe visit my post from last year to make popcorn balls in the design of turkeys!

2 thoughts on “Friday Food : Sweet Potato Pie with Gingersnap Crust

Leave a Reply