I love the process of baking, but I’d be lying if I said that’s where my natural abilities are. The exact measuring, preciseness, and all that comes with baking is sometimes too much for me! Whenever I bake something you can be sure of a couple of things; that it is really tasty, and that ANYONE can do it too! With Thanksgiving less than a week away, I knew that I wanted to share this tasty pie with you that is so simple I promise you can do it too while still wowing your guests for the holidays! My spiced purple sweet potato pie with a ginger graham crust is a great twist on a classic sweet potato pie and is out of this world in the flavor department!
Have you seen purple sweet potatoes popping up in your grocery and you find yourself wondering what to do with them? You can actually cook them just like you would a regular sweet potato and they work wonderful in sweet and savory recipes! But with Thanksgiving knocking at the door, I decided to use them in my version of a sweet potato pie because the color is stunning and makes for such a beautiful presentation as a part of any holiday spread!
The filling of this pie is spiced with all spice, cinnamon, and vanilla making it such a delicious combination with the ginger graham crust! I love making a graham cracker crust because it’s about as easy as it gets and its 100% delicious! I jazzed this one up a bit with a little bit of ginger to give it a little something special which pair so nicely with the spice in the filling of the pie!
This is a pie that you can make last minute because you don’t have to worry about making your pie dough, letting it chill, and there is no messing up this crust! You can roast your sweet potatoes the day before that way when you go to make your pie, it can be ready in under an hour! This pie works great to make a day in advance too as long as you have room in your fridge to keep it until its ready to serve!
I top mine with a little freshly whipped cream that is infused with vanilla and spice and then I sprinkle extra graham cracker crust crumbs on top for crunch and texture!
Y’all this pie is so insanely good! It’s a must make this holiday season!
2 Large Roasted Purple Sweet Potatoes (about 3 Cups mashed)
1/2 Cup Heavy Cream
1 Tsp. Vanilla Extract
3 Tbsp. All Purpose Flour
1/2 Cup Brown Sugar
1 Tsp. Cinnamon
1/2 Tsp. All Spice
For the Crust-
15 Graham Crackers
1/2 Cup Melted Butter
1/4 Cup Brown Sugar
Pinch of Salt
1 Tsp. Ground Ginger
Spiced Whipped Cream-
1 Cup Heavy Whipping Cream
1/4 Tsp. All Spice
1/2 Tsp. Vanilla Extract
1/4 Cup Powdered Sugar
Peel roasted sweet potatoes and place into a large bowl to let cool completely.
Preheat oven to 350 degrees.
Make crust by combining graham crackers, brown sugar, salt, and ginger in a food processor and pulse until it’s the consistency of brown sugar granules.
Add in melted butter and pulse until the graham is the consistency of wet sand.
Press the crust into a pie pan firmly until there are no cracks, reserving 2 tbsp for the topping.
Bake the crust for 10 minutes until just browned. Remove from oven.
Whisk together cooled potatoes, heavy cream, vanilla, eggs, flour, and brown sugar until smooth and creamy. (You can do this with a mixer if desired.)
Spread the sweet potato filling out evenly into the partially baked graham cracker crust.
Bake for 35-40 minutes until filling has just set.
Remove from oven and let cool completely.
Make whipped cream by combining cream, vanilla, all spice, and powdered sugar and beat on high until firm peaks form.
Spread liberally onto chilled or room temperature pie and then sprinkle with reserved graham cracker crust.
Store in the refrigerator until ready to serve.
Note: Can make up to a day in advance and can be served chilled or at room temperature.
Isn’t she a beauty? And I am telling you that this pie couldn’t be an easier to make! Happy Thanksgiving week guys! Make sure to check out my Thanksgiving Recipe Round Up if you are still in need of some menu planning inspiration!