Sweet Potato Pie with Graham Cracker Crust
This sweet potato pie is a twist on a Southern classic. Made with a perfectly spiced sweet potato filling, crunchy graham cracker crust and a toasted marshmallow topping - this is the ultimate holiday dessert!
Servings: 8
Calories: 458 kcal
Ingredients
- 1 Gluten Free Graham Cracker Crust
- 2 pounds (908 g) Sweet Potatoes
- ⅓ Cup (71 g) Light Brown Sugar
- ⅓ Cup (66 g) Sugar
- ½ Cup (113 g) Vegan Butter room temperature
- 2 Tablespoons (39 g) Maple Syrup
- ½ Cup (113 g) Non Dairy Milk
- 2 large (100 g) Egg room temperature
- 2 teaspoons Vanilla
- ¾ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 2 Cups (86 g) Marshmallows measure with your ❤️
Instructions
- Preheat the oven to 400 °F (204 °C). Line a small baking sheet with aluminum foil.
- Wash the sweet potatoes and prick them all over with a fork. Place the potatoes on the lined baking sheet leaving some space between them. Bake in the preheated oven for about 1 hour or until they are soft enough to squeeze easily.2 pounds (908 g) Sweet Potatoes
- Remove the potatoes from the oven and set them aside to cool.
- Lower the oven temperature to 350 °F (177 °C).
- Prepare the graham cracker crust. Place in the oven for 8-10 minutes until golden and fragrant. Remove from the oven and set aside to cool.1 Gluten Free Graham Cracker Crust
- Remove the skins from the potatoes and add them to a large bowl. Mash them with a potato masher or handheld mixer. Mash until no stringy bits remain.
- Add the brown sugar, sugar, butter, and maple syrup to the mashed sweet potatoes. Beat until they are fully combined and the butter is melted.⅓ Cup (71 g) Light Brown Sugar, ⅓ Cup (66 g) Sugar, ½ Cup (113 g) Vegan Butter, 2 Tablespoons (39 g) Maple Syrup
- Add the milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the sweet potato mixture. Mix again until everything is well combined and the mixture is smooth with just a little bit of a grainy texture.½ Cup (113 g) Non Dairy Milk, 2 large (100 g) Egg, 2 teaspoons Vanilla, ¾ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Pour the sweet potato pie filling into the prepared graham cracker crust.
- Place the pie plate on a baking sheet. Bake on the lowest rack of the preheated oven for about 50 minutes. The center should be a little jiggly but a knife inserted should come out wet but clean.
- Remove from the oven and cool to room temperature, then cover an refrigerate overnight.
- Before serving, remove the pie from the refrigerator and allow it to sit at room temperature for about 30 minutes. Add the marshmallows to the top, then place under the broiler for 2-3 minutes until the marshmallows are toasted to your liking. They will burn fast, so keep a close eye on them.2 Cups (86 g) Marshmallows
Notes
SUBSTITUTIONS:
- Not Gluten Free? Use your favorite graham cracker crust or regular pie crust.
- Not Dairy Free? Use unsalted butter and regular milk in place of the dairy free ingredients. The measurements are the same.