Sweet potato pie is a Southern food tradition that we adore. Silky and sweet, it’s no wonder that it’s such a popular fixture on holiday tables across America. While we don’t mean to mess with tradition, our version of this classic pie has a couple of tiny twists that we think make it extra tasty.
Our crust is made up of crushed Nilla wafers, a healthy dose of melted butter, and a little bit of sugar to sweeten things even further. The outcome is a delicate, lightly flavored vanilla crust that adds a tender crunch to the silky sweet potatoes above it.
We also make our filling totally from scratch – no cans needed here – and that homemade flavor is really second to none. A little extra dusting of wafer crumbs and some toasted marshmallows on top bring in a fluffy and crunchy component that contrasts so well with the smooth filling. This always gets rave reviews, so give it a try this holiday season!
Sweet Potato Pie
Serves 6-8; 1 hour 15 minutes
- For the crust:
- 50 Nilla wafers, divided
- 1/3 cup butter, melted, and divided
- 2 tablespoons granulated sugar
- For the filling:
- 4 oz cream cheese, softened
- 1 1/4 lb sweet potatoes, peeled, cooked, and mashed (about 2 whole potatoes)
- 1/3 cup granulated sugar
- 1/4 cup corn syrup
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 cup miniature marshmallows
- Preheat oven to 325°F and set aside a 9-inch pie plate.
- Crush 40 of the vanilla wafers into crumbs and add to a medium bowl. Combine with 1/4 cup melted butter and 2 tablespoons sugar. Mix well and press into bottom and sides of pie plate.
- Coarsely crush remaining wafers and mix with remaining melted butter. Set aside.
- In a large bowl, beat sweet potatoes, cream cheese, 1/3 cup sugar, corn syrup, eggs, cinnamon, nutmeg, and vanilla until well combined. Pour into pie crust.
- Bake 50-55 minutes. Top with remaining wafer crumbs and marshmallows and bake 5 minutes more. Cool completely and chill until ready to serve. Enjoy!