How to make Sweet Potato Pie from scratch. This is a fantastic holiday dessert but this ain’t your grandma’s recipe. I use crunchy Biscoff cookies for the crust to add a bit of spice to the recipe.
Sweet potato pie is favorite in my family my dad makes a ton of them every Thanksgiving…well, not a ton, he makes about 20. He gives them out to family and friends and we get to bring some home after the holiday.
My sweet potato pie is quite a bit different from my Dad’s more traditional pie. I created a Biscoff crust for my pie. If you fly on Delta or many other airline’s you probably had Biscoff European cookies as a snack. My family fell in love with this Biscoff cookies after taking the kids on flight. The kids were very young at the time and the flight attendants were so impressed by their good behavior they gave the kids extra cookies on our way off the flight.
I used this Deep Dish Pie Plate ordered from Amazon. Here’s an affiliate link
Biscoff cookies have a great one crumbly texture and spicy cinnamon taste. I think it goes great with the sweet potato and adds a nice little of spice to this desert. If you can’t find Biscoff cookies you can substitute graham crackers or ginger snaps.
I make my pie a little differently from the traditional southern style sweet potato pie. Start by roasting sweet potatoes, boiling the sweet potatoes fills them with water and dilutes the flavor. try gorgeous garnet sweet potatoes with deep orange flesh if you can find them. If you can’t find them then regular sweet potatoes will do just fine.
After the sweet potatoes have finished roasting I slice them and put them into a food processor with dulce de leche, melted butter and eggs.
Dulce de leche is caramelized condensed milk. You can buy it already made, or you can make it yourself by boiling cans of sweetened condensed milk in a large pot covered with water for about 3 hours. Do this at your own risk and watch it carefully. Don’t let the water boil down below the top of the kids cans, you can have an explosion and huge mess in your kitchen. Also don’t use those cans with the pull tabs, that could be problematic.
Pour this sweet creamy mixture into your Biscoff cookie pie crust and bake for 30 to 40 minutes. You’ve got an amazing dessert that’s good all year round but absolutely perfect for Thanksgiving.
- One 8.8 ounce package of Biscoff cookies (substitute Graham crackers if needed)
- 6 tablespoons of softened butter
- PIE FILLING
- 2 pounds of sweet potatoes about 3 medium sweet potatoes
- 1 can of dulce de leche (caramelized sweetened condensed milk)
- 1 stick butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Heat oven to 350 degrees
- Place sweet potatoes in the oven and bake until tender, about 45-50 minutes
- Whie the sweet potatoes are baking make the pie crust
- Grind Biscoff cookies into fine crumbs
- Mix with 6 tablespoons of softened butter
- Press the mixture into a deep dish pie plate and bake for 10 minutes
- Let cool to room temperature
- When the sweet potatoes are tender remove them from the oven and let cool for about 15 minutes
- Slice the sweet potatoes and place them into a food processor
- add the melted butter, dulce de leche, vanilla and salt. Process until smooth
- add eggs into the food processor and process until smooth
- Pour the sweet potato pie filling into the prepared crust and bake in the center of the oven for 35-40 minutes until the filling has set
- let the pie cool before slicicing
- I drizzled a little dulce de leche over the top for garnish but that's optional