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Sweet Potato Pie



2 Medium Sweet Potatoes (about 1lb after roasting)

1/4 cup Sugar

2 Tablespoons Butter

1 Egg

2 teaspoons Fresh Ginger

1 teaspoon Cinnamon

1/4 teaspoon Cloves

1/4 teaspoon Vanilla Powder - or 1/2 teaspoon Vanilla Extract

2 Tablespoons Cream

2 teaspoons Baking Powder

Cookie Crust:

1 Package Swedish Ginger Thins (about 30 cookies)

4 Tablespoons Butter, melted





  • Pulse cookies in blender until the are fine crumb.

  • Mix cookie crumbs with melted butter and press into a 9" pie plate or spring form pan.

  • Place in refrigerator until ready to use.


  • Preheat oven to 350 degrees.

  • Pierce Sweet Potatoes with a fork and place on a parchment lined cookie sheet.

  • Roast sweet potatoes 50-70 minutes, until cooked through and easy to pierce with a fork.

  • Allow Sweet Potatoes to cool.

  • Cut sweet potatoes in half and scoop baked potato pulp out of the skins and into a bowl.

  • Add remaining filling ingredients and blend until smooth. I prefer to use an immersion blender to ensure the filling is smooth without introducing a lot of air.

  • Remove prepared cookie crust from the refrigerator and fill with filling.

  • Place into the oven and cook for 55 minutes. The pie will puff up considerably, but will settle as it cools.

  • Once pie has cooled, top with marshmallows and toast with a torch or by placing briefly under the broiler before serving.

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