Sweet Potato Pie Recipe For One – This popular Southern dessert starts with a buttery graham cracker crust and is filled with perfectly spiced sweet potato custard. Top this tasty single serving sweet potato pie with a spoonful of maple whipped cream and you’ve got an amazing single serving dessert.
In keeping with our Thanksgiving For One theme, today I’m bringing you an ultra creamy Single Serving Sweet Potato Pie Recipe. With the holidays right around the corner, I’ve been in such a pie-baking mood. I’m having a good time transforming our family’s favorite holiday recipes and desserts into single serving portions.
Although the traditional Pumpkin Pie will always have a special place in my heart for Thanksgiving, I think there’s also room for sweet potato pie.
While sweet potato pie is a Southern favorite, I actually don’t remember eating it growing up. Pumpkin, pecan and apple pies were the ones my mom always made. It wasn’t until I was older that I had my first taste of sweet potato pie and it sure left a lasting memory.
This single serving sweet potato pie recipe is a great dessert to make if you have any leftover sweet potatoes from a previous meal. You can even cook the sweet potato a day or so in advance and keep it in the fridge until you’re ready to use it. Canned sweet potatoes will also work well in this recipe.
How to Make Sweet Potato Pie For One
I combine the cooked sweet potato with sugar, an egg, cream, vanilla and a combination of nutmeg, cloves, and ginger. Then, I pour the smooth and creamy sweet potato custard into a buttery graham cracker crust.
The crust is a simple mix of crushed graham crackers, melted butter, sugar and ground cinnamon. I think the crust compliments the flavor of the sweet potato custard perfectly.
This pie is sweet, but not super sweet. Since the sweet potatoes have a natural sweetness to them, I only use 2 tablespoons of sugar in the filling.
If you’re enjoying Thanksgiving on your own or with a small group, you might want to consider adding this sweet potato pie to your menu. Top it with a spoonful of maple whipped cream and you’ve got an amazing single serving dessert.
For this sweet potato pie recipe, I use a 5-inch baking dish. For best results, please use a dish of similar size.
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Other “Thanksgiving For One” Recipes
Sweet Potato Pie Recipe For One
- 1/2 cup crushed graham cracker crumbs (about 4 large sheets)
- 3 tablespoons butter , melted
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1 cup cooked and mashed sweet potato (small or 1/2 of a medium-sized )*See notes
- 1 large egg
- 2 tablespoons sugar
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
MAPLE WHIPPED CREAM
- 1/2 cup heavy cream
- 1 tablespoon maple syrup
- TO MAKE THE GRAHAM CRACKER CRUST
- Heat oven to 350 degrees F.
- Place the sheets of graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.
- Pour crumbs into a small bowl and stir in melted butter, sugar and cinnamon.
- Spoon crumbs into a lightly greased 5-inch baking dish and press the mixture into the bottom of the pan. Use the back of a spoon or the bottom of a flat measuring cup to press the crumbs down.
- Bake the crust for 7-8 minutes. Remove from oven and set aside.
- TO MAKE THE FILLING
- In a bowl, whisk together the mashed sweet potatoes, egg, sugar, cream, vanilla, nutmeg, cloves, ginger and salt. Pour into baking dish.
- Bake in the oven for 45 minutes or until the filling has set.
- Remove from oven and allow to cool at room temperature for at least 30 minutes.
- TO MAKE THE MAPLE WHIPPED CREAM
- Top sweet potato pie with the whipped cream.
Scrub sweet potato thoroughly with a brush. Set aside.
Place the sweet potato in a pot and add just enough water to cover the sweet potato. Add a pinch of salt. Using medium-high heat, bring to a boil.
Cover the pot with the lid and cook sweet potato for 10 minutes or until tender on the outside.
Place a colander in the sink and carefully remove the sweet potato from the pot by pouring the sweet potato into a colander and draining off the water. Run cold water over the sweet potato to cool it before using.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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