Quick No-Roll Crust Sweet Potato Pie, spiced with bourbon, in a buttery rich pecan and oat quick cookie-like crust is easy enough for novice bakers!
Sweet Potato Pie
Taste and Texture is what makes sweet potato pie an all time favorite around holiday tables!
Sweet potatoes, when simply roasted, are sweet, custard-like in texture, loaded with a nutrient profile and become even brighter in color.
Add to these beauties, a little bourbon, sugar (not much) and that lovely blend of autumn spices we all long for, and we are talking about all the color and flavors of autumn.
Maybe you will tell your Pumpkin Pie to move over, since these two pies are often in competition!
Take it a step further and bake this luscious sweet potato pie in a quick crust that crunches like a cookie, and you’ve got the best pie for the holiday season.
Who doesn’t want an easy pie crust that can be whipped up in under 5-minutes at home!
I created this No-Roll Pie Crust with ingredients that would make a successful pie crust each and every time.
Once the pecans, and oats are crushed in a food processor, turning them into a grain and protein rich flour, makes for really create pie crusts.
Butter is then added, though coconut oil works well too, very little sugar, pinch of spice and an egg white to bind the crust together when baking.
Adding a little yeast to a mix like this and you suddenly have a healthier Pizza Crust.
Easy Quick Crust Pie Preparation
Once the pie crust comes together in the food processor, forming a ball, that lovely ball gets pressed into the pie pan. That’s about it!
The dough spreads easily around the pan. You need only to wiggle it up the sides with your fingers and crimp the edges just as you would any pie crust.
I found a fun tool I use often that looks like a child’s rolling pin, something like they might use to shape clay or play doh.
It’s really just a flat wooden wheel that works dough into tiny corners, but a great tool in working with dough of all sorts.
I am big on kitchen toys and while this one smooths the bottom of the pie crust it isn’t necessary.
Using a fork to press the bottom and sides works just fine.
After all, a pie filling is going into this lovely crust so no one will see the bottom except you. I’m just quirky like that!
How To Make Quick Crust Sweet Potato Pie
The first thing to do is cook the sweet potatoes. I find the easiest, faster way is to peel, cut into small cubes and drop into boiling water, lid on for 5-minutes.
Once they cook and are cooled, they are ready to become a pie.
A quick no-roll pie crust is the way to go for all your open face pie recipes.
I’m serious, it takes less than 5-minutes to have this pie crust in your pie pan and ready for this amazing sweet potato pie filling.
While the sweet potatoes boil and cool, and the pie crust is being pressed into the pie pan, the rest goes fast.
Place the cooked sweet potatoes into a food processor or blender, add the remaining pie ingredients, whisk and pour into the prepared pie crust.
Bakes in under an hour.
Pie and Crust Planning
If you are making this scrumptious, easy pecan (or your favorite nut), pie crust, and why wouldn’t you be… take note that an egg white goes into the pie crust.
That leaves the egg yolk to be used in the sweet potato pie filling. Good planning!
Another way to plan for making this pie is to save leftover sweet potatoes you’ve made for another meal.
Or perhaps just peel and boil the sweet potatoes days in advance so they are ready when you are.
Other Scrumptious Quick Crust Pies
Every season provides wonderful ingredients for making pies, even the root vegetables we often don’t think of in a pie.
For many of my other favorite quick crust pies, they can be found right here:
- Grandma’s Bourbon Pecan Pie – are loaded with pecans, both in the pie crust and filling; which is a bit boozy with good ole southern Bourbon.
- Chocolate Reindeer Cheesecake – with cranberry compote, served as individual holiday treats, create a celebration to remember.
- Almond Oat Crust Fig Tart – with crushed almonds and oats in the crust, mascarpone and orange blossom custard, topped with lots of fresh figs.
- Olive Oil Blueberry Pie – with Olive Oil Crust and Crumble, you will not find, with crushed almonds, spelt flour, unrefined sugar and quality olive oil.
- Sweet potatoes
- Mascarpone or cream cheese
- Pie pan or dish – a great ceramic pie dish for baking in and yet pretty to serve in is my choice here.
- Food processor – while a large food processor is great for all jobs, an affordable smaller version is great for jobs just like this, and so I wanted to give you my choice of smaller processors.
- Rubber spatula
- Measuring cup
- Measuring spoons
Quick No-Roll Crust Sweet Potato Pie
- Pie Dish
- Food processor
- No-Roll Crust
- 1 cup Pecans or other nuts
- 1 cup Oats uncooked
- 3/4 cup Flour
- 6 tbsp Butter salted
- 1/4 cup Sugar
- 1/2 tsp Cardamom
- 1 Egg white
- 2 cups Cooked Sweet Potatoes
- 3 Eggs
- 1 Egg yolk
- 1/2 cup Sugar
- 1/4 cup Bourbon
- 1/4 cup Mascarpone or cream cheese
- 1 tbsp Cinnamon
- 2 tsp Ginger
- 1 tsp Cardamom
- 1/4 tsp Mace
- 1/4 tsp Cloves
- 1 tbsp Orange zest
- Preheat oven to 400
- Crust – In a food processor, crush the pecans and oats.
- Add the flour, sugar and spice and pulse. Add the butter and pulse until it resembles coarse meal.
- With the processor running, add the egg white and let it run until the mixture forms a dough ball. If sticky, add more spelt flour, if dry, drizzle a few drops of water.
- Press the dough into the pie dish, working the dough up the edges and flat on the bottom. Crimp the edges as you would any pie crust.
- Filling – Peeled, cubed and boiled sweet potatoes take only 15 minutes to cook and can be done while preparing the pie crust.
- In a food processor or with a hand mixer, place all of the ingredients and whisk or puree the batter until it is velvety smooth.
- Transfer into the prepared pie crust.
- Bake for 10 minutes.
- Lower the oven to 350 and continue baking until the center is firm, about another 45 minutes.