Sweet Potato Pie with Vanilla Wafer Crust and Whiskey Caramel Sauce

Sweet Potato Pie with Vanilla Wafer Crust and Whiskey Caramel Sauce is an exquisite fusion of Southern comfort and modern flavors, perfect for fall gatherings and holiday tables.

This pie features an innovative take on a classic crust, replacing the usual pastry with crushed vanilla wafer cookies. The sweet, lightly crisp crust infused with rich vanilla notes enhance the creamy, spiced sweet potato filling. The vanilla wafers impart a nostalgic buttery taste, resulting in a deliciously balanced bite.

The heart of the pie is the sweet potato filling, made by roasting fresh sweet potatoes until tender to bring out their natural sweetness. Once mashed, the sweet potatoes are blended with brown sugar, warm spices like cinnamon and nutmeg, and a hint of vanilla. Flour and heavy cream gives the filling a smooth, custard-like consistency, while the butter and eggs add richness and body. Unlike pumpkin pie, which can sometimes be more subtly spiced, this sweet potato pie celebrates the season’s flavors with bolder, warmer notes, making it a cozy and inviting dessert for cooler weather.

A standout highlight of this dessert is the whiskey caramel sauce. Made with brown sugar, heavy cream, and whiskey, the sauce brings a luxurious layer of depth to each slice. The whiskey adds a warm, smoky edge to the caramel, balancing its sweetness and enhancing the pie’s spiced flavors. Drizzled over the pie just before serving, this sauce adds a sticky, glossy finish that elevates the dessert to something extraordinary. Each slice of the pie becomes a perfectly balanced bite of sweet, smoky, creamy, and spiced goodness.

Cooling the pie is critical to achieving the right texture. After baking, it’s best to let the pie cool to room temperature before transferring it to the refrigerator for a few hours. This extra chilling time allows the filling to set correctly, giving the pie a firm, sliceable texture that holds together beautifully when cut. It also provides the flavors time to develop and meld, ensuring each bite is infused with the full depth of sweet potato, spice, and vanilla wafer.

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Whether serving it as a standout dessert for Thanksgiving, a comforting treat during the holidays, or a memorable ending to a fall meal, this Sweet Potato Pie with Vanilla Wafer Crust and Whiskey Caramel Sauce will surely impress. It brings together the warmth of familiar flavors with a modern twist, making it a nostalgic and memorable pie. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of indulgence, and enjoy the way the caramel sauce adds richness to each forkful.

This pie embodies the spirit of Southern-style sweet potato pie, achieving an ideal harmony of sweetness, spice, and smokiness. It’s an excellent option for those who appreciate traditional flavors elevated with a refined twist. Each slice honors the finest ingredients of the season, creating a dessert that is both comforting and indulgent.

Sweet Potato Pie with Vanilla Wafer Crust and Whiskey Caramel Sauce

Recipe by Kyle Taylor

5.0 from 1 vote

Course: DessertsCuisine: New AmericanDifficulty: Medium

Servings

4

servings

Prep time

1

hour 

Cooking time

1

hour 

15

minutes

Total time

4

hours 

This Sweet Potato Pie with Vanilla Wafer Crust and Whiskey Caramel Sauce combines Southern comfort with a modern twist. With a buttery vanilla wafer crust, creamy spiced sweet potato filling, and rich whiskey caramel drizzle, each slice offers a warm, indulgent flavor perfect for fall gatherings.

Ingredients

• For the Vanilla Wafer Crust

• 2 cups vanilla wafer cookies, crushed

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• For the Sweet Potato Filling

• 2 large sweet potatoes

• 1 cup brown sugar

• 1/2 cup heavy cream

• 2 large eggs

• 2 tablespoons unsalted butter

• 1/4 cup flour

• 1 tablespoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

• for serving, powdered sugar

• For the Whiskey Caramel Sauce

• 2 tablespoons unsalted butter

• 1/4 cup whiskey

• 1/2 cup brown sugar

• 1/2 cup heavy cream

• 1/4 teaspoon salt

Directions

• Roast the Sweet Potatoes:
  Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes. Pierce each potato a few times with a fork to allow steam to escape while roasting. Place the sweet potatoes on a baking sheet and roast for 45 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven and let them cool slightly. Once cool enough to handle, peel off the skins and mash the sweet potatoes until smooth.
• Prepare the Vanilla Wafer Crust:
  Reduce the oven temperature to 350°F (175°C). In a mixing bowl, combine the crushed vanilla wafers and granulated sugar. Pour in the melted butter and stir until combined. The mixture should resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springboard dish. Bake for 10 minutes and then set aside to cool.
• Make the Sweet Potato Filling:
  In a large mixing bowl, beat the mashed sweet potatoes and brown sugar together until smooth. Add the melted butter and mix well. Add the eggs one at a time, mixing after each addition. Add the flour and mix until fully incorporated. Finally, add the heavy cream, vanilla extract, cinnamon, nutmeg, and salt, mixing until smooth and creamy. Pour the filling onto the prepared crust and spread it evenly.
• Bake the Pie:
  Bake the pie for 45-55 minutes until the filling is set and a knife inserted into the center comes out clean. Let the pie cool to room temperature before slicing or refrigerating.
• Prepare the Whiskey Caramel Sauce:
  In a small saucepan, melt the butter over medium heat. Add the whiskey and cook for 2-3 minutes to let the alcohol cook off. Stir in the brown sugar and cook until dissolved, 1-2 minutes. Whisk in the heavy cream and salt and simmer for 3-5 minutes until the sauce thickens. Remove from heat and let cool slightly before serving.
• Serve:
  Drizzle the whiskey caramel sauce over each slice and garnish with a dusting of powdered sugar.

Recipe Video

Notes

• Cool the Pie: After the pie reaches room temperature, place it in the refrigerator for at least 4 hours. This cooling time allows the pie to set fully, giving it a firm texture, and allows the flavors to develop, enhancing the overall taste and richness.