The Ultimate Sweet Potato Pie with Cream Cheese Swirl | A Silky, Spiced Dessert
There’s a certain kind of peace that settles in the kitchen when the air turns crisp. For me, that peace is found in the ritual of roasting sweet potatoes, their earthy, caramelized scent filling the house. This pie was born on one of those golden autumn afternoons, a desire to bridge the classic, spiced comfort of sweet potato pie with the tangy, creamy elegance of a cheesecake. The result is more than the sum of its parts: a velvety, warmly spiced filling cradled in a snappy gingersnap crust, all swirled with a ribbon of sweetened cream cheese that bakes into a beautiful marble. It’s the dessert that makes everyone lean in for a second look, and then, inevitably, a second slice.
Why You’ll Love This Pie
It’s a stunning centerpiece. The elegant swirl isn’t just for show—it delivers a perfect bite of tangy cream cheese in every forkful.
The crust is a game-changer. Forget plain pastry. A buttery, spiced gingersnap crust adds a delightful crunch and complements the filling perfectly.
It feels indulgent but is surprisingly balanced. Using roasted sweet potatoes and Greek yogurt creates an incredibly rich and creamy texture without being overly heavy.
It’s a make-ahead dream. Bake it a day before your gathering; the flavors meld and deepen, making your hosting effortless.
I knew this pie was a winner when I brought it to a friend’s potluck. Her father, a man famously skeptical of any dessert that wasn’t straight chocolate cake, took a polite sliver. Ten minutes later, I caught him by the table, quietly cutting himself a second, much larger piece. “This,” he said with a definitive nod, “this is what pie should taste like.” It was the quiet, crust-crumbling endorsement that said it all.
What Makes It Special
Roasted Sweet Potatoes: Roasting, not boiling, concentrates their natural sweetness and gives the filling a deep, caramelized flavor.
Gingersnap Crust: Provides a spicy, crisp foundation that pairs magically with the sweet potato, eliminating the need for extra spices in the crust itself.
Greek Yogurt & Cream Cheese: The combo offers a luxurious, creamy tang that lightens the filling and creates that beautiful, swoopable swirl.
Warm Spice Blend: Cinnamon, nutmeg, and a hint of ginger offer classic, comforting warmth without overwhelming the star ingredients.
Making It Happen
Start by giving your sweet potatoes a long, slow roast in a hot oven until they are utterly tender and fragrant. This step is non-negotiable for the deepest flavor. As they cool, you’ll transform simple gingersnaps into fragrant crumbs, mix them with just enough oil to hold together, and press them into your pie dish. A quick bake sets this spiced crust, filling your kitchen with the most inviting aroma.
Once your potatoes are cool enough to handle, the silky filling comes together quickly in the food processor. You’ll blend the sweet potato puree with brown sugar, eggs, yogurt, and spices until it’s perfectly smooth. Pour this vibrant orange filling into the warm, waiting crust.
Now, for the magic. Without even washing the processor, whip up the cream cheese swirl—just cream cheese, a bit of confectioners’ sugar, more yogurt, and a pinch of ginger. Dollop it over the filling, then take a skewer or knife and dance it through the two batters. Don’t overthink it; simple loops and figure-eights create a gorgeous marbled effect. Bake until the edges are puffed and the center is just set. The hardest part? Letting it cool completely on a wire rack so every slice is clean and perfect.
You Must Know
Measure the puree. For the right texture, use exactly 1 ½ cups of sweet potato puree. Save any extra for a smoothie or toast.
Pat the crust firmly. Really press the gingersnap crumbs up the sides and into the bottom of the pan so it holds together for slicing.
Swirl with confidence. Use a light hand when swirling—too much mixing will muddy the beautiful contrast.
Cool completely. This pie sets as it cools. Cutting into it warm will result in a messy (though still delicious) slice.
Serving Ideas
Let this pie shine as the grand finale. Serve it simply, perhaps with a dollop of barely sweetened whipped cream or a sprinkle of candied pecans. For a beverage pairing, a cup of strong coffee, a glass of cold milk, or a dessert wine like a Riesling or Muscat complements the spices and creaminess beautifully.
Make It Different
Dairy-Free: Use a plain, unsweetened vegan yogurt and vegan cream cheese.
Gluten-Free: Ensure your gingersnaps are certified gluten-free.
Flavor Twist: Add a teaspoon of orange zest to the sweet potato filling for a bright note.
Nutty Crunch: Add ¼ cup of finely chopped toasted pecans to the gingersnap crust mixture.
Storage & Reheating Tips
Store any leftovers covered loosely in the refrigerator for up to 3 days. The crust will soften slightly but the flavor will remain excellent. For best texture, let slices sit at room temperature for 20-30 minutes before serving. This pie does not freeze well due to the creamy filling.
Success Tips
For the cleanest slices, wipe your knife clean between each cut. If your sweet potatoes seem particularly watery after roasting, you can drain the puree in a fine-mesh sieve for a few minutes before measuring to ensure a firmer set.
Frequently Asked Questions
Can I use canned sweet potato puree?
For the best flavor, I highly recommend roasting your own. Canned puree can work in a pinch (use 1 ½ cups), but the flavor will be less complex and the texture may be softer.
My cream cheese swirl sank! What happened?
Ensure your sweet potato filling is thick and not overly loose before adding the swirl. Also, don’t make the cream cheese mixture too runny—it should be thick enough to dollop.
Can I make this without a food processor?
Yes. Mash the sweet potatoes thoroughly with a ricer or fork. For the crust, place cookies in a sturdy zip-top bag and crush with a rolling pin. The swirl can be mixed with a hand mixer.
Why is my pie cracking?
Overbaking is the usual culprit. The pie is done when the edges are puffed and the center just jiggles slightly. It will firm up as it cools.
Is Neufchâtel cheese the same as regular cream cheese?
In this recipe, yes. Neufchâtel is a slightly lower-fat cream cheese with a very similar texture and flavor, perfect for baking.
Sweet Potato Pie with Cream Cheese Swirl
Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes (includes roasting potatoes)
Total Time: 3 hours, plus cooling
Servings: 8
Category: Dessert
Difficulty: Intermediate
Cuisine: American
Yield: One 9-inch pie
Ingredients
2 medium-large sweet potatoes
6 ounces (about 26-28 small) crisp gingersnap cookies
2 tablespoons neutral oil (canola or avocado)
¾ cup packed light brown sugar
¾ cup nonfat vanilla Greek yogurt, divided
2 large eggs
1 large egg yolk
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup (2 ounces) reduced-fat cream cheese (Neufchâtel), softened
2 tablespoons confectioners’ sugar
¼ teaspoon ground ginger
Directions
Preheat oven to 400°F. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, about 1 hour 15 minutes. Unwrap and let cool. Reduce oven temperature to 350°F.
Process gingersnaps in a food processor into fine crumbs. Transfer to a bowl, stir in oil until combined. Press crumbs firmly into the bottom and up sides of a 9-inch pie pan. Bake for 10 minutes, until barely darkened.
Peel the sweet potatoes and puree in the clean food processor until smooth. Measure out exactly 1 ½ cups of puree and return to processor. Add brown sugar, ½ cup yogurt, eggs, egg yolk, cinnamon, and nutmeg. Pulse until just smooth and combined. Spread filling into the warm crust.
Clean and dry the processor bowl. Add remaining ¼ cup yogurt, cream cheese, confectioners’ sugar, and ginger. Puree until smooth. Dollop tablespoon-sized portions evenly over the sweet potato filling. Use the tip of a skewer or thin knife to swirl the mixtures together.
Bake at 350°F for 45-50 minutes, until the edges are puffed and the center is firm to the touch. Cool completely on a wire rack, at least 2 hours, before slicing.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before serving.
