Categories
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Sweet Potato Pie with Candied Nut Cream |
Tips: To make ahead: The pie can be made up to 2 days in advance; refrigerate, loosely covered. Bring to room temperature before serving. The cream can be whipped up to 4 hours in advance; refrigerate, covered. Fold in the nuts just before serving.
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Prep Time: 15 mins
Cook Time: 4 1/2 hrs (includes cooling)
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Yield:8
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INGREDIENTS: |
| 1 lb |
sweet potatoes (2 medium) |
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| 12 |
graham crackers |
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| 5 tbsps |
unsalted butter, melted |
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| 2 tbsps |
granulated sugar |
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| 1/2 tsp |
kosher salt |
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| 1 |
(14oz) can sweetened condensed milk |
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| 2 |
large eggs |
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| 1/2 tsp |
ground cinnamon |
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DIRECTIONS:
- Heat oven to 400 degrees. Pierce the potatoes all over with a fork, place on a rimmed baking sheet, and bake until very tender, 50 to 60 mins. Let cool, then halve and scoop out the flesh (discard the skins).
- Reduce oven to 350 degrees. In a food processor, process the graham crackers until fine crumbs form. Add the butter, sugar, 1/4 tsp. of the salt and pulse until moistened. Press the mixture into the bottom and up the sides of a 9-inch pie plate, using a
- straight-sided dry measuring cup to help. Place ona rimmed baking sheet and bake until dry and set, 10 to 12 mins. (if the crust puffs while baking, press it down gently). Let cool.
- Wipe out the food processor and add the sweet potato flesh, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and the remaining 1/4 tsp. of salt and process until smooth (do not overprocess). Pour the mixture into the crust and bake until set in the
- center, 45 to 55 mins. Let cool completely.
- Before serving, using an electric mixer, beat the cream on med-high until soft peaks form. Gently fold in the nuts and serve with the pie.
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