Sweet Potato Pie with Candied Nut Cream:
2 medium sweet potatoes
12 graham crackers
5 T unsalted butter, melted
2 T granulated sugar
1, 14-ounce can sweetened condensed milk
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch ground cloves
1 cup heavy cream
1/2 cup chopped candied nuts or peanut brittle
Heat oven to 400. Pierce potatoes all over with fork, place on rimmed baking sheet, and bake until very tender, 50-60 minutes. Let cool, then halve and scoop out flesh.
Reduce oven to 350. In food processor, process graham crackers until fine crums form. Add butter, sugar and 1/4 teaspoon of salt and pulse until moistened. Press mixture into bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on rimmed baking sheet and bake until dry and set, 10-12 minutes. Let cool.
Wipe out food processor and add sweet potato flesh, condensed milk, eggs, cinnamon, ginger, cloves and the remaining 1/4 teaspoon of salt and process until smooth. Pour mixture into crust and bake until set in the center, 45-55 minutes. Let cool completely.
Before serving, using an electric mixer, beat cream on medium-high until soft peaks form. Gently fold in nuts and serve with pie.
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