Sweet Potato Pie with Candied Nut Cream

By Kmac_4

Ingredients

• 1 pound sweet potatoes (2 medium)
• 12 graham crackers
• 5 T unsalted butter, melted
• 2 T sugar
• 1/2 t kosher salt
• 1 14 oz can sweetened condensed milk
• 2 large eggs
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground nutmeg
• pinch ground cloves
• 1 C heavy cream
• 1/2 C chopped candied nuts or peanut brittle

Preparation

Step 1

Heat oven to 400. Pierce the potatoes all over with a fork, place on a rimmed baking sheet and bake until very tender, 50 to 60 minutes. Let cool, then halve and scoop out the flesh.

Reduce oven to 350. In a food processor, process the graham crackers until fine crumbs form.Add the butter, sugar and 1/4 t 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 on a rimmed baking sheet and bake until dry and set, 10 to 12 minutes. Let cool.

Wipe out the food processor and add the sweet potato flesh, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves and remaining, 1/4 t of salt and process until smooth. Pour the mixture into the crust and bake until set in the center, 45 to 55 minutes. Let cool completely.

Before serving, using an electric mixer, beat the cream on medium high until soft peaks form. Gently fold in the nuts and serve with the pie.

TO MAKE IN ADVANCE: The pie can be made in advance up to 2 days. Refrigerate and loosely cover. Bring to room temp before serving. The cream can be whipped up to 4 hours in advance. Fold in the nuts just before serving.