Sweet Potato Pie With Candied Nut Cream

By ClaudiaJan

Ingredients

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

Details

Servings 8
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 400° F. 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 (discard the skins).

Reduce oven to 350° F. In a food processor, process the graham crackers until fine crumbs form. Add the butter, sugar, and
¼ teaspoon 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 on a rimmed baking sheet and bake until dry and set, 10 to 12 minutes
(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 ¼ teaspoon 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 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.