Sweet Potato Pie with Candied-Nut Cream

Categories: Pie-Cobbler- Tarts

Ingredients

• 1 lb. sweet potatoes (2 medium)
• 12 graham crackers
• 5 Tbsp. unsalted butter, melted
• 2 tbsp. sugar
• 1/2 tsp. salt
• 1 14oz. can sweetened condensed milk
• 2 large eggs
• 1/2 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• Pinch ground cloves
• 1 cup heavy cream
• 1/2 cup chopped candied nuts or peanut brittle

Directions

1. Heat oven to 400 degrees. Pierce 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 flesh (discard skins).
2. Reduce oven to 350 degrees. In a food processor, process graham crackers until fine crumbs form. Add butter, sugar and 1/4 tsp. salt and pulse until moistened. Press mixture into bottom and up the sides of a 9-inch pie plate , using a dry measuring cup to help. Place on a rimmed baking sheet and bake until dry and set, 10 to 12 minutes (if crust puffs while baking press it down gently). Let cool.
3. Wipe out food processor and add sweet potato flesh, condensed milk, eggs cinnamon, ginger, nutmeg,, cloves and remaining salt. Process until smooth (be careful not to over process). Pour mixture into crust and bake until set in center 45 to 55 minutes. Let cool completely.
4. Before serving using an electric mixer on medium-high speed, beat cream until soft peaks form. Gently fold in nuts. Serve with pie.

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