Sweet Potato Pie With Candied Nut Cream

Sweet Potato Pie With Candied Nut Cream
Con Poulos
Sweetened condensed milk makes this traditional pie extra rich and luxurious.

Get the recipe
.
Serves 8
preparation
15
minutes
cooking
270
minutes

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

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.

 

Dawn Perry
October 2011

Nutritional Information

  • Per Serving
  • Calories 515
  • Fat 29 g
  • Sat Fat 15 g
  • Cholesterol 124 mg
  • Sodium 357 mg
  • Protein 9 g
  • Carbohydrate 58 g
  • Sugar 42 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 195 mg
What does this mean? See Nutrition 101.