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Sweet Potato Pie With Candied Nut Cream

Sweet Potato Pie With Candied Nut Cream
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2011

Nutritional Information

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

Quick Tip

Plastic wrap and aluminum foil
The pie can be made up to 2 days in advance; refrigerate, loosely covered. Bring to room temperature before serving. The cream can be whipped up to 4 hours in advance; refrigerate, covered. Fold in the nuts just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.