Sweet Potato Pie With Candied Nut Cream
We love pumpkin pie as much as the next guy but sometimes we want to try something just a little different. Sweet potatoes offer all the same comforting flavor as pumpkin but they don’t contain as much liquid—that means they bake up slightly firmer than the squash and you’ll never risk a watery wobbly center. The pie can be made up to two days ahead. Refrigerate it, loosely covered, and bring to room temperature before serving. For the final touch, chopped nuts get folded into freshly whipped cream for a little crunch and an extra hint of sweetness on top off this decadent pie.
Get the recipe: Sweet Potato Pie With Candied Nut Cream
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