Rating: 3.5 stars
87 Ratings
  • 5 star values: 15
  • 4 star values: 19
  • 3 star values: 34
  • 2 star values: 11
  • 1 star values: 8
Dawn Perry

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Credit: Mikkel Vang

Recipe Summary

hands-on:
15 mins
total:
4 hrs 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

515 calories; fat 29g; saturated fat 15g; cholesterol 124mg; sodium 357mg; protein 9g; carbohydrates 58g; sugars 42g; fiber 2g; iron 1mg; calcium 195mg.
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