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| Sweet Potato Pie |
Sweet Potato Pie with Candied Whip Topping
Preheat oven to 400 degrees
2 C sweet potatoes (approx 2 large)
12 graham crackers
5 Tbsp butter, softened
2 Tbsp sugar
1/2 tsp salt, divided
1 (14oz) can of sweetened condensed milk
2 eggs
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Place the sweet potatoes on a cookie sheet, bake 400 degrees for 50-60 minutes or until very soft. Cut in half length wise, scoop out flesh with a spoon.
Reduce oven to 350 degrees. Place graham crackers in a blender and pulse until fine crumbs. Add the butter, sugar, and half the salt. Pulse until moistened. Press mixture into 9 inch pie pan with a flat measuring cup. Place on cookie sheet and bake at 350 degrees for 10-12 minutes until dry and set. If crust puffs while baking gently press back down.
Wipe out the blender and combine sweet potato, condensed milk, spices, 1/4 tsp salt, and process until smooth. Don’t over process. Pour mixture into crust and bake until set in the center. Test with a light touch and remove when firm, approx. 45-55 minutes.
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| Ingredients |
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| Blend graham crackers |
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| Add butter, 1/4 tsp salt, and sugar; pulse until moistened |
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| Pour into a 9 inch pie pan |
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| Press with a flat measuring cup |
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| Bake at 350 for 10-12 minutes |
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| Bake sweet potatoes at 400 for 50-60 minutes until very soft, cut in half lengthwise |
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| scoop out the flesh, we need 2 C semi-mashed |
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| Wipe out blender, add sweet potato and eggs; blend |
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| Add spices and sweetened condensed milk |
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| Pour into baked pie crust |
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| Bake 350 for 45-55 minutes until set in the middle |
Candied Whip Topping
1 C whipping cream
2 almond roca pieces
Whip the cream until still peak, mince or chop finely the almond roca pieces. Gently fold into whipped cream and serve a dollop (as Gram always called it) on each piece of pie!
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| 1 C whip cream, beaten to a stiff peak |
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| Finely chop Almond Roca |
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| Gently mix Almond Roca in whipped cream and serve! Delish!! |
I love this Sweet Potato Pie recipe… it’s pretty easy! AND you’ll be proud to say your Sweet Potato Pie is all from scratch when the families savorin’ every bite!!
- 2 C sweet potatoes (approx 2 large)
- 12 graham crackers
- 5 Tbsp butter, softened
- 2 Tbsp sugar
- ½ tsp salt, divided
- 1 (14oz) can of sweetened condensed milk
- 2 eggs
- ¾ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp cloves
- Pre-heat oven 400 degrees.
- Place the sweet potatoes on a cookie sheet, bake 400 degrees for 50-60 minutes or until very soft.
- Cut in half length wise, scoop out flesh with a spoon.
- Reduce oven to 350 degrees.
- Place graham crackers in a blender and pulse until fine crumbs.
- Add the butter, sugar, and half the salt.
- Pulse until moistened.
- Press mixture into 9 inch pie pan with a flat measuring cup.
- Place on cookie sheet and bake at 350 degrees for 10-12 minutes until dry and set.
- If crust puffs while baking gently press back down.
- Wipe out the blender and combine sweet potato, condensed milk, spices, ¼ tsp salt, and process until smooth. Don’t over process. Pour mixture into crust and bake until set in the center. Test with a light touch and remove when firm, approx. 45-55 minutes.
