Sweet Potato Pie with Graham-Pecan Crust

With the smell of freshly baked sweet potato pie, pecans, and a hint of brown sugar filling your home, who needs candles?

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Feenin for some Pie?

So I haven't had a store-bought Pie in a really long time. It's probably been over 10yrs lol. I mean, why bother when Homemade is so much better? And without the extra fillers too! No throwing shade on Patti but let's skip on the questionable packaged goods and go for the true MVP (Most Valuable Pie), Freshly made Sweet Potato Pie, just like Grandma would have done...

Sweet potatoes are harvested during the months of September, October, and here in Georgia, even through November. This means it is the perfect time to get your hands on a bunch and make this classic delicious pie. Whether you're pulling them from your own garden like I like to do or picking them from the produce stand, you are sure to make the best pie for the season with this recipe on hand.

This pie's traditional crust is replaced with a Graham crust because, well... I like graham better! So, I try to use it whenever I can. The change doesn't disappoint... I used gluten-free crackers, but you can use regular if you wish.

Roasting the sweet potatoes for an hour allows the starches to convert to sugar, making them sweeter and slightly caramelized. Dicing them makes this happen evenly and a bit quicker but feel free to save some time by roasting them whole then peel the skin off when cooled. Easy Peasy...

I know some people boil their potatoes to get them soft but for me, boiling takes away a lot of the flavor and adds water into the potatoes. If you want to do it this way, then by all means please do... I'm sure it will be just fine.

The spices deepen the flavor of the sweet potato, mixing white sugar and brown sugar makes for a richer sweetness that doesn't overpower, and a touch of rum balances it all out perfectly.

Ready to dig in?? Let's get started...

Ingredients

The Filling

• 3 medium sweet potatoes

• 6 tbsp unsalted butter, softened to room temperature

• 1/4 cup white sugar

• 1/4 cup brown sugar

• 1/2 cup heavy cream

• 2 large eggs

• 2 tbsp gluten-free all-purpose flour

• 1 tsp pure vanilla extract

• 1 tbsp dark rum (optional)

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp ground ginger

• 1/8 tsp salt

• optional for serving: whipped cream

The Crust

• 12 sheets of gluten-free graham crackers

• 1/4 cup chopped pecans

• 6 tbsp unsalted melted butter

• 1/4 cup brown sugar

Directions

1. Place your whole washed sweet potatoes in a pan or baking sheet and roast them at 400ºF for at least an hour. They should be squishy to the touch but not too long that the natural juice has leaked out.

2. While they are roasting, we can work on the crust.

3. By using the bottom part of your pan, trace a circle on some parchment paper and cut it out with some clean scissors. We are going to place this circle on the bottom of a 9-inch springform pan.

4. Then it's time for the crust ingredients. If you are using whole graham crackers, then we need to crush them. If you are using pre-crushed crumbs or a pre-made crust, then skip this part. Take your sheets of crackers and place them in your food processor, plus a few times to break them all down. then add in your pecans and sugar... pulse again until everything is broken down to crumbs. Then we'll add in the melted butter and do a quick pulse to combine everything. If you don't have a food processor, then you can place the crackers in a plastic bag and use a rolling pin to crush them. I sometimes crush my pecans with the bottom of a glass jar or use my pastry cutter. Add everything to a bowl and mix with your hands or a wooden spoon.

5. Once it's all mixed, pour it into our springform pan, packing the graham-pecan crumbs into the bottom of the pan, spreading evenly using your hands or the bottom of that glass jar to pack firmly. Make sure to have some of the crust go up the sides a bit.

6. Once the sweet potatoes are done roasting (you’ll know when a fork easily slides in), take them out of the oven to cool down.

7. Keeping the oven at 400ºF degrees, place your graham-pecan crust in for about 5 minutes or until the crust becomes fragrant. Then set that aside to cool too.

8. While the pie crust is cooling, add the sweet potatoes to the food processor (blender, stand mixer, or large bowl). While mixing, slowly add in the butter, eggs, both sugars, spices, vanilla, rum (if using), and salt. Add the flour, then add the heavy cream a little bit at a time until the mixture is on the soupier side. Add less or more as needed.

9. Add the filling to your cooled pie crust. Lower the oven to about 325°F and bake for about 60 minutes, or until the edges of the pie are set, but the middle may still be a bit jiggly. Allow the pie to cool completely and set. You may need to put it in the fridge for a few hours before serving.

When you're ready to serve, slice it up then add a dollop of whipped cream if that's your thing. And just like that, you have a tasty sweet potato pie fit for the autumn season - winter too! No need to settle for Pre-made after all... Make it again for Thanksgiving and Christmas if you'd like, or whenever you have a taste for this cherished root.

Thanks for sharing this with me,

Kanaya

Which Do You Prefer?

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  Sweet Potatoes
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  Pumpkins
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  Squash
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  Yams