This past weekend saw a dry run of my upcoming Thanksgiving feast — a fancified version of turkey breast, a few of my favorite vegetable sides, and my first-ever sweet potato pie.
The sweet potato pie may have been my first, but it certainly won't be my last. It's the perfect balance of textures and flavors: more soufflélike than custardy in texture, with a crispy graham cracker and butter crust to keep each bite interesting. But in my opinion, it's the candied nut cream topping, with its caramelized crunch and cool whipped consistency, that makes me absolutely crazy for it. Like, stand-over-the-counter, just-one-more-piece-and-I'm-done crazy for it. Want to be crazy for it, too? Then keep reading for the recipe.
From Real Simple Ingredients 1 pound sweet potatoes Directions Serves 8.
Sweet Potato Pie With Candied Nut Cream
12 graham crackers
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 14-ounce can sweetened condensed milk
2 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch ground cloves
1 cup heavy cream
1/2 cup chopped candied nuts or peanut brittle
From Real Simple
1 pound sweet potatoes