Sweet Potato Pie

By now everyone's got their sites set on Thanksgiving. It's only a few short weeks away and I'm definitely counting down the days- luckily I still get to go over to my folk's house to chow down. So no giant turkeys or hams for me, all I'm responsible for bringing is a side or two and a pie.

This Sweet Potato Pie fits the bill, it's sweetened with maple syrup and topped with brown sugar and pecans, definitely a good change from your run of the mill pumpkin pie (although I'll probably be making one of those too).


Sweet Potato Pie
(printable recipe)

for the filling:
2 c mashed sweet potato
1/2 c milk
1/3 c maple syrup
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. cloves
1 beaten egg

for the crust:
9 cinnamon graham crackers, crushed (yields 1 1/2 c crumbs)
1/3 c melted butter
1/4 c brown sugar

for the topping:
1/4 c brown sugar
1/2 tsp. cinnamon
pinch cloves
1/4 c chopped pecans
enough pecan halves to form a border

To make the crust combine the cracker crumbs, butter, and sugar and press into a pie pan. Work the crust evenly up the sides.
For the filling combine the mashed sweet potato, milk, syrup and spices. Adjust sweetness if necessary. Beat an egg and fold it into the filling. Pour the filling into the crust.
For the topping stir together the brown sugar and spices, sprinkle evenly over the pie. Top with chopped pecans and form a border around the outer edge with pecan halves. Bake at 350 degrees for 20-25 minutes. Serve with fresh whipped cream sweetened with maple syrup.