It’s holiday time – time for family and time to start planning the big event. Here is a pie idea to make the usual meal a bit different. Instead of pumpkin, why not try using sweet potatoes? They are rich in Antioxidants Vitamin A, Vitamin C, Lutein, and Beta-Carotene. All are important to eye health. The eggs and pecans are good sources of zinc, a key mineral that may have a protective effect on the eye.


What you’ll need to generously serve 8:

1 ? pounds sweet potatoes (about 2 medium)

15 whole graham crackers, finely ground to make 1 ? cups

? cup dark brown sugar

1 stick (8 tablespoons) unsalted butter, melted

2 large eggs

? cup dark brown sugar

? cup heavy cream

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

? teaspoon freshly ground nutmeg

? teaspoon ground cloves

1 teaspoon vanilla extract

? cup chopped toasted pecans*

1 tablespoon dark brown sugar

What you’ll do:

Preheat the oven to 350 degrees F.

Wrap the potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 minutes (smaller potatoes should be checked at one hour). Remove from the oven and allow to cool.

For the pie crust, stir the graham cracker crumbs and ? cup brown sugar in a bowl until thoroughly combined. Add the melted butter and mix until all the crumbs are moistened. Press mixture firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. (If using a glass pie plate, the oven temperature should be lowered to 325 degrees F.) Bake in the oven for 10 minutes or until golden. Meanwhile, make the filling.

Unwrap the cooled potatoes and peel them. Place the flesh into a bowl and mash well with a fork. Add the eggs, ? cup brown sugar, cream, flour, cinnamon, nutmeg, cloves, and vanilla and whisk until very smooth.

Remove the pie crust from the oven. Carefully spread the chopped toasted pecans over the crust and then pour the filling into the partially baked crust. Sprinkle the remaining 1 tablespoon dark brown sugar over the top and return the pie to the oven. Bake in the center of the oven until set, about 40 minutes.

*To toast nuts, spread evenly on a baking sheet and bake in the oven at 350 degrees F. for 7-10 minutes.

Thoughts and variations:?You can substitute walnuts for the pecans or eliminate the nuts entirely; instead of graham crackers, finely crush ginger snap cookies for the crust.

Nutty Sweet Potato Pie
Nutty Sweet Potato Pie
by Michelle Moore