Sweet Potato Graham Almond Butter Cream Pie




So, Starbucks has been going strong with the pumpkin spice theme since August.

I must admit, I adore a savory version of cinnamon, clove, anise, and cardamom all year long (Garam Masala and Chinese 5 Spice are part of my daily routine). But most of us hunker down with these flavors only as winter approaches.


The holiday season = holiday sweets.


Have you decided upon your Thanksgiving pie for the year?


Instead of a pumpkin pie – oh, there are SO many versions to create – or even chocolate or pecan pie – opt for something a little out of the box, but still within the season of reason: Sweet Potato Graham Almond Butter Cream Pie.


Side Note: I once had a friend who lived strictly on a diet of sweet potatoes and almond butter.
Sweetly and softly baked, slathered in almond, nutty goodness: it certainly doesn’t sound too bad to me, other than the lack of kale, apples, and cheese!!! πŸ₯¬πŸŽπŸπŸ§€πŸ·

 






Sweet Potato Graham Almond Butter Cream Pie 

Crust:
1 cup graham cracker crumbs
1 1/2 cups all-purpose flour
8 Tbs. ice-cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. vinegar
2-3 Tbs. ice-cold water

 

Preheat the oven to 425.


Combine all the crust ingredients, except for the water, into the bowl of a food processor. 

 

Pulse until crumbly. Drizzle in just enough water and pulse to create dough “beads.” 

Transfer to a beady pile on top of parchment paper and form into a mound with your hands.


Top with another layer of parchment and roll out into an 11″ round.


Transfer to a pie plate, folding under the edges and then fluting for dΓ©cor.


Fill with pie weights and bake for about 20-25 minutes, until the edges begin to turn golden brown.


Remove from the oven and allow to cool.

 

Sweet Potato Graham Almond Butter Cream Pie

 

Sweet Potato Almond Butter Cream:
1 cup all-natural, smooth almond butter
1 cup cream cheese, room temperature
2 lbs. cooked sweet potatoes, peeled and cut into chunks
3/4 cup Florida Crystals® Organic Powdered Raw Cane Sugar

1/4 cup Florida Crystals® Organic Brown Raw Cane Sugar
2 tsp. pumpkin spice seasoning blend
1 tsp. vanilla extract
1/2 tsp. sea salt

graham cracker crumbs + cinnamon for topping

 

Smooth the almond butter over the bottom of the cooked pie crust.


Cool.


Meanwhile, whip together the cream cheese, sweet potatoes, Florida Crystals sugars, spices, vanilla, and salt until smooth.


Pour over the almond butter and chill the pie again, until well set.

 

Sprinkle with graham and cinnamon crumbs.

 

 

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