Heat oven to 400 degrees F. Pierce the potatoes all over with a fork, place on a rimmed baking sheet and bake until very tender, 50 to 60 minutes. Let cool, then halve and scoop out the flesh (discard the skins).
Reduce oven to 350 degrees F. In a food processor, process the graham crackers until fine crumbs form. Add the butter, sugar and 1/4 teaspoon of the salt and pulse until moistened. Press the mixture into the bottom and up the sides of a 9 inch pie plate, using a straight-sided dry measuring cup to help. Place on a rimmed baking sheet and bake until dry and set, 10 to 12 minutes (if the crust puffs while baking, press it down gently). Let cool.
Wipe out the food processor and add the sweet potato flesh, condensed milk, eggs, cinnamon, ginger, nutmeg, cloves and the remaining 1/4 teaspoon of salt and process until smooth (do not over process). Pour the mixture into the crust and bake until set in the centre, 45 to 55 minutes. Let cool completely.
Before serving, using an electric mixer, beat the cream on medium-high until soft peaks form. Gently fold in the nuts and serve with the pie.
The pie can be made up to 2 days in advance. Refrigerate, loosely covered. Bring to room temperature before serving. The cream can be whipped up toe 4 hours in advance; refrigerate covered. Fold in the nuts just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 169 (55%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 174.1mg||54 %|
|Sodium 363.8mg||13 %|
|Potassium 290.9mg||8 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 26.9g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 310
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