Correction:
A previous version of this recipe called for a longer baking time.
In my family, it’s not Thanksgiving without sweet potato pie. “It doesn’t have to be the only dessert option on the holiday table, but it has to at least be part of the lineup,” food writer Adrian Miller wrote. “Otherwise, at least in African American households, the spread is immediately suspect.” While I love the more traditional sweet potato pie my father bakes every year, I’ve switched up the flavorings and put it in an almond crust for an updated, nutty twist.
First off, don’t let the total time required for this recipe scare you, as almost all of it is hands-off. The bulk of it is taken up by slow-roasting the sweet potatoes, enhancing their natural sweetness and giving them a creamier texture. (You could increase the oven temperature if you’re short for time, though the texture won’t be quite the same.) The filling uses brown sugar instead of white for extra depth and is seasoned with cardamom, cinnamon and orange zest for warming citrus flavors. And while you could bake this in a traditional pie crust, this almond crust is easier to prepare, adds extra flavor and also happens to be gluten-free.
This pie is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream certainly wouldn’t hurt.
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZLOwu8NoaWlqYmR%2BcnuPcmasr5WawW68zq2YraddpbamedGemqKolWKurbnOp5tmm6KqwLV5xqWsrZ2eYrOzscRo