Author Notes
Over the holidays I became obsessed with making sweet potato pie. Eventually I thought it'd be fun to try a tart version, but since the filling is so simple I felt like I needed a snappy crust idea. Fate intervened when I accidentally bought cinnamon graham crackers while grocery shopping instead of the regular kind my 4 year old favors. She was unhappy, but I was inspired, and this recipe was the result! It's great as is but also delish with a dollop of fresh whipped cream or a quick drizzle of maple syrup! —Erinn Simon
Ingredients
- Sweet potato filling
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3/4 cup
cooked, pureed sweet potato
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1/2 cup
sweetened condensed milk
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1/4 cup
light brown sugar
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1
large egg
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1/2 teaspoon
cinnamon
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1/2 teaspoon
grated fresh ginger
- Cinnamon Graham Shortbread
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3/4 cup
unbleached flour
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1/4 cup
almond flour
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1/3 cup
cinnamon graham crackers, finely ground
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7 tablespoons
unsalted butter, very cold
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1 pinch
kosher salt
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1 pinch
cinnamon
Directions
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Whisk all shortbread ingredients except butter together in a large bowl until well combined.
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Cut butter into chunks and add to flour mixture.
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Use your hands to pinch and rub it into the flour until you have a crumbly dough.
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Press dough mixture into bottom and up sides of an 8 inch tart pan. You want about a 1/4 inch thickness on the bottom and sides.
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Cover with plastic and put into the freezer for 15 minutes.
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Preheat oven to 375 degrees.
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Prick chilled crust several times with a fork, then bake for 8 - 10 minutes, or until just beginning to turn a golden brown. Cool completely on a rack. Crust may puff a tiny bit during baking, no worries. It will settle down when it cools.
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In a large bowl, whisk together sweet potato puree and condensed milk until smooth.
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Add sugar with the ginger and cinnamon, then the egg, whisking after each addition.
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Pour filling into your cooled, prepared crust, set on a baking sheet and bake for 25-30 minutes, or until the center is set and the edges are starting to brown. Let cool on a rack before serving.
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