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
Sweet potato filling
cooked, pureed sweet potato
sweetened condensed milk
light brown sugar
grated fresh ginger
Cinnamon Graham Shortbread
cinnamon graham crackers, finely ground
unsalted butter, very cold
In This Recipe
Whisk all shortbread ingredients except butter together in a large bowl until well combined.
Cut butter into chunks and add to flour mixture.
Use your hands to pinch and rub it into the flour until you have a crumbly dough.
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.
Cover with plastic and put into the freezer for 15 minutes.
Preheat oven to 375 degrees.
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.
In a large bowl, whisk together sweet potato puree and condensed milk until smooth.
Add sugar with the ginger and cinnamon, then the egg, whisking after each addition.
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.