Crust
2 1/2 cups graham crackers, crushed
6 tablespoons butter, melted
2 tbs. granulated sugar
1 tsp. salt
Filling
2 1/2 lbs. sweet potatoes (half the potatoes)
2 sticks cinnamon
5 – 6 cloves
2 tbs. salt (plus a pinch)
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp allspice
1 tsp. vanilla extract
3/4 cup sweetened condensed milk
2 eggs
Optional: whipped topping; roasted hazelnuts
- Preheat oven to 350 degrees Fahrenheit.
- Put an 8-inch springform pan on a baking sheet.
- Boil the potatoes until tender in large pot with cinnamon sticks, cloves, and salt, about 30 – 40 minutes.
- In the meantime, combine the graham cracker crumbs, salt, sugar, and melted butter in a large bowl, until well blended.
- Add the crumbs to the pan and evenly press over the bottom and up the sides with the bottom of a measuring cup.
- Bake until set and a bit darker in color, 10 to 12 minutes.
- Remove from the oven and allow to cool, thoroughly.
- Remove the potatoes from the heat and allow to cool.
- Peel and mash. You may use an immersion blender to make it smoother.
- To the potatoes, mix in the condensed milk, eggs, cinnamon, nutmeg, allspice, vanilla, and pinch of salt.
- Beat well.
- Pour into cooled crust and bake for 1 hour to 1 hour and 15 minutes or until set.
- Cool to room temperature and then chill in the refrigerator overnight or for at least 2 hours before serving. (If overnight, remove from refrigerator at least one hour before serving)
- Carefully remove outer ring of the pan before serving. Serve with whipped topping and/or roasted nuts, if desired.
