graham cracker

Sweet Potato Pie

I love this simplicity of this dessert. Ok, I love the simplicity and the taste. It’s like an anytime pie, but it’s seasonal so it’s unique. And not to toot my own horn, but I really think I’ve cracked the code on graham cracker crusts. The word candy comes to mind. (I really shouldn’t write blog posts when I’ve had so little sleep… However, my soon to be one year old has yet to sleep through the night. So I’m surprised I have any posts at all.) The original recipe has been adapted from one by Tyler Florence; which is to say, that in spite of exhaustion, the recipe is solid. 😉

As organic as possible:


2 Sweet potatoes (orange)

1/2 cup Brown sugar

2 Eggs, lightly beaten.

3 tsp Flour

1 tsp Cinnamon

1/2 tsp Salt


9 whole sheets Graham crackers

1/2 cup Cinnamon Crunch cereal (I like Cascadian Farms)

1 stick Butter

1/4 cup Brown sugar

1/4 tsp Salt


Preheat oven to 375°. Wash and dry the sweet potatoes, pierce all over with a fork and double wrap (2 times) with aluminum foil. Bake for 1 hour.

For the crust: Crush graham crackers and cereal in a sealed plastic bag with a rolling pin. (At least thats how I do it, you can turn them into crumbs any way you”d like. I like them to have some texture for this recipe.) By the way, I just have to tell you that the little bit of crunchy cinnamon-sugary cereal does a really great thing for the world of graham crackers. You are going to be happy. Melt butter in a medium sauce pan. Add crumbs, salt and sugar. Stir until all is coated. Reserve about 2 tablespoons of crumb mixture (optional for topping). Press evenly and up the sides of a 9″ pie plate.

When potatoes come out of the oven, turn heat down to 350° and bake the pie crust for about 10 minutes.  Remove from oven and set aside. Turn oven back up to 375°.

For the filling: Carefully (using a towel or something to hold the potatoes, because they will be very hot!) slice the skin of the sweet potato and scoop out the insides into a bowl. (Discard the skins.) If the insides are tender enough, mash with a fork. If necessary use a masher, until they are soft and pliable. Stir in 1/2 cup of brown sugar, eggs, flour, cinnamon and salt. (Tyler Florence adds a pinch of nutmeg too, but I don’t prefer it here because it ends up tasting more like a pumpkin pie to me. However, I will leave that up to your discretion.) Bake at 375° for 20 minutes, top with remaining crust mixture and bake 15 to 20 minutes more (until crust is browned).

Then enjoy your life because sweet potato pie is delicious.



Best S’more Out

We’ve been really busy lately with graduation parties, bridal showers, and weddings. And my family just got back from a very nice and much needed vacation touring the Upper Peninsula of Michigan. I was also with “the Chef” this week so I’ve got some great new recipes that I’ll be posting soon. One of my favorite things that I made this week is a classic campfire treat. I still don’t know what to call it, maybe a S’mix? I started with inspiration from another blogger who use a Reese’s peanut butter cup. And it was good. But I got experimenting with other candy… And this was by far the very favorite. It’s pretty simple.
1 Full sheet graham cracker, broken in two halves

1 Marshmallow

2 Mini Twix
Place two mini Twix on top of half of your graham cracker. Toast your marshmallow till brown and gooey. (Or slightly charred depending in your preference.) Place your marshmallow on top of the Twix bars and cap it off with the other half of the graham cracker. Indulge!
Sidenote: I know they make organic graham crackers and organic marshmallows, but I have yet to find a replacement for Twix my apologies.