Purple Sweet Potato Pie
Prepare the crusts: Place crackers in a zip lock bag and crush them in small pieces. Add them in a food processor. Pulse a few times until crackers are crushed into fine crumbs. You should get about 2 cups of crackers crumbs.
Place cracker crumbs in a large mixing bowl. Add in melted butter, sugar, water. Use a fork or your fingers and stir until crackers are comig together. Add in more water if needed and continue to combine until the mixture looks we and evenly coated.
Pour the crumbs into the 9 inch pie plate and press them on the bottom and along the sides.
Chill crust in the fridge until ready to use.
Bake the Potatoes:
Heat oven to 425 degrees. Pierce potatoes with the tines of a fork. Line baking sheet with foil and bake potatoes for 45 to 50 minutes, until tendered.
Scoop out the flesh of the sweet potato and combine with all the ingredients for filling in a food processor or blender. Blend until smooth. If the mixture is too thick, add a bit more water.
Bake the Pie:
Preheat oven to 425 degrees. Arrange rack in the middle.
Pour the filling mixture into the crust. Use a spatula to smooth out the top. Gently swirl the pie plate around so the filling is distributed evenly.
Bake the pie for 15 minutes. After 15 minutes, turn the oven temperature down to 350 degrees and bake for another 45 minutes. The pie is ready when it's no longer jiggly and a toothpick inserted comes out clean.
Remove the pie from the oven and let cool to room temperature before chilling in the fridge over night.
Serve pie with a little bit of whip cream or coconut granola on top.
15 full size graham crackers (about 6.5 oz)
1 tablespoon sugar
6 tablespoons melted butter
2 tablespoons water (plus more if needed)
2 medium purple purple sweet potato (about 15 oz)
1 1/2 cup coconut milk (a little less than a can)
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons melted butter (or vegan butter)
2 tablespoons sugar