I just completed a dry run of my upcoming Thanksgiving feast - a fancified version of turkey breast, a few of my favorite vegetable sides, and my first-ever sweet potato pie. The sweet potato pie may have been my first, but it certainly won't be my last. It's the perfect balance of textures and flavors: more soufflé-like than custardy in texture, with a crispy graham cracker and butter crust to keep each bite interesting. But in my opinion, it's the candied-nut cream topping, with its caramelized crunch and cool-whipped consistency, that makes me absolutely crazy for it. Like, stand-over-the-counter, just-one-more-piece-and-I'm-done crazy for it.
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From Real SimpleSweet Potato Pie With Candied-Nut Cream
1 pound sweet potatoes
12 graham crackers
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar