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Categories:
filling condensed milk light brown sugar egg cinnamon ginger cinnamon flour almond flour cinnamon graham crackers unsalted butter kosher salt cinnamon
Viewed: 89 - Published at: 2 years agoIngredients
- Sweet potato filling
- 3/4 cup cooked, pureed sweet potato
- 1/2 cup sweetened condensed milk
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated fresh ginger
- Cinnamon Graham Shortbread
- 3/4 cup unbleached flour
- 1/4 cup almond flour
- 1/3 cup cinnamon graham crackers, finely ground
- 7 tablespoons unsalted butter, very cold
- 1 pinch kosher salt
- 1 pinch cinnamon
Method
- 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.
