Sweet potato pie is as southern as desserts come. Though it is a favorite in the soul food repertoire, you do not often see it on tables north of the Mason–Dixon line and west of the Mississippi. A traditional ending to Thanksgiving dinner, this silken pie is due for a nationwide comeback as a delicious finale to any fall or winter meal. I love to see an ingredient cross the preconceived boundaries of savory and sweet, and the naturally high sugar content in the potatoes makes its shift from dinner to dessert a seamless one. Yes, you could serve it with store-bought vanilla ice cream, but time dedicated to making your own rich ice cream studded with buttery clusters of cinnamon-spiced graham cracker crumbles is time well spent. Everyone at your table—Thanksgiving or anytime—will be glad you did.

　　

Ingredients

Makes 1 (9-inch) pie

　　

Sweet Potato Filling

2 pounds sweet potatoes

　　3 large eggs

　　1/2 cup granulated sugar

　　1/4 cup packed light brown sugar

　　2 tablespoons molasses

　　2 teaspoons ground cinnamon

　　1/4 teaspoon fine salt

　　1 teaspoon vanilla extract

　　1 1/4 cups evaporated milk

　　2 tablespoons unsalted butter, melted and cooled

　　

Graham Cracker Crust

2 cups graham cracker crumbs (about 15 crackers)

　　8 tablespoons (1 stick) unsalted butter, melted

　　1/8 teaspoon ground cinnamon

　　2 large egg yolks, whisked with 2 teaspoons water

　　Cinnamon Crunch Ice Cream (recipe follows)

　　

CINNAMON CRUNCH ICE CREAM

1/4 cup all-purpose flour

　　1/4 cup quick-cooking rolled oats

　　1/4 cup plus 2 tablespoons packed light brown sugar

　　2 1/4 teaspoons ground cinnamon

　　4 tablespoons (1/2 stick) unsalted butter, cut into pieces, chilled

　　2 cups whole milk

　　2 cups heavy cream

　　2 cinnamon sticks

　　1 vanilla bean, split and seeds scraped

　　8 large egg yolks

　　1 cup granulated sugar

　　(makes 1 quart)

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and use a small spoon to scrape the flesh into a medium bowl; discard the skins. While the potatoes are still hot, mash with a potato masher or fork until slightly smooth.

　　

Step 3

To make the crust, reduce the oven temperature to 350°F. Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Evenly press the crumbs into a deep-dish 9-inch pie plate and brush with the egg yolk mixture. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Keep the oven on.

　　

Step 4

To make the filling, whisk together the eggs, sugars, molasses, cinnamon, and salt in a medium bowl. Whisk in the vanilla and milk. Gradually add the egg mixture to the sweet potatoes, whisking gently to combine. Add the butter and whisk until incorporated.

　　

Step 5

Place the pie shell on a baking sheet and pour the sweet potato mixture into the shell. Bake until the filling is set around edges but the center jiggles slightly when shaken, about 45 minutes. Transfer the pie to a wire rack and let cool to room temperature, about 2 hours. Serve at room temperature or refrigerate until chilled, about 2 hours and up to 12 hours.

　　

Step 6

Slice the pie into pieces and serve each one with a large scoop of the ice cream.

　　

CINNAMON CRUNCH ICE CREAM

Step 7

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

　　

Step 8

Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on the baking sheet. Bake until golden brown and crispy, about 15 minutes. Remove and let cool. Chop the cinnamon crunch into small pieces and set aside.

　　

Step 9

Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. Remove and let steep for 30 minutes. Return to the heat and bring to a simmer.

　　

Step 10

Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water. Whisk together the yolks and granulated sugar until pale yellow. Slowly whisk in the warm milk mixture. Remove the cinnamon sticks and vanilla bean, return the mixture to the pan, and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon, 3 to 4 minutes. Strain the custard into the bowl set in the ice bath and stir until chilled.

　　

Step 11

Pour the custard into an ice cream maker and freeze according to the manufacturer’s directions. Fold the cinnamon crunch into the soft ice cream, cover, and freeze until hardened, at least 2 hours.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.