Hola, amigos!
I’m not much for dessert, but I do love macadamia nuts–and sweet potatoes. you can substitute yams and I’m wondering if butternut squash might be good, as well.


1 cup graham cracker crumbs
4 Tablespoons melted butter
2 cups cooked and puree’d sweet potatoes
½-cup dark brown sugar, packed
2 large eggs
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
¼-teaspoon lemon extract
¼-teaspoon kosher salt
¾-cup chopped macadamia nuts
½-cup semi-sweet chocolate chips

Preheat oven to 325 degrees F. In a mixing bowl, combine graham cracker crumbs and melted butter. Place mixture into a small spring form pan and pat into place, covering the bottom evenly. In a separate bowl, combine the sweet potatoes, sugar, eggs, spice, vanilla, lemon and salt. Stir in the nuts and then the chocolate chips. Pour mixture into the spring form pan, spreading it evenly. Bake for 50 minutes. Turn oven off, open oven door and allow pie to cool 10-15 minutes in oven. Transfer to a wire rack and allow pie to cool an additional 30 minutes before releasing spring form.
Serve warm, with a little whipped cream or vanilla ice cream and a few additional chopped nuts.

Serves 4 – 6

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