- 2 packs Sympli Yam Cubes
- 85g fine cracker crumbs
- 8 tablespoons unsalted butter, melted
- 4 large eggs
- 150g brown sugar plus 1 tablespoon for topping
- 240g heavy cream*
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Preheat the oven to 176 °C.
Boil Sympli Yam Cubes in a medium-sized pot with hot water for 7 minutes; drain completely and set aside to cool.
In a bowl, stir the graham cracker crumbs and 50g brown sugar until well-combined. Add the butter, and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of an 8-inch pie plate to create a crust, making sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven and set aside.
Meanwhile, make the filling. Transfer the yams into a bowl, and mash well with a fork. Add the eggs, 100g brown sugar, cream*, flour, cinnamon, nutmeg, and vanilla. Whip until very smooth with a whisk.
Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
Allow the pie to cool completely before cutting. Serve at room temperature.
*Substitute for heavy cream: Melt 75g butter. Let the butter cool. Pour the melted butter into 3/4 cup (180 milliliters) of whole milk. Whisk the butter and milk together