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Parve
Easy
1 Hour, 15 Minutes
Diets 
Sweet potatoes are one of those things that are amazing both sweet and savory, and this side dish gives me a little of both! The actual pie is not overly sweet, so the sweet and salty topping balances it nicely. It freezes beautifully and can also be made a few days in advance and refrigerated.
1 (9-inch/20-centimeter) Glicks Graham Cracker Crust
2 sweet potatoes, peeled and cubed
2 eggs
1/2 cup soy milk
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon Gefen Cinnamon
15 round Ritz-style crackers (with salted tops)
1/2 teaspoon Gefen Cinnamon
1/3 cup Shibolim Whole Wheat Flour
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup margarine
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Microwave or boil sweet potatoes until very tender. Transfer to a medium bowl and mash very well with a fork, or process in a food processor until smooth. Add eggs, soy milk, brown sugar, salt, and cinnamon. Pour into crust.
In a separate bowl or a Ziploc bag, crush the crackers. Combine with remaining dry ingredients, then add margarine and crumble. Add crumble to top of pie and bake for one hour. Allow to cool before slicing.
Photography: Moishe Wulliger and Chaya Berger Styling: Renee Muller and Rachel Mintz
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Freeze Does this freeze well?
Absolutely! Looks delish. I would put straight into the oven from the freezer when heating up. Start on a lower heat.
Too much margarine? I baked this pie this morning, however, I am wondering if the margarine should have been 1/2 stick, rather than 1/2 cup. It seemed like way too much margarine. When I look at the picture, the top seems to have a very “crummy” consistency, but with that amount of margarine, it becomes one big hardened mush…
Is there a way to find out if it is a mistake? Either way, I would use about half the margarine in the future.
Butternut? Can the sweet potato be replaced with butternut squash?
Great!! It was really yummy everyone loved it! I did a slight variation as didn’t have the topping ingredients so I just crushed a nature valley bar and sprinkled on top and was delicious!
love concept but too sweet GREAT concept, love the salt component here but the recipe looked a little too sweet to me. I left out the crust, cut the sugar in half in the filling and only used the brown sugar in the topping and I still found it very sweet. To balance the sweetness I kept the crackers very coarse when I crushed them (just into small pieces) and added a sprinkle of sea salt to the top before baking. I’m sure some will love it the original way but this worked for us! Thanks for the great idea!
Thanks for the ideas!