(Photo: Ooni Pizza Ovens)
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Sweet potato pie is a Thanksgiving staple, but unluckily for your backcountry Friendsgiving, it doesn’t travel well unless you’re a fan of baby food. Instead, sub it out for this ingenious creation from reader Shelli Snyder, which uses a combo of graham crackers, instant sweet potatoes, marshmallows, and fall spices to recreate all the flavor you love in a significantly more hike-friendly package.
Ingredients
- 1 cup plus 2 Tbsp. whole wheat pastry flour
- 2 1/2 sheets graham crackers, crushed
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 package instant mashed sweet potatoes
- 2 Tbsp. brown sugar
- 1/4 cup chopped walnuts
- 1/2 package active dry yeast
- 1 Tbsp. pure olive oil
- 1/2 cup mini marshmallows
- 2 Tbsp. honey
Preparation
At Home
- Mix crust items in a zip-top bag (one cup flour, 1½ sheets crushed crackers, salt, 1 teaspoon cinnamon, nutmeg).
- Put taters, rest of cinnamon, one tablespoon sugar, ½ sheet cracker, and walnuts in a bag.
In Camp
- Bake in a pan, or find a flat stone, and place over fire. Allow stone to heat. Dust with two tablespoons flour. Bring 1/2 cup water to at least 110°F, and dissolve yeast in water. Let stand until creamy (a few minutes), then add it and the oil to pie-crust bag.
- Mix until smooth, and let sit for five minutes. Meanwhile, add enough boiling water (follow package directions) plus 1 tablespoon more to potato bag. Let rehydrate.
- Turn dough and place in pan or on stone. Spread mashie mix on dough; top with marshmallows, brown sugar, and remaining graham crumbs.
- Bake until almost done (crust to your liking; about 15 to 20 minutes), then drizzle with honey. Bake a few minutes longer, then dig in. Serves 2.
Originally published December 2010; last updated November 2021
Lead Photo: Ooni Pizza Ovens