2 cup graham cracker crumbs
1/2 cup sugar
1 teaspoon kosher salt
8 tablespoon unsalted butter
2 cup grated purple yams
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 teaspoon vanilla extract
1 cup heavy cream
powdered sugar, optional topping
To Make the Crust:
PREHEAT oven to 350°F. Line an 8 x 8 -inch baking pan with parchment paper with two pieces overlapping each other with extra parchment coming up the sides of the pan. You can use binder clips to secure the parchment.
COMBINE in a bowl graham cracker crumbs, sugar, salt, and melted butter until combined and holds its shape when pressed together. Press into pan and bake until golden, 10 minutes.
To Make the Filling:
MIX together all filling ingredients including purple yams, one can sweetened condensed milk, eggs, vanilla extract and heavy whipping cream until evenly combined.
ADD filling to crust and bake until set, about for 48 to 50 minutes. Set aside to cool. Garnish by dusting powdered sugar on top. Slice and enjoy.
Recipe Credit to Greggy Soriano