This slightly crispy, grated sweet potato crust offers a healthier alternative to regular pastry crusts and can be used with cooked fruit, pudding or cream pie fillings.

Sweet Potato Crust

1 1/2 pounds sweet potatoes, peeled and coarsely grated
3/4 teaspoon salt
2 1/2 tablespoons all-purpose flour
1/8 teaspoon nutmeg
1 tablespoon vegetable oil, plus more for brushing

1. Preheat the oven to 400°F (205°C).
2. In a colander set in the sink, combine the sweet potatoes and 3/4 teaspoon of salt. Let drain for 15 minutes, then squeeze out the excess liquid. Transfer the mixture to a bowl. Add the flour and nutmeg; toss well.
3. Press the mixture into a generously oiled 9 to 10-inch pie plate, pushing it up the side and onto the rim to form a crust; brush lightly with oil.
4. Bake the crust for about 25 minutes, or until slightly crisp; cover the rim with foil if it browns too quickly.

Makes one 9 or 10-inch pie crust.