Sweet potatoes make a delicious basis for a custard-style pie with a luscious texture. Two surprising ingredients add a deep, rich flavor to the pie: chickpeas in the pie filling and peanuts in the crust. They are botanically related (both are legumes) and have a similar nutty flavor.
Makes 10 wedges
1 cup graham cracker crumbs
¼ cup dry-roasted peanuts
1 tablespoon plus ¾ cup packed light brown sugar
2 tablespoons dark sesame oil
1 cup cooked sweet potato flesh (from about 8 ounces of sweet potato weighed with skin)
1 cup cooked chickpeas or canned (rinsed and drained)