Sweet Potato Pie With Gingersnap Crust |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This can be served as an alternative to pumpkin pie. So delicious!! Ingredients:
25 gingersnap cookies |
4 tablespoons butter, melted, plus 3 tbsp. melted and cooled |
1 medium sweet potato, peeled and cut into large chunks |
2 1/2 tablespoons all-purpose flour |
1/2 teaspoon salt |
3/4 teaspoon ground ginger |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 pinch clove |
1/4 cup sugar |
3 large eggs |
1 cup condensed milk |
whipped cream (optional) |
Directions:
1. Heat oven to 325°F
2. Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside.
3. Turn oven up to 375°F Fill a small saucepan with water. Add potato; bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
4. In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
5. Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30-35 minutes. Serve at room temperature with whipped cream, if desired.
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