Sweet Potato Pie With Gingersnap Crust Recipe

Name: Sweet Potato Pie With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat oven to 325u00b0F
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 375u00b0F 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.

848

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Potato Pie With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pie With Gingersnap Crust

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