Sweet Potato Pie with Gingersnap-Pecan Crust #SundaySupper #BakeForACure

by Anne Papina on October 21, 2012

Sweet Potato Pie with Gingersnap-Pecan Crust

When it comes to holiday dinners, I tend to pass on the pumpkin pie. Yet, if sweet potato pie is involved, well, that’s a whole ‘nother story. Around here, the sweet potatoes always end up as a side. Not that there’s anything wrong with that. But wouldn’t it be nice if for a change sweet potatoes could make an appearance at dessert? That’s where this pie comes in. So when the #SundaySupper crew floated the idea of a #BakeForACure event to raise cancer awareness and then when Chantal offered to sponsor, generously providing a number of us with its new “Easy As Pie” dish, well, that was all the incentive I needed to create this special dessert.

As I’m sure you know, October is National Breast Cancer Awareness month. Isabel at FamilyFoodie.com and founder of the Sunday Supper Movement suggested for this #SundaySupper we bake something special to give back to our local communities. In the process, we’re hoping to raise awareness of all types of cancer through our blogs. To that end, my long time friend, DeAnne, for some time has been telling me about a member of her church who is suffering from blood cancer. As of this writing, he has successfully undergone a bone marrow transplant and is in the process of healing. To help his family, the Deacons at the Seventh Avenue Presbyterian Church here in San Francisco are coordinating a “Meals for Mark” program to help provide food and general household supplies. This pie (as well as some other goodies) will be going to Mark.

Truth be told, I’ve been mulling over this pie since last Thanksgiving when I first served Saveur’s Sweet Potato Casserole with Pecan Crumble. It was such a huge hit with my family and friends, that I ended up making it several times between Thanksgiving and the end of the year. We all thought it could easily be a dessert too, and converting it into pie was a breeze. After a bit of tweaking, all I needed was the perfect crust, which led to this cookie crust made of crushed Gingersnaps and pecans. Wait until my family sees what I’ve done!

By the way, did you know that the sweet potato is not related to the ordinary potato at all but is a member of the convolvulus and morning glory family? These tubers even predate their rounder, white namesake. To make matters more confusing, here in the U.S., a yam is not a yam but a sweet potato. And for this recipe, I chose garnet yams, both for their flavor and deeper color.

There was a time when the sweet potato was thought to possess aphrodisiac qualities, which John Gerard in 1597 said the potato “comforts, strengthens, and nourishes the body,” as well as “procuring bodily lust.” But don’t let their lustiness fool you, sweet potatoes are packed with nutrients such as beta carotene, Vitamin A, Vitamin C, antioxidants, and hold many other nutritional benefits.

Before we get into the step-by-step instructions, I’d like to thank Chantal for providing the pie dishes for this event. The “Easy As Pie” dish I received is a gorgeous deep red, and pretty enough to go straight from the oven to the table. I also love that the fluted edge is meant to be a mold to help flute the crust. While I didn’t take advantage of that feature with this recipe, I have no doubt I will in the future. The lip around the border helps ensure your pie doesn’t bubble over in the oven. As a special thank you to our readers, Chantal is running an online promotion during the #BakeForACure event–20% off all Chantal pie dishes. To redeem your coupon, simply go to www.chantal.com, select the pie dish(es) of your liking, then enter discount coupon code “BAKE4CURE” at checkout. This will give you 20% OFF of ALL Chantal pie dishes on www.chantal.com. This coupon discount code is active October 16, 2012 through October 30, 2012.

Be sure to read this recipe through before starting.

First, let’s preheat that oven to 425F, so we can get the sweet potatoes baking.

sweet potato pie ingredients

Start gathering the ingredients.

sweet potatoes

Wash the sweet potatoes, place them on a cookie sheet lined with parchment paper, and bake for about an hour (or until done).

sweet potatoes

Let these cool about 30 minutes. While these are cooling, let’s get the crust ready.


Grind pecans in a food processor, set aside in a medium sized bowl.


Grind Gingersnaps in a food processor, and add to the bowl with the pecans.

crust ingredients

Add brown sugar, salt and melted butter. Stir until all dry ingredients are completely moistened.

gingersnap crust

Press the cookie crumb-pecan mixture into the pie dish–the backside of a measuring cup can help even this out.

sweet potatoes

The potatoes should be cool enough to handle by now, so let’s puree those. If you have a food mill, now’s the time to break that bad boy out! If not, a regular ol’ food processor is fine.

sweet potato pie

In a large bowl, combine by hand the sweet potato puree with all the other ingredients for the filling. Once blended, spread filling mixture evenly in the pie crust.

crumble mixture

In a small bowl, combine the dry ingredients for the crumble mixture. Add the butter, and rub into the dry mixture with your hands until the butter is worked through.

Sweet Potatoe Pie with Gingersnap-Pecan Crust

Dot top of pie evenly with crumble mixture, and bake in a 350F oven for 40 minutes.

Sweet Potato Pie with Gingersnap-Pecan Crust

Remove pie from oven and cool completely.

Sweet Potato Pie with Gingersnap-Pecan Crust

And serve yourself a big fat piece!

5.0 from 1 reviews
Sweet Potato Pie with Gingersnap-Pecan Crust
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 8
For the Crust:
  • 1 cup gingersnap crumbs (about 20 cookies)
  • ½ cup finely chopped pecans
  • 2 tbsp dark brown sugar, packed
  • pinch of salt
  • ¼ cup unsalted butter, melted (1/2 stick)
For the Filling:
  • 2 lbs sweet potatoes
  • ⅓ cup dark brown sugar, packed
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp kosher salt
  • 2 eggs, slightly beaten
  • ½ tsp freshly grated ginger
For the Crumble Topping:
  • ⅓ cup flour
  • ⅓ cup rolled oats
  • ⅓ cup brown sugar, packed
  • ¼ cup chopped pecans
  • 3 tbsp unsalted butter, cubed and chilled
For the Crust:
  1. Add the cookies to a food processor, and pulse until completely ground. Add to a medium bowl and set aside.
  2. Grind the pecans in the food processor and add to the cookie crumbs in the bowl.
  3. Add the dark brown sugar, salt, and butter, and stir until all dry ingredients are completely moistened.
  4. Press crumb mixture into a pie dish to form crust.
For the Filling:
  1. Wash sweet potatoes, and place on a cookie sheet lined with parchment paper. Bake for about an hour at 425F or until done.
  2. Remove from oven and cool for about 30 minutes.
  3. Peel the potatoes and run through a food mill into a large bowl. Add the remaining filling ingredients to the bowl and stir until completely combined.
  4. Pour into the crust.
For the Crumble Topping:
  1. Combine the dry ingredients in a small bowl.
  2. Add the butter, and rub into the dry mixture until crumb mixture forms.
  3. Sprinkle this evenly over the pie filling, and bake in a 350F oven for 40 minutes.


These #SundaySupper contributors, were provided with a beautiful Easy As Pie Dishby Chantal Cookware.  They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish.   Many are giving away their dish along with their pie to brighten someone’s day.


Check out these additional #SundaySupper recipes, perfect to take to someone who you want to make feel special this month.

Do you want to get your own Easy as Pie Dish?  Chantal is offering  will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. BAKE4CURE must be entered at checkout to receive the pie dish discount. The coupon discount code is active October 16, 2012 through October 30, 2012.

The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.

Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Keep up with the latest from Chantal on their website, twitter, facebook, and Pinterest !

{ 37 comments… read them below or add one }

Paula @ Vintage Kitchen October 21, 2012 at 3:12 am

Sweet potato pie is on my bucket list. It sounds so incredible with a crumble! Here they are red on the outside but yellowish white on the inside, no orange ones at all! Beautiful pie!


diabeticFoodie October 21, 2012 at 3:53 am

My 10-year-old nephew is a sweet potato casserole fiend (no marshmallows). He would absolutely love this pie! Brilliant to make the crust out of gingersnaps.


Katie October 21, 2012 at 5:07 am

This recipe sounds perfect for the holidays! I love the idea of a gingersnap pecan crust – YUM!!!


Jennifer B October 21, 2012 at 5:11 am

You basically just made my boyfriend’s day with this recipe. He walked by as I was reading it and stopped to see haha. Biggest sweet potato fan ever.


Renee October 21, 2012 at 5:31 am

Why, yes, I’ll take a great big piece of this pie, please and thank you! Pecans and gingersnaps in it too – oh my! Wonderful.


Cindys Recipes October 21, 2012 at 6:03 am

So wonderful of you to send out such an amazing pie! I love sweet potato pie and need to try it with pecan crust!


Jen @JuanitasCocina October 21, 2012 at 6:23 am

Sweet potato is my favorite pie, and you just took it to a whole ‘nother level! YUM!


Patti October 21, 2012 at 6:25 am

I tend to pass on the pumpkin pie myself. This looks delish! Great photos!


Heather @girlichef October 21, 2012 at 6:25 am

I love sweet potato pie and I love gingersnaps, this sounds like the perfect pie to me!


Dorothy at ShockinglyDelicious October 21, 2012 at 7:19 am

Wow! That is blue-ribbon worthy! I made a sweet potato pie yesterday for a pie contest. Now I wish I had put your crumble on top!


Liz October 21, 2012 at 8:24 am

Mmmmm….I”m so glad you converted this yummy recipe into a pie! Mark’s family will be delighted with your support as well as this amazing dessert. Happy #SundaySupper!


Megan - I Run For Wine October 21, 2012 at 9:04 am

Beautiful pie!!! I will be making this for Thanksgiving in my chatal dish 🙂 Although I know mine will not be anywhere as pretty as yours!


Nancy @ gottagetbaked October 21, 2012 at 11:19 am

Oh my goodness, this pie looks gorgeous! I’ve never had sweet potato in a pie before but why the heck not? The sweet, creamy sweet potato filling is a perfect compliment to that amazing gingersnap crust. I’m wishing Mark and his family all the best – I’m sure they will love this pie!


Hezzi-D October 21, 2012 at 11:32 am

Well now I know what I’m bringing to Thanksgiving! My mom will go ga-ga over this pie-it’s beautiful and sounds amazing.


veronica gantley October 21, 2012 at 11:51 am

The hubbie is going to love this pie. I am sure Mark will love it!


Bea October 21, 2012 at 2:08 pm

Sweet potatoes are so good – one of my absolute favorite. Unfortunately my husband is not so much of a fan…but he loves pecans 🙂 It sounds like an amazing recipe. Thank you for sharing.


Kathia Rodriguez October 21, 2012 at 2:45 pm

Soo Good! a must try.


Carla October 21, 2012 at 4:16 pm

I love eating sweet potato fries, but I cannot remember if I’ve ever had sweet potato pie. I rarely eat pie, so the answer is probably no haha I do love the idea of a gingersnap pecan crust, so I’m pinning this!


Jennie @themessybakerblog October 21, 2012 at 5:50 pm

Wow! This is one beautiful and drool-worthy pie. I can’t wait to try this recipe for Thanksgiving. My grandfather is gonna love it. Pinned.


Sarah October 21, 2012 at 5:56 pm

My grandpa would have loved this… and fitting for the event too since he was a cancer fighter most of his later life


Sarah October 22, 2012 at 6:19 am

I’m so happy to hear that this pie went to Mark. That was such a wonderful and kind gesture. And I am also sooo very glad you have made this pie into a dessert. It sounds divine and amazing at the same time. Wish I can have some right now.


Erin @ Dinners, Dishes and Desserts October 22, 2012 at 5:34 pm

What a gorgeous pie. My uncle will love this on Thanksgiving!


Susan October 22, 2012 at 5:55 pm

I could never get into sweet potato pie, but your recipe looks so amazing, that I might just have to give it a try to change my mind!


Conni @MrsMamaHen October 22, 2012 at 10:21 pm

Wow! That pie looks really, really good! I can just imagine all those flavors together. Mmmmm!


Jamie (Mama.Mommy.Mom) October 24, 2012 at 5:37 am

The whole pie looks wonderful, but that crust looks amazing!


Noelle October 24, 2012 at 7:51 am

Hi Anne,

It was so great meeting you this weekend at the Food Buzz Festival!

This pie looks delish! I think it’s time to start baking! Just wanted to drop you a note to say hi. I’m looking forward to more of your posts!



Anne Papina October 25, 2012 at 7:25 am

Thanks, Noelle! It was great meeting you too! I tried to subscribe by email to your blog the other day, but I think your captcha is broken–the image is super clear, but I keep getting a message that I typed the wrong letters. I just tried again now, and got the same error.

PS I want to try your skinny artichoke dip this holiday season (to replace my not-so-skinny one)!


Christi October 26, 2012 at 9:11 am

Wow! This looks like a MUST MAKE for Thanksgiving! I will be making this for sure. Thank you for sharing this beautiful recipe!


Nami | Just One Cookbook October 26, 2012 at 12:32 pm

Sweet potatoes are more popular ingredient in sweets than pumpkin in Japan. I grew up eating lots of sweet potato pies and desserts and this looks wonderful!!


Christi October 29, 2012 at 8:25 am

I already commented on this post, but I had to come back to say Congrats for making the top 9 today! Well deserved!


Anne Papina October 29, 2012 at 8:27 am

LOL thanks! I was so surprised!


meg October 29, 2012 at 8:54 am

In a large bowl, combine by hand the pumpkin puree with all the other ingredients for the filling. Once blended, spread filling mixture evenly in the pie crust.

Is there pumpkin in this also or is this just error.


Anne Papina October 29, 2012 at 9:36 am

whooops no! that’s a typo. I must have had pumpkin on the brain. I’ll fix that right now–thanks for catching!


luv what you do November 13, 2012 at 6:50 pm

I plan on making sweet potato pie for Thanksgiving and I LOVE that this recipe uses gingersnap for the crust!


vente privee moncler November 29, 2012 at 2:02 pm

Thanks for the great Post very COOL!!!


Jenna November 23, 2015 at 7:32 am

Your directions say to use 2lbs of sweet potatoes, about how many sweet potatoes would this be? Or how many cups once mashed?



Anne Papina December 22, 2015 at 4:42 pm

Sorry I missed your message! Sweet potatoes seem to vary wildly in size (and therefore weight), and in Googling, the answer to this question was equally varied. It seems there was some consensus that 1 lb sweet potato yields 2 cups mashed. This sounds about right–most pies need about 4 cups of filling to fill to the rim. Usually I pick up the 3lb sack of sweet potatoes from Trader Joe’s and just remove a couple. Hope this helps!


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