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.
Start gathering the ingredients.
Wash the sweet potatoes, place them on a cookie sheet lined with parchment paper, and bake for about an hour (or until done).
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.
Add brown sugar, salt and melted butter. Stir until all dry ingredients are completely moistened.
Press the cookie crumb-pecan mixture into the pie dish–the backside of a measuring cup can help even this out.
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.
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.
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.
Dot top of pie evenly with crumble mixture, and bake in a 350F oven for 40 minutes.
Remove pie from oven and cool completely.
And serve yourself a big fat piece!
- 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)
- 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
- ⅓ cup flour
- ⅓ cup rolled oats
- ⅓ cup brown sugar, packed
- ¼ cup chopped pecans
- 3 tbsp unsalted butter, cubed and chilled
- Add the cookies to a food processor, and pulse until completely ground. Add to a medium bowl and set aside.
- Grind the pecans in the food processor and add to the cookie crumbs in the bowl.
- Add the dark brown sugar, salt, and butter, and stir until all dry ingredients are completely moistened.
- Press crumb mixture into a pie dish to form crust.
- Wash sweet potatoes, and place on a cookie sheet lined with parchment paper. Bake for about an hour at 425F or until done.
- Remove from oven and cool for about 30 minutes.
- 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.
- Pour into the crust.
- Combine the dry ingredients in a small bowl.
- Add the butter, and rub into the dry mixture until crumb mixture forms.
- 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.
- Pecan Pie by The Girl in the Little Red Kitchen
- Nana’s 3LB Deep Dish Apple Pie by I Run For Wine
- Upside-down Apple Pie by Comfy Cuisine
- Coconut Pie by Basic N Delicious
- Italian Chicken Pie by Momma’s Meals
- German Apple Pie by Mrs. Mama Hen
- Funny Cake by Cindy’s Recipes and Writings
- Sweet Potato Pie with Gingersnap Crust by Webicurean
- Crustless Pumpkin Pie with Maple Whipped Cream by The Meltaways
- Lemon Meringue Pie by The Messy Baker Blog
- Ham and Spinach Quiche by Magnolia Days
- Pink Salmon Quiche by My Catholic Kitchen
- Pumpkin Pie with Pecan Streusel Topping by Juanita’s Cocina
- Grilled Eggplant Moussaka With Greek Yogurt White Sauce by Sue’s Nutrition Buzz
- Chocolate Chip Pecan Pie by Big Bears Wife
- Pumpkin Maple Pie by Mama’s Blissful Bites
- Spiced Pumpkin Pie with a Cinnamon Roll Crust by Daily Dish Recipes
- Pasteis de Nata ~ Portuguese Custard Tart by Family Foodie
- Chocolate Pie by Diabetic Foodie
- Fancified Shepard’s Pie by Crispy Bits & Burnt Ends
- Pink Lady Pie by From Fast Food to Fresh Food
- Butterscotch Pudding Triple Chip Cookies by Dinners, Dishes and Desserts
- Hazelnut Milk Chocolate Pie by Vintage Kitchen Notes
- Flatbread with Grapes, Gruyere, Rosemary and Red Onions by Shockingly Delicious
- Salted Caramel Filled Chocolate Chip Cookie by Hezzi-D’s Books and Cooks
- Candy Bar Pie by That Skinny Chick Can Bake
- Mini Quiches by In the Kitchen with Audrey
- Apple Cranberry Slab Pie by Generation Y Foodie
- Gratin of Potatoes, Onions & Leeks by An Appealing Plan
- Garlic rosemary yeast rolls by Gotta Get Baked
- Italian Tomato Tart by She likes ruffles, he likes truffles
- Impossible cheeseburger pie by In the Kitchen with KP
- 10 Grain Muffins by Mangiamo!
- Deep Dish Caramel Apple Pie by Mama Mommy Mom
- Date Crumb Pie by girlichef
- Gluten-Free Carrot Cake Doughnuts by What Smells So Good?
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.
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.