Sweet Potato Pie with Gingersnap-Pecan Crust
Author: Anne Papina
Recipe type: Dessert
Cuisine: American
Serves: 8
- 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.
Recipe by Webicurean at http://blog.webicurean.com/2012/10/21/sweet-potato-pie-with-gingersnap-pecan-crust-sundaysupper-bakeforacure/
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