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.
Recipe by Webicurean at http://blog.webicurean.com/2012/10/21/sweet-potato-pie-with-gingersnap-pecan-crust-sundaysupper-bakeforacure/