Sweet Potato Pie With Gingersnap Crust

Submitted by Chef mariajane

"This can be served as an alternative to pumpkin pie. So delicious!!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 10-12

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)

directions

1. Heat oven to 325°F
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 375°F 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.