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Sweet-Potato Pie with Gingersnap Pecan Crust

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Sweet-Potato Pie with Gingersnap Pecan Crust

Sweet-Potato Pie with Gingersnap Pecan Crust

For $4.03 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 21g of protein, 48g of fat, and a total of 1526 calories. Head to the store and pick up cinnamon, milk, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

1
Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
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ButterButter
All Purpose FlourAll Purpose Flour
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OvenOven
2
Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate.
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CrustCrust
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BowlBowl
3
Bake crust 6 minutes, then cool on a rack.
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CrustCrust
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OvenOven
1
Increase oven temperature to 400°F.
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OvenOven
2
Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour.
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Sweet PotatoSweet Potato
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
3
Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
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PotatoPotato
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OvenOven
4
While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel.
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PotatoPotato
CaramelCaramel
SugarSugar
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Frying PanFrying Pan
5
Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved.
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CaramelCaramel
WaterWater
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Frying PanFrying Pan
6
Remove from heat.
7
When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth.
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CinnamonCinnamon
PotatoPotato
EggEgg
SaltSalt
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Food ProcessorFood Processor
8
Add milk, caramel, rum, and vanilla, and blend until combined well.
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CaramelCaramel
VanillaVanilla
MilkMilk
RumRum
9
Pour filling into crust.
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CrustCrust
10
Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
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CrustCrust
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OvenOven
Aluminum FoilAluminum Foil
11
Serve warm or at room temperature.
1
•Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.•Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.
Ingredients you will need
Sweet PotatoSweet Potato
CrustCrust
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyExpert
Ready In75 hrs
Servings8
Health Score7
Dish TypesSide Dish
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