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.
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Sweet PotatoSweet Potato
CrustCrust
WrapWrap
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Plastic WrapPlastic Wrap
DifficultyExpert
Ready In75 hrs
Servings8
Health Score7
Dish TypesSide Dish
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