Sweet Potato Pie With Gingersnap Crust Recipe

Ingredients

• 25 gingersnap cookies
• 4 tablespoons butter, melted
• 3 tablespoons butter, 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

Instructions

1. Heat the oven to 325°F.
2. Place 25 gingersnap cookies in the bowl of a food processor; pulse until fairly fine, yielding about 1 cup of crumbs.
3. Transfer the crumbs to a medium bowl and stir in 4 tablespoons of melted butter. Press the mixture firmly into the bottom and sides of a 9-inch pie tin.
4. Bake the crust until set and slightly darkened, around 12-15 minutes, being careful not to overbake. Set aside to cool.
5. Increase the oven temperature to 375°F.
6. Fill a small saucepan with water and add the sweet potato chunks. Bring to a boil, then reduce the heat and simmer until the potato is very tender, about 12 minutes. Drain and set aside.
7. In a separate bowl, combine 2 1/2 tablespoons of all-purpose flour, 1/2 teaspoon of salt, 3/4 teaspoon of ground ginger, 3/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of clove; set aside.
8. Pass the cooked sweet potato through a food mill or potato ricer into the bowl of an electric mixer. Add 1/4 cup of sugar, 3 large eggs, and 1 cup of condensed milk. Mix until fully combined.
9. Stir in the remaining 3 tablespoons of melted butter until smooth, then add the reserved flour mixture and combine well.
10. Pour the sweet potato filling into the cooled gingersnap crust and bake until set, about 30-35 minutes. Serve at room temperature with a dollop of whipped cream if desired.