Sweet Potato Pie with Gingersnap Crust
Serve as an alternate to pumpkin pie. Recipe courtesy of Martha Stewart Living Magazine.
MAKES ONE 9-INCH PIE
25 gingersnap cookies
4 tablespoons butter, melted, plus 3 tablespoons melted and cooled
1 medium sweet potato (8 ounces), peeled and cut into large chunks
2½ tablespoons all-purpose flour
½ teaspoon salt
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ ground nutmeg
Pinch of ground cloves
¼ cup sugar
1 cup condensed milk
Whipped cream (optional)
1. Heat oven to 325°. Place cookies in the bowl of food processor; pulse until fairly fine to yield 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
2. Turn up oven to 375°. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until very tender, about 12 minutes.
3. In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
4. Drain potato, and pass 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 to 35 minutes. Serve at room temperature with whipped cream, if desired.