Sweet-Potato Pie with Gingersnap Pecan Crust Recipe
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just...
Keywords
- pie
- southern
- sweet potato
- pecan
- food processor
- gourmet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Cooking tools:
- Pie dish
- Oven
- Plastic wrap
- Peeler
- Cooling rack
- Refrigerator
Ingredients
- 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
- Flour for dusting
- 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
- 1/2 cup finely chopped pecans (2 ounces), toasted
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 2 lb sweet potatoes (4 medium)
- 1/2 cup sugar
- 1/3 cup water
- 3 large eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup whole milk
- 1 tablespoon dark rum
- 1/2 teaspoon vanilla
- Accompaniments: lightly sweetened whipped cream and toasted pecans
- a 10-inch glass or ceramic pie plate (6-cup capacity)
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