After complaining about the anemic color of sweet potatoes while making this sweet potato swirl bread, I opened one up today as I was making the filling for this awesome sweet potato gingersnap pie, my first with this vegetable, and to my surprise it was orangy-yellow. So weird.

Or not, since today I’m hosting – rather dubiously because Heather and Renee are backing me up like they always do! – this Thanksgiving and Hanukkah event with the Sunday Supper group. Maybe my sweet potato decided to join in with the traditional recipes and produced a color worthy of this holiday.

So, do you have your menu planned? Did you try to squeeze more than your two hands and kitchen allowed? Are you stressing over it already?

Whatever your feelings are, we have put together the best recipes. We’re cooking and baking from the heart, as we always do, but this is an extra special moment to be thankful and marvel at the wonderful persons that surround us.

It’s extra cheesy, but life is made up of small details – everyday smiles from your kids, a hug from your partner, an eager face waiting anxiously for your arrival, a thank you in the street when you least expect it.

Little things.

Now, about the food. This is my first time making sweet potato pie. Who knew it was so good?

Most of you did, and I’m having a new found interest in traditional recipes. Though I don’t think the condensed milk in this filling qualifies as vintage, it’s a simple pie, perfect to serve to those who want to have their favorites year after year, and are close to slashing your hand if you dare complicate things too much, or try a new recipe because you’re bored up to your eyeballs with the same mixing and baking.

I understand them. It’s comfort food you guys. All those traditions make us feel safe, and food is a big part of it all.

The crust is a gingersnap crumb one, easy and good. The filling is as easy as pie. Which really is not a good saying, since pie is not exactly baking 101, some can be quite hard to master. Although this one can fit well in the category. It’s all made in the processor and the sweet potatoes baked in the microwave.

It is easy as pie. And good as a great pie.
And sweet too if you’re into that kind of dessert.

A special thank you to this group, may you all have a fantastic holiday and be able to hug those you love.

Sweet potato gingersnap pie

Yield: 8 servings 1x

Scale

Ingredients

For the gingersnap crumb crust:

6 oz 25 cookies gingersnap cookies
4 Tbs 60g butter, melted

For the filling:

12 oz raw sweet potatoes
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
Grated fresh nutmeg (about 10 gratings)
¼ cup muscovado (dark brown sugar)
3 eggs
1 cup condensed milk
3 Tbs butter (melted)
½ cup pecans (coarsely broken)
Maple syrup (to serve)
Whipped cream and extra pecans (to serve, optional)

Instructions

For the gingersnap crumb crust:

Preheat oven to 325ºF /160ºC
In a food processor, ground cookies. Add melted butter and pulse until it’s like wet sand.
Dump it onto a glass 8-inch (22cm) pie dish. With the aid of a spoon or your hands, evenly pat the crumbs onto the bottom and sides of the pan. Try to make it as even as possible and make sure it’s firmly pressed.
Bake for 15 minutes, until it darkens and dries. Reserve on a wire rack while you make the filling.
Don’t wash the food processor.

For the filling:

Pierce sweet potatoes with a fork 5 or 6 times each. Cook in the microwave oven (or regular) for about 5 to 7 minutes, until soft. Let cool until you can handle them, and scoop out the pulp.
In the same processor you used for the crust, put the sweet potatoes, salt, cinnamon, ginger, nutmeg and sugar, and pulse until it’s well mixed. Don’t worry if the potatoes aren’t very smooth.
Add the eggs, condensed milk and mix until smooth. Add butter and pulse until it’s an even batter. It will be quite liquid.
Pour the filling carefully into the baked crust, sprinkle the pecans on top, and return to the oven for about 30 minutes, until the center is set.
Let cool to room temperature and serve with a drizzle of maple syrup or whipped cream.

adapted from Martha Stewart Living magazine, November 1999

Our Thanksgiving and Hanukkah Recipes

FIRST COURSE / APPETIZERS

Harvest Soup from Bea of The Not So Cheesy Kitchen

Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina

Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures

SAVORY BREADS + STUFFING

Cloverleaf Rolls from Micha of Cookin’ Mimi

Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs

Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings

SIDE DISHES

Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes

Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc

Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking

Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom’s Custard Pie from Courtney at Neighborfood

No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner

Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world.
Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!

Comments

Sarah Reid says
December 1, 2013 at 03:19
A perfect holiday pie!
Alaiyo Kiasi-Barnes says
December 1, 2013 at 01:53
Your photos are so lovely, and the pie looks so scrumptious. The only pie that has turned out perfectly for me has been a sweet potato pie. However, it didn't look as perfect as yours!
Happy Holidays,
Alaiyo
Terra says
November 29, 2013 at 22:26
It is funny, I have lived in the south for four years now. Yet I still have not made sweet potato pie. I love your gingersnap crust. Your combo of flavors is just beautiful! Hugs, Terra
Cindys Recipes and Writings says
November 28, 2013 at 17:47
Thanks again for hosting, Paula. I am a sweet potato pie fan and I love the idea of a ginger crust!
Karen (Back Road Journal) says
November 27, 2013 at 13:42
If never had sweet potato pie but I can just imagine how delicious yours is…especially with the gingersnap crust.
Sarah | Curious Cuisiniere says
November 26, 2013 at 03:20
Such beautiful pictures, as always Paula! I have been wanting to make sweet potato pie for a while now, and I love the ginger and pecan you use here, so I think this will be the one I try!

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Sweet Potato Pecan Gingersnap Pie