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.
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
Print Recipe
Pin Recipe
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
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
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
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
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
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
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.
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.
.
Stacy Rushton says
November 24, 2013 at 09:20Lovely post and a beautiful pie, Paula! It does sound quite easy so I am booking marking it to try next time I have guests to dinner. Thank you for hosting this great theme!
The Ninja Baker says
November 24, 2013 at 10:22Little things do make a huge difference, Paula. Gingersnap crust and sweet potato and pecan filling – oh my – what a combo. And, yes the color is perfect =) So very gourmet of you too to add fresh ground nutmeg!
Renee says
November 24, 2013 at 11:48It's so strange how your sweet potatoes are such a different color than the ones here. However, yesterday I "played" with purple sweet potatoes and can see how no matter the color it is the flavor that counts. I can see your pie is very flavorful and ginger does go so well with sweet potatoes.
Cher Rockwell says
November 24, 2013 at 12:18Gorgeous, Paula!
I am skipping the pie making this year, but if were making a pie I would so want this one on my table!
Alida says
November 24, 2013 at 12:21Paula, this pie is absolutely gorgeous! The combination of sweet potato pie with gingersnaps sounds delicious.
viviana seyahian says
November 24, 2013 at 12:32Great post, Paula! All the recipes sound delicious, thank you and your group for sharing with all of us. I am not familiar with those cookies, do you know where to get them? Have a great day!
wp_vknotes_admin says
November 24, 2013 at 12:42Las famosas Melitas de siempre Viviana! Es lo más parecido a menos que las hagas en tu casa.
viviana seyahian says
November 25, 2013 at 15:09noooo! esta vez las compro! gracias por el dato! muuy bueno lo del domingo!
viviana seyahian says
November 25, 2013 at 15:11Ahhh! sii, esta vez las compro! muy bueno lo del domingo! Sinceramente Paula, hay muy pocas blogeras tan completas como vos! Excelente!
Katy says
November 24, 2013 at 12:41I love sweet potatoes and have been looking for a good dessert recipe with them – I think this is it! It looks absolutely gorgeous, and perfect for a Thanksgiving/Hanukkah feast! Thank you for hosting 🙂
Sarah Reid says
November 24, 2013 at 13:10My mom would LOVE this, she is nuts for anything pecans and adores pumpkin pie too
Tammi @ Momma's Meals says
November 24, 2013 at 13:24I always say it's the little things that get me through the day, those little moments of thankfulness! This pie looks unbelievably delicious! WOW!
Susan says
November 24, 2013 at 14:08what a gorgeous pie Paula! I've come across different colored sweet potatoes often, some bright orange others quite pale. I think it just depends on the variety. Thank you so much for being a great host this week.
Martin D says
November 24, 2013 at 14:28I adore sweet potato pie. I've made it a few times over the years many ways, but your trumps them all! Pinning!
Alice @ Hip Foodie Mom says
November 24, 2013 at 14:41Paula, I love it! Your sweet potato knew what was up today! So glad you got a orangy-yellow one! 🙂 This was your first time making sweet potato pie?! By the looks of the gorgeous photos I would not have guessed that. this seriously look so delicious! and the gingersnap crumb pie crust?! omg! Up until recently, I never really cared much for gingersnap cookies. My new neighbor from right across the street brought us a huge plate full and I was hooked at the first bite. Guess I just needed to try a good cookie in order to like them. I am totally going to make this crust! yumm! and thank you for hosting today!!! Be online later for the chat! Cheers Paula!!!
Tara says
November 24, 2013 at 14:47Love your sweet potato pie Paula!! Thank you so much for hosting!! You photos are stunning as always, you make everything look to die for!!!
Heather Schmitt-Gonzalez says
November 24, 2013 at 15:14There is not a single thing that I don't love about this gorgeous pie! That thick, beautiful sweet potato filling is fantastic…and the crust, oh my! Oh, and you are hosting entirely un-dubiously (totally a word). 😉 Thanks for bringing this delicious menu together, Paula.
Nichole says
November 24, 2013 at 15:21This looks SO yummy, Paula!
Jamie says
November 24, 2013 at 16:08I adore pumpkin pie and always use the same traditional recipe – no condensed milk in sight! But I love the idea of the gingersnap crust – what a perfect pairing with pumpkin! I love the color and texture of your pie, too. We often find the white sweet potatoes here in France which are less sweet with a chestnutty flavor. Should try making it with those, too.
Dorothy at Shockingly Delicious says
November 24, 2013 at 17:04Fantastic pie! I want it for my Thanksgiving dessert. Or maybe for tonight! Thank you for hosting.
german in pdx says
November 24, 2013 at 17:06I absolutely agree with you, Paula. There is such great comfort in transitions – it covers you like a nice cozy blanket.
Your sweet potato pie sounds amazing and I would love to have a slice of this delicious pie on my plate.
Thank you so much for hosting, Paula 🙂 ~ Beate
Cheryl King says
November 24, 2013 at 17:14Wow, who knew something so good could be so easy! This looks and sounds yummy. I'll have to try it (sometime after TGD, my hands are already full for this year, lol). I've never made a sweet potato pie either, but it's certainly on my list of things to try, and now I have an awesome recipe. Thanks for sharing and especially for hosting this fun #SundaySupper! HUGS & Happy Thanksgiving!
Lori @ Foxes Love Lemons says
November 24, 2013 at 17:51Great job hosting this week, Paula, and thank you! I've actually never made (or even eaten!) sweet potato pie. I'm thinking this might make a good Christmas Day dessert for this year. Gingersnaps are so tasty!