Gorgeous and delicious, this Sweet Potato Pie is very easy to make and perfect for the holiday season!
A gingersnap crust paired with a filling that includes condensed milk and pecans. It can be made in advance and comes together in 20 minutes if you have the puree ready.
For the gingersnap crust:
- 2 cups (200g) ground gingersnaps or other ginger cookie
- 1/2 cup (115g) unsalted butter, melted
For the filling:
- 1 1/2 cups (about 13 oz raw) sweet potato puree (or yam puree)
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Grated fresh nutmeg (about 10 gratings)
- ¼ cup (50g) dark brown sugar
- 3 eggs, at room t°
- 1 cup condensed milk (less than a can)
- 3 Tbs (45g) butter, melted
- ½ cup pecans, coarsely broken (optional)
- Maple syrup (to serve)
- Whipped cream and extra pecans (to serve, optional)
For the gingersnap crumb crust:
- Preheat oven to 325ºF /160ºC
- In a food processor, ground cookies. Don’t wash the food processor.
- Add melted butter and pulse until it’s like wet sand.
- Dump it onto a glass 9-inch (24cm) 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 a bit and dries. Reserve on a wire rack while you make the filling.
- Leave the oven on.
For the filling:
- Pierce sweet potatoes with a fork 5 or 6 times each.
- Cook in the microwave oven for about 5 to 7 minutes, or in an electric oven for about 45 minutes, or until very soft when pierced with a fork.
- Let cool until you can handle them, cut in half 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.
Tips & tricks for making this recipe:
Cookie crust: if in doubt, err on the wet side and add an extra tablespoon of melted butter, especially if you want to serve the pie out of the pan (you should use a springform pie pan!). When pressing the cookie mixture, start with the side and work your way up to the center, it’s the best way to make sure you don’t run out of cookie mixture for the angles and sides, especially the angles where the bottom and sides meet. Make sure it’s well pressed and no spots remain without cookie mixture.
Make-ahead: the sweet potato puree and the crust can be made ahead. Keep the puree refrigerated and covered.
Storing: this pie keeps well for a few days in the refrigerator.
Pumpkin pie: substitute the sweet potato puree for canned pumpkin!
Keywords: sweet potato pie, yam pie