SWEET POTATO PIE WITH GINGERSNAP CRUST
Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 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.
- Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
- In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
- Pass potato 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.
SWEET POTATO PIE WITH GINGERSNAP CRUST
Make and share this Sweet Potato Pie With Gingersnap Crust recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F
- Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside.
- Turn oven up to 375°F Fill a small saucepan with water. Add potato; bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
- In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
- Pass potato 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, 30-35 minutes. Serve at room temperature with whipped cream, if desired.
Nutrition Facts : Calories 272.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 86.1, Sodium 330.6, Carbohydrate 39.5, Fiber 0.9, Sugar 25.8, Protein 5.8
SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST
Provided by Kardea Brown
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
- Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
- To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
- Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
- For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
- Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.
SWEET POTATO PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 375 degrees F.
- Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle.
- While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside.
- While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately.
GINGERSNAP SWEET POTATO PRALINE PIE
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.
Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
From Gourmet Magazine- not too sweet pie that goes well with freshly whipped cream! (Cooking time does not include baking the potatoes)
Provided by That Napa Chicken R
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make crust:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour 10" pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:.
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
- Cooks' notes:.
- • Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
- • Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.
Nutrition Facts : Calories 314.6, Fat 14.8, SaturatedFat 6, Cholesterol 101.2, Sodium 208.9, Carbohydrate 40.7, Fiber 4.1, Sugar 20.8, Protein 5.5
SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST
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 emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.
Categories Ginger Dessert Bake Thanksgiving Sweet Potato/Yam Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
- Make filling:
- Increase oven temperature to 400°F.
- Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
- While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
- When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
- Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
- Serve warm or at room temperature.
SWEET POTATO-GINGERBREAD MERINGUE PIE
This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without parbaking it. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 10 servings.
Number Of Ingredients 23
Steps:
- Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. Combine egg yolk and 2 tablespoons ice water; slowly add to processor until dough holds together, adding remaining ice water, if needed, 1 tablespoon at a time. Shape dough into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Cool slightly; peel and mash to yield about 4 cups. Reduce oven setting to 350°. , On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., For filling, beat sugar, butter, pie spice and salt until blended. Add eggs and vanilla; beat in cooled sweet potatoes until smooth. Add filling to chilled crust. Bake on bottom rack until a knife inserted in center comes out clean, 40-45 minutes. Keep warm., Meanwhile, for meringue, combine sugar, water, molasses and salt in a small saucepan over medium-high heat; , using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As molasses mixture cooks, preheat broiler. Beat egg whites, cream of tartar and spices on medium speed until soft peaks form. While beating, gradually drizzle hot molasses mixture over egg whites; continue beating until stiff glossy peaks form. Spread meringue over warm pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack.
Nutrition Facts : Calories 609 calories, Fat 22g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 663mg sodium, Carbohydrate 96g carbohydrate (64g sugars, Fiber 5g fiber), Protein 9g protein.
SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST
Categories Milk/Cream Rum Food Processor Ginger Nut Dessert Bake Thanksgiving Vegetarian Walnut Sweet Potato/Yam Fall Chill Bon Appétit Pescatarian Peanut Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
- Make filling:
- Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
- Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.
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