Even if you don’t care for sweet potatoes, chances are you’ll like this pie.
Gingersnap Cookies Crust:
25 gingersnap cookies
4 Tbsp. (1/2 stick) melted butter
Filling:
1 good sized sweet potato, peeled &; chunked
1 1/2 Tsp. flour
1/2 tsp. kosher salt
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. (or a pinch) of ground cloves
1/4 cup sugar
3 large eggs
1 cup sweetened condensed milk
3 Tbsp. melted butter
Preheat your oven to 325 degrees. Place the cookies in a food processor and pulse until fine. Or you can place in a zip lock bag and crush with a rolling pin. Put them in a bowl and stir in the melted butter. Press crumb mixture into the bottom and sides of a 9-inch pie plate or tin. Bake for 12 minutes. Set aside.
Then turn the oven up to 375 degrees. Peel and chunk the potato, place it into a saucepan and cover with cold water. Bring to a boil, reduce to simmer and simmer for 15 minutes. Drain.
Combine the flour, salt, ginger, cinnamon, nutmeg and cloves in a bowl and set them aside.
Put the drained potatoes into the an electric mixer bowl, or a large bowl. Add the sugar, eggs, and condensed milk. Mix them until combined, then add the other 3 Tbsp. of butter. Add the flour mixture and combine. Pour this filling into the crust and bake until it’s set – this takes about 35 minutes. Place on cooling rack. Serve at room temperature. Dig in!