I haven't had a oven to bake in for quite some time. I was to say the least, giddy to make dessert for our second Thanksgiving with my extended family. This recipe was a combination of a couple of different recipes I've had twirling around in my head. The crust is a simple crumb crust made from some gluten free gingersnaps my folks had and oodles of chopped roasted pecans all held together with a generous portion of good butter. I had it in my head that I wanted some chocolate ganache in the mix too so I melted down some dark chocolate, and of course, more butter. I layered that on top of the gingersnap crust and let that set while I prepared the filling. You can also substitute any other winter squash for the sweet potatoes. I suspect that sugar pumpkin, butternut or kuri squash would all be tasty.
Sweet Potato Pecan Pie with Ginger Snap Crust
1 3/4 cups gingersnap crumbs, about a dozen cookies
1/4 cup packed brown sugar
1/2 cup toasted pecans, chopped
4 tablespoons (1/2 stick) unsalted butter, melted
Chocolate Ganache (optional)
1 cup dark chocolate chip
2 tablespoons butter
In a medium bowl, combine the gingersnap crumbs, sugar and pecans. In a 10 inch pie/tart pan, press gingersnap mixture into the pan, pushing the crust up the sides of the pan. Set aside. In a double boiler, melt dark chocolate and butter in a pan until smooth. Pour chocolate over crust and put in the refrigerator.
2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
3/4 cup packed brown sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter
1 1/4 cup (10 ounces) evaporated milk, divided
1/3 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1/2 a vanilla bean, scrapped
1 1/2 cup pecans
Preheat oven to 375. Peel the sweet potatoes and and dice into chunks. In a large pot add the sweet potatoes and cover with water and bring to a boil. Boil until soft, about 15 minutes. Drain into a colander. In the same pot, combine the potato pieces, brown sugar, spices, salt, butter and half the evaporated milk. Over a low flame, mash mixture until smooth. Remove from heat.
In another bowl whisk together the remaining evaporated milk, granulated sugar, eggs and vanilla. Pour over potato mixture. In the prepared pie pan, pour sweet potato mixture over the crust. Layer the pecans atop of the filling in a circular manor. On a baking sheet, bake for 15 minutes and then reduce heat to 325 and bake for an additional 25 minutes or until the pie is cook through. Gently shake the baking sheet and if the pie still jiggles, cook for an additional 10 minutes until firm.