Sweet Potato Gingersnap Streusel Pie Recipe

Directions:

1. Place cookie sheet on oven rack. Heat oven to 425°F
2. For filling, mash or process baked (peeled) sweet potatoes, set aside. Cream brown sugar and cream cheese, add remaining filling ingredients and sweet potatoes, mix until smooth.
3. For crust topping, crush gingersnap cookies (in ziploc with rolling pin or with food processor). Cut butter into crushed cookies until crumbly. Sprinkle over bottom of store-bought crust.
4. Poor sweet potato mixture into prepared pie crust. Bake on cookie sheet 15 minutes. Reduce oven temp to 350F; bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients, cutting in butter until crumbly. Carefully sprinkle streusel over pie filling. Bake 10-15 minutes longer or until knife inserted in center comes out clean and streusel is golden brown. Cool completely, about 3 hours. Serve with whipped cream, if desired. Store covered in refrigerator.