Sweet-Potato Pie With Gingersnap Pecan Crust Recipe

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Sweet-Potato Pie With Gingersnap Pecan Crust
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Ingredients
15
Count
Nutrition
361
Calories
Total time
80
Minutes
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Ingredients:

  • 5 tbsp unsalted butter, melted , plus additional for buttering pie plate
  • flour , for dusting
  • 2 tbsp sugar
  • 1/8 tsp salt
  • 2 lbs sweet potatoes (4 medium)
  • 1/2 cup sugar
  • 1/3 cup water
  • 3 large eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1 tbsp dark rum
  • 1/2 tsp vanilla

Directions:

  1. Make crust:.
  2. Put oven rack in middle position and preheat oven to 350°F Butter and flour 10 pie plate, knocking out excess flour.
  3. 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.
  4. Make filling:.
  5. Increase oven temperature to 400°F.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve warm or at room temperature.
  11. Cooks' notes:.
  12. • Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.
  13. • Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.08 Kcal (1512 kJ)
Calories from fat 144.74 Kcal
% Daily Value*
Total Fat 16.08g 25%
Cholesterol 89.24mg 30%
Sodium 298.32mg 12%
Potassium 534.78mg 11%
Total Carbs 48.19g 16%
Sugars 18.74g 75%
Dietary Fiber 4.48g 18%
Protein 7.19g 14%
Vitamin C 2.3mg 4%
Vitamin A 1.2mg 41%
Iron 2.8mg 16%
Calcium 93.2mg 9%
Amount Per 100 g
Calories 173.56 Kcal (727 kJ)
Calories from fat 69.57 Kcal
% Daily Value*
Total Fat 7.73g 25%
Cholesterol 42.89mg 30%
Sodium 143.39mg 12%
Potassium 257.05mg 11%
Total Carbs 23.16g 16%
Sugars 9.01g 75%
Dietary Fiber 2.15g 18%
Protein 3.45g 14%
Vitamin C 1.1mg 4%
Vitamin A 0.6mg 41%
Iron 1.3mg 16%
Calcium 44.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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