| | Sweet Potato Pie with Gingersnap |
| | Crust |
| | Cookbook | Martha Stewart |
| | Category Name | Pie |
| | Servings | 9 | Tools |
| | Serving Size |
| | Yield | 1.00 | Yield Unit | nine-inch pie |
| | Quantity | Unit | Pre-instructions Ingredient Post-instructions |
| | 25 | gingersnap | cookies |
| | 4 | Tablespoon(s) | butter, melted, plus |
| | 3 tablespoons, |
| | melted and cooled |
| | 1 | Medium | (8 ounces) sweet |
| | potato, peeled and |
| | cut into large |
| | chunks |
| | 2 1/2 | Tablespoon(s) | all-purpose flour |
| | 1/2 | Teaspoon(s) | salt |
| | 3/4 | Teaspoon(s) | ground ginger |
| | 3/4 | ground | cinnamon |
| | 1/4 | Teaspoon(s) | ground nutmeg |
| | Pinch ground |
| | cloves |
| | 1/4 | Cup(s) | sugar |
| | 3 | Large | eggs |
| | 1 | Cup(s) | condensed milk |
| | Whipped |
| | cream(optional) |
| | Method |
| | 1. Heat oven to 325°. 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. |
| |
| | 2. Turn oven up to 375°. 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. |
| | 11/18/2004 10:25:39 AM | Page 1 of 2 | Sweet Potato Pie with Gingersnap Crust |