Pecan pie and sweet potatoes are two Thanksgiving favorites, so why not enjoy this amazing pie with your two favorites in one. The gingersnap crust sets the stage for the perfect blend of pecan filling and sweet potato mixture that captures the best of what Louisiana has to offer.
Serve at room temperature or warm from the oven (and it’s great topped with whipped cream). Either way, be sure to snag a piece before it’s gone!
Sweet Potato Pecan Pie in Ginger Snap Crust
8 to 10
- 1 1/4 cups gingersnap cookie crumbs
- 2 tablespoons butter, melted
- 3 1/2 teaspoons vanilla extract, divided
- 1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup fresh mashed cooked sweet potatoes
- 2 eggs, divided
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 egg whites
- 2/3 cup dark corn syrup
- 1/2 cup sugar
- 2/3 cup pecans, chopped
Heat oven to 350 F.
Combine gingersnap crumbs, butter, and vanilla in a pie pan, then press the mixture onto the bottom and up the sides of the pan. Bake for 10 minutes, then allow to cool slightly.
In a mixing bowl, blend together mashed sweet potatoes, one whole egg, brown sugar, cinnamon, and nutmeg. Spread evenly on bottom of pie crust.
In a mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar, and vanilla until mixture is creamy. Stir in pecans.
Carefully spoon mixture over sweet potato layer. Bake 50 to 60 minutes, until filling is set around edges or until knife inserted halfway between center and edge comes out clean. Cool and serve.
Terrific Tidbit: Place gingersnaps in a food processor or blender to process into fine crumbs.
Holly Clegg is a bestselling national cookbook author, with over 1 million cookbooks sold. She is the author of “Trim & Terrific Gulf Coast Favorites: Over 250 easy recipes from my Louisiana Kitchen.” Visit her blog at TheHealthyCookingBlog.com