Maple-Sweet Sweet Potato Pie
FarmPlate Mar 14, 2011 Recipes 0 comments
from the FarmPlate Kitchen
Old-fashioned gingersnaps, the hard ones that are so good for dunking in milk, make a delicious and easy crumb crust. Mi-Del organic gingersnaps are particularly good here.
2 cups (8 ounces) gingersnap cookie crumbs
3 tablespoons unsalted butter, melted
2 tablespoons demerara or raw cane sugar
2 generous cups cooked and mashed sweet potato
3 large eggs
¾ cup maple syrup, preferably dark amber
1 cup half-and-half
1 tablespoon bourbon or 2 teaspoons pure vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
A big pinch ground cloves
1 /8 teaspoon salt
Preheat the oven to 350ºF.
Combine the cookie crumbs, melted butter and sugar. Press into a deep 9-inch pie pan. Bake for 5 minutes and remove from the oven. Increase the oven temperature to 425ºF.
In a mixing bowl, beat the sweet potatoes and eggs until blended. Mix in the maple syrup, half-and-half, bourbon or vanilla, spices and salt. Pour into the pie shell.
Bake for 10 minutes, then lower the oven temperature to 350ºF and bake until set, about 25 minutes more.