I am so happy that I am getting better at making up baking recipes, because they are so much harder! So my pregnant sister requested Sweet Potato Pie for Thanksgiving and I, of course, will oblige her. So here is my recipe for Sweet Potato Pie....you will NOT be dissapointed!
Sweet Potato Pie with Gingersnap Crust
Crust:
30 gingersnap cookies ( I used keebler), crushed in food processor
7 Tbsp. butter, melted
Preheat oven to 325 degrees F. Mix gingersnap crumbs with melted butter and put in a 9 inch pie plate and press in and up the sides. Bake at 325 degrees F for 15 minutes.
Filling:
3 med size (about 1 and 1/2 lbs) sweet potatoes, cooked and peeled
1/4 C butter, softened
1 (14 oz can) sweetened condensed milk
1 Tbsp orange zest
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
1/4 tsp salt
2 eggs, slightly beaten
1 Tbsp mascarpone cheese
Preheat oven to 350 degrees F. In large mixer bowl, beat cooled peeled sweet potatoes with butter until smooth. Add remaining ingredients and mix well. Pour into cooled pie crust and bake 50-55 minutes until toothpick inserted into middle is dry. Cool and serve. I usually make this a day ahead
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