Sweet potatoes make a mouthwatering, creamy custard for the filling in this lightened-up pie with an easy gluten-free cookie crust. Serve with a dollop of whipped cream for dessert. Source: EatingWell.com, December 2016

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, about 1 1/4 hours. Carefully unwrap and set aside to cool. (Alternatively, poke holes in sweet potatoes with a knife or fork. Microwave on High until tender, 10 to 12 minutes.)

  • Reduce oven temperature to 350 degrees F.

  • Process gingersnaps in a food processor until finely ground. Transfer to a bowl, add 3 tablespoons melted butter and stir until well combined. Using a spoon, spread and pat the crumbs into the bottom and up the sides of a 9-inch pie pan. Bake until barely beginning to darken, 6 to 8 minutes.

  • Clean and dry the food processor work bowl. Peel the sweet potatoes and transfer to the food processor. Puree until smooth. Measure out 1 1/2 cups (if you have extra puree, reserve it for another use). Return the 1 1/2 cups of puree to the food processor. Add the remaining 2 tablespoons melted butter, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg and ginger; pulse until just combined. Spread the filling in the warm crust.

  • Bake the pie until firm to the touch and starting to puff around the edges, 35 to 45 minutes. Let cool completely on a wire rack, at least 3 hours.


Make-Ahead Tip: Loosely cover the pie and refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before serving; blot any moisture on top as needed.

Nutrition Facts

239 calories; 9.2 g total fat; 3.7 g saturated fat; 18 mg cholesterol; 50 mg sodium. 268 mg potassium; 36.6 g carbohydrates; 1.9 g fiber; 26 g sugar; 3.3 g protein; 7157 IU vitamin a iu; 7 mg vitamin c; 3 mcg folate; 92 mg calcium; 1 mg iron; 12 mg magnesium; 20 g added sugar;