Sweet potato pie with gingersnap crust and maple whipped cream
A delicious twist on the traditional pumpkin pie. No fussing with pie dough when you make our easy gingersnap crust. We prefer our pie on the less-sweet side, served with sweetened maple whipped cream.
2 medium yams
1 teaspoon minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups half-and-half cream
2 egg yolks
1 cup sugar
1 1/2 cups gingersnap crumbs (about 8 ounces of cookies)
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon coarse salt
Maple whipped cream
1 cup heavy whipping cream
1/4 cup maple syrup
For crust, preheat oven to 350°F. In food processer place gingersnaps and pulse a few times until coarsely ground. Pour crumbs into bowl, mix in sugar, butter and salt, and stir until well combined. Press into a deep-dish pie plate. Bake for 10 minutes. Cool completely.
For filling, on a foil-lined baking sheet, roast yams at 350°F for 1 1/2 hours until fully cooked. Remove from oven and let cool slightly before removing skins, reserving flesh. Measure 2 cups roasted yams. Set aside.
Preheat oven to 375°F. In small pot over medium-low heat stir yams with spices, mixing with a wooden spoon for 5-8 minutes until some of the water has been cooked out and yams are smooth. Remove from heat and whisk in cream, then eggs and yolks, one at a time. Add sugar. Pour into the prepared crust. Bake for 35-45 minutes until filling has almost set and centre still jiggles slightly. Cool completely.
For maple whipped cream, whip cream and maple syrup with electric mixer until soft peaks form. Serve pie with maple whipped cream.
Roast your yams in their skin a day or two before you make the pie and it will come together in no time.