Sweet-Potato Pie with Gingersnap Pecan Crust

180 mins (prep 45)
15 ingredients
makes 8 servings
In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling—the pie will taste no less delicious.

Categories:  american , fall , thanksgiving , pie~tart ,
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Serving Size (152.43 g)
Servings 8
Amount per Serving
Calories 236.91 Calories from Fat 68.04
% Daily Value *
Total Fat 7.56g 93.02%
Saturated Fat 4.77g 190.78%
Trans Fat 0.3g %
Cholesterol 19.87mg 53.0%
Sodium 174.95mg 58.32%
Total Carbohydrate 41.72g 111.26%
Dietary Fiber 3.49 g 111.68%
Sugars 23.44 g %
Protein 1.87g 29.86%
Vitamin A 16319.54IU% Vitamin C 2.73mg%
Calcium 38.43mg% Iron 0.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
flour for dusting, finely crushed gingersnap cookies, finely chopped pecans, large eggs, dark rum, or, a, special equipment, accompaniments, sweetened whipped cream, toasted pecans