Sweet Potato Pie

[crafty_packrat]

This is a lovely alternative to pumpkin pie, as it tastes similar and doesn't require scooping out pumpkin guts.


Ingredients

Crust

1/2 cup unsalted butter, melted
2 cups gingersnap crumbs

Filling
1 3/4 lbs of dark orange-fleshed sweet potatoes (2 large or 3 medium)
2 T unsalted butt, at room temperature, cut into small cubes
3/4 cup firmly packed light brown sugar
2 large eggs, beaten
1/2 cup unsweetened coconut milk
1/2 cup heavy whipping cream
1 t vanilla extract
1 t cinnamon
1 t freshly grated nutmeg (or 1/2 t nutmeg and 1/2 t mace)
1/2 t kosher or fine sea salt

Directions

1. Position one rack in the center of oven and a second in the lower third of the oven and preheat to 350F. Line a large rimmed baking sheet with parchment.


2. Butter a 9-in deep-dish glass pie plate with 1 t of melted butter. In a medium bowl, combine the gingersnap crumbs and the rest of the butter until the crumbs are evenly moist. Press the crumb mixture evenly in the bottom and up the side of the pie plate -- stop about 1/2 inch from the rim. Bake the crust in the lower third of the oven 10 to 12 minutes, until crisp and slightly browned. Let cool on rack.


3. Make the filling by piercing each sweet potato with a fork several times. Place on parchment-covered baking sheet, and roast until the potatoes are very tender and give easily when poked with a fork, approx. 1 to 1 1/2 hours. Remove from oven, cut each potato in half lenghtwise and let cool for 10 minutes.


4. Scoop the flesh from the sweet potato halves into a large mixing bowl, discarding the skin. Mash the potatoes with butter using a potato masher.Add brown sugar and continue. Using a wooden spoon or silicone spatula or mixer, stir in eggs, coconut milk, cream, vanilla, cinnamon, nutmeg (mace), and salt until mixture is light and smooth.


5. Carefully pour filling into the cooled crust. Place the pie in the center of the oven and bake until sides are slightly puffed, about 45 minutes. The very center will be slightly soft -- if it's soupy, bake for a few more minutes, until it only jiggles slightly when you move the plate. Turn off oven, set door ajar, and leave the pie in the oven for 10 minutes. Then transfer the pie to a wire rack and let cool completely.


6. Serve cooled, with whipped cream if desired

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I'm serving this for Thanksgiving, having bought purple sweet potatoes -- I'm hoping for a somewhat lavendar colored pie!