Rating:

5.0 (1 vote)

For me, the highlight of a Thanksgiving meal is pie. I adore making and eating pies and I think you should put just as much thought into holiday desserts as the rest of the meal. If making your own pie crust seems like a chore, try a crumb crust like this one. Instead of traditional graham crackers, I used gingersnaps, which are perfect for the season and add another layer of spice. The Good Foods Market & Café always has a variety of sweet potatoes that are perfectly suited for this velvety smooth and beautifully bright pie filling. I bake my sweet potatoes in the oven until they're tender, then peel and puree them until smooth. This sweet potato pie isn't overly sweet and is a nice option next to the rich cheesecakes and tooth-achingly sweet pecan pies that we all know and love.

1 cup gingersnap crumbs (from about 25 gingersnap cookies)
4 tbsp butter, melted
2 cups mashed sweet potatoes
2/3 cup brown sugar
¼ cup maple syrup or agave nectar
3 eggs
¾ cup milk
¾ teaspoon cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp vanilla (can substitute 2 tbsp bourbon if desired)
½ tsp salt

Combine the gingersnap crumbs and melted butter. Press into the bottom and up the sides of a 9 inch pie dish. Bake at 350 for 10 minutes. Remove from oven and allow to cool slightly.

Meanwhile, combine the sweet potatoes, brown sugar, maple syrup, eggs, milk, cinnamon, ginger, nutmeg, vanilla, and salt. Pour over the crust and bake until set, about 30-40 minutes. Allow to cool completely before cutting.