Finally I am posting the recipe that uses those over-baked gingersnaps!  Everyone here loved this pie!

It tastes like pumpkin pie…only better! Cassia said that she liked this even though she doesn’t like pumpkin pie.

Problem with making something gluten free that everybody likes is that I have to guard it, or it’ll be gone! 🙂

Sweet Potato Pie with Gingersnap Crust

For crust

• 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
• Flour for dusting
• 1-1/2 cups finely crushed gingersnap cookies 
• 2 tablespoons sugar
• 1/8 teaspoon salt

For filling

• 2 lb sweet potatoes (4 medium)
• 1/2 cup sugar
• 3 large eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2/3 cup whole milk
• 1/2 teaspoon vanilla

Make crust:

• Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
• Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.

Make filling:

• Increase oven temperature to 400°F.
• Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
• When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, sugar, and vanilla, and blend until combined well.
• Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
•  Serve warm or at room temperature with whipped cream or ice cream.

 Delicious!!!  Take full advantage of that whipped cream if you can have dairy!! 😀

{This post was entered in the Simply Hot Recipes for November at The Crazy Kitchen.}