Roasted Sweet Potato Pie with Bourbon, Topped with Gingersnap and Toasted Pecans

Roasted Sweet Potato Pie with Bourbon, Topped with Gingersnap and Toasted Pecans

Title: The Best Holiday Pie: Sweet Potato Casserole with Gingersnap & Pecan Crust

Yield: 8 SlicesDifficulty: MediumPreparation Time: 30 minutesTotal Time: 3.5 hours (includes cooling)

Ingredients:

• For the Pie Crust
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/3 cup shortening
• 5 tbsp ice water
• For the Sweet Potato Filling
• 3 medium sweet potatoes
• 3/4 cup packed brown sugar, plus 1 tbsp
• 1 cup evaporated milk
• 3 eggs
• 1 1/2 tsp ground cinnamon, divided
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup bourbon or 2 tsp extract (optional)
• For the Gingersnap & Pecan Topping
• 10 gingersnap cookies, crushed
• 1/2 cup pecan pieces
• 1 1/2 tbsp melted butter
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon

Instructions:

1. Heat your oven to 400°F (204°C). Wash, then roast the sweet potatoes for 45 minutes until soft. Remove, let cool, and scoop out the flesh, discarding the skins.
2. Combine the flour and salt for the crust in a large bowl. Mix in the shortening until the mixture is crumbly. Gradually add the ice water until the dough pulls together. Roll it out into a 10-inch round on a floured surface, then place it into a pie dish, crimping the edges. Set aside.
3. Mix together the sweet potatoes, 3/4 cup brown sugar, evaporated milk, eggs, 1 tsp cinnamon, pumpkin pie spice, and bourbon (if using) for the filling. Pour this mixture into the prepared pie crust and bake it at 400°F for 15 minutes.
4. Reduce the oven temperature to 350°F (177°C) and cook the pie for an additional 35-40 minutes or until the center is set. Set it on a cooling rack.
5. For the topping, mix the crushed gingersnaps, pecans, melted butter, remaining 1 tbsp brown sugar, the remaining 1/2 tsp cinnamon, and any remaining bourbon (if used) until just moist. Sprinkle this mixture onto the baked pie and let it cool for at least 2 hours at room temperature.
6. Serve with whipped cream, if desired. Transfer 1 cup heavy whipping cream, 1 tsp vanilla extract, and 1/4 cup powdered sugar to a mixing bowl and whip with an electric mixer until thickened and creamy, about 3 minutes.

Enjoy this scrumptious holiday pie that will surely become a favorite tradition in your family! For a twist, you can replace the pecans with walnuts or toss in mini marshmallows to your filling or topping.

1. This dessert, the Sweet Potato Casserole with Gingersnap & Pecan Crust, provides nutrition and a unique taste that yields 8 delicious slices.
2. For those seeking a dessert recipe, this medium-difficulty Sweet Potato Casserole can be whipped up in just 30 minutes of preparation, thanks to clear and sure instructions.
3. As an interesting alternative, you could adapt this dessert recipe by using an electric mixer for the whipped cream topping, or swap the pecans for walnuts within the Gingersnap & Pecan Crust to add a new twist to the traditional Sweet Potato Casserole.

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