Sweet Potato Pie with Gingersnap Streusel
Why this recipe? Sweet potato pie is a jewel of Southern desserts in the United States! Much like a pumpkin pie, sweet potato pie fills your kitchen with the aroma of cinnamon and allspice! The thick gingersnap crust and streusel topping make this an incredibly flavorful pie.
Did you Know: Sweet potato pie most likely originates from traditional African cuisine and was served as a savory vegetable side in the 18th century. It wasn't until the 19th century that sweet potato pie was commonly served as a dessert.
The Flip:
- Used 2% evaporated milk instead of whole milk. Cut 200 calories, 19g fat and 4g carbs
- Cut 1/3 cup brown sugar—reducing 249 calories, 64g carbs and 63g sugar
Ingredients:
- 2 cups Gingersnap crumb ( I used boxed Gingersnaps from the market)
- 5 1/2 Tbsp Unsalted Butter, melted
- 1 (29 oz) can Sweet Potatoes, drained and mashed
- 1 1/4 cup 2% Evaporated Milk
- 2/3 cup Brown Sugar, packed
- 4 large Eggs, beaten
- 1 1/4 tsp Cinnamon
- 1 tsp Allspice
- 2/3 cup coarsely crushed Gingersnaps
- 1/3 cup Brown Sugar
- 3 Tbsp Flour
- 2 Tbsp cold Unsalted Butter, cut up
Directions:
- In small mixing bowl; combine 2 cups of gingersnaps and melted butter; stir well. Firmly press crumbs into a 9 1/2 inch deep dish pie plate (on bottom and up sides); forming crust for pie.
- Bake pie crust at 350 degrees for 6 minutes. Remove and let cool.
- In mixing bowl; mix sweet potatoes, evaporated milk, brown sugar, eggs, cinnamon and allspice. Beat well. Pour into prepared pie crust. Bake at 350 degrees for 20-30 minutes or until top of pies sets just enough for streusel topping to be added.
- In small mixing bowl; combine 2/3 cup of crushed gingersnaps, brown sugar, flour; cut in cold butter until mixture is crumbly.
- Sprinkle streusel over top of pie and bake at 350 degrees for 15 minutes.
- Cover pie with foil and bake another 25 minutes or until pie is set. Cool on wire rack.
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