Cooler temperatures and Thanksgiving dinners are here! I grew up with an extreme pumpkin pie obsession but I honestly have never had a sweet potato pie until now. This pie is the total package: delicious spiced gingersnap crust, warm and savory yam filling, and a marshmallow-esque meringue topping. Your favorite thanksgiving casserole in pie-form! And isn’t it beautiful?
Candied Yam & Gingersnap Pie- from SpoonForkBacon
14 ounces ginger snap cookies, ground into crumbs
1 stick (1/2 cup) unsalted butter, melted
3 cups sweet potatoes, peeled, boiled and mashed- I used 3 large potatoes
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced
5 tablespoons salted butter, melted
2 tablespoons light brown sugar
1 tablespoon pure maple syrup, optional
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 large egg whites, room temperature
1 1/3 cup granulated sugar
1. Preheat oven to 350°F.
2. In a large bowl mix together the ginger snap crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. Place sweet potatoes in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 55 to 75 minutes or until the filling has set, but is slightly loose in the middle.
4. Allow pie to cool completely, about 2 hours.
5. For the meringue: Place egg whites into a stand mixer fitted with a whisk attachment or in a large bowl, if using a hand mixer. Beat eggs on medium- high speed until medium peaks form. With the motor running, begin adding the sugar, ¼ cup at a time until all the sugar has been added. Add the pinch of salt and continue to whip until stiff peaks form.
6. To serve: Generously top pie with meringue and broil for a few minutes. Serve.