Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sweet Potato Pie with Gingersnap Crust 3.8 (30) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2020 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch pie Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie. Ingredients 25 gingersnap cookies 7 tablespoons butter, melted and cooled 1 medium sweet potato (8 ounces), peeled and cut into large chunks 2 ½ tablespoons all-purpose flour ½ teaspoon salt ¾ teaspoon ground ginger ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of ground cloves ¼ cup sugar 3 large eggs 1 cup condensed milk Whipped cream (optional) Directions Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside. Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain. In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside. Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired. Rate it Print