Yam Pecan Pie in Gingersnap Crust

Staff Writer
Yam Pecan Pie in Gingersnap Crust
Holly Clegg

When you can’t decide between pecan or sweet potato pie, have them both. The gingersnap crust in this recipe sets the stage for the perfect blend of pecan filling and sweet potato mixture, and it captures the best of what Louisiana has to offer, and gets you into that Thanksgiving mood.

8
Servings
534
Calories Per Serving
Deliver Ingredients

Notes

TERRIFIC TIDBIT: Place the gingersnaps in a food processor or blender to process them into fine crumbs.

Ingredients

  • 1 1/4 Cup gingersnap cookie crumbs
  • 2 Tablespoons butter, melted
  • 1 1/2 Teaspoon vanilla extract
  • One 15-ounce can sweet potatoes, drained and mashed, or 1 cup fresh mashed cooked sweet potatoes
  • 2 eggs, divided
  • 1/4 Cup light brown sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 3 egg whites
  • 2/3 Cups dark corn syrup
  • 1/2 Cup sugar
  • 2 Teaspoons vanilla extract
  • 2/3 Cups pecans, chopped

Directions

Preheat the oven to 350 degrees.

Combine the gingersnap crumbs, butter, and vanilla in a pie plate, pressing against the mixture to spread it up the sides. Bake for 10 minutes, then remove from oven.

In a mixing bowl, blend together the yams, 1 egg, brown sugar, cinnamon, and nutmeg. Spread this mixture evenly on the bottom of the pie crumb crust.

In a separate mixing bowl, beat together the remaining egg, egg whites, corn syrup, sugar, and vanilla until this mixture is creamy. Then stir in the pecans.

Carefully spoon this over the yam layer. Bake the pie for 50-60 minutes or until filling is set around the edges or until a knife inserted halfway between the center and the edge comes out clean. Cool the pie and serve.

Yam Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Yam Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
18g
28%
Sugar
57g
N/A
Saturated Fat
4g
21%
Cholesterol
48mg
16%
Protein
7g
14%
Carbs
89g
30%
Vitamin A
504µg
56%
Vitamin B12
0.1µg
2%
Vitamin B6
0.3mg
15.2%
Vitamin C
6mg
9%
Vitamin D
0.3µg
0.1%
Vitamin E
1mg
7%
Vitamin K
3µg
4%
Calcium
65mg
7%
Fiber
4g
16%
Folate (food)
19µg
N/A
Folate equivalent (total)
19µg
5%
Iron
4mg
21%
Magnesium
59mg
15%
Monounsaturated
6g
N/A
Niacin (B3)
2mg
9%
Phosphorus
144mg
21%
Polyunsaturated
3g
N/A
Potassium
383mg
11%
Riboflavin (B2)
0.3mg
15.7%
Sodium
342mg
14%
Sugars, added
38g
N/A
Thiamin (B1)
0.1mg
9.3%
Trans
0.1g
N/A
Zinc
1mg
8%

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