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