Saturday, November 21, 2009

Sweet Potato Pie

I love pumpkin pie.  But, I love my hubby more.  Seeing as he's allergic to pumpkin, we don't eat it in our house, and I haven't had a slice of it in ... too long.

This year, I tried a new pie -- Sweet Potato Pie -- and I love it.  I love it because it reminds me of pumpkin, but is more robust than pumpkin pie.  I love it because it's healthy -- sweet potatoes are good for you, you know.  I love it because my hubby can eat it too.  I love it because it has a yummy crust.  The crust is made from whole wheat molasses crinkles.... possibly the best crust ever.

For our first attempt, we used crushed cookies to make the pie crust.  After the pie was in the oven, I got to thinking that I should make the crust with the dough from the cookies, which would reduce the use of butter to get the cookies to stick together and form a crust.  I haven't actually tried this yet, but you can find my thoughts on how to do it under the * at the bottom of this post.    

Sweet Potato Pie with Molasses Crinkle Crust - SnoWhite

~8 large molasses crinkles*
1-3 T butter

1 can (12oz) evaporated milk
2 C sweet potato puree
1/2 C packed brown sugar
2 eggs
2 tsp. ginger
1 tsp. pumpkin pie spice
1/4 tsp. salt

Preheat oven to 350.

Crumble cookies into a medium sized bowl, and mix in butter until the cookies easily stick together.

Press into a pie plate. Be sure to get a little cookie up the side (mine could have gone up higher).

Pre-bake the crust just a little (this becomes especially important if you are using raw cookie dough to make the crust); about 10 minutes until lightly browned.

Meanwhile, combine the filling ingredients in a bowl.

Mix well.

Pour into the pre-baked crust. (and, now, turn up your oven to 425)

Place pie on a cookie sheet in the oven heated to 425.

Bake the pie for 15 minutes at 425, and then reduce the heat to 350.
Continue baking for about 45-50 minutes more.

Pie is done when the center is set (you can check this by cutting into the center of the pie).

Allow the pie to cool before serving.

Pie is best eaten within 2-3 days of making. :) But, it won't last that long.

*You can also use about 1/2-1 C dough pressed into an 8-inch pie plate to form a crust.  Pre-bake the crust for about 8-10 minutes, before adding the topping.

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  1. Yum! I am so glad that you've found a way to enjoy all of your favorite pumpkin treats without putting FP at risk.

  2. Can I make the sweet potato puree from just buying sweet potatoes and cooking them?

  3. Another question, for the crust I can just make the molasse cookie dough and form that into the pie plate? I am thinking of making this to bring to Grams for Thanksgiving dinner. Thanks for your time.

  4. This looks and sounds so good. That combination of ingredients is unbeatable.

  5. Oh wow! This sweet potato pie looks delicious! That crust is to-die-for! Thanks for sharing and have a Happy Thanksgiving all week long! Coralie

  6. Your husband is allergic to pumpkin!?!?!? That sounds tragic. Well, sweet potatoes are awesome as well. They are actually the most nutrient dense veggie out there - did you know that?

    What a great idea for the crust. I am going to try that for my crusts from now on. Delicious delicious pie.

  7. I love the idea of sweet potato pie, and since I'm finally getting my husband to eat sweet potatoes, he might actually eat this.

  8. I bet the combination of the molasses with the sweet potato is really great. I just wanted to let you know that the link is up already for this week's Crock Pot Wednesday. I thought an early post would be better for Thanksgiving week. Thanks for joining in last week

  9. I made the molasses cookies for Saturday night and saved some of the dough to make a pumpkin pie (pie recipe from King Arther whole wheat cookbook--fairly healthy with half & half and honey) to celebrate a special birthday this evening =) The cookies were AWESOME and I'm so excited about having pie with this crust. I did just what you suggested and prebaked the cookie dough for 10 minutes after pressing all the dough into the pie plate. The cookie crust looked great!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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