Sweet Potato Pie With Gingersnap Crust - cooking recipe

Ingredients

25 gingersnap cookies
4 tablespoons butter, melted, plus 3 Tbsp. melted and cooled
1 medium sweet potato, peeled and cut into large chunks
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch clove
1/4 cup sugar
3 large eggs
1 cup condensed milk
whipped cream (optional)

Preparation

Heat oven to 325\u00b0F
Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside.
Turn oven up to 375\u00b0F 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, 30-35 minutes. Serve at room temperature with whipped cream, if desired.