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Epicurious

Sweet-Potato Pie with Gingersnap Pecan Crust

3.8

(34)

A slice of orange custard pie with a cookie crust.
Photo by Romulo Yanes

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling—the pie will taste no less delicious.

Cooks' notes:

•Crust can be made 2 days ahead and cooled completely, then kept, covered with plastic wrap, at room temperature.

•Sweet potatoes can be baked 1 day ahead and chilled, covered. Bring to room temperature before peeling.

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