Best 6 Gingersnap Sweet Potato Praline Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our irresistible Gingersnap Sweet Potato Praline Pie, a harmonious blend of classic flavors and innovative ingredients. This exceptional dessert features a crisp and crumbly gingersnap crust, a velvety smooth sweet potato filling infused with warm spices, and a decadent praline topping that adds a touch of sweetness and crunch. As you delve into this delectable treat, each bite will tantalize your taste buds with a symphony of flavors and textures, leaving you craving more. Additionally, discover variations of this classic pie, including a gluten-free version for those with dietary restrictions, a vegan version for plant-based enthusiasts, and a mini version for individual servings. Embark on a sweet adventure and treat yourself and your loved ones to this extraordinary Gingersnap Sweet Potato Praline Pie.

Here are our top 6 tried and tested recipes!

SWEET POTATO PRALINE PIE



Sweet Potato Praline Pie image

"I wanted to create a recipe that was similar to pumpkin pie, but had a new twist. The macadamia nuts are a family favorite and the praline topping is what makes this pie special and enjoyable." -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

Pastry for single-crust pie (9 inches)
2 large eggs
2 cups mashed sweet potatoes
1 can (12 ounces) evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
3 tablespoons brown sugar
3 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract
1 jar (3 ounces) macadamia nuts, coarsely chopped
1/2 cup heavy whipping cream, whipped

Steps:

  • Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, combine the eggs, sweet potatoes, milk, sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pastry. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25 minutes longer., Meanwhile, in a small saucepan, bring the brown sugar, corn syrup and butter to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in vanilla., Sprinkle nuts over pie; drizzle with caramel. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake the pie 10-15 minutes longer or until caramel starts to bubble. Cover edges with foil to prevent overbrowning if necessary. Cool on a wire rack., Garnish pie with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 512 calories, Fat 26g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 305mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 3g fiber), Protein 8g protein.

SWEET POTATO PIE WITH GINGERSNAP CRUST



Sweet Potato Pie with Gingersnap Crust image

Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

25 gingersnap cookies
7 tablespoons butter, melted and cooled
1 medium sweet potato (8 ounces), 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
Pinch of ground cloves
1/4 cup sugar
3 large eggs
1 cup condensed milk
Whipped cream (optional)

Steps:

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

SWEET POTATO AND PRALINE PIE



Sweet Potato and Praline Pie image

Provided by Tyler Florence

Categories     dessert

Time 3h30m

Yield 1 (9-inch) pie

Number Of Ingredients 21

Sweet Pecan Pie Crust, recipe follows
1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized
2 large eggs
3/4 cup heavy cream
1/3 cup brown sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons butter
1/4 cup white sugar
1/4 cup pure sugar cane syrup (recommended: Steen's)
1 cup toasted pecans, lightly crushed
Pinch salt
1 cup all-purpose flour
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1 stick unsalted butter, chilled and cut into small pieces
2 tablespoons ice water, plus more if needed

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
  • Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
  • Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
  • To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
  • Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
  • Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST



Sweet-Potato Pie with Gingersnap Pecan Crust image

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.

Categories     Ginger     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 20

For crust:
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt
For filling:
2 lb sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
1 tablespoon dark rum
1/2 teaspoon vanilla
Accompaniments: lightly sweetened whipped cream and toasted pecans
Special Equipment
a 10-inch glass or ceramic pie plate (6-cup capacity)

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
  • Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
  • Make filling:
  • Increase oven temperature to 400°F.
  • Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
  • While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
  • When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
  • Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
  • Serve warm or at room temperature.

PRALINE SWEET POTATOES



Praline Sweet Potatoes image

The best sweet potatoes you will ever eat!

Provided by MKENNON

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 12

Number Of Ingredients 9

4 cups mashed sweet potatoes
½ cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
½ pint heavy cream
¼ pound butter
1 cup packed brown sugar
½ cup all-purpose flour
1 ¼ cups chopped pecans

Steps:

  • Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
  • Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
  • Bake for 30 minutes in the preheated oven.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 52.5 g, Cholesterol 109.5 mg, Fat 25.1 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 10.7 g, Sodium 154.5 mg, Sugar 31.6 g

SWEET POTATO PIE WITH GINGERSNAP CRUST



Sweet Potato Pie With Gingersnap Crust image

Make and share this Sweet Potato Pie With Gingersnap Crust recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 13

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)

Steps:

  • Heat oven to 325°F
  • 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°F 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.

Nutrition Facts : Calories 272.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 86.1, Sodium 330.6, Carbohydrate 39.5, Fiber 0.9, Sugar 25.8, Protein 5.8

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pie.
  • Don't overmix the dough. Otherwise, it will become tough.
  • Chill the dough before rolling it out. This will make it easier to work with.
  • Bake the pie until the crust is golden brown and the filling is set.
  • Let the pie cool completely before serving. This will allow the flavors to meld together.

Conclusion:

This gingersnap sweet potato praline pie is a delicious and unique dessert that is perfect for any occasion. The combination of sweet potatoes, pralines, and gingersnaps creates a flavor that is both comforting and exciting. This pie is sure to be a hit with everyone who tries it.

Related Topics