Sweet potato pie with a gingerbread crust and bourbon whipped cream from Roots: The Definitive Compendium with More Than 225 Recipes (page 306) by Diane Morgan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on November 28, 2014

    This was the run away favorite at thanksgiving. I would eat the filling alone like a pudding but the gingersnap crust is great too. We reserved a few cookie crumbs to sprinkle on top.

  • jumali on November 08, 2012

    I tried this pie this week to see if it would be suitable for our Thanksgiving table. I've never had a sweet potato pie before, but if you're looking for something like pumpkin pie, you may be disappointed in this one. Bourbon was the predominant flavor (which isn't always a bad thing). It had a nice smooth texture, not as custardy as pumpkin pie, but the strings from the sweet potato made it somewhat unappetizing. Preparation was a bit fussy--bake the crust for 12 minutes, then bake the sweet potatoes for 1 to 1 1/2 hours, then bake the pie for 45-55 minutes. It also calls for only 1/2 cup of coconut milk. I couldn't tell it was there, and I ended up wasting the rest of the can. The pie does improve with age, and although the recipe doesn't state so, you can easily make it the day before (and that's a good thing, because it's a pretty big time commitment.). I probably won't make it again.

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