This has become one of my favorite dessert recipes to make because it's just so easy and yummy of course! I never really liked sweet potatoes growing up. I became so accustomed to Irish potatoes, and didn't quite understand why potatoes had to be "sweet". I would still pick Irish potatoes over sweet potatoes today (especially when it comes to fries), which is why when my sister told me about this recipe I was highly cynical. However, in my opinion, this tastes nothing like sweet potatoes (yay!) and in fact tastes more like pumpkin pie. One thing I really like about this recipe is that the crust is made out of ginger snap cookies which is a very tasty alternative.
Preheat your oven to 325 degrees Fahrenheit.
Start by putting the cookies in a blender and pulse until it is fairly fine. Pour it into a bowl, mix it with 4 tablespoons of melted butter and press the mixture into the sides and bottom of a 9 inch (I used a 9 and a half inch) pie pan. Bake for about 15 minutes until it is slightly dark and set aside.
Turn your oven up to 375 degrees. Fill a saucepan with water and boil your sweet potato until it is tender (this took about 45 minutes). In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, cloves, and keep aside. Pass the potato through an electric mixer. While doing this, add the milk, eggs, sugar and mix until well combined. Stir in the remaining 3 spoons of melted butter until combined. Add the dry flour mixture and mix! mix!! mix!!! (If you don't have an electronic mixer for this part, you can use manually mix it in a mixing bowl).
Pour the mixture into the cooled gingersnap crust and bake until it is set for about 35 minutes(You can dip a knife in and if it comes out dry, then it is probably set. You don't have to dip it too deep in). Serve at room temperature, with ice-cream/whipped cream if desired. I had it with cookie-dough flavored ice-cream (as you can see from the pictures), and it was delicious!
Thanks for reading - Onivie xo!