Sweet Potato Pie Recipe from Latin Chef/ Author Leticia Schwartz

Ok, I’m all about healthy cooking. The proof is in the book, Latin Superfoods. But this time of year is a little special! Let’s dig right into this Sweet Potato Pie, adapted from Gourmet Magazine. Go ahead and celebrate the old-fashioned way with family and friends.

Growing up in Brazil, such a tart was not in the habits, and in fact it took some time for me to get the liking of it. But after 20 years of living here, let me tell you, I’m hooked! And Thanksgiving is one of my favorite holidays since it’s all about food, friends and family!

 A note about the recipe: You can roast the sweet potatoes and mash it up to 3 days ahead of time.You can also make and bake the whole pie ahead of time, and just bring it out to room temperature before serving. I like to garnish this pie with whipped cream and cocoa puffs, but even plain this pie is so good.

Sweet Potato Pie

(adapted from Gourmet Magazine)

Serves 8

For the Crust:

1 cup gingersnap cookies

½ cup walnuts

1 tablespoon organic cane sugar

Pinch salt

5 tablespoons melted butter

For the Caramel:

½ cup regular sugar

1/3 cup water

For the Filling:

2 cups (510g) mashed sweet potato (about 2 large sweet potatoes)

3 eggs

½ cup heavy cream

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

To garnish:

Whipped cream and chocolate cocoa crisps

Equipment: one 10-inch glass or ceramic pie plate

1-  Prepare the Crust: Pre-heat the oven to 350˚F.

2-  In the bowl of a food processor, combine the ginger snap cookies, walnuts and sugar. Process until well combined then slowly drizzle in the butter until the crumbs are uniformly moist. Transfer to a bowl.

3-  Using your hands and fingers, press the mixture into the pan, patting an even layer over the bottom and all the way up the sides of the pan. Bake the crust for10 to 12 minutes then transfer the pan to a wire rack to cool completely.

4- Prepare the Caramel: In a sauce saucepan, cook the sugar, pure and dry over high heat until it turns amber caramel. Remove from the heat and carefully pour water —it will bubble and steam and harden the sugar— and return to heat to dissolve the caramel. Remove from the heat.

5- in a large bowl, mix with a rubber spatula the mashed sweet potatoes, eggs, cream, cinnamon, ginger, nutmeg and vanilla and caramel, and mix well, stirring gently.

Pour the filling into the crust. Bake the pie until the filling is slightly puffed and center trembles slightly when gently shaken, 40 to 40 minutes. The top may crack, and that’s ok, and the 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 the pie on a rack for 1 hour.

6- Serve the pie at room temperature garnished with shipped cream and cocoa puffs on top.