Sweet-Potato Pie with Gingersnap Pecan Crust recipes

Sweet-Potato Pie with Gingersnap Pecan Crust recipes
15 Ingredients
  • 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
  • flour
  • 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
  • 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
Nutrition
325
16% daily value
8 servings
                                       
                                            vegetarian
     

Fat

23% 15

Saturated

30% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

14% 43

Carbs (net)

- 39

Fiber

17% 4

Sugars

- 22

Sugars, added

- 16

Protein

11% 6

Cholesterol

30% 91

Sodium

9% 213

Calcium

8% 78

Magnesium

11% 42

Potassium

13% 472

Iron

7% 1

Zinc

7% 1

Phosphorus

19% 132

Vitamin A

100% 904

Vitamin C

5% 3

Thiamin (B1)

10% 0

Riboflavin (B2)

12% 0

Niacin (B3)

4% 1

Vitamin B6

15% 0

Folate equivalent (total)

6% 26

Folate (food)

- 25

Folic acid

- 1

Vitamin B12

5% 0

Vitamin D

0% 1

Vitamin E

4% 1

Vitamin K

4% 3
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