Sweet Potatoe Pie
- 2 cups finely ground graham crackers
- 2 tsp ground ginger
- 1/2 cup butter, melted
- 1 cup mashed or pureed cooked sweet potato
- 1 cup low fat sour cream
- 1/2 cup packed brown sugar
- 3 eggs
- 1 Tbsp dark molasses
- 1 Tbsp grated fresh ginger
- 1 tsp ground cinnamon
- 1 tsp ground allspice
Preheat oven to 324 F. Stir crumbs, ginger and butter together in a bowl until blended. Press into bottom and sides of a 10 inch tart pan with removable bottom and chill for 30 min.
For Filling: Stir all filling ingredients together in a bowl until evenly blended. Remove chilled crust from refrigerator and press firmly into pan to compact it evenly. Spoon filling into crust. Bake until filling is set and springy to the touch and a skewer inserted in center comes out clean, about 45 min. Transfer pan to a wire rack and let cool. Unmold and chill for at least 1 hour.
Note: Pie will keep for up to 5 days in refrigerator