- This recipe makes 10 - 12 servings
1 ½ cups gingersnap cookie crumbs
¾ cup walnut pieces
3 tablespoons honey
⅓ cup unsalted butter
1 cup pureed sweet potato (about 2 ½ cups diced and cooked)
1 225 gram package cream cheese, room temperature
¾ cup packed light brown sugar
2 tablespoon honey
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
2 large eggs
Preheat oven to 35o degrees F.
Pulse the cookie crumbs and walnut pieces in food processor until nuts are ground. Heat honey and butter over low heat until butter has melted. Add to crumb mixture and pulse to blend. Press crust into a lightly greased 9 inch pie plate and bake for 10 minutes. Allow crust to cool before filling.
Beat sweet potato puree and cream cheese until smooth, scraping bowl often. Add brown sugar, honey, spices and salt and beat well. Add eggs, 1 at a time, scraping well after each addition. Pour filling into prepared pie crust and bake on center oven rack for 30 minutes until set.
Garnish with walnut pieces or whipped cream if desired.
Serve chilled or reheat for 15 minutes at 325 degrees F.