Скачать или смотреть 😋 PURPLE Sweet Potato Gingersnap Pie

Recipe below
In this video, we're showing you how to make the perfect Thanksgiving recipe - PURPLE Sweet Potato Pie with Ginger Snap Cookie Crust!

This Thanksgiving Recipe is perfect for all fans of sweet potato pie, and it's sure to please! The Ginger Snap Cookie Crust gives this pie a unique flavor that you'll love, and the purple sweet potatoes make it the perfect color for a Thanksgiving feast. Ready to try it?

Check out the Recipe below and we guarantee you won't be disappointed!

Ingredients
2 pounds sweet potato, with skin
1 cup butter, softened
2 cup white sugar
1 cup milk
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoon vanilla extract
2 (9 inch) unbaked pie crust

Place cubed sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 20-25 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Remove sweet potato from the pot and run under cold water.

smash sweet potato in a bowl. Add butter and mix with an electric mixer until well combined. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.

Bake in the preheated oven until a knife inserted in the center comes out clean, 50-55 minutes.
(Note: -half way through baking add topping and continue to bake)

= Remove from the oven and let cool before serving.

topping:
1/4 cup rolled oats
1/4 cup chopped pecans
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons coconut oil or melted butter

mix together and set aside

For the Crust
2 1/2 cup ground gingersnap cookies (about 25 cookies per pie)
8 tablespoons unsalted butter, melted

-Crush gingersnaps by hand or food processor

-Stir together gingersnaps, butter in a medium bowl until moistened and well combined.

-Press mixture into and up the sides of a 9-inch pie dish.

Bake about 15 minutes or until golden. Let cool slightly.