"Add a pop of color to your holiday dessert table with a Purple Sweet Potato Pie. Nestled on a homemade gingersnap crust, this delicious custard pie is a show stopping alternative to pumpkin on Thanksgiving and Christmas...."
INGREDIENTS
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6 ounces gingersnap cookies
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1 cup chopped walnuts
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3 tbsp dark brown sugar (packed)
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1/4 tsp ground cinnamon
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4 tbsp unsalted butter (melted)
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1 lb purple sweet potatoes (scrubbed and rinsed)
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8 ounces evaporated milk
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2 large eggs
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1/4 cup unsalted butter (melted and cooled)
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1 tsp vanilla extract (pure)
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2/3 cup light brown sugar (packed)
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp ground nutmeg
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1/4 tsp sea salt (fine)