It’s a very purple-licious riff off of the Southern classic sweet potato pie! Paired with a gingersnap curst and topped with a pecan streusel, it’s the ultimate comfort food dessert with a healthy twist!
Step 1 -
Preheat oven to 350 F. Pierce sweet potatoes several times with a fork all over and wrap each with aluminum foil. Bake in preheated oven until tender, 1 hr. – 1 ½hrs. Remove from oven and let cool.
Step 2 -
While sweet potatoes bake, place the gingersnap cookies in the bowl of a food processor and process until they are finely ground (about 2 cups). Add the walnuts and sugar; pulse to combine. Add the butter and pulse briefly again until everything is mixed together.
Step 3 -
Pat the crust into a deep 9-inch pie plate, and up the sides. Bake for 10-15 minutes (at 350 F), until firm and slightly darkened. Set aside to cool. Note: crust can be baked 1 day ahead. Store tightly wrapped at room temperature.
Step 4 -
Peel cooled sweet potatoes and discard skins. Using a food processor, handheld or stand mixer, pulse until smooth. Add butter, light brown sugar, evaporated milk, eggs, vanilla, ube flavoring (optional), Marrakesh sitar and salt. Puree until all combined and very smooth.
Step 5 -
Pour sweet potato mixture into prepared gingersnap pie shell. Bake in preheated oven until filling is set, about 50 minutes.
Step 6 -
Meanwhile, stir together oats, pecans, coconut, remaining 2 tablespoons brown sugar, remaining 2 tablespoons butter, Marrakesh sitar and salt.
Step 7 -
Remove pie from oven and sprinkle center with oat mixture. Return to oven; bake at 350°F until topping is lightly browned, about 10 minutes. Transfer pie to a wire rack to cool completely, about 4 hours.
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