Sweet Potato Pie with a Gingerbread Crust and Bourbon Whipped Cream

Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

This pie is so divinely smooth and creamy that even a little sliver is satisfying. The rich-tasting roasted sweet potato filling, spiced with cinnamon and nutmeg, pairs perfectly with the gingersnap crust. A leftover slice of this pie and a cup of coffee is one of my favorite breakfasts.


Gingerbread Crust

  • ½ cup/115 g unsalted butter, melted
  • 2 cups/225


  1. Position one rack in the center and a second rack in the lower third of the oven and preheat to 350°F/180°C/gas 4. Line a large rimmed baking sheet with parchment.
  2. To make the crust, butter a 9-