Sweet Potato Pie with a Gingerbread Crust and Bourbon Whipped Cream

Name: Sweet Potato Pie with a Gingerbread Crust and Bourbon Whipped Cream
Yield: Serves 10 to 12
Ingredients: 2 tbsp. bourbon whiskey; 2 tbsp. confectioners’ sugar; ½ tsp. kosher or fine sea salt; ½ tsp. freshly grated nutmeg; ½ cup/120 ml. unsweetened coconut milk; ½ cup/120 ml. heavy whipping cream; 1 tbsp. bourbon whiskey; ½ cup/115 g unsalted butter, melted; 1 cup/240 ml. heavy whipping cream; 2 tbsp. unsalted butter, at room temperature, cut into small cubes; 1¾ lb/800 g dark orange–fleshed sweet potatoes (2 large or 3 medium); 2 large eggs, lightly beaten; 2 cups/225 g gingersnap crumbs (see Cook’s Note); ¾ cup/150 g firmly packed light brown sugar; 1 tsp. ground cinnamon; 1 tsp. pure vanilla extract

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

Roots

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.

Ingredients

Gingerbread Crust

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

Pie
Breakfast
Vegetarian

Method

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.
To make the crust, butter a 9-