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Yam Pecan Pie in Ginger Snap Crust

When you can't decide between pecan or sweet potato pie, have them both! The gingersnap crust sets the stage for the perfect blend of pecan filling and sweet potato mixture that captures the best of what Louisiana has to offer.


1 1/4 cups gingersnap cookie crumbs
2 tablespoons butter, melted
1 1/2 teaspoons vanilla
1 (15-ounce) can sweet potatoes (yams), drained and mashed, or 1 cup fresh mashed cooked sweet potatoes
2 eggs, divided
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 egg whites
2/3 cup dark corn syrup
1/2 cup sugar
2 teaspoons vanilla extract
2/3 cup pecans, chopped

Makes 8-10 servings


1. Preheat oven to 350 degrees.
2. Combine gingersnap crumbs, butter, vanilla in pie plate, pressing up sides. Bake 10 minutes, remove from oven.
3. In mixing bowl, blend together yams, 1 egg, brown sugar, cinnamon, nutmeg. Spread evenly on bottom of pie crumb crust.
4. In mixing bowl, beat together remaining egg, egg whites, corn syrup, sugar, vanilla until mixture is creamy. Stir in pecans.
5. Carefully spoon over yam layer. Bake 50-60 minutes or until filling is set around edges or until knife inserted halfway between center and edge comes out clean. Cool, serve.


Terrific Tidbit: Place gingersnaps in a food processor or blender to process into fine crumbs.


Per serving: Calories 311, Calories from fat 28%, Fat 10g, Saturated Fat 3g, Cholesterol 48mg, Sodium 168mg, Carbs 53g, Dietary Fiber 2g, Sugars 26g, Protein 4g, Diabetic Exchanges: 3 1/2 carbohydrate, 2 fat


Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.