Yam Pecan Pie in Gingersnap Crust

Yam Pecan Pie in Gingersnap Crust

Yam Pecan Pie in Gingersnap Crust

By The Daily Meal
Serves 8

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Details
  • Servings:   8
  • Calories:   535
  • Protein:   8g
  •  
  • Fiber:   4g
  • Sugar:   58g
  • Carb Total:   86g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   19g
  •  
  • Dish:   desserts
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Cuisine
  • american
Comments
Ingredients
  • 1 1/4 Cup gingersnap cookie crumbs
  • 2 Tablespoons butter, melted
  • 1 1/2 Teaspoon vanilla extract
  • One 15-ounce can sweet potatoes, 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 Cups dark corn syrup
  • 1/2 Cup sugar
  • 2 Teaspoons vanilla extract
  • 2/3 Cups pecans, chopped
Instructions

Yam Pecan Pie in Gingersnap Crust serves 8 original recipe by The Daily Meal.

View original preparation instructions

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