2cupsfinely ground gluten-free ginger cookies~8 oz. of cookies
3tablespoonsbuttermelted
Sweet Potato Filling:
1 3/4cupsor 1 - 15 oz. can of pureed sweet potatoes
1/2cupbrown sugar
1teaspooncinnamon
1/2teaspoonground ginger
2eggsslightly beaten
1cupevaporated milk
Instructions
Pie Shell:
Grind cookies. I do it with an antique potato masher, but a food processor will yield a finer crumb. Stir butter into cookie crumbs.
Press cookie crumbs into a pie shell.
Bake at 350o for 5 minutes.
Filling:
In a medium bowl, thoroughly combine sweet potato, sugar and spices.
In a small bowl, beat eggs. Add to the sweet potato mixture.
Slowly add evaporated milk to sweet potato mixture.
Pour mixture into a pie shell. Bake at 425o for 15 minutes, then turn down the heat to 350o and bake for 40 – 50 minutes or until an inserted knife comes out clean.