Preheat oven to 350°F. In bowl of food processor with steel blade, process 22 gingersnaps, to make 1-1/4 cups crumbs. Return measured crumbs to processor and thoroughly combine with 1/3 cup sugar and 1/3 cup melted butter. Turn crumb mixture into a 9-inch pie plate and press, firmly and evenly, onto bottom and up sides of pan. Bake at 375°F for 5 minutes, and remove. Reduce
oven temp to 350°F; set aside.
To prepare Filling, turn purée into large bowl. Add sugar, eggs, butter, salt, seasonings and vanilla; beat until well mixed. Fold in raisins. Pour mixture into prepared pie shell and bake at 350°F for 45 minutes or until set.
Serve warm, topped with whipped cream or butter pecan ice cream.
If canned sweet potato purée is unavailable, drain and purée one 15-ounce can sweet potato chunks in food processor or peel and cut 1 pound sweet potatoes (about 4 medium) into 1-inch cubes. Combine with 4 cups of water in 4-quart saucepan. Cover and cook over medium heat for 20 minutes or until very soft; drain. Turn into blender or food processor and process until smooth. Use about 2 cups for filling.
- 22 Gingersnaps (1-1/4 cups crumbs)
- 1 Cup sugar
- 1 Cup melted butter
- 1 Can (15 ounces) sweet potato purée*
- 1 Cup sugar
- 3 eggs, beaten
- 6 Tablespoons (3/4 stick) butter, softened
- 1 Teaspoon salt
- 1 teaspoons ground cinnamon
- 1 Teaspoon ground nutmeg
- 1 Teaspoon vanilla extract
- 1 Cup California raisins