1 3/4cupmashed sweet potatoabout 1 large or 2 small sweet potatoes
1/2cupcrushed pineapple
1cupevaporated milk
1cupbrown sugar
3large eggs
1/2tspground coriander
1/2tspnutmeg
1tspcinnamon
1/2tspginger
1tspvanilla extract
pinch of salt
Instructions
To make the crust blend the ginger snap cookies in a food processor until fine and then add sugar and melted butter and pulse 10-15 times. Press into a pie dish and bake in the oven for 9-10 minutes at 350 degrees.
Peel the sweet potatoes and cut in 1" cubes. Cook them until fork tender then mash well.Mix the eggs with the brown sugar, add the slightly cooled mashed sweet potato and evaporated milk, crushed pineapple, spices and vanilla extract. Mix well, then carefully pour into the crust. Bake at 350 degrees for 1 hour, then let cool completely before serving. Keep in fridge for up to five days. Serve with freshly whipped cream.