Gingersnap Toffee Sweet Potato Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 520.3
  • Total Fat: 28.7 g
  • Cholesterol: 100.2 mg
  • Sodium: 330.6 mg
  • Total Carbs: 62.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.0 g

View full nutritional breakdown of Gingersnap Toffee Sweet Potato Pie calories by ingredient
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This is delicious, but save your calories or split a piece with someone.
Fresh or candied ginger is even better than the ground ginger.
This is delicious, but save your calories or split a piece with someone.
Fresh or candied ginger is even better than the ground ginger.

Number of Servings: 12


    1-1/2 cups gingersnap cookie crumbs
    (Trader Joe's Triple Ginger cookies make a tasty crust.)
    3 Tbsp. sugar
    1/2 tsp. ground ginger or 3-4 Tbsp. peeled, frsh ginger, grated
    6 Tbsp. melted butter, unsalted

    Filling for first layer:
    1/2 cup sliced almonds
    2 tablespoons maple syrup
    2 tablespoons brown sugar

    Filling for second layer:
    1-1/4 cups mashed baked sweet potatoes (about 3-4 medium)
    2/3 cup granulated sugar
    1/4 cup maple syrup
    3 egg yolks
    1/2 cup heavy cream
    6 tablespoons butter, melted
    1/2 cup toasted sweet coconut, crumbled
    1/2 cup toffee bits
    1 teaspoon pure vanilla extract

    3 egg whites
    1/8 teaspoon salt
    1 7-ounce jar marshmallow creme
    Additional toasted sweet coconut to sprinkle over top


Makes 12 servings

Preheat oven to 350 degrees.

Make crust:
1. Combine all ingredients in medium bowl.
2. Press into greased 9" pie pan.
3. Bake at 350 degrees F for 10 minutes, until crust is set.
4. Remove from oven and cool completely before filling.

Make first filling layer:
1. In medium sauce pan over medium high heat, combine almonds, maple syrup, and brown sugar.
2. Stir gently until mixture comes to full boil.
3. Boil 1 minute.
4. Turn out on to wax paper and cool.

Make second filling layer:
1. Heat oven to 350 F.
2. In medium bowl combine sweet potatoes, sugar, maple syrup, egg yolks, heavy cream, melted butter, toasted crumbled coconut, toffee bits, and vanilla.
3. Mix until well blended. Set aside.

Make topping:
1. In medium bowl, beat egg whites and salt until soft peaks form.
2. Gradually add marshmallow creme.
3. Beat until stiff peaks form.

Assemble pie:
1. Remove pie crust from refrigerator.
2. Crumble first layer and sprinkle evenly over bottom of prepared crust.
3. Gently pour second layer over first layer.
4. Bake at 350 F for 45 minutes.
5. Increase oven temperature to 375 F.
6. Spread topping over filling, cover completely and seal to edge of pie.
7. Bake at 375 F for 8 to 10 minutes until lightly browned.
8. Sprinkle with additional toasted coconut and serve.

Store leftover pie loosely covered in refrigerator.
Save calories by substituting 1/2 the sugar with Splenda or other sugar substitute.
You might try no fat sour cream in place of the heavy cream.
Don't store for more than two days - the pie gets too soggy.

Number of Servings: 12

Recipe submitted by SparkPeople user SUNSETINAZ.

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