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What a wonderful way to savor the humble sweet potato. Special thanks to my friend Sara Z. for helping me get the perfect gingersnap crust.
1 tablespoon Gefen Ground Ginger
2 cups Mishpacha Flour
2 teaspoons Gefen Baking Soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup oil
1 cup sugar
1 egg
1/4 cup molasses
3 medium sweet potatoes (yams), peeled and cubed
1 Granny Smith apple, peeled and cubed
2 tablespoons oil
1/2 tablespoon lemon juice
1/2 teaspoon Gefen Ground Ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Gefen Maple Syrup
1 tablespoon molasses
24 mini marshmallows
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine the first five crust ingredients in a small bowl.
Measure oil, sugar, egg, and molasses in a medium-sized bowl. Whisk until well blended.
Add in dry ingredients and stir until completely combined.
Spray 24 muffin cavities with cooking spray. Use a one- and- a- half-inch scoop or a heaping tablespoon to fill each cavity.
Bake on the middle rack of your oven for 10 minutes. Remove from the oven and press the center of each gingerbread crust with a schnapps cup. Set aside to cool.
Place cubed yams and apple in a medium saucepan. Fill pot with water to cover. Bring to a boil and boil 15–20 minutes until fork tender. Drain and mash finely.
Add all remaining ingredients and stir until completely combined.
Preheat oven to broil. Place a mini marshmallow in the center of each pie.
Place in the oven and broil for 30 seconds. Remove immediately to avoid scorching the pies.
Fill each gingerbread crust with one tablespoon of filling.
Photography: Moishe Wulliger Food Styling: Renee Muller
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