- crackers - 10 pieces
- sugar - 3 items. spoons
- Ground ginger - 1/2 Teaspoon
- salt - 1 pinch
- butter, melted - 5 st. spoons
- big eggs - 3 pieces
- sugar - 1/2 cup
- mashed potato puree - 13/4 Cups
- mixture of two drinks, for example, porter and ale in half - 1/2 part
- fresh lemon juice - 1 st. a spoon
- vanilla extract - 2 teaspoons
- salt - 1 teaspoon
- ground fragrant pepper - 1/4 Teaspoon
Preheat the oven to 175 degrees. Install the baking tray on the bottom shelf. In a food processor mix the crackers, sugar, ginger and salt and to a fine crumb. Add the oil and mix until a mixture of large and wet crumbs is obtained. Put the dough into a baking dish. Make a stuffing. To do this, in a large bowl, beat the eggs and sugar. Add the puree of sweet potato, a mixture of two drinks, lemon juice, vanilla, salt and sweet pepper. Beat the mass with a whisk. Pour the filling on the dough and level it. Bake for 40 to 50 minutes. Put the cake on the grate and cool completely for about 2 hours. The pie can be prepared 24 hours in advance and stored in the refrigerator. Serve the cake chilled or at room temperature.
Servings: 6