Sweet potato pies are the pumpkin pie's fraternal twin. Both desserts are orange, sweet, and have a hint of spice, and they are American classics with a starchy custard-like filling. However, pumpkin pies are often more spiced, whereas sweet potato pies are typically sweeter and lighter.
Sweet potato pie is a popular dessert that originated among the African American community in the southern United States. It is frequently offered as a substitute for pumpkin pie throughout the American holiday season, particularly during Thanksgiving and Christmas. In terms of producing a fresh and organic pie, most pumpkin pies are created with store-bought pumpkin puree, however sweet potato pies are simply constructed utilizing fresh potatoes from any grocery store's produce area.
This southern favorite has a deep, rich, silky orange hue and, when topped with whipped cream or cinnamon ice cream, makes a lovely centerpiece for your holiday dessert table.
Makes one 9-inch pie, 6-8 slices
Ingredients:
Crust:
1 recipe Traditional Pastry Pie crust
1/4 cup heavy cream (to glaze the the crimped pie edges)
Filling:
2 large sweet potatoes
1/3 cup granulated sugar
1/3 cup firmly packed dark brown sugar
3 large eggs
1 large egg yolk
1 cup half-and-half
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt
Topping: Whipped cream or Cinnamon Ice Cream (optional)
Let's make Pie!
Preheat oven to 400F
Prepare pie shell: Roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use, up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges drop over the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream. Place pie shell into the refrigerator while making the filling.
Prepare the filling: Score the sweet potatoes with paring knife several times. Place the sweet potatoes on a baking sheet and bake for approximately 50 minutes, or until they are tender. To check for tenderness, insert paring knife or a fork into the potatoes, if it inserts easily and comes out clean, the potatoes are ready.
Once cooled, carefully peel them. Place the peeled potatoes in a food processor or blender until they turn into a smooth puree (no lumps).
Place puree in a medium bowl. Add the granulated sugar, brown sugar, eggs and egg yolk and mix until well combined. Add the half-and-half, vanilla, cinnamon, nutmeg and salt.
Pour the sweet potato mixture into the pie shell, distributing them evenly.
Bake. Place pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350F and continue baking for approximately 30 mins or until the pie is as firm in the middle as elsewhere.
Transfer the pie place on a wire cooling rack and allow the pie to cool and let it set for 1.5 hours before serving.
Serve: Add a dallop of whipped cream or Cinnamon ice cream to each slice to serve (optional). Enjoy!
* Sweet Potato Pie is best served cold or at room temperature. It can be stored in refrigerator for up to 4 days.
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