Thursday, November 22, 2012

Sweet Potato Pie

HEY LOOK, ANOTHER PIE RECIPE FOR THANKSGIVING. 


I know. I promise this is the last pie recipe. I promise I've got some GREAT stuff coming up  (like stone crabs! boozy dranks! taco bell copycats!) soon, especially since my dad surprised me with an entire goat leg, gifted to him from a coworker, who raises and slaughters her own. Thank goodness for my chest freezer! 

Most people, when they think of Thanksgiving desserts, think of pumpkin pie. Maybe pecan pie, depending on how far South you live. Only here in the South, though, do people think about sweet potato pie. Yep, sweet potatoes aren't just for casseroles covered in marshmallows! 

A sweet potato pie is pretty similar to a pumpkin pie, but more velvety/silky and thick (where pumpkin pie is almost like a custard). Also, the flavor is a bit more pronounced compared to pumpkin pie, which I DO like, but always feel as if it is simply a vehicle for pumpkin pie spice. 



Sweet Potato Pie
adapted from Joy the Baker

Ingredients:
2 medium sweet potatoes/yams
3/4 cup packed brown sugar
1 1/4 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp salt
1/2 stick of unsalted butter, melted
2 5oz cans evaporated milk, divided
3 large eggs, room temperature
1/2 cup granulated sugar
1 Tbsp vanilla
1 9" pie crust, homemade or premade, chilled

Boil the sweet potatoes, unpeeled, in a covered pot until VERY soft, about 45-60 minutes. Remove from the water and set aside until cool enough to handle. Peel the potatoes, cut the flesh into chunks and place in a mixing bowl; mash until smooth. Measure out 2 cups worth of sweet potato mash.






Melt the butter in a medium pot. Add the potatoes, then add the BROWN sugar, coriander, cinnamon, nutmeg, salt and ONE can of evaporated milk. Cook over low heat for about 5 minutes, whisking vigorously until well-blended and beginning to bubble. Remove from heat and let cool. 









In another bowl, beat the eggs. Add the second can of evaporated milk along with the GRANULATED sugar and vanilla; beat until creamy. Transfer the cooled sweet potato mixture to a large bowl, then stir in the egg mixture, mixing thoroughly with a whisk. 








If making the filling ahead of time, simply refrigerate the mixture overnight. If not, add the filling to a prepared pie crust in a 9" plate - you will probably have a bit of extra filling. I actually had enough leftover filling to make a second, standard-size (not deep-dish) pie! 



Preheat your oven to 450° with a cookie sheet inside the oven*. Place the pie on top of the hot cookie sheet and bake for 10 minutes. Reduce the temperature to 325° and bake for another hour or until the edges and center are raised & puffed, and the center jiggles only slightly. 


Let cool on a wire rack for 1 hour before slicing and serving. Top with whipped cream or ice cream if desired.



When you preheat a baking sheet and then bake the pie on top of it, this helps the bottom crust crisp up and not end up completely soggy. You *COULD* pre-bake the crust, but, since this pie takes so long to bake, you'd likely end up with a totally burnt crust. Pre-baking usually works best for the types of pies that don't have to cook very long. 

1 comment:

  1. thanks for linking this in to Food on Friday. We now have 90 great potato/sweet potato links. Wow! Have a great week.

    ReplyDelete