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Sweet Potato Pie

February 22, 2011
Sweet potatoes

Image via Wikipedia

In the south no holiday is complete without sweet potatoes on the menu. As long as some are on the table any southerners holiday meal is complete. In my family this means both a side dish and a pie because in my family there is no such thing as too many sweet potatoes. Besides, this jewel is a good for you food. It has simple starches and is rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C and B6 and a long list of other good for you vitamins and minerals plus it has 1.6g protein per 3.5 ounce serving and only 0.1g fat . . . like I said: The sweet potato is a good for you food.

Here’s one kicking recipe for Sweet Potato Pie like you’ve never had before-unless you are from the south then I’d wager a bet you have had this many a time.

Preheat oven to: 425 degrees (do this first y’all)

Prepare one 9 inch pie shell (you’ll use an unbaked pie shell for this pie so get it ready)

Ingredients:

  • 4 tablespoons real unsalted butter (1/2 stick)
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 3 egg yolks (but reserve the whites)
  • juice of one (1) lemon (about 3 tablespoons)
  • zest of same lemon (about 2 teaspoons)
  • 1/4 teaspoons each: cinnamon, nutmeg, allspice
  • 2 cups cooked and mashed sweet potatoes (hint: baked or steamed with skin on and then peel them to get the meat of the sweet potato you will mash)
  • 1 cup scalded whole milk or cream (hint: cream gives a more silky pie but whole milk works fine too but do not ever use less than whole milk-no skim milk will do)

Steps:

  1. Stiffly beat the reserved egg whites for later.
  2. blend butter + salt + sugar with mixer or wooden spoon
  3. add all other ingredients except reserved egg whites and mix well
  4. now add by folding method the egg whites (hint: add egg whites in two or three batches instead of all at once to incorporate into sweet potato mixture)
  5. pour into unbaked pie shell
  6. bake in preheated 425 degree oven for ten (10) minutes only – do not open oven door – but do turn down the oven to 350 degrees and continue to bake pie for another 30-40 minutes until pie is set (firm not jiggly) in the center.

Serve with cream fresh or whipped cream when cooled or be brave and top with stiff beaten egg whites (with sugar) but if you do this you’ll need to put the pie back into the oven to brown the egg whites.  I have even put a few pecans on the top for decoration. This pie will keep on counter top for a few hours during holiday feast but any left over pie should be stored in the refrigerator.

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