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I love to make pies, but I've never eaten or made a sweet potato pie and wanted to try one tonight. I don't seem to have a recipe for it and I was hoping to get some ideas here to make a really good pie. I could, of course, google it, but I'd rather get a tried-and-true recipe here. Thanks!

 

ETA: Also, if you have a recipe for chess pie, I'd like that too. I made one a few weeks ago but it was way, way too sweet. We ended up squeezing limes over it, which was really good. I'll try it again with less sugar, but a different recipe would be good too.

Edited by Amira
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I use the recipe on the back of the Libby Pumpkin cans and just substitute cooked sweet potatoes for the pumpkin. It does cook a few minutes faster than pumpkin (just watch the last 5-10 minutes). This is the only recipe I use for any pumpkin/squash/sweet potato pie. Other recipes have different ratios of the spices and they just don't taste as good to me.

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DH and I ate cherry pie in that very cafe before it burned down.

Oh, I had no idea. How sad. I have fond memories of Twin Peaks, but I haven't watched it since it aired, except the pilot. One of those things I keep imagining doing one day.

 

I don't like cherry pie or coffee, but that doesn't stop me.

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MaMa's Sweet Potato Custard Pies

paraphrased from Damon Lee Fowler's New Southern Baking

 

Makes 2

 

3 lbs (5-6 medium) sweet potatoes

Scrub well, put in pot and cover with water by one inch. Bring to a boil, cook until tender. Drain and let cool down until they are cool enough to handle but still hot.

 

While you're doing this, partially blind bake 2 pie crusts in a 375 oven.

 

Then peel the hot sweet potatoes and puree or mash them. Add

 

1 oz (2 T) unsalted butter

1 c sugar

Mix until absorbed. Then stir in

4 large eggs, slightly beaten

salt

1 tsp ground cinnamon, optional

1/2 tsp grated nutmeg, optional

1 tsp vanilla extract (this is the alternative he gives to his 1 T homemade bourbon vanilla)

 

Beat in enough heavy cream or evaporated milk to make the filling smooth and barely pourable (about 1/4 c). It should still be very thick and not soupy. Pour it into the crusts and smooth the tops.

 

Then bake the pies until the filling is set in the middle and pastry is browned, about 40 min. Cool and serve at room temperature.

 

He advises serving with whipped cream.

 

 

 

I also enjoy sweet potato cobbler.

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I use the Moosewood Sweet Potato Pie recipe. Served with a salad it's a yummy and easy dinner. It's also delicious baked without a pie crust.

:)Michele

 

Sweet Potato Pie

 

3 big sweet potatoes

1 Tb. Butter

2 tsp. Cinnamon

3 large apples

3/4 tsp. Salt

1 Tb honey

sprinkle of cloves

 

TOPPING

1/3 cup wheat germ

1/2 cup grated cheese

Dots of butter

 

 

Peel the sweet potatoes, cut into chunks and boil until soft.

 

Drain the sweet potatoes, transfer them to a bowl and mash them well. Add all the other ingredients (except for the topping) and mix well.

 

Spread into the unbaked crust. Sprinkle with wheat germ, apply dots of butter. Bake at 375, uncovered, 40-50 minutes

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I use the recipe on the back of the Libby Pumpkin cans and just substitute cooked sweet potatoes for the pumpkin. It does cook a few minutes faster than pumpkin (just watch the last 5-10 minutes). This is the only recipe I use for any pumpkin/squash/sweet potato pie. Other recipes have different ratios of the spices and they just don't taste as good to me.

 

I have done this with good success.

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Thanks, everyone. I had to get the pie in the oven quickly so I went with the recipe on the back of the pumpkin can, but sweet potato pie's on the Thanksgiving menu so I'll try the others mentioned here soon.

 

I love that I can always get really good recipes here. These recipes look so good.

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