Traditional Sweet Potato Pie

Desserts | Baking, Holiday | Vegetables, Other

SERVES 8 - START TO FINISH: about 2 hours, with plenty of rest time
Recipe Scoop Traditional Sweet Potato Pie

Cooking Notes

* If you pre-cook the potatoes, warm them slightly in the microwave before blending with the softened butter for a smoother finished pie result. For testing purposes I used Pillsbury (refrigerated) Pie Crust ®.

Traditional Sweet Potato Pie

3 medium sweet potatoes (about 1 1/2 pounds, for 2 1/2 cups cooked and mashed)
1 (9-inch) unbaked deep-dish pie crust
1 cup brown sugar, firmly packed
1 stick (1/2 cup) butter, softened
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup evaporated milk
1/4 cup granulated sugar
Whipped cream, optional for serving

1. Place the raw sweet potatoes in a 4 1/2-quart or larger pot. Cover the potatoes with tap water. Place the pot over high heat, and bring it to a boil. Cook at a moderate boil (lower the heat if necessary to prevent splatters) until the potatoes are very tender when pierced with a small sharp knife, about 35 minutes. Use tongs to remove the potatoes from the water, and allow them to cool, or refrigerate until ready to use. (*See Note if you refrigerate the potatoes.)

2. Prepare the piecrust in a deep-dish pie plate, and set it aside. Preheat the oven to 400 degrees F.

3. Peel the potatoes (the jacket usually just slips right off the potato), and lightly mash the flesh. Use 2 1/2 cups of the potato. (Reserve any extra for another use.)

4. In the large bowl of an electric mixer, combine the potato, butter, brown sugar, cinnamon, ginger, and nutmeg. Mix on medium speed until light and fluffy, about 2 minutes.

5. Meanwhile, separate the eggs, placing the egg whites in the small bowl of an electric mixer. Set aside. Add the yolks to the potato mixture, and mix well. Add the evaporated milk, and mix just until well blended.

6. Beat the egg whites (at room temperature), adding the sugar 1 tablespoon at a time, until stiff peaks form, about 3 minutes.

7. Fold the egg whites into the potato mixture. Spoon the mixture into the prepared pie shell. (Mound the mixture in the middle, taking care not to let the filling spill over the edge of the crust, as there will be a significant amount of filling.) Bake at 400 degrees F. for 10 minutes, then reduce the heat to 350 degrees F. Continue to cook for 45 to 55 minutes. When the pie is done, the center will be just set and will still jiggle only slightly.

8. Remove from the oven, and let the pie rest for 20 to 30 minutes before slicing. Serve with whipped cream, if desired. Refrigerate any leftovers.

Traditional Sweet Potato Pie

Approximate Values Per Serving:  305 calories ,  15 g fat (9 g saturated),  82mg cholesterol,  4g protein, 40 g carbohydrates,  2g dietary fiber,  143mg sodium

Commenting is not available in this channel entry.