About two weeks ago, I ran a recipe using sweet potatoes called "Slosh Pie". The response was very positive, so I decided to pass along another recipe using sweet potatoes. This time, it's the ever popular pie! Sure, we can get sweet potatoes all throughout the year but they're something we also associate with fall, just as we do pumpkins and apples.
This special recipe for "Sweet Potato Pie" is one that I've had for many years and have made numerous times since then. It's about the best sweet potato pie I've had and it's a lighter, fluffier pie than most sweet potato pies are. You begin, of course, with cooked sweet potatoes. Here's a handy trick to cooking a sweet potato in the microwave: wash the sweet potatoes well. Pierce them all over with a fork, about 5-6 times. Place in a plastic shopping bag (I'm serious here!) and place in the microwave. Cook on high power for about 10 minutes, depending on the size and number of potatoes being baked. Pierce one with a fork. If it's easy to pierce all over, it's done. Otherwise, turn the potatoes and place them back in the bag. Continue to cook on high for another 5 minutes, checking again. Repeat this proceedure until they test done. Once they're done, remove them from the oven and let cool. You can now peel them and proceed with the recipe.
This pie contains the traditional spices, as well as brown sugar to add to its flavor and richness. It also contains a stick of butter, so you know it'll be very good! You'll see why the pie is light as it is: you separate the eggs and beat the egg whites with sugar and fold them into the sweet potato mixture. Once you do this, it's ready for the pie shell and the oven.
When it's ready, let it cool. For serving, you can top it with sweetened whipped cream and some grated orange rind, if you choose. To me, that really enhances the flavor of the pie. You'll want to refrigerate any leftovers....if you have any!
Incidentally, in case you didn't get the recipe for the "Slosh Pie" I mentioned earlier, here's the link so you can get it:
If you have gotten a batch of sweet potatoes this fall, set some aside for use in this great pie!
SWEET POTATO PIE
- 1 9-inch pie shell, unbaked
- 2 cups cooked and mashed sweet potatoes
- 1 cup light brown sugar, packed
- 1 stick butter, softened
- 2 eggs, separated
- 1/2 teaspoon each of cinnamon, ginger, and nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup white sugar
- whipped cream and grated orange rind for garnishing and serving (optional)
Set aside the pie shell. Cream together the sweet potatoes, brown sugar, butter, egg yolks, spices and salt well. Gradually add the milk, mixing until smooth. Add the spices and vanilla extract. Beat the egg whites until foamy. Gradually add the 1/4 cup white sugar, beating to stiff peaks. Fold into the sweet potato mixture. Turn into the prepared pie shell. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and continue baking for 30 additional minutes. Cool. Top with sweetened whipped cream and grated orange rind, if desired. Yield: 8 servings.