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Miss Ruby's Sweet Potato Pie With Hand Whipped Vanilla Cream
It would be a little crazy not to have a pie or two at Thanksgiving. So, here are my two favorites. Miss Ruby's Sweet Potato Pie and a wonderful Country Orchard Apple Pie. These recipes were part of a menu served at the White House to former President Bill Clinton and his family.
I hope you enjoy the recipe.
INGREDIENTS
2 medium sweet potatoes about a 1/2 pound)
1/2 stick (1/4 cup) unsalted butter
3/4 cup sugar (*or to taste)
3/4 cup half & half
3 large eggs
1 teaspoon good quality vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg (*pan toasted)
1/4 teaspoon salt
1 tablespoon dark Jamaican rum
1 tablespoon all-purpose flour
1 unbaked 9-inch good quality pie shell
PREPARING THE PIE
Preheat the oven to 350°F.
Place the sweet potatoes on a shallow baking pan or pie tin, in the middle of the oven and roast until very tender, about 1 1/4 hours. Cool to room temperature.
With a soup spoon, scoop out the sweet potatoes into a bowl and dispose of the skins. Mash the sweet potatoes with a potato masher or fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter to the sweet potatoes with the half and half milk and the eggs, and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be very liquid). Pour the filling into a docked (fork holes in the pie crust) pie shell.
Depending on your oven, and where you live, the middle rack may be a better alternative to place the pie for baking.
Have a very Happy Thanksgiving!
Chef Talli
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