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Sweet Potato Pie

Sweet potato pie is a new twist on a classic holiday dessert. A brown sugar pie crust holds the sweet, festively spiced, custard filling perfectly.

A slice of sweet potato pie on a large metal plate with a napkin and a knife.

I cannot imagine a holiday without this traditional Southern pie on the table. I use almost every spice in the cabinet to add depth and warmth to the silky filling. Serve it with a big dollop of whipped cream, with a dusting of freshly grated nutmeg on top. Comfort baked into a pie.–Cheryl Day and Griffith Day

Sweet Potato Pie FAQs

What can I do with extra sweet potato pie filing?

This recipe does make an extraordinary amount of pie filling, so much so that you might wonder how best to use it all. Fill your standard pie plate to the brim and then slurp up the rest of the filling with a spoon. Or you can measure out every last drop of the excess into ramekins and bake them into custards. Do you instead divvy the filling between two standard 8-inch pie plates and beget twice the pie—albeit each with a slightly skimpy amount of custard? Or do you just grab your 10-inch cast-iron skillet and pretend it’s a pie plate and call it a day?

What can I use instead of blackstrap molasses in this pie?

Blackstrap molasses is quite different from other types of molasses. It’s actually a lot more bitter and saltier, and not quite as sweet. You can use sorghum syrup, as the author suggests. You can also use dark molasses but be aware that it will add more sweetness than blackstrap.

Sweet Potato Pie

A slice of sweet potato pie on a large metal plate with a napkin and a knife.

Sweet potato pie is a new twist on a classic holiday dessert. A brown sugar pie crust holds the sweet, festively spiced, custard filling perfectly.

Cheryl Day and Griffith Day

Prep 15 mins

Cook 2 hrs 15 mins

Total 2 hrs 30 mins

Dessert

Southern

8 to 10 servings

401 kcal

4.25 / 4 votes

  • If using whole sweet potatoes, preheat the oven to 400°F (204°C). Wrap the potatoes in aluminum foil and bake them until fork-tender, 60 to 70 minutes, depending on the size. Let cool slightly. Reduce the oven temperature to 350°F (176°C). Unwrap the sweet potatoes and slip the skins from the potatoes. Mash the potatoes with a fork, handheld potato masher, immersion blender, food processor, or potato ricer until smooth. If using canned sweet potatoes, preheat the oven to 350°F (176°C). Place the canned sweet potatoes in a bowl.
  • Add the cream, eggs, and molasses or sorghum to the sweet potatoes and whisk until completely incorporated.

  • In a large bowl, whisk together the sugars, flour, cardamom, cloves, mace, ginger, and salt. Add the sweet potato mixture and stir until smooth.

  • Pour the filling into the prebaked pie crust. (If not using a deep-dish pie plate, you may have some leftover filling, which you can pour into buttered ramekins and bake as custards, if desired.)
  • Bake the pie for 60 to 70 minutes, until the filling is firm around the edges but still jiggles slightly in the center when you gently shake the pie plate. The filling will continue to firm up as it cools. You may need to loosely cover the pie with foil after 50 minutes to prevent it from over-browning. Let the pie cool completely before slicing and serving. If desired, heap the whipped cream on top and sprinkle it with nutmeg.

Serving: 1sliceCalories: 401kcal (20%)Carbohydrates: 53g (18%)Protein: 6g (12%)Fat: 20g (31%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mg (37%)Sodium: 217mg (9%)Potassium: 262mg (7%)Fiber: 3g (13%)Sugar: 34g (38%)Vitamin A: 731IU (15%)Vitamin C: 45mg (55%)Calcium: 82mg (8%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published October 31, 2012

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