New Orleans Sweet Potato - Raisin Pie
Source of Recipe
California Raisins
New Orleans Sweet Potato-Raisin Pie
6 medium Louisiana sweet potatoes, peeled (or six 15-oz. cans cut Louisiana sweet potatoes)
4 cups water
1 cup sugar
3 eggs, beaten
6 tablespoons butter, softened
1/2 teaspoon salt
1-1/4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1 cup California raisins
1 prepared 10-inch pie shell, baked 15 minutes at 350° F.
Preheat oven to 350° F.
Cut sweet potatoes into 1-inch cubes, place in 4-quart saucepan and add water. Cover and cook over medium heat approximately 20 minutes (until very soft), then drain. (If using canned sweet potatoes, simply drain and proceed to the next step. Do not add water or cook.)
Puree sweet potatoes in blender or food processor until smooth, then transfer to large bowl. Blend all remaining ingredients well, except raisins, in food processor, and add to bowl. Fold in raisins.
Pour mixture into par-baked pie shell, bake 30 minutes more at 350°, then reduce oven temperature to 325° and continue baking another 15 minutes. Cool to room temperature before serving. Serve with whipped cream or butter pecan ice cream.
Serves 6
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