Sweet Potato Pie
Source of Recipe
hyun
Recipe Introduction
I got turned onto sweet potato pie after I got married. My father-in-law brought it for Thanksgiving. So from there I tried to make the "perfect" pie...at least for me.
List of Ingredients
1 pre-made 9" unbaked pie shell
3 medium sweet potatoes
1 c. brown sugar
1/2 c. granulated sugar
1/2 c. butter (1 stick)
3/4 c. heavy cream (you can substitute whole milk or 1/2 and 1/2)
1 egg
2 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ground ginger (optional) adds a little kick
pecan halves or pieces to decorate (optional)Recipe
Preheat oven to 375 degrees.
1. Boil the sweet potatoes until they are tender throughout.
2. Peel the potatoes and use a mixer to mash it. I find the stand mixer is the best. It picks up all the strings from the sweet potato which I can easily pick off and discard.
3. While the potatoes are still hot and in the middle of mashing the potatoes, I throw in the butter. This keeps me from having to soften it.
4. Add the sugars while still hot. It melts it and gives it a little richer flavor. You might have to adjust the sugars depending on the quality of your sweet potatoes.
5. Add the vanilla and other spices.
6. Pour mixture into the pie shell. Of course if you prefer, you can make your own pie crust. I find the pillsbury just as good. Put as much as you can..I find it is fine to mound it up pretty high. If there is extra, I place it in a oven proof dish and bake the filling also. *If you use a deep dish, I usually add 1 more small or medium sweet potato. The rest of the recipe stays the same.
7. Place the pecan halves on the edge of the pie like a border. I also put a flower of pecans in the middle too. You can also use the pieces and just sprinkle it around. And of course you can omit it.
8. Place on baking sheet and bake for 1 hour and 15 minutes. When you tap the sides it should not jiggle in the middle. A good idea is also to cover your crust with foil or a crust cover to keep from overcooking or burning.
9. Let cool to room temperature and refrigerate until set. When serving you can warm it up again if you like. When chilling it, it helps set the pie otherwise it could be pretty globular.
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