Tuesday, November 20, 2007

Thanksgiving Sweet Potato Pie

For some reason, Pumpkin Pie has taken over in the minds and hearts of most Americans as the pie for Thanksgiving. A close cousin, which our friends in the South have been eating for years, is Sweet Potato Pie. They're only slightly different in texture and flavor but, to be honest, I like them better.

Sweet potatoes have been misnamed in America. Sometimes we call them yams. The true African yam has little to do with the sweet potato. In fact, if you don't cook a true yam properly, you could get very sick and possibly die. Yep! Without proper preparation, a true African yam will kill you.

Sweet potatoes, especially in pie, won't kill you, although the rest of the ingredients might. Oh, well. What a way to go, eh?

Ingredients

2 lbs sweet potatoes, cooked and mashed.
1 stick of butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust
Non-stick cooking spray

For lazy chefs, like me, you can substitute with canned sweet potatoes. Just make sure you mash them up.

Preheat your oven to 400 degree Fahrenheit.

In a large mixing bowl, combine the sweet potatoes, butter, egg yolks, evaporated milk, brown sugar, salt, and spices. Use a hand mixer and blend until smooth and fully combined.

In a separate bowl, beat the egg whites until stiff peaks form. Combine with the white sugar, and then carefully fold the egg whites into the sweet potato mixture.

Spray the inside of the pie shell with non-stick cooking spray. Believe it or not, this will help keep the pie crust from getting soggy. Pour in the sweet potato mixture. Cover the crust with foil or a commercial pie crust cover.

Bake at 400 degrees F for 10 minutes. Remove the foil, reduce the heat to 350 degrees F, and cook for an additional 20 to 30 minutes, or until the pie is set. (Give the pie a little shake. If the very center jiggles slightly, it's time to take the pie out.)

Serve with whipped cream and a glass of cold milk.

If you don't have the time, or inclination, you can skip separating the eggs, and just combine the whole mess in a mixing bowl, all at once. It still tastes great, it's just not as fluffy.

I like to make several pies and share them with my family and friends. I also use it as an excuse to visit my Home Teaching families in November. Why should the Relief Society get all the food credit?

Happy Thanksgiving!

Photo by Gilbert Tremblay. Used by permission.

2 comments:

M. Ryan Taylor said...

Mmmmmmm . . .

magnoliahousewares said...

John, I have a little bit of a variation to your sweet potato pie recipe- This is my mom's- I don't know why she called it sweet potato pie- there's no pie crust-

1-You will need, guess what?Sweet potatoes! I usually bake one per two people if they're a good size
2-pancake syrup (not real maple syrup)
3-cinnamon
4-marshmallows (the big ones)
5-butter- one stick per 4 potatoes Bake sweet potatoes until soft
After potatoes are soft, with rubber gloves,take skin off.
The rest of this recipe works best if potatoes are still warm to hot.
Mash with potato masher.
Add butter, and beat with electric beater until smooth.
Add cinnamon and syrup.Flavor with cinnamon and syrup to your taste This is one of my family recipes where measured amounts don't exist.
Continue beating until all ingreients are well blended.
Refridgerate. When cooled place marshmallows where ever you wish.
Bake at 350 until marshmallows begin to melt. Cover with foil (tented) until sweet potatoes are hot. I prepare mine in cake pans. I usually have to make two to make sure there are xtras for my son, Jason. If you think you would like to try this variation, enjoy.

June