As I type away, my dad is enjoying a slice of my Sweet Potato Pie and watching the Super Bowl. I have never been a huge fan of the game, and I'll spare you the reasons why. But this year, as the granddaughter of my Papou, I have to watch and cheer for the New Orleans Saints. My Papou grew up in the French Quarter in New Orleans, and he used to entertain me and my sister with his colorful stories of the Creole lifestyle while my Grammi made delicious Southern treats in their tiny kitchen.
Indeed it was my Grammi that first taught me how to bake, how to press pie crusts into pans, how to bring comfort and love to the table with a well prepared dinner or dessert. We both share an immense love for baking, and I credit her sweetness as one of the most important inspirations in my development as a baker. Needless to say, many of the recipes that I will share on this blog come from her kitchen, which is rooted distinctly in the South. Last night, when talking to my Grammi and Papou on the phone, I mentioned my plans to bake a Sweet Potato Pie in honor of the New Orleans Saints. They both were tickled pink (a Grammi expression), and they sincerely wished we could be closer together to root for the Saints and share a piece of pie together.
In New Orleans, Sweet Potato Pie is king. There is no such thing as Pumpkin Pie, and after tasting Sweet Potato Pie, I think you might understand why. The flavors in this pie are reminiscent of traditional pumpkin, but the added natural sweetness of the sweet potato takes it to a whole different level. Like I mentioned earlier, I'm going to be baking a lot of pies over the next few months, so please, please send me your suggestions.
I've had one request for Strawberry Rhubarb Pie, which will be coming soon, I promise!
I've had one request for Strawberry Rhubarb Pie, which will be coming soon, I promise!
Sweet Potato Pie
1 single all-butter pie crust
2 cups of mashed, cooked sweet potato
3/4 cup brown sugar
1/4 cup butter
1 cup evaporated milk
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup granulated sguar
3 eggs
1 TBSP vanilla
1 single all-butter pie crust
2 cups of mashed, cooked sweet potato
3/4 cup brown sugar
1/4 cup butter
1 cup evaporated milk
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup granulated sguar
3 eggs
1 TBSP vanilla
1. Pre-bake your pie crust. Some people skip this step when preparing pies with a heavy liquid content (such as pumpkin or sweet potato), but if you do, you're likely to end up with a soggy crust) Preheat your oven to 400 degrees. After rolling out your pie dough and pressing into pan, cut a piece of foil large enough to cover entire pie. Press foil into pie crust and use baking weights or dried beans to weigh down foil. Bake in oven for 15 minutes. Remove foil and beans, lower oven temp to 375 and bake for an additional ten minutes. Remove from oven.
2. In a medium saucepan, combine sweet potato, butter, brown sugar, spices and 1/2 cup of evaporated milk. Over medium heat, stir until butter is melted and sugar fully incorporated. Remove from heat and allow to cool.
3. In a separate bowl, whisk the eggs and gradually add the sugar and remaining 1/2 cup of evaporated milk. Pour the cooled sweet potato mixture into the egg mixture and stir to combine.
4. Pour filling into pre-baked pie crust and bake in a 350 degree oven for 45-55 minutes or until filling has just set. Remove and let cool for at least one hour.
2. In a medium saucepan, combine sweet potato, butter, brown sugar, spices and 1/2 cup of evaporated milk. Over medium heat, stir until butter is melted and sugar fully incorporated. Remove from heat and allow to cool.
3. In a separate bowl, whisk the eggs and gradually add the sugar and remaining 1/2 cup of evaporated milk. Pour the cooled sweet potato mixture into the egg mixture and stir to combine.
4. Pour filling into pre-baked pie crust and bake in a 350 degree oven for 45-55 minutes or until filling has just set. Remove and let cool for at least one hour.
RSS Feed
