So I have always wanted to try a sweet potato pie, not because I am in love with sweet potatoes, but truly out of pure curiosity. Being this close to Thanksgiving, I thought I would try one to start embracing the spirit of the holiday.
Living in Idaho, one would expect that we love our potatoes out here. We have a restaurant in town called the Boise Fry Company that specializes in serving potatoes as the main course with burgers that come as the side. At the Boise Fry Company you chose your potato- russet, gold, white, sweet, yam, purple or okinowa. Then you chose your cut- regular, home-style, curly, shoestring or po’balls. It is quite a novelty and if you ever make it out here to visit us, that restaurant would be first on our list and followed by dessert at the West Side Drive-In for a serving of the Idaho ice cream potato. Double yum!!
Anyway, I can honestly say I remember sweet potatoes (a.k.a. yams) being pretty gross as a kid. My mom used to make a sweet potato casserole loaded with marshmallows on it, and it still tasted nasty. But it wasn’t until my sister-in-law, Dalia, gave me another sweet potato recipe some years back that I have actually embraced the taste of these orange tuberous roots. I willingly admit, that particular recipe and the one for the pie that follows is loaded with lots of butter and brown sugar. Now, yams never tasted so good…..
Here is the link to the recipe if you want to read the reviews.
Sweet Potato Pie
|2 cups mashed sweet potatoes 1/4 pound 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|
|1.||Preheat oven to 400 degrees F (200 degrees C).|
|2.||In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.|
|3.||Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.|
|4.||Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm|
- Yes, it looks like pumpkin pie and tastes like pumpkin pie. Oh my, gotta try! And like Pie #38- Zucchini Pie which tasted just like apple pie, this sweet potato pie will have your Thanksgiving guests thinking it is pumpkin. The only difference was the texture of this pie was a little more course than the pumpkin.
- Ok, I admit, my sweet potatoes came from a can. I did not bake them. The sin of it!
- I used my Mom’s pie crust recipe (as if you didn’t figure that one out).
- My rating- a solid 9. Delicious!