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011.20.09Granny’s Sweet Potato Pie

Posted Nov 20 2009 12:00am

Sweet Potato Pie: The Steps

There are many Sweet Potato Pie recipes using corn syrup. I don’t remember my grandmother and father using that super sweetener. However, I remember plenty of brown sugar. I made this for our Christmas dessert this year, and I understood I had big shoes to fill. Apparently, the boyfriend’s mother makes the best Sweet Potato Pie. I called on my dream team, the Dad and the Granny, to help me with this recipe. Even when I forgot a couple ingredients after I placed the pies in the oven, I called my Granny for reinforcements. Thank goodness she saved the day, and it was great talking with her as the pies were baking in the oven. Of course, I would never ask the boyfriend who does  it better. I tell myself, I must stay humble. Oh, humble pie, I sweet you.

The Ingredients
Key: (Quantity for 2 Pies) Ingredient (Quantity for 4 Pies)

(4 cup) roasted sweet potatoes; peeled, smashed and puréed (6-1/2 cup)*
(3/4 cup) stick butter, room temperature (2-1/2 cups)
(3 or 4) eggs, separated (5 or 6)
(1-1/2 cups) sugar (2-1/2 cup)
(3/4 cup) brown sugar (1-1/2 cup)
(2 tsp.) grated ginger (2-1/2 tsp.)
(1/2 tsp.) ground cinnamon (1 tsp.)
(1/2 tsp.) ground nutmeg (1 tsp.)
(1/2 cup) fresh cream (1 cup)
(1/2 tsp.) lemon zest (1 tsp.)
(1/2 tsp.) vanilla extract (1 tsp.)
(1/4 tsp.) sea salt (1/2 tsp.)
(2) unbaked deep dish pie shells (4)
[Optional] Pecan halves

1. Combine sweet potatoes, brown sugar, butter, egg yolks, ginger, cinnamon, nutmeg, lemon zest, vanilla, and salt in large mixing large bowl

2. Beat until light and fluffy.

3. Add cream; beat just until blended.

4. In a separate bowl, beat egg whites until a stiff peaks form. Fold into potato mixture.

5. Pour filling into pie shells. Decorate with pecan halves.

6. Bake pies at 400°F for 10 mins. Reduce heat to 350° F and bake for 45 to 50 mins or until the pie is set.

6. If there are left overs, place in sealed container in fridge. Eat pie(s) at room temperature.

*Note: Substitute 2 cans of puréed sweet potatoes or pumpkin for roasted sweet potatoes

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