Sweet Potato Pie

Sweet potato pie

  • Servings: 2 nine inch pies
  • Difficulty: easy
  • Print

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For this recipe I decided to go back to the beginning and make the very first thing I ever learned to bake —- the iconic and oh so good sweet potato pie!

Now when I first heard about this dessert some 20 something years ago I thought “man people were nuts”… I mean really…. potatoes in a dessert? Well I tell you the very first bite had me hooked and the only sad part is I don’t make it nearly enough.

As you can see in the photo (Note to self: Get a different camera) the pie is lacking the one element my family and friends missed and that is whipped cream but seeing as how it was Thanksgiving and I was in the middle of doing about 18 other things I was forgiven. Maybe the next time.

Here’s how we do this one.

Shopping list:

  • 4 Large sweet potatoes – peeled and diced
  • 1 1/4 cups white sugar
  • 3/4 stick of melted butter
  • 2 eggs
  • 1 teaspoon real vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4  teaspoon ground ginger
  • 1 cup whole milk
  • 2 nine inch ready to bake pie crusts

Putting it all together:

  1. Boil the sweet potatoes until fork tender
  2. When cooled place the potatoes in a large mixing bowl
  3. Add the remaining ingredients except the milk
  4. Using a hand blender mix all the ingredients until smooth
  5. Add the milk and mix until incorporated
  6. Pour equal amounts of the sweet potato mix in the pie crusts
  7. Place in a 350 degree convection oven and bake for approximately 20 minutes or until a toothpick comes out of the middle clean
  8. Let cool and dig in

So there you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                              Bon Appetit

 

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