http://www.care2.com/greenliving/classic-sweet-potato-pie-recipe.html
Classic Sweet Potato Pie Recipe
Adapted from Pie, by Ken Haedrich (Harvard Common Press, 2004).
Pumpkin just doesn’t appeal to everyone, so that’s where this alternative traditional holiday treat can come in handy. It uses the same homey spices as the Thanksgiving classic, but with sweet potatoes instead of pumpkin for a dense filling and creamy texture.
Many folks prefer sweet potato pie, not only at holiday time, but any time. We can vouch for its anti-oxidant nourishment as well as its spicy, fragrant sweetness.
INGREDIENTS
Dough for 1 crust
Filling
2 large sweet potatoes
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 large eggs
1 large egg yolk
1 cup light cream or half and half
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Scant 1/2 teaspoon salt
1. Chill pastry until firm enough to roll, about 1 hour.
2. Preheat oven to 400F. Put sweet potatoes on a large baking sheet. Pierce them deeply with a paring knife several times. Bake until tender throughout (check with a paring knife), about 1 hour. Set aside to cool. When cool enough to handle, scoop out the flesh into a food processor and process until smooth. Dump the puree into a medium-sized bowl. Return 1 1/2 cups of the puree to the food processor. Don’t worry if you come up a little short. If you have extra, save it for another use.
2. On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edges into an upstanding ridge. Place in the freezer for 15 minutes, then remove. Cover the shell with aluminum foil and fill with dried beans to weight it. Bake at 400F for 15 minutes, then remove the foil and beans, and prick the bottom of the crust with a fork several times. Lower the oven temperature to 375F and continue to bake 10 to 12 minutes. Remove and allow to cool.
3. Reduce oven temperature to 350F. Add sugars, eggs, and egg yolk to the food processor and process with the sweet potato puree until smooth. Add the cream, vanilla, lemon juice, cinnamon, nutmeg, and salt and process again until smooth. Carefully pour the filling into the cooled pie shell.
4. Place pie in the center oven rack and bake for 30 minutes, then rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Continue to bake until the center is set and the edge has risen slightly, 15 to 20 minutes.
5. Transfer the pie to a wire rack and let cool. Serve barely warm or at room temperature. Or cover with loosely tented aluminum foil, refrigerate, and serve cold.
Serves 8 to 10.
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7 comments
add your comment »Add a little cognac, let the batter sit out all night and bake it in the morning.
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I have made a sweet potato pie using sweetened hemp milk instead of dairy. I'm lactose intolerant. I use rice syrup, argarve or maple syrup for sweetening instead of sugar. Separate yolks and whites and whip the whites separately for a lighter filling. Than fold into the liquid mixture. It turns out very good. I like sweet potato pie better than pumkin because it is naturally sweet and therefore you do not need to add as much sweetener as you do for pumpkin.
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That's what I was raised up on -- An Oklahoma girl. My mother was the cook of all cooks! If she had been educated, she would have been dangerous!
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Yum! I have to try this. Thanks. Years ago, I was invited to a church dinner; and a few of the ladies made sweet potatoe pie with crushed pineapple! It was to die for! (wish I had their recipe but they kept it a secret! ;o)
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Thanks for posting such a great recipe.I will try make it and will test to all my friends.
xmas gifts
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Seems to me that you could use coconut cream, soy milk, or whipped soft tofu, but experiment with a fraction of the full recipe for the custard before trying a full pie.
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I'll have to try it with a substitute for the half & half or cream - serious dairy allergy, not vegan - but it sounds like a healthy yummy alternative. Thanks!
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