Thursday, July 18, 2013

Sweetest Sweet Potato Pie

I absolutely love pumpkin pie, and I had some organic sweet potatoes sitting neglected in the fridge that I couldn't let go to waste. By putting the sweet potatoes into a pie, I was able to get even my pickiest eater excited about eating sweet potatoes! It helps that sweet potato pie looks and tastes very similar to pumpkin pie. Yum! I should make this more often...


Ingredients:

2 ½-3 medium sized sweet potatoes  or about 2 cups cooked, mashed sweet potato

½ stick of butter, melted

3/4 cups white sugar

scant ¼ cup brown sugar, NOT packed

½ cup milk

2 eggs

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon ginger

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust



Directions:

Boil three sweet potatoes whole in skin for 45 to 50 minutes until tender. Allow to cool and remove skin.

Break apart sweet potatoes in a bowl, removing any stubbornly hard chunks that you will sometimes find near the ends. Add butter, milk, eggs, nutmeg, ginger, cinnamon, and vanilla. The spices are flexible, but if you bake a lot, using the individual spices is more cost effective than buying "pumpkin pie spice."

Beat all ingredients on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. I used a whole wheat crust which is more nutritious and has so much flavor but is a little denser than a store bought unbaked crust. Both the crust and the pie are surprisingly quick and easy to make! Remember what Mary Poppins said about pie crust; "..easily made, easily broken?" Well, my whole wheat crust IS easily made but not so easily broken...

Bake pie at 350 for 60 minutes or until a knife inserted in the center comes out clean. For best results refrigerate for a few hours before serving. It tastes best cold and slices up very nicely that way. The whole family loved the pie and it didn't last long so I baked another one the very next day!


sweetest sweet potato pie with whipped cream
sweet potato pie with whole wheat crust




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