I have to be honest, this was the very first sweet potato pie I have ever made. Not that I haven't wanted to in the past, it just never happened. I just always ended up making a pumpkin pie instead and I lived my life content.
But a funny thing happened yesterday while I was looking through the ads for what was on sale at the grocery store. TWENTY NINE CENTS A POUND Sweet Potatoes!!!! Did you read that... 29 cents a pound!!!
What a delicious time for these beauties to be on sale... Thanksgiving coming up, a couple of dinner parties planned and just general Merry Making around the house.
And a great time to experiment with a new recipe!
And besides... Say it out loud... SWEET POTATO PIE (Try it with a Paula Deen accent)!
As much fun to say as to eat!
Now, here comes the obvious comparison to a Pumpkin Pie...
Easier to make (if you make from scratch instead of the canned pumpkin).
Sweeter than pumpkin which was a surprise. But then I started pondering the recipe. Just a little of the spices usually used in a Pumpkin Pie. So the natural sweetness (along with the sugar) highlight the taste, as opposed to the savory cinnamon and nutmeg.
All in all, I loved this pie. Similar yet different... The toasted meringue makes a beautiful, tasty and dramatic presentation!
Oh, and did I mention Bourbon!
OK, Here's what I did...
- Makes 2 pie crust, or one to freeze for later and one to cut into 6 tart size
- 3 Cups AP Flour
- 1 Cup Lard (COLD from Refrigerator)
- 1 Pinch Salt
- 1/4 Cup Water
- 1 Large Egg
- 1 tsp White Vinegar
- Mix Flour, Lard and Salt until crumbly
- Add water, egg and vinegar and mix until just combined. DO NOT OVER MIX as this will make the crust dense and tough, not flaky.
- Divide into two equal parts, refrigerate for an hour, roll out and use as you will!!!
Sweet Potato Pie
- 2 Cups peeled, cooked sweet potatoes
- 1 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/2 Stick Melted Butter
- 2 Eggs
- 2 TBS Bourbon (can substitute 1 tsp Vanilla Extract)
- Pinch of Salt
- Pinch of Cinnamon
- Pinch of Nutmeg
- Pinch of Ginger Powder
- 1 Cup Half and Half
- 1 Shell Of my Mother-in-Law's Pie Crust in a 9 inch Pie Pan
- 1/4 Cup Sugar
- 3 Egg Whites
- 2 tsp Sugar
- Preheat oven to 350 degrees
- Combine the potatoes, 1 cup of the sugar, the butter, eggs, Bourbon, salt, and spices. Mix thoroughly.
- Add the milk and continue to mix. Pour the filling into the pie crust
- Bake for 50 minutes until a knife can be inserted and comes out clean
- Allow to cool to room temperature before adding the meringue
- For the meringue, ubeat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time
- Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
- With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around.
- Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned.
- Serve Chilled and ENJOY!!!
Go ahead... You've always wanted to, give this a try... It's GREAT!
And look out for those sales on sweet potatoes!!!