Friday, November 16, 2012

Sweet Potato Pie... Fun to Say, Delicious to Eat

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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...

My Mother-in-Law's Lard Crust recipe

  • 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
Cooking Directions
  1. Mix Flour, Lard and Salt until crumbly
  2. 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.
  3. 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
Cooking Directions
  1. Preheat oven to 350 degrees
  2. Combine the potatoes, 1 cup of the sugar, the butter, eggs, Bourbon, salt, and spices. Mix thoroughly.
  3. Add the milk and continue to mix. Pour the filling into the pie crust
  4. Bake for 50 minutes until a knife can be inserted and comes out clean
  5. Allow to cool to room temperature before adding the meringue
  6. For the meringue, ubeat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time
  7. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
  8. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around.
  9. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned.
  10. 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!!!

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