steph’s spicy sweet potato pie

It’s that time again. The best American holiday to have ever existed, solely because it is premised around collective eating. (I’m not going to indulge any Indian-pilgrim peace-making bs). I’m poring through recipes as I decide what to make.

Sweet potato pie is one of those things that seems to confuse people who aren’t from the country or the South. IT’S SO WORTH TRYING. yes, it is sweet and yes it tastes good! But, part of why I added the pecan topping is because it adds a more familiar sweetness that any skeptics of your pie won’t be able to refuse.

Here’s my own adaptation of a classic Sweet Potato Pie. Based it on this recipe and this one.  I added more spices and less nonsense, plus a nice pecan topping for extra texture.

Crust: I don’t know about you but I don’t have time to sweat over pie-crust dough and I also don’t own a rolling pin, I’m a modern woman. Buy that crust, frozen works just fine.

2 large sweet potatoes (about 1.5 lbs total or 1.5 cups mashed), peeled and cut into 2-inch cubes
1/2 cup light brown sugar
2 TBSP maple syrup
1 tsp.  ground cinnamon
1 tsp. ground ginger

1/4 tsp.  ground nutmeg

1/4 tsp.  ground clove or cardamom
2 large eggs, slightly beaten
1/4 cup sweetened condensed milk
1/2 tsp. vanilla extract
1 TSBP melted butter
3 tablespoons firmly packed, light brown sugar1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/3 cup coarsely chopped pecans

Instructions: Preheat the oven to 375 degrees F. Pre-bake your pie crust as directed on the label. Usually, you bake for ten minutes and let cool.

Put the sweet potatoes into a medium pot and cover them with water by an inch. Bring to a boil. Boil slowly until the potatoes are tender with no absolutely no resistance at the center when pieced with a fork.

Drain and mash. Don’t use a food processor, just use a potato masher or fork.

Gradually add in the the sugar, spices, and maple syrup; then whisk in the eggs, milk, and vanilla. Last, add the melted butter.

When the filling is well-mixed, pour into your (already baked!) pie crust.  Sprinkle with cinnamon and pop into over. After about 10 minutes, remove the pie from the oven and quickly sprinkle the pecan streussel all over the top, evenly. Bake for 15 minutes until the filling is set and the edges of the crust have browned. Presto! deliciousness!

About baking times: Some recipes call for baking the pie up to 40 minutes. I don’t understand why, but depending on your oven, yours might need a little bit more time. Just try to make sure that the center of the pie is set. My trick when I’m not sure is to turn off the oven and let the pie sit as it cools– if it’s just barely set, by the time the oven cools off the pie has set, but isn’t overcooked.

Serve the pie warm or at room temperature with whipped cream or vanilla ice cream.

via The Best Sweet Potato Pie by Leah Chase of Dooky Chase Restaurant, New Orleans | Thai Food by SheSimmers. (Thanks to shesimmers, one of my favorite DC food bloggers.)


2 thoughts on “steph’s spicy sweet potato pie

  1. I’ve tasted this pie – and yes it is the most delicious thing ever! Especially when accompanied by brown sugar peanut butter chip icecream! But what are your thoughts on healthier (dare I say diabetic friendly?) desserts? I made a nofat, low sugar crustless pumpkin pie and a pumpkin sorbet for Thanksgiving. Both delicious… but let’s be honest, not AS delicious as Steph’s wonder!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s