SWEET POTATO PIE
Ingredients
1 lb. Sweet potato(es)
2 sticks Unsalted butter, at room temperature (1/2 lb.)
1/2 c. Granulated white sugar
1/2 c. Dark brown sugar, packed
1/2 c. Half-and-half (or Hood’s Country Creamer®)
2 large Eggs, beaten
1 tsp. Vanilla extract (real, not imitation!)
1/2 tsp. Fresh ground nutmeg
1/2 tsp. Ground cinnamon
a pinch Allspice (ground)
a pinch Kosher salt
1 c. Chopped pecans
+/- 2/3 c. Light corn syrup
1/4 recipe “Dad’s Pie Crust” (1 bottom pie crust)
Directions
• Prepare the pie crust recipe as directed.
• Bring about 8 cups of water to boil in a large pot.
• Place the sweet potato(es) in the boiling water, and boil 40-50 minutes, until pierced easily with a paring knife.
• When cooked as directed, plunge the sweet potato(es) in a bowl of ice water.
• Let cool in the ice water 15-20 minutes, until cool to the touch.
• Preheat the oven to 350F.
• Under cool running water, peel the sweet potato(es), or use a vegetable peeler or paring knife.
• In the bowl of a stand mixer, place the cooked sweet potato in chunks.
• Add the butter, and mix at medium low speed until combined.
• Increase the speed a bit, and add the eggs, half-and-half and vanilla, and mix until combined.
• Add the sugars and spices, together with a pinch of salt, increase the speed a bit more, and mix until smooth.
• Pour the mixture into the par-baked pie shell.
• Place the pie on a baking sheet, the into the oven, and bake for 30-35 minutes, until just beginning to set.
• Toss the pecans together with the corn syrup until each piece is coated.
• Take the pie out of the oven, and top with the pecan mixture.
• Return to the oven, and bake for another 10-15 minutes, until a toothpick comes out clean when inserted in the middle.
• Let cool to room temperature, slice and serve with whipped cream or ice cream on the side. Garnish with fresh mint, if preferred.
A Southern classic, with my own favorite touch tossed in. The chopped pecan topping takes it far South, and is a pretty and tasty addition.
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