Fresh Food Wednesday: Sweet Potato Pie Recipe

This sweet potato pie recipe is a great fall recipe. You can use fresh sweet potatoes or canned sweet potatoes.

Sweet Potato Pie Recipe

What do you do when you have an abundance of sweet potatoes? Oh sure, you can eat them. Mashed, baked, candied…they’re all delicious. But this past weekend, I was itching to cook. So I baked my first ever sweet potato pie. And it came out delicious!

The recipe for the pie came from A Taste of Home.

What the recipe didn’t say was how to cook the original sweet potatoes. I washed them and scrubbed them with my vegetable brush to get the dirt off, then slices off the ends. Then I peeled them and composted the peels. Next, I cut them into small slices and boiled them in water for 20 minutes. I used a fork to test them to see if they were done.

When they seemed every soft, I drained the sweet potatoes and left them in the colander for about half an hour.  This is an important step as any excess water will create runny sweet potatoes. Also, you want them very cool so they don’t curdle the milk and butter mixture when you beat them into the pie batter.

After the sweet potatoes drained, a dumped the excess water and used a hand potato masher to mash them into a creamy consistency. Now they were ready to be added to the pie batter.

The resulting pie was just heavenly! I can’t say enough good things about this recipe. The pie came out light and fluffy using fresh sweet potatoes, almost like a mousse. It was delicately spiced with cinnamon and nutmeg and tasted like a sweeter version of pumpkin pie. I’m not a big fan of pumpkin pie, but I’ll make this recipe again any day.

The photo above is not of my sweet potato pie, but stock photography licensed through Morguefile. I wish I’d remembered to take a picture of my pie before it was all gone!

Enjoy!

 

More Pie Recipes

If you enjoyed this recipe, you may also like:

• Celebrate National Pie Day – Recipe Round Up