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One that is pretty similar to Pumpkin Pie 🎃 is the famous Sweet Potato Pie! This Southern staple has a gorgeous flavor profile. It’s sweeter and creamier than its counterpart with a nice background of warm spices.
Both, sweet potato and pumpkin pies, are popular during the cooler months, particularly during Thanksgiving 🦃 and the Holiday season. This featured dessert is less dense and also doesn’t require as many spices as the pumpkin one.
To get the most natural sweetness from the potatoes 🥔, it’s important to bake them in their skin. After letting them cool off, the skin separates easily from the flesh therefore no need to smash them!
To make the best Sweet Potato Pie 🥧, it’s important to break down the strings from the spuds. The best way is to use a food processor and mix until they turn into a very smooth texture with no strings in it. When doing this step, make sure they’re still warm… they mix better.
After poking 🍴 the bottom and the sides of a pie crust (homemade or store-bought), crumple a piece of parchment paper before placing it in the crust. The reason is it makes it more pliable and helps to take the shape of the crust especially the sides.
To prevent the dough from puffing up and keeping it in place, pie weights are dropped in the crumpled parchment paper. If you don’t have any, simply use dried beans or even rice 🍚 but keep them for a few times for that purpose only, otherwise if incorporated in other recipes as an ingredient, they’ll taste horrible.
The pie crust is partially baked for 15 minutes ⏳. This is called “blind baking” which means baking a pie crust without any filling. Doing this step will prevent the bottom from getting soggy especially when the filling is pretty thin or “liquidy”.
The rest of the recipe is very easy. Mix 🥄 all the ingredients in a large bowl. Turn the reserved egg whites into foam and gently fold it in with the potato mixture. Pour the filling into the partially baked pie crust and bake.
Just a quick note about the egg whites…
You don’t have to do this step and simply add the whole eggs 🥚 along with the other ingredients in the potato purée. I separate them because it makes the pie airier and taller but again, it’s not necessary to turn the whites into foam.
At first, the pie is baked at 400ºF for only 15 minutes before decreasing the temperature to 350ºF, letting it bake for 45 to 50 minutes ⏰ or until the center slightly jiggles and the top is dry. The pie needs to cool completely before serving or refrigerated.
This traditional Southern Sweet Potato Pie is a scrumptious change from the pumpkin one! Served with a dollop of whipped cream, this delicious classic dessert is sure to please your family and friends for this coming Thanksgiving and Holiday season 🎄!
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Pumpkin Cheesecake with Biscoff Crust
– Black Forest Cake
– Orange Flan
– Bumbleberry Pie
– Maple Walnut Cake
– Grasshopper Pie
– Red Velvet Cake
– Bread Pudding with Bourbon Sauce
– Chocolate Beet Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert
For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/sweet-potato-pie/
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