We made a sweet potato pie for Thanksgiving. Very easy and likely a tad healthier than store bought pie. I used this pie dough recipe previously shared. Mostly I buy pies at Fairway, but if I do bake a pie, I go all the way making the crust too. If I go the the store because I don’t want to make a crust, I don’t return with a frozen shell but a delectable finished pie from Frairway, never going near the freezer. Done and ready to eat!
After making my crust, I made the sweet potato filling.
Directions:
Sweet Potato Pie
30 ounces - about 4 cups microwaved, peeled and mashed sweet potatoes. {Feel free to use 2 15 ounce cans of sweet potaoes. If in light syrup, pour out the liquid and cut back on any sugar you add.)
1 teaspoon pumkin pie seasoning (or cinnamon)
1/2 teaspoon ground nutmeg
A sprinkle of dried ginger
2 teaspoons vanilla extract
1/2 cup dark brown sugar
1 tablespoon butter, softened -- Use 2 - 3 tablespoons if you wish.
1/2 cup milk (I used 1%, but cream or evaporated milk is creamier.)
2 eggs
Optional: I tossed in 1/2 cup of applesauce for moisture and mass since I didn’t use the cream and lightened up the butter.
1) One by one, I tossed the ingredients into a mixing bowl and incorporated them with an electric mixer.
2) Pour into your perpared pie shell. I didn’t do it, but if you put foil on the dough/crust edges after it bakes for 1/2 hour, it stays moisturer while the rest of the pie finishes baking. I could eat my crust fine but would have taken this extra step for guests. Heck I’d have used cream for them too. We try to lighten up desserts for just ourselves.
3) In a preheated 350 degree F oven, bake for 50 - 55 minutes.
Remove, cool and slice. Enjoy!
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| image: Google |
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