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sweet potato pie.
Sweet potato pie (also known as sweet potato casserole) is a traditional dessert, originating in the Southern United States among the African American community. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States.
It is made in an open pie shell without a top crust. The filling consists of mashed sweet potatoes, evaporated milk, sugar, spices such as nutmeg, and eggs. Other possible ingredients include vanilla or lemon extracts. The baked custard filling may vary from light and silky to dense, depending on the recipe’s ratio of mashed potato, milk and eggs.
History of sweet potato pie.
Though creamy vegetable pie recipes date back to Medieval Europe, sweet potato pie appears in the southern United States from the early colonial days. The use of sweet potatoes in Southern and African-American cuisine traces back to Native American cuisine. The sweet potato, which is native to the Americas, was likely used by African slaves as an alternative to the yam found in their homeland. Sweet potato pie applies European pie making customs to the preparation of sweet potatoes. Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century, where it was included with savory vegetable dishes. By the 19th century, sweet potato pie was more commonly classified as a dessert.
One variation is the Hawaiian sweet potato haupia pie.
some kinds of sweet potato pie and their recipes & ingredients.
1. Sweet Potato Pie.
If you have fresh sweet potatoes and a few kitchen staples, you likely have everything you need to make this homemade sweet potato pie.
Sweet Potato. This recipe calls for a pound of whole sweet potatoes. Fresh produce will give you the deepest, richest flavor. If you’re in a rush, you can substitute canned sweet potatoes (just be sure to drain them first).
Like so many baked goods, butter is essential to sweet potato pie. It adds moisture, flavor, and texture to the custard filling.
Obviously, granulated sugar adds sweetness. It also helps keep the pie filling soft by locking in moisture.
Whole milk serves as the liquid base that’s essential for dissolving the dry ingredients and creating a cohesive filling. It also adds creamy flavor and texture.
Traditional sweet potato pie has a custard filling, which means the filling relies on eggs (particularly the yolks) to bind the ingredients together. Make sure to allow the eggs to come to room temperature before incorporating them into the mixture.
Cinnamon, Nutmeg, and Vanilla
Vanilla extract and warming spices like cinnamon and nutmeg are responsible for the cozy flavor that you likely associate with sweet potato pie. For extra flavor, consider adding a touch of ginger or allspice.
Unbaked Pie Crust
Use our top-rated Butter Flaky Pie Crust for guaranteed delicious results. Of course, a frozen or refrigerated crust will work in a pinch.
Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Remove sweet potato from the pot and run under cold water. Remove and discard skin.
Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
Remove from the oven and let cool before serving.
2. Sweet Potato Pie with Pecans.
This is the perfect Thanksgiving pie. Sweet potatoes and pecans make such a wonderful combination. And everyone know it wouldn’t be Thanksgiving without pie.
Preheat oven to 375 degrees F (190 degrees C).
Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
This is a very unique sweet potato pie recipe, given to me by my mother. It’s quite sweet, with a lighter texture than your typical sweet potato pie. If you like sweet potatoes and you have a sweet tooth, this one’s for you!
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in an aluminum foil-lined baking dish.
Bake in preheated oven until potatoes are easily pierced with a fork and skin loosens, 30 to 45 minutes. Allow potatoes to cool.
Peel potatoes and mash with a potato masher in a large bowl. Beat sugar, evaporated milk, butter, corn syrup, eggs, flour, vanilla extract, apple pie spice, and salt into mashed sweet potatoes with an electric mixer until fluffy, about 5 minutes. Pour sweet potato batter into pie crust. Excess batter can be reserved for another use.
Bake in preheated oven until pie is set and crust is browned, 45 to 50 minutes.
My grandfather has been making this amazing pie for many years. My family begs him to make it whenever we visit!
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer the sweet potatoes into a mixing bowl, and allow to cool for about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with unbaked pie crust.
Mash the sweet potatoes smoothly, and mix in butter, 3/4 cup of sugar, salt, milk, egg yolks, cinnamon, and vanilla extract. Pour the filling into the pie crust.
Bake in the preheated oven until the filling is set and the pie crust is beginning to brown, 25 to 30 minutes.
Place the egg whites into a clean mixing bowl, and beat until stiff with an electric mixer set on medium, 3 to 5 minutes. Beat in 1/4 cup sugar and 1/2 teaspoon of vanilla extract, until the mixture holds firm peaks and is glossy. Remove the pie from the oven and spoon meringue over the sweet potato filling, swirling the meringue into attractive peaks. Return to oven, and bake until the meringue turns golden brown, about 10 minutes, watching carefully to avoid burning. Allow to cool before serving.