Sweet Potato Pie
This is a really good pie that holds up for some time and I think better than a Pumpkin Pie. Easy to make too!
This is a really good pie that holds up for some time and I think better than a Pumpkin Pie. Easy to make too!
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon grated orange peel
- 1/2 cup evaporated milk
- 2 pounds sweet potatoes or yams oven roasted or boiled until tender
- 4 ounces butter melted
- 2 tablespoons white sugar
- 3 eggs seperated, whites at room temperature
- 1/3 cup fresh orange juice
- whole pecans to garnish
- 1 unbaked pie shell
- whipped cream or ice cream
- Carbohydrate 106.010718571517 g
- Cholesterol 130.0014123325 mg
- Fat 36.397529082436 g
- Fiber 6.31510942973812 g
- Protein 8.32898016265093 g
- Saturated Fat 15.8522171598301 g
- Serving Size 1 1 Serving (289g)
- Sodium 268.780701725444 mg
- Sugar 99.6956091417793 g
- Trans Fat 2.54530166114117 g
- Calories 766 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Peel the sweet potatoes or yams.
- Add butter, salt, spices and sugars to the hot or warm potatoes and mix well.
- (The butter will mix into the potatoes much better while they are still warm).
- Beat the yolks until light in color and add to potatoes, then add orange juice, peel and evaporated milk.
- Beat the egg whites until soft peaks form.
- Add 1/3 to potatoes and fold in to lighten the mix, then fold in rest of whites being careful not to deflate them.
- Pour into unbaked pie shell.
- Decorate the top with pecans if desired.
- Bake at 450 for 10 minutes, decrease oven temp to 350 and bake an additional 30 minutes or until the filling is slightly puffed, firm in the middle and crust is baked through.
- Serve with Whipped Cream or Vanilla Ice Cream.
Vibrant orange filling with visible flecks of dark cinnamon and grated orange peel sets firmly inside a flaky crust, crowned by toasted pecans. Baking this dessert requires a potato ricer or food mill to ensure the roasted roots break down without stringy fibers interfering with the texture. Standard mixers work well, but a sturdy hand whisk suffices if equipment is limited.
- Incorporate fats while roots remain warm so the melted butter emulsifies smoothly into the starch rather than separating.
- Bring egg whites to room temperature prior to whipping because thermal energy allows proteins to trap air efficiently and form stable soft peaks.
- Substitute canned coconut milk for evaporated milk at a one-to-one ratio when eliminating dairy, ensuring the fat content remains high enough to set the custard.
- Swap standard pastry crust for a crushed walnut and date base to keep the preparation entirely free of gluten-containing grains.
- Monitor the initial bake closely at 450 degrees Fahrenheit for 10 minutes before dropping the dial to 350 degrees to prevent the crust edge from burning.
Cool the finished pastry completely on a wire rack before slicing to allow the starches to firm up fully. Leftovers maintain quality when covered and refrigerated for up to four days.
