Sweet and Savory Sweet Potato Pie
- Carbohydrate 20.4612772440851 g
- Cholesterol 33.2281250270539 mg
- Fat 12.3148172697554 g
- Fiber 0.171662302101755 g
- Protein 1.68678221884762 g
- Saturated Fat 7.77031880447419 g
- Serving Size 1 1 Serving (92g)
- Sodium 120.105590932127 mg
- Sugar 20.2896149419833 g
- Trans Fat 0.886171010344303 g
- Calories 194 calories
Step-by-step
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Adapting the Base Ingredients
Swapping granulated white sugar for dark brown sugar introduces molasses, which deepens the flavor profile and adds moisture. Using whole milk instead of skim maintains the custard density necessary for slicing. Altering dairy ratios requires caution. Substituting heavy cream for milk alters the fat balance. This substitution makes the filling denser and requires an extra five minutes in the oven.
Scaling Proportions for Different Pans
Doubling the ingredients easily yields two standard pies. Halving the recipe fits a six-inch tart pan successfully. Baking times change when adjusting volume. Smaller portions reach doneness faster. Monitor smaller formats closely starting at the 35-minute mark to prevent scorching the crust edges.
The Crucial Temperature Test
Proper baking relies entirely on internal coagulation. Insert a knife blade into the center of the filling. A clean removal confirms the proteins have set completely. Pulling the pie too early results in a runny interior that fails to slice cleanly. Let the dessert cool completely on a wire rack before attempting to portion it.
