Now come on who doesnt love sweet potato pie
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 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.
Should the sweet potatoes be peeled before boiling or cooked whole in their skins? Boiling roots whole prevents waterlogging, which is critical because excess moisture prevents the custard from setting properly during the bake. Running cold water over the hot tuber immediately after boiling loosens the skin via thermal shock, allowing it to slide off effortlessly without losing flesh to the garbage disposal.
Incorporating softened butter into the warm, broken potato fragments allows the dairy fats to emulsify evenly with the starches before the granulated sugar and dairy milk enter the bowl. Using a standard hand mixer at medium speed introduces air pockets that give the dense purée a lighter, more uniform consistency. If a standard electric mixer is unavailable, a sturdy potato masher combined with a rigid wire whisk requires extra manual effort but achieves a comparable texture.
Spices like ground nutmeg and cinnamon disperse more thoroughly when blended into the wet dairy components rather than resting strictly on top of the vegetables. Pouring this homogenous liquid filling into a standard nine-inch unbaked pastry shell sets the stage for the oven transfer. The crust edge may brown too quickly during the long baking window, requiring a protective foil shield halfway through.
Baking at 350 degrees Fahrenheit for 55 to 60 minutes relies on egg protein coagulation to establish structural integrity. The center should register completely set when tested with a knife blade, while the temporary soufflé-like puffing deflation signals normal cooling thermodynamics.
