Good Monday morning, Folks! Hang on to your hats cause it’s gonna be a busy week here on Food Babbles. I’ve got bunches of deliciousness coming your way and we are kicking the week off with a classic Sweet Potato Pie. Would you believe that I’ve never tasted sweet potato pie before? Not sure if that’s strange but it’s true. So you can also probably figure out that this is also the first time I’ve made a sweet potato pie as well.
You see, until very recently I wouldn’t let a sweet potato in any form pass my lips. I vehemently disliked sweet potatoes for as long as I can remember. There are few things that I have that level of distaste for. The only other two things I can think of are lima beans and brussels sprouts. But guess what? Even if I don’t care for something, I continue to try it. Repeatedly. Because I’m just insane.
Ok, the truth is that I don’t like not liking something. I firmly believe that many times if something is prepared a certain way that can make or break the food. So I continue to try foods that I don’t like and something I find that I start liking them. For example, I’m still not totally head over heels in love with brussels sprouts BUT if they are roasted in the oven with olive oil, a little bacon, salt and pepper, you can count me in! A drizzle of balsamic vinegar is the perfect finishing touch and I’ll gobble those suckers up and enjoy each bite.
Sweet potatoes are also only something I recently can enjoy. I still don’t just bake up a sweet potato and dig in. BUT Baked Sweet Potatoes & Apples with warm autumn flavors like brown sugar, cinnamon and nutmeg, well then it turns out that I absolutely love sweet potatoes! Oh, if you click over please don’t hold the horrible pictures against the recipe. My blog was 6 days old at the time! The recipe? Crazy good! You’ll want to make it and it’s perfect for Thanksgiving. But back to this sweet potato pie.
So when it came time for Secret Recipe Club this month, I started thinking autumn thoughts. I began wandering around Jane’s blog The Heritage Cook and came across a post that included 4 different Thanksgiving desserts that caught my eye. Classics like a silky pumpkin pie along with a gingerbread biscotti that I definitely want to try in the future. The post also included a sweet potato pie with red wine caramel. I knew that recipe was my pick. I had to finally give sweet potato pie a try!
I’m so happy I did! It’s smooth and sweet much like a pumpkin pie with just a hint of lemon. I didn’t make the red wine caramel and afterward, I really regretted that decision. That will be something I’ll be going back to make again in the future. Caramel or not, this sweet potato pie is a classic dessert and now I understand why it has stood the test of time.
One Year Ago: Cinnamon Apple Bread
Two Years Ago: Pear & Gruyere Strata
Silky smooth, autumn spiced sweet potato pie is a classic that everyone is sure to enjoy.
- 1 (9-inch) pie crust
- 2 large eggs, beaten
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 cups sweet potato puree (from 2 large cooked sweet potatoes)
- 3/4 cup heavy cream
- 3/4 cup milk
- Preheat oven to 325 degrees.
- Fit the pie crust into a 9-inch pie plate and prick with crust with the tines of a fork all over. Fill crust with pie weights and bake in preheated oven for 15 minutes. Remove pie weights and continue baking 5 minutes more until crust is just blonde and barely showing color. Remove from oven and set aside.
- In a large bowl, whisk together eggs, both sugars, salt, cinnamon, ginger, nutmeg, vanilla extract and lemon zest until well combined. Add the sweet potato puree, heavy cream and milk. Whisk again until well combined. Pour into pie crust and cover pie edges with a pie shield or foil. Bake in preheated oven for 40 minutes. Remove pie shield and continue baking 20 minutes more. Remove from oven and cool completely on a wire rack.
Adapted from The Heritage Cook