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This week's birthday boy, like all my boys, prefers pie to cake, so Sweet Potato Pie is what he asked for on his birthday. This recipe came from "Cooking Light," and I was very pleased that I could not tell the difference between this recipe and the one I usually make, which is from a Paula Deen cookbook. Now, if you've seen Paula Deen cook, you know that her recipe likely had more butter and sugar, at the very least. And while the recipe from "Cooking Light" probably doesn't exactly qualify as low-fat (it still uses a standard pie crust), it was a much healthier version -- and delicious! This is also a very easy recipe -- if you can make mashed potatoes, you can make this pie. I modified the method a little bit, and the original recipe called for a Pillsbury pie dough, but I just used my standard pie dough recipe, which I posted below.
Sweet Potato Pie
6-8 pieces
Printer version
2 lb. sweet potatoes (about 5 medium)
¾ cup packed brown sugar
½ c. 2 % milk
2 T. butter, softened
1 t. vanilla extract
½ t. ground cinnamon
½ t. pumpkin pie spice
¼ t. salt
¼ t. ground nutmeg
3 eggs, lightly beaten
1 recipe pie dough placed in 9" pie plate*
Preheat oven to 375°.
Peel sweet potatoes and cut into equal sized pieces.
Place in a pot and cover with water.
Bring to a boil and simmer until potatoes are tender.
Drain. Place the potatoes in a medium bowl, and mash
(or you can rice them into the bowl).
Add 3/4 cup brown sugar and the next 8 ingredients
(through eggs) to potatoes.
Beat with a whisk until well blended.
Pour sweet potato mixture into prepared pie shell.
Bake at 375° for 55 minutes or until a knife inserted in center comes out clean.
Cool pie completely on a wire rack.
Top each piece with sweetened, fresh whipped cream.**
*Pie Crust
one single-crust pie shell
2 lb. sweet potatoes (about 5 medium)
¾ cup packed brown sugar
½ c. 2 % milk
2 T. butter, softened
1 t. vanilla extract
½ t. ground cinnamon
½ t. pumpkin pie spice
¼ t. salt
¼ t. ground nutmeg
3 eggs, lightly beaten
1 recipe pie dough placed in 9" pie plate*
Preheat oven to 375°.
Peel sweet potatoes and cut into equal sized pieces.
Place in a pot and cover with water.
Bring to a boil and simmer until potatoes are tender.
Drain. Place the potatoes in a medium bowl, and mash
(or you can rice them into the bowl).
Add 3/4 cup brown sugar and the next 8 ingredients
(through eggs) to potatoes.
Beat with a whisk until well blended.
Pour sweet potato mixture into prepared pie shell.
Bake at 375° for 55 minutes or until a knife inserted in center comes out clean.
Cool pie completely on a wire rack.
Top each piece with sweetened, fresh whipped cream.**
*Pie Crust
one single-crust pie shell
1 and ⅓ cup flour
½ t. salt
½ cup Crisco
3 T. cold water
Measure flour and salt into a medium bowl.
Add Crisco and blend with a pastry cutter
until Crisco is small crumbs.
Add water by the tablespoonful and blend with a fork.
**Sweetened Fresh Whipped Cream
1/2 pint whipping cream
2 T. powdered sugar
Whip cream until very thick.
Add sugar and beat until cream holds peaks.
.½ t. salt
½ cup Crisco
3 T. cold water
Measure flour and salt into a medium bowl.
Add Crisco and blend with a pastry cutter
until Crisco is small crumbs.
Add water by the tablespoonful and blend with a fork.
**Sweetened Fresh Whipped Cream
1/2 pint whipping cream
2 T. powdered sugar
Whip cream until very thick.
Add sugar and beat until cream holds peaks.
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