Last updated on October 23rd, 2016
I wasn’t supposed to have a sweet potato-harvest this year. Not after the crop’s leaves were devoured by a woodchuck in early August. So imagine my surprise when Margarita, my garden helper, dug through the bed the other day, and turned up dozens and dozens of beta carotene-rich spuds! To celebrate, I made a pie.
If you search the internet, you’ll find myriad recipes for sweet potato pie. I’ve tried a few, and found they were hideously heavy with pumpkin pie spices. A sweet potato has its own gorgeous flavor, so why try to mask it with allspice and cloves?
My own version pays homage to the main ingredient: sweet potatoes. The pie is sweet but not too sweet, and the filling is dense, but not too dense. You’ll love it not only for dessert, but for breakfast, too.
pornographic photographic step-by-step, followed by a printable recipe:
And boil-steam them until perfectly tender — about 50 minutes. To boil-steam, put the potatoes in a heavy pot, add enough water to reach half-way up their sides, and then bring the water to a full boil. Then cover the pot, and reduce the heat to maintain a slow boil. Check the pot periodically to make sure the water hasn’t completely evaporated.
Note: You could, of course, cook the potatoes in the oven or microwave. But if you steam or boil-steam them, the skins will come off easily.
BUT KEVIN, WHAT ABOUT THE CHILDREN?! SINCERELY, KIM DAVIS.
Well, all-caps Kim, the tablespoon of bourbon probably won’t harm your children. You see, the alcohol will evaporate as the pie bakes, leaving behind a rich, warm essence of booze.
Bake on the center rack of a preheated 375°F oven for 10 minutes. Then immediately lower the temperature to 325°F, and bake until the pie is set — 50 minutes to 1 hour. The pie is done when a knife or skewer inserted in the center comes out clean, or mostly-clean. If the crust hasn’t browned appreciably, just boost the heat to 375°F for the last 8-10 minutes of baking. Cool to room-temperature on a wire rack.
Ready to taste this beauty?
Let me cut a sensibly-sized (read: large) slice for you!
A velvety texture, a savory-sweet taste, a buttery French pastry crust — there isn’t anything about about this pie that doesn’t make me want to eat it all day, every day. Enjoy it with a little whipped cream on top.
Think you’ll give this recipe a test-drive? You can let me know by leaving a comment. As always, I love hearing from you!
Here’s the printable:
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