Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sweet Potato Pie

Recommended Posts

Hi. I made my first this weekend, from a recipe in Gracious Plenty, and it was just missing something that I can't put my finger on. Does anyone have a good, traditional, somewhat dense and spicy version to share? I'm thinking of the kind you'd get in a meat-and-three or BBQ place in the South.


Link to post
Share on other sites

I love sweet potato caserole.. i hope thats the same thing were talking about.. the mashed sweet potatoes with mini marshmallows on top??

well first you want to take sweet potatoes... take a fork and prick them all over.... bake them until soft. when they have come out of the oven, peel them all and place them in a bowl... melt butter with a good amount of brown sugar and get some micro planed ginger (sugar and ginger are both to your tastes but remember marshmallows will add a little sweetness...)

Add enough butter to mash the whole thing into mashed potato consistency... place in hotel pan, spread evenly, add mini marshmallows on top and broil until it has slightly browned... mmmmmm im drooling already.


I may be in the gutter, but I am still staring at the stars.


Link to post
Share on other sites

Oh, stop me now, before I go on and on. I can't stand pumpkin pie but I adore sweet potato pie! When it's simple it's best, and that vegetable quality comes through. I have tried several recipes, but the one I like best is the easiest and least complicated. It's from Martha Stewart's early book Pies and Tarts. I will be making it Wednesday night. Here it is, in the original version. I have tweaked it as indicated to reduce the cholesterol level and it always come out great. I also don't like it very spicy, but it sounds like you do. Martha doesn't use ginger, but that might be a good addition.

5-7 sweet potatoes, depending on size. For a 9 inch pie I find that 2 cups cooked pot. is about right.

3 eggs, lightly beaten (sometimes I only use 2, and no problem)

1/2 c sugar (I cut back a little on this)

1/4 tsp freshly grated nutmeg

3/4 tsp cinnamon (too much for me, I cut it in half)

1/2 tsp allspice (I use half this)

1/4 tsp salt

1 tsp grated lemon zest

1 1/2 cups light cream (I use a combo of whole milk and half'n'half)

4 T unsalted butter, melted and cooled

Roast the potatoes in the oven. I puncture with a fork, and put them on foil on a cookie sheet. Takes a while, til they are very soft--at least an hour at 350. Cool, scrape out the potato, mash, and measure 2 cups, or even a bit more.

Make whatever pie crust you like. My husband does this part and I haven't a clue about it. I believe he uses approx half butter half crisco. He rolls it out, puts it in the pie dish and keeps that in the fridge til it's ready to fill.

Put the sweet potatoes in a large mixing bowl. Put the eggs, sugar, spices, salt, lemon rind and cream in another bowl and whisk til combined. Pour this into the sweet potatoes and stir til thoroughly combined. Add the melted butter and mix well. Pour into the pie crust and bake 45 to 50 minutes or until filling is set and a knife to the center comes out clean. Cool before slicing.

Link to post
Share on other sites

I have a new book, Heirloom Baking by the Brass Sisters. They have a web site. Everything I have made from that book is top notch. There is a recipe in there for Lord Have Mercy Sweet Potato Pie. If I was going to make one, I'd vote for that one.

I like to bake nice things. And then I eat them. Then I can bake some more.

Link to post
Share on other sites

Thank you all! This actually isn't, believe it or not, for Thanksgiving, because I make a sweet potato casserole with pecans that unfortunately would make the pie redundant. But once this feast is behind me, there's lots of good unrestricted holiday baking ahead, so I look forward to trying your recipes.

Link to post
Share on other sites

I have made the Paul Prudhomme recipe without the pecan part, I just doubled the sweet potato filling part. It is really good and nice and thick. But I think a small amount of ginger would be good in it also.

check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

Link to post
Share on other sites

I checked out the Paul P. recipe mentioned above. I can see how the sweet potato filling part would be thick--there's virtually no liquid in it and only one whole egg for the double recipe. Interesting. It's really approaching a vegetable pie. Which I like.

Link to post
Share on other sites

Although that seems like a lovely recipe, it's doesn't fit the bill (to me) for a sweet potato pie. I'm in the camp that says, Pumpkin Pie spices are for Pumpkin Pie. Sweet Potato Pie is a different animal.

And of course, this is very subjective. I just don't like the spices getting in the way of the delicious sweet potatoes.

Here you go: Old Fashioned Sweet Potato Pie

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Link to post
Share on other sites

It took me a few recipes to find the sweet potato pie I was looking for, but I finally hit gold with James McNair's recipe. I use a lard-based pie crust.

1 1/4 lbs sweet potatoes or yams (about 2 medium-sized)

1 cup sugar (I reduce this to 3/4 c.)

1/2 t. salt

1/4 t. baking soda

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. cloves

1/4 cup unsalted butter, melted

1 t. vanilla

2 eggs

1/2 cup milk

McNair recommends you partially pre-bake the pie crust, but I don't notice much of a difference if I bake the pie in the lower 1/3 of the oven.

Scrub sweet potatoes. Boil 35-40 minutes or steam, bake or microwave. (I steam 1" peeled chunks for 20 minutes and run them through a ricer). Drain, peel and cut into chunks. Mash through a ricer or with a potato masher. Food processors make them too smooth.

Preheat oven to 375. Mix mashed sweet potatoes with sugar, salt, baking soda, and spices. Beat in melted butter, vanilla, eggs, and milk. Pour into pie shell Bake 40 min. or until top just feels firm to the touch. Cool to room temp.

P.S. McNair's recipes for Pecan Pie and Coffee Chiffon Pie are excellent, as well. I really like his Pie Cookbook.

Edited by mukki (log)
Link to post
Share on other sites
  • Similar Content

    • By Kasia
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!

    • By Kasia
      Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don't fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty.

      Ingredients (for 4 people)
      vanilla layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      1 teaspoon of vanilla essence
      cocoa layer
      50g of semolina
      400ml of milk
      3 tablespoons of brown sugar
      2 tablespoons of cocoa
      fruit mousse
      200g of blueberries
      1 tablespoon of brown sugar
      pinch of cinnamon
      1 tablespoon of lemon juice

      First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.

      Enjoy your meal!

    • By Kasia
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.

      Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.
      Ingredients (for 9 napoleons)
      1 pack of chilled French pastry
      500ml of milk
      6 tablespoons of sugar
      1 packet of powdered blancmange
      50g of butter
      2 egg yolks
      1 teaspoon of vanilla essence
      1 tablespoons of potato flour
      2 tablespoons of flour
      caster sugar

      Heat the oven up to 180C. Cover a baking tray with some baking paper.
      Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
      Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.

    • By Kasia
      One of our friends said recently that he doesn't cook for himself. He eats what his wife prepares: sometimes it is something healthy and other times something yummy. It was a joke, of course, because his wife cooks really well, but this sentence is now in our friendly canon of jokes.

      Inspired by our talk about groats, flakes and healthy food, I prepared a dessert which combines excellent taste and healthy ingredients. The original recipe comes from the Lidl cookery book. I would like to share with you my version of this dish. I recommend Crème brûlée with millet groats to everybody who counts calories. It is mild, not too sweet, wonderfully creamy inside and with an incredible crunchy crust on top. That's why we love crème brûlée, don't we? I prepared a cranberry-orange preserve to offset the sweetness of the dessert. The whole dessert looked beautiful and tasted perfect.
      Ingredients (for 4 people)
      crème brûlée
      100g of dry millet groats
      350ml of almond milk
      1 teaspoon of vanilla essence
      2-3 tablespoons of brown sugar (3 additional tablespoons for the sugar crust)
      juice and skin from one orange
      150g of fresh cranberries
      juice and peel from one orange
      4 tablespoons of brown sugar

      Put the millet groats in a sifter, clean them with cold water and then douse them with hot water. Put the groats, almond milk, sugar and vanilla essence into a saucepan with a heavy bottom. Boil it with the lid on without stirring for 15-18 minutes until the liquid has evaporated. Leave to cool down. Add the orange juice and peel, mix it in and blend until the mixture is perfectly smooth. Put the dessert into small bowls and leave in the fridge for one hour. Wash the cranberries. Add the orange juice and peel and the sugar and boil for 10-15 minutes. Try it and add some sugar if you think the dessert is too sour. Take out the bowls from the fridge. Sprinkle them with the sugar and burn it with a small kitchen burner to make a crunchy caramel crust. Decorate the dessert with a small teaspoon of the cranberry preserve. Serve the rest of the preserve separately in small dishes.

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...