Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

No. 5 – Sweet Potato Pie

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With Valentine’s Day just two weeks away, maybe you’re starting to think about a special dinner, dessert, or gift for the love of your life.  I told my husband “I’m making a sweet tater pie for my sweet tater.”  He answered by asking “who’s your sweet tater?”  Oh well, I tried.  He also added that if I keep making pies, he may end up looking like a sweet potato. 

Sweet Potato Pie topped with sweetened cream

As I’ve mentioned before, I’m trying to use readily available ingredients and seasonal fruits in my weekly pies.  This week I found I had all the ingredients needed for Sweet Potato Pie.  (Oops – not pictured – whole buttermilk)  Buttermilk, or milk in general, is not my favorite thing but Traveling Husband loves it.  Buttermilk does not go to waste in our house.  Make sure you have baking powder, baking soda, cinnamon, nutmeg, sugar, eggs, butter, sweet potatoes and an unbaked Pie Pastry.

Peel your sweet potatoes.  For one pie you will need 1 1/2 cups mashed.

Slice the potatoes.

And boil in water enough to cover the potatoes until fork tender.

While the potatoes are cooking, combine the spices and mix with the sugar and baking powder (don’t add the baking soda yet.)

When the potatoes are cooked, drain them well in a colander.

Return the drained potatoes to the pot and add the butter.  Using a mixer, beat the potatoes removing any strings that are in the beaters. 

Now measure your buttermilk and mix in the baking soda. 

Beat the eggs with the mixer.

Beat until the eggs are frothy.

Add the buttermilk / baking soda mixture to the sugar and spices.

Also add in the beaten eggs.

Pour in the cooked sweet potatoes and butter.

Using a mixer, blend well until all ingredients are incorporated.

Don’t over beat the mixture, just until well blended …

… and smooth.

I was just having fun taking photos!

Pour the mixture into the unbaked pastry shell.

Looking good!

I had extra dough when I made this pie crust so I cut out small hearts.  I brushed the tops of the crust cookies with milk and sprinkled on sugar and cinnamon.  Bake them with the pie but not as long.  You’ll need to check these in 15 minutes or so.  Remove the crust cookies when browned.

We’re going with the sweet heart – sweet tater theme this week!

In about a hour you will have a lovely puffed sweet potato pie.

As the pie cools, the filling will settle.

You can decorate if you want or leave plain.

I served the pie with sweetened cream and a couple of heart crust cookies.
Enjoy this simple but tasty pie, and don’t forget to share with someone you love.
Sweet Potato Pie
(Adapted from a recipe found on Tasty Kitchen)

1 1/2 cups hot mashed sweet potatoes
1 tablespoon butter
1 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk (whole fat)
2 eggs
1 Unbaked Single Pie Pastry

Peel and slice sweet potatoes.  Boil until fork tender, drain in colander.  Add the potatoes back into the pot and add butter.  Blend with a mixer until mashed.  Remove any strings on the beaters.  In a large mixing bowl, combine the spices with the sugar and baking powder.  Add the baking soda to the buttermilk and stir well.  In a small bowl, beat eggs until frothy.  Add the eggs, buttermilk mixture and sweet potatoes to the sugar spice mixture.  Blend with a mixer until smooth and creamy. 
Pour into a uncooked pie crust and place in a 400-degree preheated oven for 10 minutes.  Reduce the heat to 300 degrees and bake for about 45 minutes longer.  Serve with sweetened cream if desired.

~

Thanks for stopping by!  Happy baking.

Tricia

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4 Comments

  2. Tricia Buice

    Hi Denise! This is a gorgeous pattern and if you look around you will see it has made many appearances on this blog! It is a Lenox pattern – Opal Innocence Carved. There's a good shot of it on my Cauliflower Soup post and the Chai Gelato. I wish I had every piece in this collection 🙂 Happy Thanksgiving to you and your family. Thanks for stopping by!

    Reply