I had some home made sweet potato pie when I was on travel to Alabama for work. I told the wife I would love some for thanksgiving. Anyone have a good recipe that is tried and true?
Real Southern Sweet Potato Pie (help please)
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It's doubtful the recipe will work that far above the Mason-Dixon line. Proceed with caution.
I would post one,but like BBQ, no one from the south would believe it was possible.
It's doubtful the recipe will work that far above the Mason-Dixon line. Proceed with caution.
true thati always put a dash of bourbon in mine
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See this is part of the problem. I didnt grow up with someone who knew how to make it and people dont want to share thier secerets.It's doubtful the recipe will work that far above the Mason-Dixon line. Proceed with caution.
I have only had good sweet potato pie from one place in Michigan. It was hand made at a restaurant and the owner was from the south. You had to be brave or a little crazy to go there since it was not in a good area of town.
Being a limey I've never tried sweet potato pie, I may have to give it a shot
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Of course I did this but I dont know what makes it like I had in the south. I would imagine sugar butter and more sugar
The sweet potato pie I had in the south at a legitimate roadhouse type place was very light on the pumpkin pie spice and cinnamon - had a just perceptible amount of fresh ginger, and maybe a small dusting of nutmeg. All this clove and star anise - absent.
I use buttermilk in mine but I don't know how southern that is. Good eatin' though.
Also - consider subbing brown sugar instead of white. The bourbon as mentioned is very important.
Edit - one thing I forgot to mention - a punkin or sweet potato pie is primarily a custard pie - so less is more with the actual sweet potato. If a recipe calls for a given amount, it's better to go under than over if it becomes a question. It's often difficult to convert a given sweet potato into cups, etc. The consistency of the batter should be rather thin going in.
As with all things like this - the fun is in the practice - do a trial run or two
I use buttermilk in mine but I don't know how southern that is. Good eatin' though.
Also - consider subbing brown sugar instead of white. The bourbon as mentioned is very important.
Edit - one thing I forgot to mention - a punkin or sweet potato pie is primarily a custard pie - so less is more with the actual sweet potato. If a recipe calls for a given amount, it's better to go under than over if it becomes a question. It's often difficult to convert a given sweet potato into cups, etc. The consistency of the batter should be rather thin going in.
As with all things like this - the fun is in the practice - do a trial run or two
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I asked for suggestions for Thanksgiving Recipes a few days ago. One suggestion was for sweet potato pie - http://www.marthastewart.com/316561/sweet-potato-pie
It doesn't really fit the Thanksgiving traditions of my family, but maybe it will help you.
It doesn't really fit the Thanksgiving traditions of my family, but maybe it will help you.
Here is my moms recipe that I use:
Sweet Potato Pie
2 Cups cooked & mashed Sweet Potato
1 Cup firmly packed brown sugar
½ cup butter or margarine (soft/room temp)
2 eggs
¼ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup evaporated milk
¼ cup white sugar
1 frozen pie crust
Combine sweet potato, brown sugar, butter, eggs, & spices in large mixing bowl. Beat until light and fluffy. Add evaporated milk until well blended, then add the white sugar in slowly. Mix until well blended.
Pour the mixture into a thawed pie crust and bake on 350 for 45 minutes.
This makes enough for 2 pies.
Sweet Potato Pie
2 Cups cooked & mashed Sweet Potato
1 Cup firmly packed brown sugar
½ cup butter or margarine (soft/room temp)
2 eggs
¼ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup evaporated milk
¼ cup white sugar
1 frozen pie crust
Combine sweet potato, brown sugar, butter, eggs, & spices in large mixing bowl. Beat until light and fluffy. Add evaporated milk until well blended, then add the white sugar in slowly. Mix until well blended.
Pour the mixture into a thawed pie crust and bake on 350 for 45 minutes.
This makes enough for 2 pies.
I use this as a basis for years and it holds up well next to just about anybodys that I've tried. I actually just posted this in a thanksgiving recipe thread..
http://www.marthastewart.com/316561/sweet-potato-pie
Of course there are a couple other secrets that would be sacrilege to tell anybody about(especially a yankee)...
http://www.marthastewart.com/316561/sweet-potato-pie
Of course there are a couple other secrets that would be sacrilege to tell anybody about(especially a yankee)...
Frozen pie crust? they have those?
Flower, butter, sugar, salt, milk
i do a biscuit crust. Hot Rize
Flower, butter, sugar, salt, milk
i do a biscuit crust. Hot Rize
Oh yeah, bourbon replaces anise and clove.
Don't tell anyone but I also make a topping for special occasions like thanksgiving.
Don't tell anyone but I also make a topping for special occasions like thanksgiving.
MAPLE SYRUP, PECAN, BOURBON. HEATED
Check out this one:
http://www.npr.org/2013/11/21/246558409/a-chef-learns-to-make-his-nanas-petite-sweet-potato-pies
Happy Thanksgiving!
http://www.npr.org/2013/11/21/246558409/a-chef-learns-to-make-his-nanas-petite-sweet-potato-pies
Happy Thanksgiving!
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