sweet potato pie questions

[praetorian2000]

making a sweet potatoe pie this year. i've made them in the past with my mother but never noted any changes that were made to the recipe. i also never noted exactly which recipe was used. found a few good ones but i have a few questions:

1. is it true that 1 pound of sweet potatoes equals 2 cups of mashed sweet pototoes?

2. some recipes call for whole milk, some say evaporated milk, some say heavy cream, even found one calling for sour cream. i take it i can substitute one dairy for the other. how does the type of milk affect the outcome? is it creamier, more solid, more fluffy, etc.

 

[Kouros]

Not sure of the sweet potato/mashed potato ratio, but I do know that evaporated milk adds a uniquely sweet flavor and gooey consistency you just can't find anywhere else. This is how I make mine:


Crust Ingredients:

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup butter
3 to 4 tablespoons cold water


Filling Ingredients:

1 1/4 cups firmly packed brown sugar
4 medium (1 1/2 cups) sweet potatoes, cooked skins removed, mashed*
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup evaporated milk
3 eggs


Heat oven to 350°F. Combine flour and 1/8 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine all filling ingredients except evaporated milk, eggs and whipped cream in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add milk and eggs. Beat until well mixed.

Pour filling into crust. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil. Cool completely.

 

[Wendy]

making a sweet potatoe pie this year. i've made them in the past with my mother but never noted any changes that were made to the recipe. i also never noted exactly which recipe was used. found a few good ones but i have a few questions:

1. is it true that 1 pound of sweet potatoes equals 2 cups of mashed sweet pototoes?

2. some recipes call for whole milk, some say evaporated milk, some say heavy cream, even found one calling for sour cream. i take it i can substitute one dairy for the other. how does the type of milk affect the outcome? is it creamier, more solid, more fluffy, etc.

I have always found that using evaporated milk while baking works just great. I will have my mom answer this post with her recipe it is wonderful. I guess when I tell her to answer I will drop the bomb on her I need her to make it for me for Thanksgiving.

 

[Venom8431]

My wife uses sweetened condensed milk with her SPP. IMO, that seems to make it a little sweeter and gives it a slightly creamier consistency as opposed to heavy cream. Man, can't wait for Thanksgiving now. Especially the day after when I get to make my leftover sandwich; Turkey w/gravy, green bean casserole, and SPP all between 2 slices of Wonderbread.

 

[galopede]

Interesting recipe but what is a CUP in proper measurements? !! We don't do cups over here, we have scales!

Gareth

 

[praetorian2000]

Interesting recipe but what is a CUP in proper measurements? !! We don't do cups over here, we have scales!

Gareth

i know 1 cup=8 ounces but 8 ounces translated to grams depends on what you're weighing. i always use a scale to weigh things because it assures that whatever i make will be the same every time. that's the most i can tell you.