A classic Southern pie, this recipe once called for “long potato” or “Virginia potato”.
- pastry dough for 9-inch pie
- 2 cups cooked mashed sweet potato
- 2 eggs well beaten
- 1¼ cups milk
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons rum
- 4 tablespoons melted butter
Preheat oven to 425. Line a 9-inch pie pan with pastry dough. Combine remaining ingredients in a large bowl and beat until smooth and well blended. Pour into lined pan. Bake for 10 minutes, then reduce heat to 300 and bake for about 50 minutes or until the filling is firm. Cool on rack.
A more sophisticated pie, not too sweet, with a different crust.
- 2½ cups flaked sweetened coconut
- 1/3 c unsalted butter melted
- 2 cups cooked mashed sweet potato
- 3 eggs lightly beaten
- ½ cup sour cream
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
Preheat oven to 300. Stir coconut and butter together. Press into bottom and up sides of a 9-inch pie pan. Bake just until light golden, 15 minutes. Remove crust from oven and raise the heat to 350. Puree remaining ingredients in a food processor until smooth. Scrape the potato puree into prepared crust. Bake until the top is dry and a knife inserted in the filling comes out clean, 30 minutes. Cool on rack.
Both recipes call for cooked, mashed sweet potato. Boiling the potatoes is fine, but baking them gives the pie a more robust flavor. Garnish with a dollop of whipped cream.
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