Tuesday, November 18, 2014

Sweet Potato Pie

In my household around the holidays, the house is divided into the sweet potato pie lovers' camp, and the pumpkin pie lovers' camp. For years, I was conflicted about which one of the pies would make it on the Thanksgiving and Christmas menu. My hubby won't touch a pumpkin pie with a ten-foot pole. Sacrilege!! I on the other hand, love it! In order to make everyone happy, I now make one of each of these pies for both holidays. I've already shared my pumpkin pie recipe in an earlier post. This post is for those who can't hang with the pumpkin crew. I love this pie too, but I'm still very much a pumpkin pie girl =). For the crust, I've used my regular pie-crust recipe. I've provided a link to the pie crust recipe below. It's flaky and delicious! Combined with the light-as-air filling, this pie is just plain delicious! I've provided a link to that recipe below. To learn how to make this sweet potato pie, keep reading.

Disclaimer: I apologize in advance as the gratuitous use of close-up shots in this post will leave you feeling some type of way. I couldn't help myself!

Serving Size: Feeds 8 comfortably.


-1 large mixing bowl.

-1 medium grease-free mixing bowl (for mixing egg-whites).

-Electric hand-mixer (make sure the beaters are grease-free).

-Fork OR potato masher.

-Spatula or wooden spoon.

-9-inch pie plate.

-Rolling pin.

-Pie-crust protector OR Aluminium foil.


-2 cups sweet potatoes (about 3 medium sweet potatoes), baked at 350 degrees Fahrenheit (180 degrees Celcius), cooled and peeled.

-1 cup firmly packed dark brown sugar.

-1/4 cup granulated sugar.

-1/4 cup evaporated milk.

-4 tablespoons butter at room temperature.

-3 large eggs, separated (seperate the egg yolks from the egg-whites ad set aside).

-1/2 teaspoon ground cinnamon.

-1/4 teaspoon ground allspice.

-1/4 teaspoon ground ginger.

-1/4 teaspoon nutmeg (I used freshly ground nutmeg).

-1/4 teaspoon salt.

-1 unbaked 9-inch pastry shell. Get the recipe here: http://stellasmeza.blogspot.com/2014/11/single-crust-pastry.html


-Preheat your oven to 400 degrees Fahrenheit (200 degrees Celcius).

-In the large bowl, use a potato masher or a fork to mash the cooled sweet potatoes.

-To the bowl, add the butter, egg yolks, salt, spices, brown sugar and vanilla. You can use the wooden spoon to do this, or an electric mixer. I used an electric mixer on medium speed. Beat until light and fluffy.

-Add the evaporated milk just until combined.

-Clean out your beaters (if using an electric mixer) with hot, soapy water to get rid of the grease from the butter. Insert them back into your electric mixer.

-In the meantime, remove the pie crust disc from the fridge and unwrap it. Lightly flour a clean surface, as well as your rolling pin. Roll out the dough into a circle around 10 inches in diameter and 1/4 inch in thickness. 

Gently drape the rolled out dough onto the rolling pin, and transfer it into your pie plate. Allow the pie crust to fall into the plate without stretching it in order to avoid tearing. Using a pair of kitchen scissors or a small paring knife, cut off any excess pie crust hanging over the edges of the pie plate. 

Crimp the edges of the pie crust (decorate by pinching or using the tines of a fork). See below.

-I used the Leftover scraps of dough to make decorative leaves that I put over my pie. Just gather the scraps, roll them out to 1/4 inch thickness, then use a cookie cutter shaped like leaves to cut out the decorative shapes (I couldn't find my maple leaf-shaped cookie cutter, so instead I used a small paring knife to cut the leaves out). When there was 15 minutes left to cook the pie, I brushed these leaves with some milk, using a pastry brush, and set them in the center of the pie. This step is completely optional.

-In the medium grease-free mixing bowl, beat the egg whites on medium speed until they appear frothy. Gradually add the granulated sugar to the egg whites as you continue whisking, until stiff peaks form. Like this....

Your  egg-whites are ready for the next step when, if you turn your bowl upside-down, the egg whites do not fall out.

-Gently fold the egg whites into the sweet potato mixture (rotate the bowl as you fold), until no white streaks are showing. Don't fret over the little flecks of butter in the filling, it'll all melt into the pie as it bakes.

-Pour the filling into the prepared pie crust and smooth the top with the back of a wooden spoon, or a spatula.

****For the first 10 minutes, bake your pie in the center rack of the oven for 10 minutes, uncovered. Reduce the oven temperature to 350 degrees Fahrenheit (180 degrees Celcius), carefuly cover the pie crust ONLY with either aluminium foil or a pie-crust protector to keep the crust from turning too dark. Then continue baking your pie at 350 degrees Fahrenheit (180 degrees Celcius) for 45-50 minutes more. Your pie is done when it no longer jiggles in the center). Crack the oven door and let the pie cool in there for about 30 minutes. Remove the pie from the oven, remove the pie-crust protector or Aluminium foil from the pie and allow it to cool completely (I sat mine on a cooling rack).

Serving Suggestions: You can enjoy your pie at room temperature, or even chilled. You can also enjoy it with a dollop of fresh whipped cream or as is. This recipe can also be made upto 2 days in advance. Just make sure that you cover it with some aluminium foil. Be careful not to ruin the crimped edges of the crust with the foil. 

So light and fluffy!! Enjoy!