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 You will never have a better sweet potato pie than one made following this recipe. Bold statement? Not mine - this is what I've been told by some very knowledgeable cooks who know NOLA |
 A 1+lb yam or sweet potato will yield 2 C mashed product - just right! Boil 'til a fork slides in easily, then carefully peel the tuber |
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 Combine all the spices, vanilla, milk & eggs |
 Add the brown sugar (I prefer very dark, but brown, even light brown is fine) and the mashed tuber to the mixture and blend it well |
 This is a GF crust -about to go into the oven - the one first pictured is a conventional crust. Either way - a perfect - and nutritious treat! |
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I have made this recipe for years. There is none better - or so I've been told by some serious and knowing Creole cooks. And while some may say "Well, it sounds just like a pumpkin pie recipe", they are sorely mistaken. This, my friends, is a Creole Sweet Potato Pie.
This is the way to eat your vegetables!
Vegetables and ice cream - what a wonderful combo... Please try this recipe - and don't tell your diners (kids - family) what it is until after they tell you how delicious it was.
Step away from that can! - take the extra minutes to boil and peel your hand-selected yams or sweet potatoes. This was one of Chef Austin's greatest gifts to me and I have done well over the years by it.
Ingredientes
- 4 large eggs
- 2 C cooked sweet potatoes or yams (mashed, sieved, blended or processed)
- 1 C dark brown sugar
- 1/2 tsp fine sea salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp pure vanilla extract
- 1/8 tsp ground cloves
- 1-3/4 C half & half or evaporated milk
- 1 pastry shell for a 9 inch pie (works great in a gluten-free crust)
Direcciones
- As the oven preheats to 450 degrees, whip the eggs in a bowl until well combined.
- Add the pureed potatoes and whisk to combine
- Add the brown sugar, salt and all the spices and whisk
- Add the half & half (or evaporated milk) and whisk
- Ladle the filling into the pastry shell
- Bake 15 minutes at 450 degrees
- Reduce the heat to 300 degrees and bake approximately 30 minutes longer, or when a toothpick inserted 1 inch from the pie's center comes out clean
- Remove from the oven and allow to cool on a rack
- Serve cooled, with a dollop of real whipped cream or ice cream - or Rice Drean, if you are lactose intolerant,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 8 servings | |
| Calories 255 | |
| Calories from Fat 90 | 35% |
| Total Fat 10.17g | 13% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 251mg | 10% |
| Potassium 233mg | 7% |
| Total Carbs 36.12g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 28.05g | 19% |
| Protein 5.91g | 9% |
Menus and Pairings
Va Bien Con: roasts, all Creole entrees
Comentarios
11 de Marzo de 2011This is another of your wonderful recipes I will be trying. I LOVE sweet potato pie. I made one at Christmas, but as sad as I am to admit it, it was not what I had hoped for!! Maybe this one is. Thanks, Amos , for your generosity in sharing.
04 de Marzo de 2011Thanks for sharing this I love sweet potatoes I'm sure going to try this very soon
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