I want to share with the community my twist on an age-old Southern dessert recipe. It's Sweet Potato Pie. This particular dessert that is eaten on holidays, especially Thanksgiving and Christmas. Other times can be for special occasions where family get together.
But, here's the rub: My secret ingredient. Coconut.
Sweet Potato Pie, as I've always known it, is a Southern dessert. Its tradition goes back to the time of enslaved African Americans in the southern United States. The preparation and perfection of this pie utilizing sweet potatoes has been passed down to generations.
As it name suggests, Sweet Potato Pie is made from fresh sweet potatoes. Although a starchy vegetable, the sweet potato, normally a light to deep orange color, is high in nutrients. It's the addition of an excessive amount of sugar and butter that lowers the nutritional content.
I wouldn't suggest eating this dessert every week. Special occasions are plenty to satisfy the craving for this popular pie.
So my family requested two pies for Thanksgiving. I didn't want to disappoint.
This last year, I informed my family that I was minimizing tasks in all areas of my life. I received a wonderful response. So, for this Thanksgiving holiday, my daughters prepared the majority of the foods. My husband graciously volunteered to purchase our turkey from Costco, our local food club in which we have a membership.
For my family's holiday celebration of Thanksgiving on Thursday, I prepared a small dinner. At least in stages over two days, with only two hours in the kitchen each day. I can't stand for any length of time. How I accomplish this is I take frequent breaks.
I saved the pie baking for last after I took a power nap.
Let's begin.
INGREDIENTS
2 Pie Crusts (I use the ready made one to save myself some time and energy)
3 Large Sweet Potatoes
1 Cup Sugar (or less according to your sweetness level)*
1 Stick Butter (I use *I Can't Believe It's Not Butter)
3 Eggs
1/2 Cup Evaporated Milk
1 tsp. Vanilla
1 tsp. flour
1 tsp. Nutmeg
1 tsp. Cinnamon
1/2 Cup Flaked Coconut
*If you want a low-calorie version, substitute 1/2 cup Equal or other Sweetener for the sugar.
PREPARATION
First, pre-heat over to 350 deg.
Peel sweet potatoes and cut into same size medium chunks. Wash thoroughly.
Second, place in large pot. Cover with water. Cook for 30 minutes uncovered, or until all potatoes can be pierced with a fork, but not broken apart.
Don't overcook, else your potatoes won't have any substance to them. You can tell the potatoes are done when they change color slightly to a lighter orange or dark yellow. You want a chunky potato instead of a puree when you combine with your other ingredients.
Once soft, remove from stove.
ASSEMBLY
Transfer to a large mixing and allow potatoes to cool slightly. You don't want to cook the eggs when adding them. DO NOT BREAK UP POTATOES. Mixing with other ingredients will accomplish this.
To the potatoes, add sugar, flour, nutmeg, cinnamon. coconut, butter, evaporated milk, and vanilla. Fold into potatoes.
Finally, add the eggs.
BAKE
It's time to bake. Prep the pie crusts by docking. To do this, take a fork and press small holes in the crusts, paying attention to the sides. This ensures even baking and browning of the crust.
Add enough pie filling to each shell. You should have enough filling for two 9" pies.
Now, since I don't have a pie ring to keep the crusts from burning first, I use a baking hack. Just tear aluminum foil lengthwise and wide enough to cover the edges of the pie as shown below.
Place both pies in 350 deg. oven for 1 hour, or until both have risen and browned on top.
Remove from oven. Carefully remove aluminum foil. Cool completely before slicing, unless you love warm pie.
The pies will be fluffy and not overly sweet. The spices are the star of the Sweet Potato Pie and give it the delicious flavor.
I have read that some bakers top their pies with whipped cream. This is an added item I try to avoid.
Finally, you can refrigerate for up to one week in a pie container.
ENJOY
Sweet Potato Pie Spanish Translation
Quiero compartir con la comunidad mi versión de una antigua receta de postre sureño. Se trata del pastel de boniato. Este postre en particular que se come en días festivos, especialmente Acción de Gracias y Navidad. Otras veces puede ser para ocasiones especiales en las que se reúne la familia.
Pero, aquí está el problema: Mi ingrediente secreto. Coco.
El pastel de boniato, como siempre lo he conocido, es un postre sureño. Su tradición se remonta a la época de los afroamericanos esclavizados en el sur de Estados Unidos. La preparación y perfección de este pastel a base de boniatos se ha transmitido de generación en generación.
Como su nombre indica, el pastel de boniato se elabora con boniatos frescos. Aunque es una hortaliza rica en almidón, la batata, normalmente de color naranja claro a intenso, tiene un alto contenido en nutrientes. Es la adición de una cantidad excesiva de azúcar y mantequilla lo que disminuye su contenido nutricional.
Yo no sugeriría comer este postre todas las semanas. Las ocasiones especiales son suficientes para satisfacer el antojo de este popular pastel.
Así que mi familia pidió dos tartas para Acción de Gracias. No quería decepcionarlos.
Este último año, informé a mi familia de que estaba reduciendo al mínimo las tareas en todos los ámbitos de mi vida. Recibí una respuesta maravillosa. Así que, para esta fiesta de Acción de Gracias, mis hijas prepararon la mayoría de las comidas. Mi marido se ofreció amablemente a comprar el pavo en Costco, nuestro club de alimentación local del que somos socios.
Para la celebración de Acción de Gracias de mi familia el jueves, preparé una pequeña cena. Al menos por etapas a lo largo de dos días, con sólo dos horas en la cocina cada día. No puedo estar de pie durante mucho tiempo. Para lograrlo, hago pausas frecuentes.
He dejado la cocción de la tarta para el final, después de echarme una siesta.
Comencemos.
INGREDIENTES
2 masas para tartas (yo uso la que ya está hecha para ahorrarme tiempo y energía)
3 boniatos grandes
1 taza de azúcar (o menos según tu nivel de dulzor)*.
1 barrita de mantequilla (yo uso *I Can't Believe It's Not Butter)
3 Huevos
1/2 taza de leche evaporada
1 cucharadita de vainilla
1 cucharadita de harina
1 cucharadita de nuez moscada
1 cucharadita de canela
1/2 taza de coco en copos
*Si quieres una versión baja en calorías, sustituye el azúcar por 1/2 taza de Equal u otro edulcorante.
PREPARACIÓN
Primero, precalentar a 350 grados.
Pelar los boniatos y cortarlos en trozos medianos del mismo tamaño. Lávalos bien.
Segundo, colocar en una olla grande. Cúbralas con agua. Cocer durante 30 minutos sin tapar, o hasta que todas las patatas se puedan pinchar con un tenedor, pero no se deshagan.
No cocine demasiado, si no las patatas no tendrán sustancia. Sabrá que las patatas están hechas cuando cambien ligeramente de color a un naranja más claro o amarillo oscuro. Cuando las mezcle con los demás ingredientes, querrá que queden trozos de patata en lugar de puré.
Una vez blandas, retírelas del fuego.
MONTAJE
Trasladar a una batidora grande y dejar que las patatas se enfríen un poco. No quiere cocer los huevos al añadirlos. NO DESHAGA LAS PATATAS. Mezclar con los demás ingredientes para conseguirlo.
A las patatas, añadir el azúcar, la harina, la nuez moscada, la canela. el coco, la mantequilla, la leche evaporada y la vainilla. Incorporar a las patatas.
Por último, añada los huevos.
HORNEAR
Es hora de hornear. Prepare las cortezas de la tarta agujereándolas. Para ello, coge un tenedor y haz pequeños agujeros en las cortezas, prestando atención a los lados. De este modo, la corteza se horneará y dorará por igual.
Añada suficiente relleno de tarta a cada molde. Debería tener suficiente relleno para dos tartas de 9".
Ahora, como no tengo un aro para tartas para evitar que se quemen las cortezas primero, uso un truco para hornear. Simplemente rasga papel de aluminio a lo largo y lo suficientemente ancho para cubrir los bordes de la tarta como se muestra a continuación.
Colocar ambas tartas en el horno a 350 grados durante 1 hora, o hasta que ambas hayan subido y estén doradas por encima.
Retire del horno. Retire con cuidado el papel de aluminio. Deje enfriar completamente antes de cortar, a menos que le guste la tarta caliente.
Las tartas quedarán esponjosas y no demasiado dulces. Las especias son la estrella de la tarta de boniato y le dan su delicioso sabor.
He leído que algunos pasteleros cubren sus tartas con nata montada. Es un añadido que intento evitar.
Por último, se puede refrigerar hasta una semana en un recipiente para tartas.
DISFRUTA
SOURCES:
a) JustClickindiva's Footer created in Canva utilizing its free background and images used with permission from discord admins.
b) Unless otherwise noted, all photos taken by me with my (i) Samsung Galaxy 10" Tablet, (ii) Samsung Phone, & (iii) FUJI FinePix S3380 - 14 Mega Pixels Digital Camera
c) Purple Butterfly part of purchased set of Spiritual Clip Art for my Personal Use
d) All Community logos, banners, page dividers used with permission of Discord Channel admins.
e) Ladies of Hive banner used with permission of and in accordance with the admin's guidelines
f) Thumbnail Image created by me in Canva.
g) "Flames." What is Apophysis 2.09. https://flam3.com/
If translation included, I use DeepL to assist my readers.
Thanks for your patience an understanding.
Si se incluye traducción, utilizo DeepL para ayudar a mis lectores.
Gracias por su paciencia y comprensión.
Oh my! This looks delicious. I love sweet potatoes because it's sweet. This is not a well-known dish in my country but I'm thinking it's sweet already so why add sugar? Have you ever baked a pie without sugar? Does it taste better? Is the ready-made pie crust as good as the ones you make? Too many questions. 😄
I enjoy pastries and may give this recipe a try IF I can figure out how to make the crust. I hope you had a wonderful Thanksgiving celebration. Thanks for sharing. !PIMP 💕
Hello @kemmyb. Yes, the sweet potato already has natural sugars. In fact, you can eat it raw. However, the taste is plain when boiled in water. Adding a quantity of sugar caramelizes a coating on the potato.
Just like any other pie that you first boil the fruit as in strawberries, peaches, pears, doing so reduces the fruit to a consistency of jam or jellies to bake in the pie shells. And yes, the pie shells taste as good as the homemade ones, if you purchase a name-brand, such as Pillsbury or PET.
Remember, each of the ingredient as baseline. Some like less or more spices. So, the saying is "add to individual taste."
Let me know how your pie turns out. Thanks for your visit and lovely compliment. I appreciate it and your support.
P.S. I made two pies, and my husband has already eaten one of them! Coffee and pie for breakfast. But these are the holidays!
!ALIVE
Really! Our specie of potatoes is different. We have two. We can eat them raw and when we boil in water, it tastes just as sweet hence my question as to need to add extra sugar.
Coffee and pie for breakfast! Yum. 😄
Another way you can cook them is to bake them in the oven. Nothing but the sweet potatoe. That's when the taste is sweet and delicious. Just cut them open and scoop the pulp out. Awesome. But I like a bit of butter. Habits are hard to break.
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This looks so delicious. I love sweet potatoes but never used them in baking a pie before
Oh @beckyroyal, it is delicious. And not just in a pie, but the actual sweet potatoes that we eat as a side dish also. This side dish we eat on Sunday dinners. We call it Sweet Potato Casserole. Some in my family place pecans on top. Delicious, delicious.
Thanks so much for your visit and lovely compliment. Take care
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You're welcome
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The dessert is looking so delicious
I love the way it looks and I’m sure that the taste will be nice too
Hello @rafzat. I'm so happy to hear my sweet potato pie looks delicious. It takes good too according to my family. Thanks for stopping by. I appreciate your lovely compliment. I rate desserts on how they look also before I taste them.
Have a good rest of your weekend.
!ALIVE
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so look delicious 😍
Thanks. I'm pleased you think so. It tastes good too. Not too sweet.
I appreciate your visit and kind compliment. Take care.
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