Sweet Potato Pie - Clt Observer Recipe

By RoketJSquerl

From “A Love Affair With Southern Cooking,” by Jean Anderson (Morrow, 2007).

Ingredients

• 1 (9-inch) unbaked pie crust
• 2 cups firmly packed, mashed, cooked sweet potatoes (see note)
• 1/4 cup granulated sugar
• 1/4 cup firmly packed, light brown sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon freshly nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup milk or evaporated milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract

Details

Adapted from charlotteobserver.com

Preparation

Step 1

LINE a pie plate with the crust, crimping the edge. Set aside. Preheat oven to 325 degrees.

BEAT sweet potatoes, sugars, flour, spices and salt with an electric mixer on low speed for about 30 seconds. Raise speed to high and beat 1 minute or until light, pausing several times to scrape down the bowl.

REDUCE mixer speed to low and beat in eggs one at a time, then beat in milk, butter and vanilla. Pour the filling into the shell.

SLIDE the pie onto a baking sheet and bake on the middle shelf for 1 hour 10 minutes, or until puffed and lightly browned and a cake tester inserted halfway between the edge and the center comes out clean.

COOL on a rack for 30 minutes before slicing, or cool completely and chill before serving.

NOTE: Anderson prefers roasting sweet potatoes for pie: Scrub 3 to 4 sweet potatoes (about 2 pounds) and place directly on the middle rack of a 400-degree oven. (Place a sheet of foil on the shelf below the sweet potatoes, in case they leak juices. Bake about 1 hour, until sweet potatoes are soft when you press them gently. Remove from oven and cool slightly, then cut in half and remove the flesh.