Thanksgiving has just passed, and this is hands down my favorite holiday! As a foodie who doesn’t love a day that’s dedicated to eating, and then on top of that, you get to be around family. This year Thanksgiving was very special for me because I was traveling for the first time from the West Coast to go back home. It’s crazy to think of things you start to miss once you’re gone. I know one thing for sure is I don’t miss the snow! The East Coast got their first taste of snow, and I couldn’t be happier that I wasn’t around to experience that. In the Bay, we have our own set of issues, and the fires that have been going through California has been causing us to have such hazardous air conditions, so I hope everyone is staying safe out there!
Now time to get into this pie. So I must admit that I am a newish lover to sweet potato pie! I know shocking, but I think this has to do with the fact that I had a bad first serving of sweet potato pie. I use to be an avid lover of pumpkin pie, but now that I found this recipe it’s Sweet Potato Pie all day. I think sweet potato pie can be eating year round and we don’t only have to enjoy it during the Holiday season.
Sweet Potato pie is such a staple at my house, and it’s the one dessert I will ALWAYS make room for. This recipe is pretty simple and doesn’t require too much work. I will admit when I’m short on time I do cheat, and use frozen pie crust. Using store brought frozen pie crust can save you so much time, and during the holidays there are usually so many sales on pie crust. You can get two frozen deep dish pies for about $3-$4.
On the other hand, if you have the time to make a homemade crust go for it! I will not stop you. I like to use fresh sweet potatoes as opposed to the canned potato; trust me they will make your pie delicious, and you will be so grateful.
It may sound like a lot, but you can cook the sweet potato in advance and just place in the freezer. I will admit that this recipe does require you to have some kitchen tools. I am obsessed with gadgets, so I usually have most of these essentials in my house. This recipe you will need to have a powerful blender. I dream of having a Vitamix, but as of now I currently have a health master, and this works just as well for half the price. If you don’t have a blender, I’m sure you can use a mixer or food processor, but I like to use the blender to achieve the smooth, silky batter. You will also need to have a wire mesh to help drain the mixture and make sure no chunks get into your pie. This recipe will have your friends calling you a master of pies! I hope this becomes one of your staple recipes during the holiday time! Give it a try now, BEFORE your big holiday dinner just in case something doesn’t go right 🙂
Irresistible Sweet Potato Pie
Perfect Sweet Potato pie for the holiday season! Don't be intimated by the ingredient list, you got this!
Ingredients
- 3-4 medium sized sweet potatos (should measure to 2 1/2 cups)
- 1 tsp vanilla
- 3/4 cup half and half
- 2 tsp fresh ginger
- 1/2 cup brown sugar
- 1/2 cup sugar
- zest of 1 orange
- 1 tbsp corn starch
- 1 tsp salt
- 1 tsp cinnamon
- 1 tst ground nutmeg
- 6 tbsp butter
- 3 eggs plus 2 egg yolks
Instructions
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Preheat the oven to 400 potatoes. As the oven is preheating wash and scrub the sweet potatoes. Add a little oil to each of the potatoes and place on a foil-lined plan. Let the potatoes cook in the oven for about an hour. You will know when the potatoes are done when you can easily place a knife through each of the potatoes.
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Once the potatoes are ready let them cool until you are able to handle. Slice and scoop out each of the potatoes. You may have a little left over depending on how large the potatoes are. Scoop out the potatoes and place in a bowl you should have 2 1/2 cups.
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Place the sweet potato into the blender add the half and half, ginger, or orange zest
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Combine all the sugars, spices and cornstarch. With the motor still running on low add in the dry ingredients. Once this is well-combined turn off the blender.
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In a medium-sized put melt all the butter. Once this is all melted add in the sweet potato. This is your chance to taste the mixture and make sure you like it. You can add in any spices that you think is missing but don't overdo it.
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In the blender add in the eggs and add about 1/3 of the sweet potato mixture. You want to combine it for a couple of seconds. This will help to make sure that the eggs don't curdle when you add to the sweet potato. If you have any small chunks that is fine because you will be using the wire strainer.
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Add the egg mixture back to the pot, and whisk all the ingredients.
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Take the sweet potato off the stove, and place the wire mesh strainer over a bowl. Spoon in the mixture into the strainer. This step will ensure that your pie has a great texture.
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Once done add into the pie crust, and bake at 325 for 40 mins. Let the pie cool in the oven with the door cracked. This helps to minizime the cracks in the pie.
Enjoy your pie with Ice Cream or Whipped Cream 🙂
Until next time!
