Sweet stuff

Sweet Potato Pie

My wife and I would attend this great annual 4th of July event at a local park in our younger days

Everyone brought coolers and blankets or chairs, there was live music and of course at the end of the evening wonderful fireworks to the sound of a full orchestra

Just a fantastic day out

Being foodies, one of our favorite parts of this outing was the fact that local food venues would set up tents and sell samples off their menus for hardly any cost at all

Everything from sushi, gyros, burgers to sausage and peppers,etc

One thing that stands out in my mind was a tent set up by a group of ladies from a local Baptist Church

They would sell slices of homemade pie, but my favorite was their sweet potato pie, this was one pie I had never had before, but once I tried it I was hooked

Here is our take on a dessert I know you will simply love as much as we do!

I’m starting off with 2 large sweet potatoes

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I’m going to peel these, slice them into circles and then cut them into uniform chunks

Now you can boil your sweet potatoes but I like to steam them

I think they hold their color better and flavor as well

I’m using a steam setting on my Instant Pot, which will cook them in about 2-3 minutes

I’m adding 2 cups of water to the pot, along with a rack, then the potatoes.  Close the lid and set for steam

If steaming on the stove top or boiling what you want in the end is a knife to slide through the potato easily

While those cook lets get the next ingredients ready

We will need 1 stick of butter, 3/4 cups of sugar, 2 large eggs, 1/4 cup of buttermilk, 2 teaspoons of vanilla and some fresh nutmeg

You can make your own vanilla by clicking on the link below

Show me how to make Homemade Vanilla Extract

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Cut the butter into chunks and put into a large mixing bowl

I microwaved this for a few seconds just to get the butter to start to melt

I like to pass the still warm potato chunks through a potato ricer to really make a smooth texture for the pie

Add them right into the melted butter

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Now add in the sugar and whisk everybody together and allow this to cool slightly

Next I add in fresh grated nutmeg (you really cannot beat the taste of fresh nutmeg!)

I like to do this step prior to adding in the raw eggs so I can taste and adjust as needed

I whisk the eggs first and then add them in along with the butter milk and vanilla

Then whisk the mixture again to incorporate

I’m going to roll out 1 disc of our Basic Pie Dough

I’m going to drape this over a 9 inch oven proof pie dish, trim the edges and crimp the crust with a fork

Bake the empty crust in a 325 F preheated oven for 10 minutes

Add in your filling and distribute evenly

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Place back in the oven and bake 45-50 minutes or until the pie has set and is firm

Remove to a rack and allow to cool completely

Refrigerate for 1 hour or overnight

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I decided to make a little garnish for the pie

We will need 1/2 cup of whole pecans, 1 tablespoon of butter and 1 tablespoon of brown sugar

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Melt the butter in a nonstick pan over medium heat, sprinkle in the brown sugar and swirl until the sugar melts and becomes bubbly

Add in the pecans and toss to coat

Cook for 5-6 minutes, constantly swirling so they don’t burn

Place them on a rack to cool

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Add them to your pie

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Serve with a dollop of whipped cream!

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Enjoy!!!

Simply Sundays! ~ Sweet Potato Pie

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

 2 sweet potatoes

2 cups of water (for steaming)

1 stick of butter

3/4 cups of sugar

2 large eggs

1/4 cup of butter milk

2 teaspoons of vanilla

fresh ground nutmeg to taste

Optional garnish

1/2 cup of pecan halves

1 tablespoon of butter

1 tablespoon of brown sugar

Directions

Peel 2 large sweet potatoes, slice them into circles and then cut them into uniform chunks Add 2 to cups of water to the Instant  Pot, along with a rack, then the potatoes.  Close the lid and set for steam.  If steaming or boiling on the stove top, what you want in the end is a knife to slide through the potato easily

Cut 1 stick of butter into chunks and put into a large mixing bowl.  Microwave for a few seconds just to get the butter to start to melt. Pass the still warm potato chunks through a potato ricer to really make a smooth texture for the pie.  Add them right into the melted butter.  Now add in your sugar and whisk everybody together and allow this to cool slightly

Next add in fresh grated nutmeg.  Do this step prior to adding in the raw eggs so you can taste and adjust as needed.  Whisk 2 large eggs first and then add them in along with the butter milk and vanilla.  Then whisk the mixture again to incorporate

Roll out 1 disc of our Basic Pie Dough  and drape this over a 9 inch oven proof pie plate, trim the edges and crimp the crust with a fork.  Bake the empty crust in a 325 F preheated oven for 10 minutes

Add in your filling and distribute evenly.  Place back in the oven and bake 45-50 minutes or until the pie has set and is firm.  Remove to a rack and allow to cool completely.  Refrigerate for 1 hour or overnight

Optional Garnish

Melt 1 tablespoon of butter in a nonstick pan over medium heat, sprinkle in 1 tablespoon of brown sugar and swirl until the sugar melts and becomes bubbly.  Add in the pecans and toss to coat.  Cook for 5-6 minutes, constantly swirling so they don’t burn.  Add them to your pie

Tools used to make this recipe

Instant Pot

OXO Potato Ricer

Zyliss Whisk

Brainycook Cheese Grater

Pyrex 9 Inch Pie Dish

© Simply Sundays 2016
All rights reserved

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