Sweet potato pie is an easy and pretty dessert for Thanksgiving

Sweet potato pie is an easy and pretty dessert for Thanksgiving

In some elements of the nation, particularly within the South, candy potatoes make an everyday look on the finish of a meal, however for many people elsewhere, it is a shock to return throughout them in dessert type.

This comforting, fairly, and quite simple pie makes an awesome various to the extra conventional pumpkin pie for Thanksgiving.

It is even simpler in case you take the shortcut of utilizing a relaxing crust – top-of-the-line innovations of all time, in keeping with this informal baker. However when you’ve got a pie crust recipe you want, be happy to make use of it right here.

And whereas I am touting the wonders of chilled pie crust, I must also point out that selfmade whipped cream is easy to make, and few issues delight greater than an enormous swell of sweetened whipped cream on a pie.

Though their names are generally used interchangeably, there are variations between a candy potato and a yam. Yams belong to a special botanical household and are typically bigger, extra starchy and drier than candy potatoes. Save the yams for savory dishes.

The perfect candy potatoes are small to medium, that are gentle and creamy. Bigger ones are typically extra starchy. They need to be agency and freed from bruises or breaks, and their pores and skin needs to be easy.

Candy potatoes are a wonderful supply of the antioxidant beta-carotene (select these with darker pores and skin for extra), and in addition include excessive ranges of vitamin C and potassium.

Making the filling for this pie is easy, when you bake and mash the candy potatoes.

Oh and in case you’re fortunate to have leftovers, you should definitely put a chunk in a secret spot within the fridge – I am unable to consider a greater breakfast after Thanksgiving.



For 8 individuals

3 medium candy potatoes, about 1 1/2 kilos

1 refrigerated pie crust for a 9-inch pie

3 giant eggs

Grated zest of 1 orange

⅔ cup sugar

½ teaspoon floor cinnamon

½ teaspoon floor ginger

½ teaspoon of salt

1 cup heavy cream

Sweetened whipped cream for serving

Preheat the oven to 350°F. Prick the candy potatoes in a number of locations with a fork and cook dinner them instantly on the grill for 1h30, till they’re very tender. Go away the oven on. Take away and funky the potatoes till barely heat, then peel the skins and puree in a meals processor or blender, or go by a potato masher and place in a big bowl. It is best to have about 1 ¼ to 1 ½ cups of puree.

Unroll ready pie crust and place in a 9-inch pie plate. Crimp the perimeters of the crust properly. (Or in case you bought a pre-made pie crust already within the pan, skip this step).

For the filling, in a big bowl, whisk collectively the eggs and orange zest. Whisk the mashed candy potatoes, then add the sugar, cinnamon, ginger, and salt, and whisk into the candy potato combination till mixed. Slowly stir in cream till effectively blended. Pour the filling into the ready pie crust.

Bake the pie for about 50 to 60 minutes, till the filling is ready. You possibly can check this by inserting a pointy knife close to the middle; when it comes out clear, the pie is completed. The pie shall be a bit puffy when it comes out of the oven, then will sink barely because it cools.

Cool the pie utterly on a wire rack. You possibly can serve instantly or cowl and refrigerate for as much as 2 days.

Oh, and whereas the pie is cooling, whip that cream!

Serve the pie in slices, with whipped cream if desired.


Different Thanksgiving dessert recipes:

The perfect gentle pumpkin bread

Apple streusel pie

Simple Pumpkin Pie

Pumpkin Gingerbread


Katie Workman usually writes about meals for The Related Press. She has written two cookbooks centered on house cooking, “Dinner Solved!” and “The Mother 100 Cookbook”. She blogs at http://www.themom100.com/about-katie-workman. She will be reached at [email protected]

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