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Friday, November 24, 2017

Sweet Potato Pie

At the beginning of the year, Ms. Lori brought in her delicious sweet potato pie for us to try. That was my first time having sweet potato pie and I thought it was the best thing ever. In May, she gave me the recipe. However, her recipe included heavy cream and since I am lactose intolerant, I knew having a whole pie with heavy cream wouldn't go over well with my body (I can handle a little bit of dairy at a time). I wanted to make it for Thanksgiving and wanted to find a recipe with coconut or almond milk. I found Trisha Yearwood's recipe, though it was made with regular milk, and just substituted the milk with coconut milk cream. I used 3/4 c. coconut milk cream, but next time I think I'll use 1/2 c.

It was good and even dad enjoyed it! He wasn't sure about it, but he gave the pie a try and liked it. He was surprised with the taste, he was expecting a different taste. I think that is how I felt at the beginning of this year.

Preheat the oven to 300 degrees F.
In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.














I hope you will try this pie for yourself! It was super easy, though it took an hour and a half to cook. 

2 comments:

  1. I have a funny sweet potato pie story. Long ago when my daughter was a freshman in college, I told her to bring some of her friends home with her for Thanksgiving because the break wasn't long enough for them to visit their own homes. One of her friends wanted to make a sweet potato pie. We had the ingredients for her and granted her full access to the kitchen. She had to make two attempts and by the end of the afternoon I swear she had used every pot and bowl in the kitchen. I was grateful that we had a snowstorm and the electricity went out because by the time she was done I couldn't have cooked Thanksgiving dinner anyway. We ended up taking the group out to eat that evening and I cooked the Thanksgiving meal the next day. The kids gobbled up the sweet potato pie and were very happy. I thought I'd never get all the pots and bowls washed, but everything turned out fine.

    Love,
    Janie

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  2. I've made this a few times and the recipient always loves it. One suggestion--don't store the boiled sweet potatoes in the fridge when you don't have time to make the pie right then...it separates a bit and makes the pie grainier than it needs to be. It's much smoother when the directions are followed and it's mixed right after boiling and peeling. :)

    OneDayTop has recently posted for HEALTH : Health Blessings of Chlorella

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