The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweet Potato Pie

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SylviaH's picture
SylviaH

Sweet Potato Pie

I baked this pie early in October, because it's our very favorite pie anytime of the year...especially when the yams 'Garnet' perfered, are good and heavy with their rich fresh tasty yummieness.

Looking at txfarmers lovely custard pie has encouraged me to post this recipe to share for this 'pie season' and hope some of you might enjoy it for the coming holidays as much as we do. 

To say this is our favorite pie is a bit of an understatement...In the South this pie is often eaten along with the meat course, but obviously can be served as dessert.

 

An Old Southern Recipe - Matilda's Sweet Potato Pie - revised

4 medium- size Garnet Yams - About 2 lbs. -

'Baked' rather than boiled - to bring out the sweetness even more.  Cool and slip the peels off

1/2 Cup of Butter - softened

2 Cups of Sugar

4 Eggs - 

1 teaspoon cinnamon

1/2 teaspoon cloves -  You may wish to adjust the spices to your taste.. but remember..this is not pumpkin pie spices..extra clove is a good thing.

1 teaspoon vanilla

1 Cup of Buttermilk ---- yum, yum

1/2 teaspoon baking soda (added to the buttermilk)  

2 unbaked 9 inch- pastry shells or 12 three-inch tart shells

Whipping cream (optional)

Prepare your pie crust and place it into your  pie pan  'I prefer glass 'amber or clear' pie dish' for my pies.  Refrigerate until filling is completed.  

1.  Whirl your cooled, skinned, baked yams in a blender, food processor or mixer just until smooth.

2. Add remaing ingredients (not the pastry) mix until combined and pour into your pastry shell.

3. Baked in a pre-heated hot oven... I set mine for 425F..place my pie onto a parchment lined cookie sheet..on the bottom of the oven.  Cover my pie crust rim with foil or pie rim cover..put it in the oven..bake for 15 minutes..move to a lower shelf..reduce the oven to 350 and bake until center is nearly firm..test with a wooden skew for doneness.  Bake aproximately 40 minutes to an hour..depending upon how thick my filling is in my shell.  Removing the crust cover the last 10 minutes apx. of baking time.

Remember and 'watch and test' rather than clock your pie/crust for doneness.  The top should just begin to brown and feels firm to the touch.

Serve warm or cold with a dollop of sweetened whipped cream.

Serves 12 apx.

Note:  This pie freezes very successfully.

Happy Holiday Baking!

Sylvia

 

Comments

MichaelH's picture
MichaelH

Thanks Sylvia, I've been looking for a recipe just like this.

 

Michael

SylviaH's picture
SylviaH

Thank you, Michael!

varda's picture
varda

and as you say, pie season is coming.   -Varda

SylviaH's picture
SylviaH

Thank you, Varda!

KMIAA's picture
KMIAA

This recipe makes 2 pies?  Why I ask is I was going to cut down the sugar content to 1 cup if it was only for one pie, but you state 2 9" crusts, so it must be for 2 pies. 

SylviaH's picture
SylviaH

it will make two pies.  Sometimes I add a little extra potato if they are large, I like my pureed potato a little on the thickish side.  I don't think the pie is overly sweet..you can taste it and adjust easily, more or less sugar and/or potato..it's a very forgiving recipe :)  

Sylvia

KMIAA's picture
KMIAA

As my husband is diabetic I cut down sugar in a lot of recipes when I think the sugar content is high.  Will stick with the 2 cups since it's for two pies. 

SylviaH's picture
SylviaH

Taste it before adding the full 2 cups..you might like less.

Sylvia

PMcCool's picture
PMcCool

Have you tried including some nutmeg or mace?  It seems like either might play nicely with the other spices.  Or maybe a couple of tablespoons of bourbon?

Paul

SylviaH's picture
SylviaH

Those are wonderful spices and especially blended with cinnamon and cloves..but I save that combination with a touch of ginger for my pumpkin pies.  Only cinnamon and cloves goes in my SPP.  Bourbon...I'm definately not a bourbon person 'lol'.  I'm sure many would enjoy it though.

Sylvia

dstroy's picture
dstroy

OK. I am so totally making this pie. Thank you for posting!!! 

SylviaH's picture
SylviaH

Thank You! : )

Sylvia

dabrownman's picture
dabrownman

the original STP, before it became a fuel additive, is the heart and soul of the South along with fried chicken, biscuits, BBQ and bourbon.  Can't wait to make your fine recipe for the holidays! But, like Chef Paul McCool, I would think some bourbon is absolutely required.  If not for the pie....... then for the chef :-)

Your pie is beautiful!  It would be a crime if it didn't taste as good as it looks:-)  Thanks for the recipe too.

SylviaH's picture
SylviaH

sure brings back childhood memories of Sunday's dinner/supper in Texas!  How I love cherry pie with a must have thick top crust, mom used to make wonderful cherry pie's, to go with the fried chicken...she would have loved my SPP...though her english apple was her favorite.

I knew you'd love the bourbon : ) and some other's..just not my cup o tea though.

Your welcome for the recipe and thank you for the nice comments!

Sylvia

 

SylviaH's picture
SylviaH

fogot to mention..is nice for bourbon lover's.  That way everyone get's their choice.

Sylvia

FlourChild's picture
FlourChild

Looks wonderful, Sylvia!  I used to make Bill Neal's SPP every year around this time, thanks for reminding me to do it again. :)

SylviaH's picture
SylviaH

I saw that show..some great food!

Sylvia

LindyD's picture
LindyD

I've made Alton Brown's sweet potato pie recipe and loved it.    His uses yogurt and maple syrup, but your buttermilk version sounds pretty darn good!

Thanks for posting the recipe - supposed to rain this weekend.  Good pie baking time.

SylviaH's picture
SylviaH

Lindey!

I love to bake when it's raining : )

Sylvia

SylviaH's picture
SylviaH

Lindey!

I love to bake when it's raining : )

Sylvia

EvaB's picture
EvaB

my mother said her grandpa who grew them at one time (they used to be Sutherner's) said they could get a mold or something on them in storage which spoiled them is boiled. I know its more work to bake them, but I do!

I use a pumpkin pie recipe, not as much sugar, more pulp, and all the spices except CLOVES no one but my husband likes them. I don't use buttermilk, (we didn't have a cow, so until the advent of packaged buttermilk in stores we didn't have it, mom always made it with canned milk made into whole milk and added a tsp of vinegar to sour it in place of buttermilk) I use heavy whipping cream because I can digest it better, whole milk makes me ill.

The pie looks good and I will bet it tastes great as well. Are garnet potatoes red skinned? We get a nice red skinned one in the stores and of course the yellow thin yams which make great pies as well.

SylviaH's picture
SylviaH

Garnet yam is actually not a yam at all but a sweet potato with a reddish looking skin and  deep orange flesh.    

Lot's of recipe's for sweet potato pie's and they are very tasty made with canned milk too.  I tend to add a little more potato into my pie than the original recipe calls for...as I said the recipe is very forgiving.

Sylvia

linder's picture
linder

Thank you so much for posting this recipe.  I just put it in the oven to bake.  I tasted some of the pie batter left in the mixing bowl.  Oh yum!  It is delicious.  Can't wait to have some tomorrow after the turkey feast!