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Sweet potato pie

I'm looking for some tips on sweet potato pie. Specifically, I take it I should roast the sweet potatoes instead of boiling them, and secondly, is it possible to make a good pie withOUT a stick of butter in the sweet potato mash? It seems like a lot considering all the fat in the pie crust, so I'm looking for alternatives.

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  1. Zilch, nada -no butter in the custard. It is my favorite tried and true recipe.

    Sweet Potato pie with pecan short crust and praline topping

    1 ½ cup of mashed sweet potato
    ½ brown sugar
    1Tcinnamon
    ½ tsp nutmeg
    ¾ tsp ground ginger
    ¼ tsp salt
    1 cup scalded whole milk
    2 eggs well beaten
    1 T flour
    Combine sweet potatoes with brown sugar, cinnamon nutmeg, ginger and salt and mik

    Combine all the dry ingredients for the pie crust
    2 c flour
    ½ tsp salt 1 tsp baking powder, ½ cup sugar, ½ cup butter – ice cold cut into cubes keep in the fridge til your ready for it.
    ½ cup finely chopped pecans
    ¾ C plus 2T cream
    Combine all the dry and cut the butter in, use food processor add the nuts and cream mix until it all comes together.

    Topping ¾ cup of brown sugar, 1 cup pecans rough chop mix it together and spread over
    Bake at 325 until golden and pie is set.

    6 Replies
    1. re: chef chicklet

      I may need to try that recipe this week, for the crust esp.

      In my thinking, if you don't peel, then I see little difference between roasting and boiling. But, I think some adjustment might be needed if you roast the sweet potatoes so that they brown some. Or would that just be a No-No?

      1. re: Captain

        i just noticed, chill the crust for about 30 minutes first before you roll it out. It is a pate brisee crust, which I prefer to most pie dough recipes, but this is just me. It has butter so your hands will mess it up if you overheat it or fool with it too much. If that were to happen throw it back into the fridge, then start again.

        Believe me I've made this plenty of times. It is my DH very favorite and he requests it all the time. I have over time fined tuned it.

        Roasting the sweet potatoes I think, is less messy. And no don't brown them. Just wash and place on a foiled baking sheet that you can throw away because the sugar in them will be on the pan, but test after an hour for doneness, you don't want to brown them at all.

        Baking them, you don't leech flavor from the potatoes into the water. Do what you like though, I just found that this was easiest and tastiest for me.

      2. re: chef chicklet

        Ooh, regular milk! Great! I don't have evaporated milk or cream on hand, so that saves me a trip to the store. I will try it out. I may not have pecans....Sounds like I need to go pie supply shopping!

        1. re: willownt

          I love this recipe, it is rich and creamy custard. You won't miss the butter.
          The other recipes I've tried those in them, then I started to play around with the recipe. I have used cream, which of course is nice, but I just didn't see any difference.My pea brain seems to think that scalding the milk does the trick.

        2. re: chef chicklet

          I think I'll try this sweet potato pie recipe, thanks cc! and not because it doesn't use butter in the filling, but because it sounds good, with that nice topping.

          1. re: morebubbles

            mb I think you will really like this, be careful with the topping not to let it burn. You don't have to do the praline topping, its one of those things I've added as I kept playing with this. take care! s

        3. My sister requested sweet potato pie for Thanksgiving, which I have never made.
          I was thinking of making without a crust (so it doesn't echo the pumpkin pie). I have no aversion to fat -- butter, cream, etc.
          Suggestions for techniques, and specifically toppings -- should I throw some brown sugar and pecans on top?
          I was thinking of maple syrup rather than brown sugar in the potatoes, or is that not a good idea? Butter or cream in the potatoes (I bought out the store's supply of unpasteurized heavy cream!)

          1 Reply
          1. re: NYchowcook

            Wait I just saw you were thinking about making a sweet potato pie without a crust?
            Were you wanting to do more of a brulee then? Which sounds fun, and then putting crust of your choice on it. hmmmm.

          2. There was a great recipe for sweet potato pie in the NY Times magazine in an article about sweet potato farmers. I've made it 4 times and it's never failed my. Here's the link;

            http://query.nytimes.com/gst/fullpage...

            good luck with whatever you choose.

            2 Replies
            1. re: jnk

              wow that was sure interesting. right about too much spice and it being pumpkin. That's what I love about sweet potato pie. That topping sounds pretty darn good!

              1. re: jnk

                Thanks for posting the link to the NY Times recipe, jnk. Made this recipe this past week. My only changes were using more rice crispies than pecans in the topping (2:1 instead of 1:1), and a bit less sugar in the filling.

                It was the first sweet potato pie that I've made, and much tastier than any restaurant versions I've ordered. The topping is almost addictive- and I would have never guessed rice crispies played any part if I hadn't made it myself. Would definitely make the recipe again!

              2. Try a heavier maple syrup (B or C grade) to replace some of the sugar.

                1. Here's one we've made before. It's really good!

                  SWEET POTATO PIE
                  with MARSHMALLOW MERINGUE TOPPING

                  **Graham Cracker Crust**

                  1-1/4 cups graham crackers, crushed fine (about 9 graham crackers)
                  1/4 cup granulated sugar
                  6 Tablespoons butter, melted

                  Combine graham cracker crumbs with sugar and butter. Mix well.
                  Spread evenly over bottom and sides and press into a 9-inch pie pan.

                  **Sweet Potato Pie Filling**

                  1 can (29-oz) Princella Yams (drained, pureed - makes 2 cups)
                  1 can (14-oz) sweetened condensed milk
                  1/4 cup granulated sugar
                  2 large eggs
                  2 teaspoons lemon juice
                  1-1/2 teaspoons Penzeys Apple Pie Spice (or 1 tsp Cinnamon and 1/2 tsp ground nutmeg)
                  1/4 teaspoon salt

                  Preheat oven to 350 F.
                  Combine sweet potato puree, condensed milk, eggs, lemon juice, spices and salt.
                  Whisk until blended well.
                  Pour into prepared 9-inch graham cracker pie crust.
                  Bake for 45 - 55 minutes or until a knife tip inserted in center comes out clean.
                  Apply marshmallow meringue while pie is still warm.

                  **Marshmallow Meringue**

                  2-cups of miniature marshmallows
                  1 Tbs Milk
                  2 Egg Whites
                  1/4 cup Sugar
                  1/4 tsp cream of tartar
                  1/4 tsp Salt
                  1/2 tsp Vanilla

                  Preheat oven broiler. - Broil 1-minute.

                  In a saucepan on the stove top, over low flame, heat marshmallows and milk,
                  folding gently until marshmallows are all melted.
                  Remove from heat and continue folding until mixture is smooth and fluffy.
                  Cover pan and set aside until needed.

                  Beat egg whites in another bowl along with cream of tartar.
                  Add sugar gradually and continue beating until egg whites are stiff and smooth.
                  Add salt and vanilla.
                  Fold warm marshmallow mixture carefully into the egg whites to combine.
                  Spread over pie and place under oven broiler for about 1-minute, until meringue
                  is slightly browned.

                  Serve Sweet Potato Pie warm or chilled.