Saturday, November 21, 2009

Southern Sweet Potato Pie

A classic southern pie made with spiced fresh sweet potatoes, topped with toasted pecans and drizzled with syrup. 
  A classic southern pie made with spiced fresh sweet potatoes, topped with toasted pecans and drizzled with syrup.

Southern Sweet Potato Pie

Southern Sweet Potato Pie was one of three pies that nearly always graced our holiday tables growing up - along with pecan, and pumpkin - though I seem to recall that me and Mama were the only two who truly indulged in the sweet potato pie. Somewhat likened to pumpkin pie, and certainly seasoned similarly, they really are different from one another, and if you put the two side by side, I'd be able to identify which is which, as easy as I can tell if it's homemade or made from a canned sweet potato pie filling. Not that there's a thing wrong with whipping up a pie using canned pie filling, but like homemade pimento cheese versus a commercial pimento cheese product, you can usually spot homemade.

Sweet potato pie is certainly a southern favorite and super easy to throw together though, so why not make a homemade pie filling instead? Fresh whole sweet potatoes are best - it'll probably take about 2 large ones - but frozen already chopped up sweet potatoes will work, or use an equivalent amount of canned or mashed pure sweet potatoes. Just don't use the sweet potato pie filling - at least not for this recipe.

Even though sweet potato pie might be more recognized as a holiday regular, it's pretty much welcome anytime, so if you have a family reunion, potluck, church supper or other gathering coming up, double this recipe and bring a couple of pies and see how quickly they disappear.

Here's how I like to make this delectable southern favorite.

Peel, dice and cook the sweet potatoes and let cool slightly.  Add them to the bowl of your food processor and toss in the brown sugar, egg yolks, half and half, vanilla, ginger, cinnamon, nutmeg and butter. Process until smooth. You can also do this in a blender, with a mixer or by hand.


Add the egg whites and cream of tartar to a mixing bowl and whip until foamy.  Sprinkle in 1 tablespoon of sugar and continue whipping until whites are stiff. They are ready when you can turn the bowl upside down without the whites sliding out.


Add the pureed sweet potato mixture to the whipped egg whites and gently fold together until blended. Don't whip it vigorously or you will break down the whipped whites.


Flute the edges of the pie crust and pour the filling in.


Sprinkle the top of the pie with the toasted pecans and drizzle with a bit of cane, sorghum or maple syrup.


Bake at 350 for about 45 minutes or until center is set. Enjoy!

Looking for more southern Thanksgiving menu
and recipe ideas? Click right here!



Recipe: Southern Sweet Potato Pie

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 50 min |
Yield: About 8 servings

Ingredients
  • 1 to 1-1/2 pounds of sweet potatoes, peeled and cubed (about 2 large)
  • 3/4 cup of light brown sugar, packed
  • 2 eggs, separated
  • 3/4 cup half and half
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup of butter, softened at room temperature
  • Pinch of cream of tartar
  • 1 tablespoon of granulated sugar
  • 1 unbaked 9-inch pie shell, homemade or commercial (Pillsbury recommended)
  • 1 cup chopped pecans, toasted
  • 1 tablespoon cane, sorghum or maple syrup, optional
  • Fresh whipped cream
Instructions

Steam or boil diced sweet potatoes until tender; set aside to cool slightly. Preheat oven to 350 degrees. Meanwhile, toast pecans in a skillet until fragrant. Put sweet potatoes in a food processor together with the brown sugar, egg yolks, half and half, vanilla, ginger, cinnamon, and nutmeg. Slice up the butter and add. Process just until well blended.

In a mixer bowl, whip the egg whites with the cream of tartar until foamy. Add in 1 tablespoon of sugar and beat until stiff peaks form. You should be able to hold the mixing bowl upside down without the whipped egg whites sliding out. Add the sweet potato mixture to the whipped egg whites until blended well; turn out into pie shell. Sprinkle pecans on the top and drizzle top with syrup, if desired.

Bake at 350 degrees for 45 to 50 minutes until set. Shield the pie crust edges with aluminum foil about halfway thorough cooking time to avoid overbrowning. Let cool completely before cutting. Top with fresh whipped cream. Refrigerate any leftovers.

Cook's Notes: Omit topping if desired, for a basic sweet potato pie. Omit topping and substitute meringue, by separating 3 eggs. Set aside the egg whites at room temperature; reserve yolks for another use. Beat egg whites on low speed until they begin to look frothy. Add in 1/8 teaspoon cream of tartar, increase speed to medium and beat until soft peaks begin to form, gradually adding in 1/4 cup granulated sugar. Beat until stiff peaks begin to form. Spread the meringue all over the top of baked pie. Return to a 350 degree F oven to brown, pass quickly under the broiler or use a kitchen torche to brown the meringue.

Canned Variation: Substitute one large (29 ounce) can of whole sweet potatoes, drained and mashed, or one small (15 ounce) can of mashed sweet potatoes or sweet potato puree. If you use a canned sweet potato in heavy syrup, you'll want to drain well and take care with any additional sugar. Taste the mash for sweetness first before adding any brown sugar, then add a little, taste and adjust. Do not use sweet potato pie filling for this recipe.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Classic Southern Pecan Pie
Praline Pumpkin Pie with Maple Rum Sauce
Old Fashioned Apple Pie
Posted by on November 21, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed