Got turned onto this Southern charmer over the fall because pumpkin seemed to be at a premium. I've made it a few times with random internet recipes but I'm hoping someone will be willing to share their own.
Cheers.
Cheers.
Sweet Potato Pie Recipes?
- Thread starter OneGoodBulldog
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JK, I always grow way too many sweet potatoes every year, so we do pies and casseroles with them all the time, and still have too many left over by the next harvest.
I am not good with recipes because I usually add ingredients to taste, but here is my best shot at it.
About a pound of potatoes, skinned and boiled till soft.
Mash a little and add about a half cup of brown sugar or honey.
half a can of pineapples, doesn't matter if they are crushed or not, because you'll be crushing them into the mix.
2 eggs
1/4 cup cream
smash those all together
add
Dash of vanilla
Dash of nutmeg
Dash of cinnamon
maybe some cardamom, or whatever seasoning spices you like
mixed well with a blender, but try to leave some chinks of pineapple
Put in a pie crust, I usually use one of my wife's graham crusts.
Top with some pecans mixed with some brown sugar so it will caramelize in the oven...
Cook in over at 350F for about an hour.
Slap the shit out of your mother.
I am not good with recipes because I usually add ingredients to taste, but here is my best shot at it.
About a pound of potatoes, skinned and boiled till soft.
Mash a little and add about a half cup of brown sugar or honey.
half a can of pineapples, doesn't matter if they are crushed or not, because you'll be crushing them into the mix.
2 eggs
1/4 cup cream
smash those all together
add
Dash of vanilla
Dash of nutmeg
Dash of cinnamon
maybe some cardamom, or whatever seasoning spices you like
mixed well with a blender, but try to leave some chinks of pineapple
Put in a pie crust, I usually use one of my wife's graham crusts.
Top with some pecans mixed with some brown sugar so it will caramelize in the oven...
Cook in over at 350F for about an hour.
Slap the shit out of your mother.
You joke, but it do be like that these days. Try dating 30-something white women these days! They can't cook their way out of a can of soup.
My wife's idea of "separating eggs" is to put on on the stove and one in the cabinets.
This is how I'm doing it from now on. Good idea on the pineapple, and pecans too by the way. I cook the same way, half a recipe and half a dozen tasting spoons and whatever I feel like.
On that recipe, I've also made variations with jalapenos mixed with the pineapple also, but I thought it might be too much for this forum, ha ha. I've also made it with apples instead of pineapples, and peaches sometimes too, for variation.
My foster daughter was in culinary school last year, and she won a competition with one of our sweet potato hybrids. The pineapples give it something besides a mush consistency, and the pecans and brown sugar gives it a little needed crunch. Texture is important.
Try baking the sweet potatoes instead of boiling them. More intense sweetness. 425 for an hour will do it in foil.
I tried boiling the first time and the second time I baked em, which has the nice side effect of leftover crispy potato skins to munch on.
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