Prep 30 mins Cook 45 mins Eat 1:15 hours
We celebrated Thanksgiving early. The Food Bloggers of Los Angeles all got together to celebrate our third birthday with a feast fit for…well a lot of Food Bloggers. There was no turkey, but the variety and creativity that abounds from this group always amazes me…and no surprise, the offerings were all so delicious. I can recommend that you try these recipes yourself to add a new twist to your Thanksgiving meal. (At the bottom of this post you can link to nearly 100 Food Blogger Thanksgiving recipe ideas, so don’t miss them.) I made a fabulous (if I do say so myself) Sweet Potato Pie and you can find the recipe at the bottom of this post. I was testing this recipe for my Pies & Tarts Baking class that was held last Thursday.
I couldn’t believe how amazing this Sweet Potato Pie was. I love Pumpkin Pie, but now I think I may have to switch my allegiance.
This recipe is from one of my favorite cookbooks, Soul Food by Joyce White, subtitled Recipes and Reflections form African-American Churches. Gotta love the words from the introduction…”All of the recipes in this book came from church people. They came from those unsung women and men, too, who work long and unpaid hours on church kitchen committees, cooking with heart and soul.” I have a beautiful visual of everyone working together for a common goal – love and appreciation of the bounty of our riches. This recipe comes from Mrs. Grace at New Shiloh Missionary Baptist Church in Miami. I love the richness from the satiny sweet potatoes and the allspice is just right for accenting the sweet potatoes. Scroll down to see the recipe.
Here’s a sampling of what was on our Thanksgiving table at the FBLA Thanksgiving meeting:
Sweet Potato Pie
- 2 cups mashed sweet potatoes
- 1 unbaked 9″ pie shell
- 1/2 cup butter (1 stick)
- 1 1/4 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla
- 2 tsp ground allspice
1. Heat a pot with plenty of water on high. Peel and slice the sweet potatoes into 2″ square pieces or thereabouts. Make sure all pieces are similar in size so they will cook evenly. Add potatoes to the water and cook over medium-high heat for about 15-20 minutes or until potatoes are tender when pierced with a fork. Immediately drain potatoes and cool.
2. While potatoes are cooking, preheat oven to 350° and prepare pie crust. Brush bottom and sides of crust lightly with one beaten egg white (add yolk and leftover egg white to filling in the next step) to seal the pie crust. Set aside in refrigerator until filling is ready.
3. Using an electric mixer on low speed, beat the potatoes until they are light and fluffy. Add in butter, sugar, remaining egg from previous step + one more egg, milk, vanilla and allspice. Beat again for 2 to 3 minutes or until the filling is smooth and creamy and well blended.
4. Pour the filling into the pie shell. Use a spatula to spread the filling evenly.
5. Place the pie on the bottom shelf of the hot oven and bake for 45-60 minutes or until the pie is set in the center. (this will take less time with a shallow or smaller pie) Test with a toothpick. It should come out clean. Cool on a wire rack and serve with whipped cream.
Servings: 8 361 calories per serving
Preparation Time: 30 minutes Cooking Time: 45 minutes Total Time: 1 hour and 15 minutes
Oven Temperature: 350°F