FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsPie Recipes pg 3SWEET POTATO PIES >>>>> >  Southern Sweet Potato Pie

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

SOUTHERN SWEET POTATO PIE

Essential Best Foods Cookbook
by Dana Jacobi
Inspired by the legendary Southern chef and author Edna Lewis, renowned for her homestyle yet refined cooking, the filling in this pie is nicely spiced and lightly sweetened. Its creamy texture goes perfectly with its untraditional whole wheat crust.
Makes 8 servings

 

Ingredients
• 1 1/2 cups mashed baked sweet potatoes
• 2 large eggs, at room temperature, separated
• 1/4 cup sugar
• 2 tablespoons unsalted butter, melted
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup reduced-fat (2%) milk, at room temperature
• 1 (9") whole wheat pie shell, frozen or your favorite recipe
 

Directions
1.
Place a rack in the center of the oven. Preheat the oven to 350°F.

2. In a mixing bowl whisk the sweet potatoes, egg yolks, sugar, butter, cinnamon, vanilla, salt, and nutmeg together. Add the milk and whisk until well blended. In a smaller bowl, whisk the egg whites until foamy. Add them to the filling, whisking until blended in. Pour the filling into the pie shell.

3. Bake for 45 minutes, or until the filling is well set except in the center and a toothpick inserted into the center has some grainy filling clinging to it. Cool the pie completely on a rack. Cover with plastic wrap and refrigerate 6 hours to overnight. Serve within 24 hours to avoid a soggy crust.

Best Technique: Baking sweet potatoes brings out their natural sweetness. Using the baked potatoes in this pie lets you add less sugar to the filling.
Replacing the heavy cream usually used in the filling with lightly beaten egg whites keeps it velvety yet considerably lower in fat.

Nutrition
Per serving: 337 calories, 14 g fat, 6 g saturated fat, 5 g protein, 50 g carbohydrates, 0 g fiber

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages