Happy Thanksgiving to all in the United States. It's a holiday that has been with us from the very earliest days of our Country.
We intend to have a small family dinner. Just the three of us today. After the week we have had to get to this day, that is a welcome thing. Turkey, Stuffing, 2 kinds of Cranberry Sauce (with and without pomegranate seeds), A Green Salad, Jello, and Pumpkin and Sweet Potato pies.
First up, a Sweet Potato Pie, which is a recipe I have been holding for the past month. Another thing I have never, ever made. I made it last night and so I have no idea how it came out. Click the link below, to take you to the All Recipes page for the pie, or see my rendition down below. After reading the comments I came away with a few small corrections. I will let you know how it came out, later on today. :-)
Ingredients:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar (or Brown Sugar)
1/2 cup milk
2 eggs (separate first, adding the yolks and then mix the whites, until fluffy and fold into the mixture)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
We are only having Mash Sweet potatos
ReplyDeleteMashed are good, too. :-)
ReplyDeleteOK, I ate a piece. Here's what I think.
It is great! I am glad I added the beaten egg whites, because the sweet potatoes are a bit on the dense side. I did mash the sweet potatoes by themselves and that was a comment, too. It helps get out strings out. I had no strings, but mine were light colored sweet potatoes and maybe that made a difference. I am glad I used brown sugar, instead of white, but I would probably cut it down a bit, maybe 3/4 cup of sugar. Those potatoes are sweet on their own, not like pumpkin, where the sugar is the sweetness. Overall, well worth the small amount of effort involved. Definitely a different taste from a Pumpkin Pie (which I am tired of).
Sounds great! Happy Thanksgiving!!
ReplyDeleteFran: Same to you and yours. :-)
ReplyDelete