I'm sure many of you have had sweet potato pie. This pie is very similar but uses purple sweet potatoes. Baking the sweet potatoes in the oven (in lieu of boiling them) gives this a beautiful creamy consistency. Baking them also retains their beautiful purple colour. Purple sweet potatoes can be found in grocery stores labeled as Okinawan, Hawaiian, or purple sweet potatoes. They are packed full of potassium, B6, vitamin C, and fiber.
I used pure maple syrup for most of the sweetness in this pie to help detract from any potato flavour without being overpowering, but you can use any sweetening element you like. Since these potatoes are sweet on their own, try adding your sweetener in small increments and tasting it before adding the raw eggs.
Prep Time: 30 minutes plus potato baking time
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings
Ingredients:
Steps:
This page contains the following solutions.
I had never tried sweet potato pie before this recipe. My husband's relatives, who are from the South, rave about it. So, it's a keeper!
Easy to make, using ready made crust. Great way to use left over cooked/baked sweet potato.
Southern comfort food that has a smooth custard texture that fills the home with the aromatic smells of the holiday. This pie takes me back in time when I spent the holidays at my Grandparents' home.
In large mixing bowl, combine flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell and bake at 350 degrees F for 55-60 minutes.