Sweet Potato Pie
Makes 2 pies
Sweet potato pie is a Southern favorite. Use this recipe as a basic guide, but we suggest experimenting with substitutions.
Ingredients
3 medium sweet potatoes
1/2 cup butter (1 stick) (could try coconut oil)
2 cups half & half
2 cups orange juice
1/2 cup white sugar
1 cup brown sugar, packed (experiment with maple syrup or honey, reduce orange juice proportionately)
2 eggs
2 teaspoons cinnamon (experiment with a dash of cardamom, nutmeg or fresh ginger)
2 teaspoons pure vanilla extract
2 pie crusts
Instructions
• Preheat oven to 350° F.
• Cook sweet potatoes until soft, either by boiling or steaming. Remove peel.
• Mix cooked sweet potatoes together with remaining ingredients except pie crust.
• Once mixture is a smooth consistency, fill the two pie shells.
• Bake in oven at 350° F for 45 minutes.
Serve with whipped cream, tofu topping or Prailine Sauce.
Praline Sauce
Adapted from Anne Coleman
Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 2 cups
1 cup packed light brown sugar (or substitute maple syrup or honey and reduce quantity of milk just a bit)
1 can (12 ounces) evaporated milk
4 Tablespoons unsalted butter
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
- In a heavy bottomed sauce pan combine butter and brown sugar over medium-high heat. Stir until thick and sugar begins to dissolve.
- Add evaporated milk and stir well. Heat untli bubbling. Continue to cook and stir for 10 minutes.
- Remove from heat and add pecans and vanilla. Stir well and let cool for 10 minutes or until slightly thickened before serving.
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