Introducing pumpkin pie’s understudy
November 23, 2009
St. Charles County, MO
by Kris Kolk
What would the holiday season be without pumpkin pie? This year, such a wild notion may come true due to a pumpkin shortage.
Never fear. Pumpkin pie lovers can get their fix with sweet potato pie instead. It’s incredibly similar in look, texture and taste and a cinch to make:
Sweet Potato Pie
1 pound sweet potatoes (about 2 large)
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
½ cup milk
2 eggs
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice
2 tablespoons flour
1 teaspoon vanilla
1 unbaked pie crust
Boil sweet potatoes in their skin for about 50 minutes.
Drop them in a bowl of cold water to stop cooking.
Peel the skins under cold running water.
Put sweet potatoes in a bowl, add butter and mix (a mixer works very well).
Stir in the rest of the ingredients (except the pie crust, of course!).
Mix until smooth.
Pour into the unbaked pie crust.
(It’s super-easy to make a homemade crust. See recipe below.)
Bake pie at 350 degrees for an hour or a little longer, until a knife inserted in center of pie comes out clean.
Pie Crust
3 cups flour
1 ¼ cup shortening
1 Tablespoon salt
5 Tablespoons cold water
1 Tablespoon vinegar
Mix. Let stand a few minutes before rolling out. This is supposed to make 2 double layer 8” pies. I seem to use half of it for just for one bottom crust.
Freeze extra. Warm to room temperature before rolling out. I find it easier to work with after it’s been frozen.
Actually, bottom pie crusts don’t even require rolling. Just press into bottom of a greased pie plate as evenly as possible.
Tip
Avoid a too-brown pie crust by fashioning a ring of foil to cover only the exposed pie crust—not the whole pie.
Copyright 2009 Neighbors About Town
