Sweet Potato Pie

-



Sweet Potatoes can be used in a multitude of ways. They recently came out with the sweet potato fries, which I find amazing. I like making sweet potato mashed potatoes, but there is also Namibian sweet potato fritters, stuffed sweet potatoes, yams and so much more that you can do with this delicious vegetable; both sweet and savory.

Here I am teaching you how to make an American traditional dessert. Sweet Potato Pie... Yummy.  At thanksgiving this is the #1 dessert on every Americans table : - )  I enjoy it so much that I don't wait all year. I make it often since its super simple to make and not such a guilty dessert. Tastes great with a scoop of vanilla ice-cream on top or a squeeze of whipped cream.

Ingredients
2 pie crusts
5 sweet potatoes
1 cup sugar
1 1/4 cup milk
1/2 cup butter
1 1/4 tsp ground cinnamon
1/2 tbsp ground nutmeg

How to make it:
Place your pie crust in the oven on 325F/162C for about 12 minutes or until golden. Remove from oven and set aside while you prepare your filling.

 Get a big pot of water boiling, peel your potatoes and put them into the boiling water. Boil sweet potatoes for a long time until they become extremely soft, where a fork pierces it very easily. Drain out your water and mash your sweet potatoes very well. (Some people may like it chunky as a pie. But it tastes much better when it is smooth. So try to mash your potatoes very well to become extremely smooth) Once well mashed, add in your butter, milk, sugar, cinnamon and nutmeg. Mix well with a hand mixer and beat until all well incorporated.

Take this filling and scoop it into the center of your pie crust. Smooth it out with a knife to make the top nice and flat. Bake it in the oven on 325F/162C  for about 25 - 30 minutes. (A great tip for the edges of the pie crust to not get burnt since you pre baked them. Get pieces of aluminum foil and wrap them all around the crust of the pie, before placing it in the oven. This allows the edges not to overcook and get burnt before the rest of the pie cooks.)

Print Recipe
Enjoy
From my kitchen to yours
God bless


Comments

  1. Ms. TNovember 25, 2016 at 11:24 PM

    I will try it it's a little different than Grandma's. There is no vanilla or eggs since people put coconut in it

    ReplyDelete
  2. Ms. TNovember 25, 2016 at 11:24 PM

    I will try it it's a little different than Grandma's. There is no vanilla or eggs since people put coconut in it

    ReplyDelete
  3. Ms. TNovember 25, 2016 at 11:29 PM

    Please Brazilian collard greens salad with Sra salt please teach me than you

    ReplyDelete

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more