Sweet Potato Pie II

Sweet Potato Pie II Recipe - A Delicious Dessert for Your Next Feast!

Region / culture: USA | Servings: 8

Introduction

Sweet Potato Pie II is a classic dessert that is perfect for any occasion. This recipe is a delicious twist on the traditional sweet potato pie, with a rich and creamy filling that is sure to satisfy your sweet tooth.

History

Sweet potato pie has been a popular dessert in the United States for centuries. It is believed to have originated in the southern states, where sweet potatoes are a staple crop. The pie is often associated with Thanksgiving and other holiday celebrations, but it can be enjoyed year-round.

Ingredients

4 large sweet potatoes
2 cups sugar
1 stick of butter
1 pinch of cinnamon
1 pinch of nutmeg
1 store-bought pie crust
0.5 cup of milk

How to prepare

Boil the potatoes until they are tender.
When a fork can easily be inserted into the potatoes, but they should not fall apart.
Allow the potatoes to cool, then peel them.
Place the potatoes in a large mixing bowl and thoroughly mash them with a potato masher.
Melt the butter and add it, along with the other ingredients, to the bowl of potatoes.
Stir the mixture until it is well mixed.
Pour the mixture into the crust.
Place the dish into an oven preheated to 375°F (191°C).
Cook for approximately 35–40 minutes, or until a toothpick inserted into the center comes out dry.

Variations

Add a splash of vanilla extract to the filling for extra flavor.
Top the pie with a pecan streusel for added crunch.
Use a graham cracker crust instead of a traditional pie crust.

Cooking Tips & Tricks

Be sure to boil the sweet potatoes until they are tender, but not falling apart.

- Allow the potatoes to cool before peeling and mashing them.

- Make sure to thoroughly mix the ingredients to ensure a smooth and creamy filling.

- Check the pie regularly while baking to prevent overcooking.

Serving Suggestions

Serve Sweet Potato Pie II warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Boiling, mashing, mixing, baking

Ingredient Substitutions

Use coconut oil or margarine instead of butter.

- Substitute almond milk or coconut milk for dairy milk.

Make Ahead Tips

You can prepare the filling ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Garnish the pie with a sprinkle of cinnamon or a drizzle of caramel sauce for a beautiful presentation.

Pairing Recommendations

Serve Sweet Potato Pie II with a hot cup of coffee or a glass of milk for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Sweet Potato Pie II contains approximately 350 calories.

Carbohydrates

Each serving of Sweet Potato Pie II contains approximately 50 grams of carbohydrates.

Fats

Each serving of Sweet Potato Pie II contains approximately 15 grams of fat.

Proteins

Each serving of Sweet Potato Pie II contains approximately 3 grams of protein.

Vitamins and minerals

Sweet potatoes are a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains dairy (butter, milk) and gluten (pie crust).

Summary

Sweet Potato Pie II is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Sweet Potato Pie II is a classic dessert that is easy to make and perfect for any occasion. With a rich and creamy filling, this pie is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in the small town of Oakwood. My mother had sent me to the local market to pick up some groceries, and as I was browsing through the aisles, I came across a handwritten recipe for Sweet Potato Pie II.

I had always loved baking and cooking, so I was immediately intrigued. The recipe looked old and well-loved, with faded ink and smudges from years of use. I knew I had to try it out.

That evening, I gathered all the ingredients and got to work in the kitchen. The sweet aroma of cinnamon and nutmeg filled the air as I mashed the boiled sweet potatoes and mixed them with sugar, butter, and spices. The filling was smooth and velvety, a perfect contrast to the flaky crust that I had rolled out with care.

As the pie baked in the oven, I couldn't help but feel a sense of excitement and anticipation. The kitchen was warm and cozy, and the scent of the pie wafting through the air made me feel like I was creating something truly special.

When the timer finally went off, I pulled the pie out of the oven and marveled at its golden brown crust and bubbly filling. It looked perfect. I couldn't wait to take a bite.

The first taste was pure bliss. The sweet potatoes were creamy and sweet, with just the right amount of spice. The crust was buttery and flaky, a perfect complement to the filling. I knew then and there that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made Sweet Potato Pie II countless times, each time bringing back memories of that first fateful encounter with the recipe. I have shared it with friends and family, who have all raved about its deliciousness. It has become a beloved tradition in our household, especially during the holiday season.

As I sit here now, in my cozy kitchen surrounded by the warmth of the oven and the scents of cinnamon and nutmeg, I can't help but feel grateful for that day in the market when I stumbled upon the recipe for Sweet Potato Pie II. It has brought me joy, comfort, and many happy memories over the years.

I may have acquired this recipe from a chance encounter, but it has become a cherished part of my culinary repertoire. It just goes to show that sometimes the best things in life come when you least expect them. And for that, I am truly thankful.