When it comes to a bountiful meal, New Orleans does it right. So while you are jazzing up your turkey, we thought we’d pass along a recipe for one of our favorite desserts, sweet potato pie. This version is from Judy Walker (NOLA.com), who got it from a friend (always the best) and then crowd-sourced suggestions to make it sublime.
It has a balanced, just-sweet-enough flavor and a pie crust that does not get soggy on the bottom.
Holiday Spice Sweet Potato Pie
Makes 8 servings
Crust for 2 (9-inch) pie shells
3 cups cooked, mashed sweet potatoes (about 2-1/2 pounds)
2 eggs, lightly beaten
4 tablespoons (1/2 stick) butter, melted, cooled slightly
1/2 cup light brown sugar
1-1/2 cups evaporated milk
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
Zest of 1/2 orange
Optional topping: Whipped cream
Bake sweet potatoes on a cookie sheet covered with foil at 350 degrees until they’re soft, about 1 hour. (Smaller sweet potatoes will cook faster; check them after 30 minutes.)
Line pie pans with pie crust and flute the edges. With a fork, prick holes in the bottom and sides of the crust. Bake for 10 minutes while the sweet potatoes cook. Remove from oven.
Slit the skins of the hot sweet potatoes so they will cool faster. Peel when cool enough to handle, and put the pulp into a large bowl. While still warm, use an immersion blender or food processor to puree the potatoes.
Add the remaining ingredients to the puree and mix well. Pour into the pie shells and smooth the tops with the back of a spoon.
Bake at 350 degrees until pies do not jiggle when shaken slightly, about 35-45 minutes.
Excellent when topped with whipped cream.
Refrigerate any leftovers.
Enjoy the holidays!
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