I grew up on Sweet Potato Pie and I still cannot contemplate Thanksgiving dinner, the beginning of the happy holiday season, without a Sweet Potato Pie taking front & center on the dessert table. I took my grandmother’s great recipe and made it my own, lightening it a bit and moderating the sugar. My customers loved it!
This Sweet Potato Pie keeps sweet potato in the starring role. But now that soft sweet potato is romanced by a bit of my vibrant Autumn Spice Mix and a touch of brown sugar. Want to add a little Grand Marnier to the mix? Yes, please! Addictive.
Harriett’s Sweet Potato Pie
Soft sweet potato is romanced by vibrant autumn spices and a hint of orange. Addictive!
Ingredients
Instructions
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Preheat oven to 425° F.
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Beat together the white and brown sugars, spice mix and eggs. Once those are well mixed stir in the sweet potato.
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Add the butter (gently melted), vanilla extract and orange juice, and mix well.
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Add the Half & Half last, stirring well to mix completely.
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Pour filling into the prepared pie shell and place on lower rack of the preheated oven.
Bake for 15 minutes.
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Move pie to middle rack of the oven and reduce heat to 350° F. Bake for another 45 minutes, or until the filling puffs around the edges. Center will seem loose. (See picture)
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Immediately remove from oven. Add prebaked decorations while pie is hot.
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Allow pie to cool slowly in a room temperature environment, for about one hour. If you can, wait until the pie is completely cool before serving.
Note
^The microwave is your friend! If you are prepping your own sweet potatoes, wrap each one in moist paper towel and microwave on the potato setting until done.
^Your mashed sweet potatoes should be smooth and of the consistency of a thick pudding. A food processor is best for achieving this puree. Add water or Half & Half to dilute if your processed sweet potatoes are too pasty in texture.
Looks good