Homemade Sweet Potato Pie - A Classic Thanksgiving Recipe! (2023)

FAQs

What are the ingredients for a sweet potato pie? ›

Boiling also runs the risk of leaving you with watery mash, which can make a pie that doesn't firm up. Once they're soft, take the skin off and mash them - don't be too meticulous about mashing, some small chunks are okay and they make the texture of the pie really lovely. :D.

To freeze, prepare your pie and stop before baking. Wrap your pie completely in plastic wrap about three times over. Then place in a resealable bag and freeze. This pie can be frozen for up to 3 months!

While sweet potatoes taste delicious with just a sprinkle of salt and pepper, a little extra seasoning really elevates the flavor. If you're looking to add a warming, savory vibe to this recipe try roasting with a blend of cumin, garlic powder, paprika, salt and pepper.

No, you do not need to boil or parboil sweet potatoes before roasting them in the oven.

Dolly Parton Pie is the world-famous singer's favorite, a walnut pie with a rich, sweet filling you can enjoy whenever you get the Mule Skinner Blues! Buttery, crunchy, and melodic, Dolly Parton Pie is just what you need most when it's time to tuck into dessert.

By soaking the wedges you draw out the starch from the potato. The starch is what causes the insides of wedges to go gloppy when they bake, and by removing the starch you increase the chances of them coming out light and fluffy in the centre.

A runny sweet potato pie filling can be caused by a few different things. One possibility is that the sweet potatoes were not cooked long enough and need to be cooked longer. Another possibility is that the filling was not thickened enough. One way to thicken the filling is to add more flour or cornstarch to it.

The center of the pie should have some give; it should jiggle slightly in the center. The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don't want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.

Add a Layer

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Why put eggs in sweet potato casserole? ›

The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Such recipes typically call for milk and eggs, which require immediate refrigeration, so if your pie is left out at room temperature for longer than two hours, it needs to be thrown out, according to the USDA.

You sure can. If you are preparing this sweet potato pie a day in advance, you can keep it out at room temperature and covered loosely with foil. If you are making the pie more than a day in advance, cover the pie with plastic wrap and refrigerate for up to 4 days. What is this?

Sweet potatoes are between 1 and 2.5 per cent sugar when raw, but they get sweeter as they cook thanks to the work of amylase enzymes that break down starch into simple sugars. These enzymes are most active at 75°C (167°F).

If your sweet potato is oozing, soft and squishy, discolored, smelly, or have a bunch of sprouts, it's time to toss. If there are only a few sprouts and the sweet potato is still firm you can cut the sprouted portion off, cook and eat right away, or you can plant it!

Initially, it may be off-putting, but it's actually indicative of a healthy potato and a flavorful meal. FoodsGuy explains that this thick, white, sticky liquid is just a mixture of sugar and water from the sweet potato leaking a bit after getting excited by the prospect of being part of such a delicious meal.

If you're making mashed sweet potatoes, it's best to chop the potatoes instead of boiling them whole because it will save you time. To boil about 4 pounds of chopped sweet potatoes (roughly six sweet potatoes), it will take about 15 to 20 minutes if you start them in cold water.

How long to boil sweet potatoes: For one pound of sweet potatoes, cover the pan and cook sweet potatoes in the boiling salted water 20 to 25 minutes or until just tender. You should be able to easily pierce the sweet potato with a fork or knife.

Place the sweet potatoes in a pot and cover with 1 inch of lukewarm water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Then drain.

What is the number 1 pie eaten at Thanksgiving? ›

Pumpkin pie is Americans' top choice for a Thanksgiving pie — with pecan pie, apple pie, and sweet potato pie right behind it.

King and in recognition of his birthday, we'd like to share a recipe for his favorite dessert: pecan pie. Many historical sources share that pecan pie – not ice cream, and not cake! – was King's favorite treat.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

Yes, you can eat sweet potato skin, whether it's an orange, white or purple sweet potato. So the next time you make sweet potatoes, try keeping the skin on. Not only will it save you prep time and add a textural component to the dish, but there are also nutritional benefits to leaving the peel on.

Boil whole for 30-50 minutes. This largely depends on the size of the potato. Smaller ones will be done faster, larger potatoes may take a bit longer. Boil sweet potatoes that are cut into 1-inch cubes for 12-15 minutes.

Sweet potatoes float because they are less dense than water, so it ends up that the water they displace weighs more than the potatoes themselves. Regular potatoes are more dense and do not float.

Note: Sweet potato pie can be left at room temperature up to two days without refrigeration. Can be refrigerated up to one week and remain fresh.

Again you may use your food processor if you like. If the mixture is too runny add flour a tablespoon at a time to thicken it up until the mixture is almost like an applesauce consistency.

Bake sweet potatoes in a 400°F oven for 45-60 minutes. The best temperature to cook sweet potatoes in the oven is 400 degrees Fahrenheit. This temperature is hot enough to cook the potatoes in under an hour while also not being so hot that they burn.

Yes, you can overcook a sweet potato. If you cook the potato for too long, the exterior will become dry, and the interior will become mushy. To prevent this, be sure to check on the potato regularly and remove it from the oven as soon as it's tender.

How long can you keep sweet potato pie in the refrigerator? ›

How long does sweet potato pie last? The baked and cooled pie will keep for up to 4 days stored in the refrigerator. It will also keep for up to 1 month in the freezer.

Poking holes allows steam to escape

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.

For centuries, early Americans preferred their sweet potatoes prepared without an extra sugary addition. The marshmallow top became the classic preparation in the most American way: A company with smart marketing sold us on it.

Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.

Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it's also the perfect "glue" for holding sugar that's sprinkled on the crust).

For a glossy golden appearance, brush with an egg yolk that was beaten with 1 teaspoon of water. For slight shine, brush with half-and-half cream of heavy whipping cream. For a crisp brown crust, brush with water. For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.

Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.

Should sweet potato pie filling be runny? ›

It really it all comes to down answering one simple question - Should Sweet Potato Pie Be Jiggly in the Middle? Just as cookies are overdone if they look done in the oven, sweet potato pie should not look done in the oven. The center of the pie should have some jiggle to it. The reason for this is carryover heat.

Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

The center of the pie should have some give; it should jiggle slightly in the center. The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don't want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.

If not using straight away, cover and refrigerate the puree for about three to five days. You need 2 cups (425 grams) of Sweet Potato Puree for the pie filling. Pie Crust: In your food processor, place the flour, salt, and sugar and process until combined.

While pumpkin is still a nutritious food and a good choice for carb-watchers, the sweet potato has more nutrients. The sweet potato pie comes out on top as the nutritious winner. However, if the texture is a top priority, most people will agree that pumpkin pie reigns supreme.

1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.

The three primary ingredients of pastry are fat, flour and water. The ratio and handling of these ingredients give us the full spectrum of pastry, from delicate tenderness to brittle flakiness.

They involve mashed potatoes, eggs, sugar, lemon, nutmeg, and vanilla. White notes that this pie would have been easy to make and transport, and could withstand summer heat after a summer potato harvest.

Again you may use your food processor if you like. If the mixture is too runny add flour a tablespoon at a time to thicken it up until the mixture is almost like an applesauce consistency.

#2—Add cold water

Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed.

Why use Crisco in pie crust? ›

Pie crusts can be made in many different ways, but I love a pie crust that is flaky. Shortening will help keep the pie crust together and butter will help make it flaky.

Flour: It's all about the protein

What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.

RULE #7 Rest the pastry

Putting the dough back in the fridge to rest for any time longer than 15 minutes – but ideally at least 30 minutes – allows the gluten to relax and allows the pastry to chill. Cool and relaxed pastry is far more likely to hold its shape when cooking.

Pastry must always be chilled in a fridge after making. This helps it to relax which in turn will help to prevent it shrinking on baking. Additionally, instead of trimming excess pastry from a tart case before baking blind you could also leave it overhanging the tin.

Assuming that all cooking techniques and flavors are on point, what is the most popular pie ingredient. According to Pinterest, the most popular pie ingredient is apple. From searches for Dutch Apple Pie Recipe to apple pie filling, those searches have more than doubled.

Dolly Parton Pie is the world-famous singer's favorite, a walnut pie with a rich, sweet filling you can enjoy whenever you get the Mule Skinner Blues! Buttery, crunchy, and melodic, Dolly Parton Pie is just what you need most when it's time to tuck into dessert.

North Carolina: Sweet potato pie

The state has good reason to be proud of its sweet potatoes; it has been the largest producer of the vegetable in the US since 197. Hence the choice for sweet potato pie.

Pumpkin Pies

Additionally, they contain less sugar and calories than sweet potato pie. This makes them an ideal choice for those who are looking for a low-calorie option. Pumpkins also offer you plenty of nutrients, including vitamin A, protein, carbs, fiber, Vitamin C, potassium, and fats.

The center of the pie should have some give; it should jiggle slightly in the center. The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don't want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.

To get a pound of raw sweet potatoes you'll need: 2 large sweet potatoes, 3 medium sweet potatoes, or 4 small sweet potatoes.

How many cups is 1lb of sweet potatoes? ›

According to that outlet, for cooking, "1 pound of sweet potatoes equals about three medium whole, 2 cups mashed, or 3 1/2 to 4 cups chopped."