Tomorrow night our small group from church is getting together and we’re having a “Snackluck”, the combination of the traditional Potluck but with snacks. Get it? What started as a casual idea turned into an unspoken (out loud) competition to see who would bring the best food item. Heidi is making a mushroom spread and I’ve decided on a Sweet Potato Pie.
Let me first start off by saying that this pie is made from scratch. Let me pause on the word scratch for a second. I’m going to assume most of you just thought to yourself, “store bought crust, can of sweet potato puree, and followed the recipe on the can.” And you’d all be wrong. When I say from scratch, I mean it.
The crust, which is a simple flour, butter, sugar, water combination, was lovingly made by hand. By yours truly. NBD. I use the pie crust recipe explained in the first couple minutes of this video from Cookology. Off Topic: That video is about making a pumpkin pie from scratch, which I also did last Thanksgiving and my name has been recorded in the history books forever.
The dough is kind of the focal point here but also notice the pastry mat underneath. See the awesome measurements and pie rings?! It was a Christmas gift from The Mrs. and it’s wonderful. I recommend having one. No more rulers and a lot quicker cleanup.
This is for a 9″ pie pan but you can see it’s rolled out to ~11″, this is because the crust goes up the sides of the pan and should overlap the edge as well.
The sweet potatoes are the real deal (garnet yams). Cans (and box mixes for that matter), let’s just say, are for posers. I first peeled the potatoes, cut them in slices and boiled them until soft and tender.
Lesson Learned #1: Boiling adds water to the potatoes and thus can make it a runnier puree which may cause it to cook funny. So make sure to really drain those potatoes. The alternative is to wrap the potatoes in foil and bake them for a really long time and scoop out the insides.
Then you puree them until they’re as smooth and soft as… a baby’s bottom…. sure, we’ll go with that. I used an immersion blender for those who are curious.
After that it’s just blending in the rest of the ingredients: butter, sugar (white and brown), eggs, nutmeg, cinnamon, and vanilla.
Once all the ingredients are combined, you fill a 9″ pie pan.
It’s goes into the oven at 350 for 50-60 minutes.
Lesson Learned #2: A handmade buttery pie crust once heated will melt the butter and cause it to start dripping onto the oven floor. This results in a little smoke and possibly a smoke detector going off. Put a baking sheet on the rack below it to catch the falling butter droplets. Problem solved.
I’ll let you know when I win the Snackluck.