Purple Sweet Potato Pie

Hi Gardening and Wellness Friends 👋🏼

If we planted sweet potatoes back in the beginning of summer and let them grow aimlessly, then the harvest is upon us. We know they’re ready to harvest after the vines have flowered and the days to maturity have passed. Depending on the variety that could be 100 to 120 days after planting. We’ll soon have an abundance of sweet potatoes after we’ve cured them.

I’ve never been a fan of sweet potato casserole at Thanksgiving. I find it too sweet. Some people like to include marshmallows, but for me it’s unappetizing. Instead, my favorite dish to make, if I’m not eating the sweet potatoes baked plain in the oven, is a sweet potato pie. I’ve modified the recipe to my own liking, so I’ll include the original recipe and type in my own modifications. I prefer to make this a crustless pie so it’s more along the lines of a souffle. I also prefer to use maple syrup instead of refined sugar.

Ingredients

Purple Sweet Potato Pie

Ingredients

• 1 pound of purple sweet potatoes with skin (can be substituted with any variety of sweet potatoes)

• ½ cup butter, softened

• 1 cup white sugar (or 2/3 cup maple syrup)

• ½ cup milk (or 6 tablespoons milk if using maple syrup instead of sugar)

• 2 large eggs

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1 9-inch unbaked pie crust (or baked in a buttered 9-inch dish without crust)

Directions

1. Place whole sweet potatoes on a pan and place in the oven at 400°F for 45 to 60 minutes or until fork tender 

2. Remove from oven and allow to cool for ease of handling

3. Remove and discard the skins

4. Place the sweet potato flesh into a bowl. Add butter and mix with a mixer until well combined

5. Add sugar (or maple syrup), eggs, milk, nutmeg, cinnamon and vanilla. Mix until smooth

6. Pour filling into an unbaked pie crust OR into a buttered 9-inch pie dish (if making this crustless)

7. Bake in a preheated 350°F oven for 55 to 60 minutes or until a knife inserted into the center of the pie comes out clean

   MODIFICATION: If making this crustless bake at 325°F for 45 to 50 minutes until a knife inserted into the center of the pie comes out clean

8. Let pie cool completely. The pie with the crust can be served once completely cooled

   MODIFICATION: Cool the crustless pie in the refrigerator for 2 to 4 hours before serving if making this pie with maple syrup and no crust. This allows the pie to set up and hold its structure to be cut into slices

Enjoy!

Tell me: are you team sweet potato casserole or team sweet potato pie?

Until next time…..

🌿To our health and the health of our gardens🌿

Tina