Next to summer, the fall is my absolute favorite season for food. The flavors are so full and rich, the colors are bright and warm, and the prices are cheap.
Most people don’t think about it, but the prices for seasonal food in fall are actually much cheaper than seasonal food in any other season. It makes sense as Michigan produces all of them in some variety. Not only does that mean the food is cheaper, but it’s also fresher, which is always better when it comes to produce.
Of all the wonderful fall harvest foods, the sweet potato is my absolute favorite. They’re very versatile. Not only are they capable of elevating every dish your average russet or Yukon gold can muster but it also gives us the opportunity to make deserts: candied – without those yucky marshmallows – grilled, turnovers and, most importantly, sweet potato pie.
This sweet potato pie recipe is one that I created. It’s classic Americana, yet still manages to be rustic and modern.
If you follow this recipe exactly, there is very little chance you could muck it up. I’ve been making it for about five years and have yet to fail. I might be trained pastry chef, but you might be surprised how often I muck up recipes.
Don’t be intimidated – pie is not as difficult as you think it is. Take your time and do not deviate from the recipe, unless you’re begrudgingly omitting the spices for people who are seemingly allergic to everything.
Sweet Potato Pie:
Prep time: 30 minutes
Cook time: up to 100 minutes
Servings: 8
Serving size: 1/8 whole pie
Calories: 3,112
Calories per serving: 389
Allergens: Egg, milk, cinnamon, gluten
Special equipment: Potato masher
Ingredients:
1 pound of sweet potato
½ cup of butter
¼ cup of white sugar
¼ cup of honey
½ cup of milk
2 large eggs
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of all spice
1 9-inch pie crust
Procedure
1. Peel the sweet potato.
2. Chop into 1-inch cubes for quick cooking.
3. Boil the potato until tender. This will take about 20 minutes.
4. Strain off the water.
5. Place the potato into a mixing bowl with butter and mash until smooth. The texture will always be lumpy until after it’s cooked. We’re looking for a soft, mashed texture.
6. Add the rest of the ingredients except the eggs and combine.
7. Beat the eggs and add to potato mixture.
8. Pierce the pie crust with a fork to allow steam to vent during baking.
9. Fill the pie pan.
10. Bake at 350 degrees F for anywhere between 60-100 minutes. A knife inserted in the center should come out clean.
11. Let cool before serving.
Storage
This pie stores very well. In the fridge, a cooked pie can last up to two weeks and the uncooked custard should last about five days. In the freezer, it’ll be good for a year whether it’s cooked or not. I just defrosted one from Thanksgiving last year and didn’t find it to taste much different than a pie that’s had a day of rest in the fridge.
If you are going to freeze a cooked pie, do so immediately after it leaves the oven. Keep the crust and custard separate if it’s not cooked.
