This southern American dessert is a classic for Kwanzaa celebrations. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.
2 pounds sweet potatoes (about 5 medium)
3/4 cup packed brown sugar
1/2 cup 2% reduced-fat milk
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon five-spice powder or pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
How to Make It
Preheat oven to 375°.
Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.
I broke up my yams with a hand mixer, beating them till they were silky smooth, which gave my pie a 5-star texture. Unfortunately, the five-spice powder flavor in the yams didn't work for me. This was my first time playing with five-spice powder and I guess it's just not my thing. If you do like five-spice powder, you will be quite pleased with this pie recipe.
Made this pie with Alabama sweet potatoes. Peeled and chopped sweet potatoes before roasting. After mashing and adding other ingredients, whipped mixture until very smooth to remove all sweet potato lumps. Was told by crowd watching Alabama football game that this was the best sweet potato pie ever.
Great recipe -- After cooking the sweet potatoes, I had one pound flesh and placed that in a food processor and streamed in the liquid (I used 1/2 & 1/2) to get a smooth consistency. I melted the butter and emulsified that with the egg yolks, then added the whites, mixed that with the sweet potatoes, then added that to the sugar/spices (I also added one Tbsp AP flour) I let the custard sit in the fridge overnight to let the flavors combine, then baked it the next day
Being in the northeast, few of my friends and family have ever eaten sweet potato pie. This recipe was a fantastic introduction to this autumn staple. I especially like that the ingredients are really simple to find and not too complex. I will definitely try this recipe again, but I may try topping with pecans for a bit more crunch and maybe adding a tablespoon of maple syrup for a more complex flavor.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!