It is chilly here in Seattle. When I took Martini and Latte for their morning walk the grass was all glistening with frost. We hit a high of 41 degrees yesterday. If you know me you would already know that I am not a fan of the chilly temperatures, and yet I didn’t mind it. When I think back to last year this time we had our first snow fall and the temps were in the high 20’s. It was a shock to us after dessert living for a decade. Brian dusted off the car with our broom and went to the store to get an ice scraper for our cars and winter boots for himself. The girls ran through the snow as fast as they could and ran back to our apartment door. They were not messing around with it! So even if it is chilly here now, it is not as bad as last year.
With the holidays approaching and a birthday on the horizon for myself; both my husband and I agree that this weather really feels like the holidays and it adds to the excitement of it all. As I am sure everyone will be cooking up a storm for Thanksgiving this week, so I thought it best to keep my pre-holiday cooking simple. Sweet Potato Pie is one of my favorite things to make this time of year and something I make for my birthday just about every year as well. It is simple, delicious, and also worthy of a Thanksgiving Day table. It also warms the house and makes it smell wonderful; perfect for this chilly day.
This recipe as I said is simple. It doesn’t use a lot of sugar because you bake your sweet potatoes first which lets their natural sweetness shine though with the tiny hint of cinnamon and ginger. It's filling is not custard like or dense, but fluffy and delightful. I hope you make it and enjoy it just as I and my family has for years now.
Sweet Potato Pie
3 1/2 lbs of Sweet Potatoes
4 oz of Butter, softened
1 cup of Sugar
1 tsp of Cinnamon
1/2 tsp of Powdered Ginger
1 pt of Heavy Cream
1 tsp of Vanilla Extract
1/2 recipe of Pate Brisee for crust First, bake sweet potatoes in a pre-heated oven (375 degrees) until they are fork tender. (Be sure to prick before going into the oven or they will explode!) Once done set aside to cool. Next, roll out your Pate Brise to an even thickness and round enough to fit about a nine inch pie shell and chill in the fezzer untill your filling is ready.
Then, when Sweet Potatoes are cool cut open and scoop out flesh into bowl and mash up them. Pre-heat the oven to 350 degrees. Toss in butter and the sugar and mix well with mixer on low speed. Once combined, slowly drizzel in your heavey cream and mix well. Be sure to scrape down the sdes of your bowl so that everything is combined.
Finally, add in your egg and vanilla and mix until well combined. Sprinkle your cinnamon and ginger and stir well. Be sure all is mixed well and incorporated. Pour in to your pepared Pate Brise pie pan and bake about 45 minutes to an hour, or until filling is slghtly firm. Let cool before cutting or serving.