Sweet Potato Pie Recipe From Canned Potatoes


by Ben Cook


When asked to opt for, most southerners favor the taste of sweet potato pie over the comparable pumpkin pie. This classic dessert, in addition to pecan pie, could be found on dinner tables throughout the south through the vacation season. Often served for Thanksgiving and Christmas, it's also popular for fall and winter Sunday dinners and served with coffee to drop-in guests. While northerners have adapted this southern food and sometimes add toppings including marshmallows, southerners stay puritanical in regards to the pie and refuse such additions. There are as several recipes for sweet potato pie as there are southern cooks, but they normally incorporate canned or fresh sweet potatoes, milk, eggs, sugar, and spices. This basic recipe will impress your friends and family but only calls for eight ingredients, including canned sweet potatoes, and calls for a frozen pie shell.

Non-southerners are often puzzled regarding the difference in between sweet potato pie and sweet potato casserole. While the ingredients are generally the same, as well as the taste, sweet potato casserole is cooked and served in a casserole dish and doesn't have a crust. It is also appropriate to put toppings on sweet potato casserole where no southerner worth their salt would put a topping on a pie made from similar tuberous root. By far the most important difference is the fact that the pie is served for dessert and the casserole as a side. Both are typically served through the same meal.

Sweet Potato Pie Recipe Ingredients 1 14 ounce can mashed sweet potato, cup evaporated milk, cup firmly packed brown sugar, two huge eggs, 1 tbsp. butter or margarine, dissolved, tsp. salt, tsp. ground ginger, tsp. ground cinnamon, 9 inch frozen pie shell

Directions

1. Preheat oven to 400 degrees Fahrenheit

2. Process initially eight ingredients in container of electric blender till smooth, stopping once to scrap down sides. Pour combination into pastry shell.

3. Bake at 400 degrees for 10 mins then reduce temperature to 250 degrees Fahrenheit and bake an extra 15 minutes. Take away pie and cover edge of crust with aluminum foil to avoid excessive browning. Put pie back into oven and bake 20 additional minutes or until a knife inserted in center of pie comes out clean.

4. Allow to cool. Cover and keep in refrigerator.

Extra ideas For This Sweet Potato Pie Recipe From Canned Potatoes

Sweet potato pie is finest served at room temperature or cold. For an extra unique treat, top with a dollop of whipped cream sprinkled with cinnamon.




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