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Saw this in the paper today and Judy Walker's recipes are usually spot on. Brian loves both sweet potato pie and pumpkin pie, which taste remarkably similar to me. In honor of the pie maker extraordinaire on the late Cookingtalkforums, especially when it comes to blind baking, I post this recipe.
Holiday Spice Sweet Potato Pie
Makes two 9-inch pies. Recipe from Judy Walker, The Times-Picayune, 12.11.13
Note from the author: This is a crowd-sourced Sweet Potato Pie. One came to me several years ago from a reader in Mississippi, and I really liked the texture of it. But it needed something else. Several friends came to the rescue with seasoning suggestions. A dozen pies later, I had a balanced, just-sweet-enough flavor and a pie crust that does not get soggy on the bottom. The secret is to par-bake the crust before adding the filling. Thank you to all who made suggestions! Do not omit the orage zest.
Crust for 2 (9-inch) pie shells
3 cups cooked, mashed sweet potatoes (about 2-1/2 pounds)
2 eggs, lightly beaten
4 tablespoons (1/2 stick) butter, melted, cooled slightly
1/2 cup light brown sugar
1-1/2 cups evaporated milk
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
Zest of ½ orange
Optional topping: Whipped cream
Bake sweet potatoes on a cookie sheet covered with foil at 350 degrees until they're soft, about 1 hour. (Smaller sweet potatoes will cook faster; check them after 30 minutes.)
Line pie pans with pie crust and flute the edges. With a fork, prick holes in the bottom and sides of the crust. Bake for 10 minutes while the sweet potatoes cook. Remove from oven.
Slit the skins of the hot sweet potatoes so they will cool faster. Peel when cool enough to handle, and put the pulp into a large bowl. While still warm, use an immersion blender or food processor to puree the potatoes.
Add remaining ingredients to the puree and mix well. Pour into the pie shells and smooth the tops with the back of a spoon.
Bake at 350 degrees until pies do not jiggle when shaken slightly, about 35-45 minutes.
Excellent when topped with whipped cream. Refrigerate any leftovers.
Holiday Spice Sweet Potato Pie
Makes two 9-inch pies. Recipe from Judy Walker, The Times-Picayune, 12.11.13
Note from the author: This is a crowd-sourced Sweet Potato Pie. One came to me several years ago from a reader in Mississippi, and I really liked the texture of it. But it needed something else. Several friends came to the rescue with seasoning suggestions. A dozen pies later, I had a balanced, just-sweet-enough flavor and a pie crust that does not get soggy on the bottom. The secret is to par-bake the crust before adding the filling. Thank you to all who made suggestions! Do not omit the orage zest.
Crust for 2 (9-inch) pie shells
3 cups cooked, mashed sweet potatoes (about 2-1/2 pounds)
2 eggs, lightly beaten
4 tablespoons (1/2 stick) butter, melted, cooled slightly
1/2 cup light brown sugar
1-1/2 cups evaporated milk
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
Zest of ½ orange
Optional topping: Whipped cream
Bake sweet potatoes on a cookie sheet covered with foil at 350 degrees until they're soft, about 1 hour. (Smaller sweet potatoes will cook faster; check them after 30 minutes.)
Line pie pans with pie crust and flute the edges. With a fork, prick holes in the bottom and sides of the crust. Bake for 10 minutes while the sweet potatoes cook. Remove from oven.
Slit the skins of the hot sweet potatoes so they will cool faster. Peel when cool enough to handle, and put the pulp into a large bowl. While still warm, use an immersion blender or food processor to puree the potatoes.
Add remaining ingredients to the puree and mix well. Pour into the pie shells and smooth the tops with the back of a spoon.
Bake at 350 degrees until pies do not jiggle when shaken slightly, about 35-45 minutes.
Excellent when topped with whipped cream. Refrigerate any leftovers.
