Much as I love a classic pumpkin pie, I have to be honest: My heart belongs to sweet potato pie.
Both are rich and warmly spiced. Both go wonderfully with whipped cream (particularly whipped cream that has been hit with a splash of bourbon). And both ooze warmth and family celebration. But for me, sweet potato pie is just a bit more complex, a bit more satisfying, and a whole lot more Southern.
The only trouble with sweet potato pie is that it can be a bit more trouble to make, and the night before Thanksgiving that can be a problem. So I set out to make a 1-2-3-easy sweet potato pie that tastes every bit as good as the most complicated versions I’ve made in the past.
The key to a great sweet potato pie is using fresh sweet potatoes. You can’t skip this step. Canned sweet potatoes do not work well in this pie. Furthermore, don’t boil your sweet potatoes. Boiling produces a pie filling that is watery and diluted. You want to roast the potatoes, which concentrates the natural sugars and intensifies the flavor.
Once the potatoes are baked, they need to be processed in order to produce a silky texture. In the past, I peeled the hot sweet potatoes and ran them through a food mill to remove all the tough fiber. But these days few people own food mills. I also thought that it was a pity to remove the nutrient-rich fiber from the potato.
So I decided to try the food processor, which also let me add the other filling ingredients at the same time. It was so easy and fast, I loved it. Not only was the pie filling made in no time, the fiber was intact, but pureed so that you didn’t notice it. Better yet, the food processor created an ethereal fluffy texture, and it was the best sweet potato pie I’d ever eaten or made!
FLUFFY SWEET POTATO-BOURBON PIE WITH GINGERED WHIPPED CREAM AND TOASTED PECANS
Start to finish: 2 1/2 hours (30 minutes active)
Makes 10 servings
2 to 3 large sweet potatoes (1 1/2 to 2 pounds)
5 tablespoons unsalted butter, melted
3 large eggs
3/4 cup heavy cream
2 tablespoons bourbon
1 generous teaspoon vanilla extract
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground dry ginger
Pinch ground cloves
10-inch graham cracker pie crust, homemade or store-bought
For the topping:
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon ground dry ginger
Toasted pecans, to garnish
Nutrition information per serving: 530 calories; 290 calories from fat (55 percent of total calories); 32 g fat (16 g saturated; 0.5 g trans fats); 135 mg cholesterol; 56 g carbohydrate; 4 g fiber; 35 g sugar; 6 g protein; 290 mg sodium.
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