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The best pie on the Thanksgiving table:
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  1. Sweet potato pie…
    1 (9-inch) basic pie crust
    2 large or 3 medium sized sweet potatoes
    4 tablespoons (2 ounces) butter, melted
    1 teaspoon vanilla extract
    3 eggs
    1 egg yolk
    3/4 cup cream
    1/4 cup plus 2 tablespoons maple syrup
    1/4 cup plus 1 tablespoon brown sugar
    1/4 cup bourbon
    1/4 teaspoon kosher salt
    1/4 teaspoon grated nutmeg (preferably freshly grated)
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    A few grinds black pepper
    Preheat oven to 425 degrees F.
    Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
    Turn oven down to 375 degrees F.
    Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
    Courtesy Karen Barker by way of the Food Network

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