Food recipes
Sweet Potato Pie
Sweet Potato Pie
Ingredients:
4 medium sweet potatoes
4 tablespoons (½ stick) unsalted butter, softened
¼ cup granulated sugar
¾ cup packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ teaspoon kosher salt
¾ cup whole milk
1 teaspoon freshly squeezed lemon juice
2 large eggs, lightly beaten
Directions:
1 9-inch unbaked pie shell
½ cup chopped pecans
For the topping:
½ cup granulated sugar
1. Preheat the oven to 350°F.
2. Place the sweet potatoes on a baking sheet and bake them for about 1 hour, or until
they are soft. Allow them to cool them slightly. Remove and discard the skins, and
transfer the potatoes to a medium bowl. Mash them slightly with a fork.
3. In a separate large bowl, using a handheld electric mixer set on medium speed, beat
the butter, granulated sugar, and brown sugar for 1 minute. Add the vanilla, pumpkin
pie spice, cinnamon, nutmeg, salt, milk, lemon juice, and eggs, and beat until well
combined. Beat the cooked sweet potato into the egg-milk mixture.
4. Pour the sweet potato mixture into the pie shell, sprinkle with the chopped pecans,
and bake for about 1 hour, or until the center of the pie is just set. The pie is done
when the center jiggles just a little when you move the pie pan back and forth. Remove
the pie from the oven and let it cool on a rack.
5. When the pie is cool, sprinkle it with the sugar. Using a small handheld kitchen
torch, brown the topping of the pie until the sugar caramelizes and is crisp and
crunchy.
To save yourself some time, microwave the potatoes on a large plate until they
are quite soft. This takes around 20 minutes in all, but you should turn them every
5 minutes. When the potatoes are cool enough to handle, split them in half, scoop
out the flesh, and discard the skin.
“
There is nothing like sweet potato pie during the holidays, and my
wife, Alexis, makes an amazing one. The key to a great sweet potato pie
is to use fresh, large sweet potatoes.”
LEMON BARS
With a delicious filling over a crisp crust, these bars are a real crowd-pleaser. The
simplest way to juice a lemon is to cut it in half and then use a handheld metal juicer,
though you can also simply squeeze it to release the juice. Always juice lemons at
room temperature. One medium lemon yields about 3 tablespoons of juice and 2 to 3
teaspoons of zest.
MAKES 12 BARS | LEVEL: JUMP SHOT
For the crust:
Ingredients:
4 medium sweet potatoes
4 tablespoons (½ stick) unsalted butter, softened
¼ cup granulated sugar
¾ cup packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ teaspoon kosher salt
¾ cup whole milk
1 teaspoon freshly squeezed lemon juice
2 large eggs, lightly beaten
Directions:
1 9-inch unbaked pie shell
½ cup chopped pecans
For the topping:
½ cup granulated sugar
1. Preheat the oven to 350°F.
2. Place the sweet potatoes on a baking sheet and bake them for about 1 hour, or until
they are soft. Allow them to cool them slightly. Remove and discard the skins, and
transfer the potatoes to a medium bowl. Mash them slightly with a fork.
3. In a separate large bowl, using a handheld electric mixer set on medium speed, beat
the butter, granulated sugar, and brown sugar for 1 minute. Add the vanilla, pumpkin
pie spice, cinnamon, nutmeg, salt, milk, lemon juice, and eggs, and beat until well
combined. Beat the cooked sweet potato into the egg-milk mixture.
4. Pour the sweet potato mixture into the pie shell, sprinkle with the chopped pecans,
and bake for about 1 hour, or until the center of the pie is just set. The pie is done
when the center jiggles just a little when you move the pie pan back and forth. Remove
the pie from the oven and let it cool on a rack.
5. When the pie is cool, sprinkle it with the sugar. Using a small handheld kitchen
torch, brown the topping of the pie until the sugar caramelizes and is crisp and
crunchy.
To save yourself some time, microwave the potatoes on a large plate until they
are quite soft. This takes around 20 minutes in all, but you should turn them every
5 minutes. When the potatoes are cool enough to handle, split them in half, scoop
out the flesh, and discard the skin.
“
There is nothing like sweet potato pie during the holidays, and my
wife, Alexis, makes an amazing one. The key to a great sweet potato pie
is to use fresh, large sweet potatoes.”
LEMON BARS
With a delicious filling over a crisp crust, these bars are a real crowd-pleaser. The
simplest way to juice a lemon is to cut it in half and then use a handheld metal juicer,
though you can also simply squeeze it to release the juice. Always juice lemons at
room temperature. One medium lemon yields about 3 tablespoons of juice and 2 to 3
teaspoons of zest.
MAKES 12 BARS | LEVEL: JUMP SHOT
For the crust:
Printed from https://recipe.bluelayer.org/recipe/63786/sweet-potato-pie