Who would ever think that the sweet potato pie could be the subject of determined debate? Is it a side dish or dessert? Do you top it with marshmallows or whipped cream?
Well, I can tell you from my own roots in the deep south, that a true southern sweet potato pie is always-and only-
a delicious side dish (no matter how much sugar it contains!) And it never wears a sticky white marshmallow or white cream garnish, either. However, a Jewish mama wants to please, so feel free to dress this authentic pareve Sweet Potato recipe, given to me by the daughter of a Georgia sharecropper, with as much love as you have, and serve it the way only you know will delight the beneficiaries.
Here it is my way—Plain and simple. Tried and true...
2 large sweet potatoes
2 prepared pie crusts
1 stick margarine or 1/4 cup canola oil
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup milk, almond or soy milk
1/4 cup brown sugar, firmly packed
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1. Heat the oven to 400 degrees. Bake the unpeeled sweet potatoes for 1 hour until they are very tender when pierced with a fork and skin is loose. Remove from the oven and peel while still hot. Mash potatoes and measure out 2 cups. Reserve remainder for another use.
2. Bake pie crusts for 8 to 10 minutes until crust begins to brown. Remove from oven.
3. Lower oven to 350 degrees. In large mixing bowl combine the 2 cups of potatoes, margarine or oil, eggs, sugars and spices. Beat with an electric mixer well until fluffy.
4. Pour mixture into pie crusts. Bake in preheated oven 20 to 30 minutes until custard sets and crust is browned. Turn off oven. Allow pies to rest in oven with door ajar for 30 minutes to one hour. This helps keep the crust flaky.
Makes: 16 servings ~ Can make ahead ~ Can freeze
Active time: 20 minutes ~ Cooking time: 30 minutes
©istockphoto/ Jack Puccio