Deep-Dish Candied Sweet Potato Pie

Sweet Potato Pie pic5

People find different meanings for their Thanksgiving. Some people like to do good deeds and give what they can. Others like to throw parties, count their blessings and then gobble up all the delicious food on the family table.

To me, Thanksgiving is almost like a report card showing all the things that had happened during the year, good and bad. It has been a bumpy year for us. Fortunately everything worked out fine at the end. For that we have a lot to be thankful for. I can finally settle down and do some holiday cooking.

Sweet potato pie is a traditional Southern dessert, also is a staple on many holiday tables. While other people are rolling out pie crusts, I prefer crushing cookie crumbs. This pie is packed with over-the-top flavor, definitely will become one of our favorite holiday treats from now on. After eating this delectable, fabulous pie, Lynard said he will not buy any more sweet potato pies from the stores. Homemade food is always better.

Lynard and I made this pie together. And that’s the fun part about Thanksgiving, we find joy in making dishes and eating food all day long. There isn’t a sad face in our cozy kitchen.

Sweet Potato Pie pic3

Deep-Dish Candied Sweet Potato Pie

Make Cookie Crust:
Preheat oven to 350 degrees F. Cook time:  about 8 minutes until just firm, watch carefully.

Mix together cookie crumbs and butter in a bowl until crumbs are evenly moistened. Press mixture onto bottom and up sides of ungreased pie plate. (Use what you need, save the extra for later use.) Bake the pie crust for about 8 minutes until just firm. Cool completely before using. (Tips: You can use all Grahams for the crust. Break up the cookies, put the broken pieces in the food processor and pause, pause, pause into crumbs.)

Sweet Potato Pie pic1

Make the Pie:
Preheat oven to 350 degrees F. Cook time:  about 1 hour until center moist but not wet, watch carefully.

In a large mixing bowl, use an electric mixer and mix together sugar, salt and butter until combined. Add the eggs, one at a time, mix until fluffy. Also add orange juice, vanilla extract and cinnamon. Alternately add the mashed sweet potatoes and milk, 1/2 at a time, mix until smooth and all combined.

Sweet Potato Pie pic2

Pour the pie mixture into the prepared pie crust, spread evenly. Bake for about 1 hour until a toothpick inserted in the center of the filling comes out clean. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream. It makes 10 to 12 delicious, generous servings. Finish the pie in 2 to 3 days or freeze it.

Tips: You can use whatever pie crust you want. You have enough mashed sweet potatoes to make 2 small pies, 8-inch each. Remember to adjust the ingredients and cook time accordingly.

Sweet Potato Pie pic4

 

Print recipe:

Deep-Dish Candied Sweet Potato Pie

  • Servings: 10 to 12 | Recipe by Leslie at Soups Ahoy
  • Print

Sweet Potato Pie pic6 print

Ingredients and Instructions

Cookie Crust:
1 cup gingersnap-cookie crumbs, about 18 cookies (Stauffer’s original)
1 cup Graham-cracker crumbs, about 1 pack (9 sheets, original)
5 to 6 tablespoons butter, melted, cooled
1 deep pie plate, 9.5-inch round, 1.6-inch deep, ungreased
(I love my Pyrex easy grab pie plate, simple, useful, pretty.)

Pie Filling:
3 1/2 to 4 cups mashed candied sweet potatoes (see recipe below)
3 tablespoons butter, melted, cooled
1/2 teaspoon regular salt
1/3 cup regular brown sugar
2 tablespoons granulated sugar
3 large eggs, at room temperature
2 tablespoons fresh orange juice (or lemon juice if you like)
1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon
1 cup regular whole milk (or lactose free milk)


Make Cookie Crust:

Preheat oven to 350 degrees F. Cook time:  about 8 minutes until just firm, watch carefully.

Mix together cookie crumbs and butter in a bowl until crumbs are evenly moistened. Press mixture onto bottom and up sides of ungreased pie plate. (Use what you need, save the extra for later use.) Bake the pie crust for about 8 minutes until just firm. Cool completely before using. (Tips: You can use all Grahams for the crust. Break up the cookies, put the broken pieces in the food processor and pause, pause, pause into cookie crumbs.)


Make the Pie:

Preheat oven to 350 degrees F. Cook time:  about 1 hour until center moist but not wet, watch carefully.

In a large mixing bowl, use an electric mixer and mix together sugar, salt and butter until combined. Add the eggs, one at a time, mix until fluffy. Also add orange juice, vanilla extract and cinnamon. Alternately add the mashed sweet potatoes and milk, 1/2 at a time, mix until smooth and all combined.

Pour the pie mixture into the prepared pie crust, spread evenly. Bake for about 1 hour until a toothpick inserted in the center of the filling comes out clean. Cool completely on a wire cake rack. Cover and put it in the refrigerator until ready to serve with whipped cream. The gingersnaps add just a hint of spice in the cookie crust, so warm and lovely for the holidays. This recipe makes 10 to 12 delicious, generous servings. Finish the pie in 2 to 3 days or freeze it.

Tips: You can use whatever pie crust you want. You have enough mashed sweet potatoes to make 2 small pies, 8-inch each. Remember to adjust the ingredients and cook time accordingly.

 


All Rights Reserved © soupsahoy.wordpress.com
https://soupsahoy.wordpress.com/2015/11/25/deep-dish-candied-sweet-potato-pie/

 

Mashed Candied Sweet Potato

Print recipe:

Mashed Candied Sweet Potato

  • Servings: 10 to 12 | Recipe by Leslie at Soups Ahoy
  • Print

Sweet Potatoes pic5 print

Ingredients and Instructions

4 medium sweet potatoes, peeled, sliced, rinsed
4 tablespoons butter, melted, cooled
1/2 cup + 2 tablespoons regular brown sugar
1 teaspoon regular salt
3 tablespoons fresh orange juice
2 teaspoons fresh orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon, optional

Preheat the oven to 375 degrees F.   Cook for 1 hour until soft, covered loosely.

Cut the sweet potatoes in round disc, thin slices, about 1/4 inch thick. Rinse them in cold water to get rid of the starch; drain well. In a large mixing bowl, mix together the butter, sugar, pure vanilla extract, ground cinnamon, salt, orange juice and zest. Add sweet potato slices to the butter mixture, toss, toss, coat evenly.

In a large baking pan, arrange the sweet potato slices in overlapping rows in two layers. Cover the pan loosely with tin foil. Bake for 1 hour until soften and sauce thicken. Remove tin foil and check with a fork. Cook 5 to 10 minutes more if necessary. Let cool for 5 minutes. Mash it and make delicious filling for one big sweet potato pie or two small pies.  

 


All Rights Reserved © soupsahoy.wordpress.com
https://soupsahoy.wordpress.com/2015/11/25/deep-dish-candied-sweet-potato-pie/

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