Today, we reveal a recipe by Miss Molly! It's a sweet tater pie you can eat as a dessert. Sounds comforting and tasty! And as Miss Molly likes the colour purple, one can optionally use purple taters for this one.
Miss Molly’s Sweet Tater Pie (dessert recipe)
By Mollywobbles Puddingdale
Pie Crust – 9 inches
• Home-made Pie Dough
• Flour, for rolling the dough
By Mollywobbles Puddingdale
Pie Crust – 9 inches
• Home-made Pie Dough
• Flour, for rolling the dough
OR
a lovely vanilla biscuit or graham cracker biscuit pie crust. Them ones on sale at the market fer yer larder will do nicely!
OR Miss Molly’s favourite: CRUSTLESS!!!!
Sweet Tater Pie Filling
• 2 1/2 pounds orange-fleshed sweet potatoes (about 5 large, scrubbed clean but unpeeled)
• 1 stick butter, melted
• 1/2 cup evaporated or whole milk
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 teaspoon (or more to taste) freshly grated or ground nutmeg
• 2 teaspoons (or more to taste) freshly grated or ground cinnamon
• 1 teaspoon (or more to taste) vanilla extract
• Can also add some maple syrup for added flavour (to taste)
DIRECTIONS
Wash sweet potatoes thoroughly and pat dry.
Pierce each sweet potato a few times with the tines of a fork. I prefer to oven-bake them:
• Heat oven to 400° F
• Pierce each sweet potato 5-6 times with the tines of a fork. Then place them on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
They can be microwaved, but if you do – general instructions:
• Pierce each sweet potato 5-6 times with the tines of a fork. Place on a microwaveable plate and microwave on HIGH for 5 minutes, rotating halfway through.
• If the sweet potatoes are not tender after 5 minutes, microwave in 30-second increments until they are. Really it should take no longer than 8 minutes in total depending on how large the potatoes are.
NOTE: Baking or microwaving the potatoes gives them the wonderful caramelized texture that they are known for. The skin puffs up and gets crispy – which is why piercing is so important. SO DO NOT BOIL!
When done:
1. Split each sweet potato and use a spoon to scrape the flesh into a medium bowl. Mash the sweet potatoes—you should have about 2 cups.
2. Beat in the melted butter. Add the sugar, evaporated milk, eggs, nutmeg, cinnamon, maple syrup, and salt and beat just until the sugar is dissolved.
[Note that the color is a deep brownish orange (compared to the lighter yellowish orange of a pumpkin pie … the sign of a nicely seasoned pie.]
3. Spread the filling evenly in the pie shell if you are using t a crust.
4. Place the pie on a baking sheet. Bake for at 425°F for 15 minutes.
5. Reduce the oven temperature to 350°F. Continue baking until the filling is set or a knife inserted in the center comes out clean, about 35-40 minutes longer.
6. The pie can be served warm or cold. Transfer the pie to a cutting board or wire rack to cool. Let stand at room temperature for at 20 minutes to half an hour to serve warm or one hour before serving cool.
7. The pie can be served with vanilla ice cream or whipped cream.
8. The remainder of the pie should be covered with aluminium foil or plastic wrap and refrigerated for up to 2-3 days.
NOTE: Yer could be bold and use the PURPLE Sweet Potatoes – but the cooking times on those are longer and the seasoning will have to be adjusted, again mostly to yer own personal taste. There are recipes available on various noticeboards.
(‘it “has a rich, almost winey flavor but is denser and drier than regular sweet potatoes,” writes the LA Times’s David Karp, who recently penned a delightfully thorough profile of the unusual vegetable.’ Source: https://parade.com/20179/linzlowe/what-the-heck-is-a-purple-sweet-potato-and-how-do-you-cook-it/)
a lovely vanilla biscuit or graham cracker biscuit pie crust. Them ones on sale at the market fer yer larder will do nicely!
OR Miss Molly’s favourite: CRUSTLESS!!!!
Sweet Tater Pie Filling
• 2 1/2 pounds orange-fleshed sweet potatoes (about 5 large, scrubbed clean but unpeeled)
• 1 stick butter, melted
• 1/2 cup evaporated or whole milk
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 teaspoon (or more to taste) freshly grated or ground nutmeg
• 2 teaspoons (or more to taste) freshly grated or ground cinnamon
• 1 teaspoon (or more to taste) vanilla extract
• Can also add some maple syrup for added flavour (to taste)
DIRECTIONS
Wash sweet potatoes thoroughly and pat dry.
Pierce each sweet potato a few times with the tines of a fork. I prefer to oven-bake them:
• Heat oven to 400° F
• Pierce each sweet potato 5-6 times with the tines of a fork. Then place them on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
They can be microwaved, but if you do – general instructions:
• Pierce each sweet potato 5-6 times with the tines of a fork. Place on a microwaveable plate and microwave on HIGH for 5 minutes, rotating halfway through.
• If the sweet potatoes are not tender after 5 minutes, microwave in 30-second increments until they are. Really it should take no longer than 8 minutes in total depending on how large the potatoes are.
NOTE: Baking or microwaving the potatoes gives them the wonderful caramelized texture that they are known for. The skin puffs up and gets crispy – which is why piercing is so important. SO DO NOT BOIL!
When done:
1. Split each sweet potato and use a spoon to scrape the flesh into a medium bowl. Mash the sweet potatoes—you should have about 2 cups.
2. Beat in the melted butter. Add the sugar, evaporated milk, eggs, nutmeg, cinnamon, maple syrup, and salt and beat just until the sugar is dissolved.
[Note that the color is a deep brownish orange (compared to the lighter yellowish orange of a pumpkin pie … the sign of a nicely seasoned pie.]
3. Spread the filling evenly in the pie shell if you are using t a crust.
4. Place the pie on a baking sheet. Bake for at 425°F for 15 minutes.
5. Reduce the oven temperature to 350°F. Continue baking until the filling is set or a knife inserted in the center comes out clean, about 35-40 minutes longer.
6. The pie can be served warm or cold. Transfer the pie to a cutting board or wire rack to cool. Let stand at room temperature for at 20 minutes to half an hour to serve warm or one hour before serving cool.
7. The pie can be served with vanilla ice cream or whipped cream.
8. The remainder of the pie should be covered with aluminium foil or plastic wrap and refrigerated for up to 2-3 days.
NOTE: Yer could be bold and use the PURPLE Sweet Potatoes – but the cooking times on those are longer and the seasoning will have to be adjusted, again mostly to yer own personal taste. There are recipes available on various noticeboards.
(‘it “has a rich, almost winey flavor but is denser and drier than regular sweet potatoes,” writes the LA Times’s David Karp, who recently penned a delightfully thorough profile of the unusual vegetable.’ Source: https://parade.com/20179/linzlowe/what-the-heck-is-a-purple-sweet-potato-and-how-do-you-cook-it/)
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