Ingredients with Measurements:
- 1 9-inch unbaked pie crust
- 2 cups mashed sweet potatoes
- 1 cup brown sugar
- 1/2 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup cold unsalted butter, cut into small pieces
Special equipment needed:
- Mixing bowls
- Hand mixer or stand mixer
- Pie dish
- Measuring cups and spoons
- Pastry cutter or fork
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the mashed sweet potatoes, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
3. Pour the sweet potato mixture into the unbaked pie crust.
4. In another mixing bowl, combine the flour, brown sugar, chopped pecans, and cold butter. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
5. Sprinkle the streusel topping over the sweet potato mixture in the pie crust.
6. Bake the pie for 45-50 minutes, or until the filling is set and the streusel topping is golden brown.
7. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 410
Fat per serving: 21g
Saturated fat per serving: 9g
Cholesterol per serving: 80mg
Sodium per serving: 190mg
Carbohydrates per serving: 54g
Fiber per serving: 2g
Sugar per serving: 38g
Protein per serving: 4g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of pecans, you can use walnuts or almonds.
- Instead of brown sugar, you can use granulated sugar.
Variations:
- Add a tablespoon of bourbon to the sweet potato mixture for a boozy twist.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a tablespoon of orange zest to the sweet potato mixture for a citrusy flavor.
Tips and tricks:
- To make mashed sweet potatoes, peel and cube 2-3 medium sweet potatoes and boil them until tender. Drain and mash with a potato masher or fork.
- To prevent the crust from getting too brown, cover the edges with foil or a pie crust shield.
- Let the pie cool completely before slicing to allow the filling to set.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat a slice of pie, place it in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie on a decorative pie plate or platter. Dust with powdered sugar or cinnamon for a festive touch.
Garnishes:
Top each slice with a dollop of whipped cream or a sprinkle of chopped pecans.
Pairings:
Serve the pie with a cup of coffee or hot cocoa.
Suggested side dishes:
- Green beans with bacon and garlic
- Roasted Brussels sprouts with balsamic glaze
- Mashed potatoes with gravy
Troubleshooting advice:
- If the streusel topping is browning too quickly, cover it with foil halfway through baking.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure the sweet potato mixture reaches an internal temperature of 160°F before baking.
- Store leftover pie in the refrigerator within 2 hours of baking.
Food history:
Sweet potato pie is a traditional Southern dessert that dates back to the 18th century. It is similar to pumpkin pie but uses sweet potatoes as the main ingredient.
Flavor profiles:
Sweet, nutty, and spiced.
Serving suggestions:
Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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